Exotic Chocolate Tasting
This video will talk about their perspective about different chocolate. It will definitely improve your list for chocolate!
Also it will satisfy all your cravings to know what there is to know about exotic chocolate. The video will provide you information on how to enjoy chocolate tasting in a distinctive way.
You will be guided with tips and how to enjoy more with your friends regarding the proper way to do it when conducting occasions like this.
So have fun and learn more on exotic chocolate tasting that can help you discover chocolate in a awesome way.
4
Categories: chocolate videos Tags: CHOCOLATE, Exotic, tasting
The History Of Chocolate
Are you a chocolate lover? Do you know how chocolate all started? Are you ready to learn the history of chocolate?
Take some time to watch this video you are about to watch will take you back to the history years ago and show you how chocolate started.
It will talk about the important things you should remember on how our ancestors are able to discover chocolate and how they did it to make it the chocolate today that we always crave for. This will educate you more about chocolate and cacao beans on how they are being produced in a different and earlier time.
So enjoy and learn more about the history of chocolate.
Uncover the bittersweet story of this ancient treat (Amanda Bensen). Read more at
Video Rating: 5 / 5
Categories: chocolate videos Tags: CHOCOLATE, History
Q&A: What type of chocolate is used in making chocolate ice cream?
Question by gg: What type of chocolate is used in making chocolate ice cream?
Cocoa? Melted chocolate?
Do you have a favorite recipe? Lay it on me!
I’m making chocolate ice cream for my own birthday.
Best answer:
Answer by tbdw_tbdw
I think Tyler Florence makes some of the best Ice cream out there. Here is his basic recipe, plus some variations. His Chocolate ice cream is great. I use Dark chocolate chips (half melted like he does, and half added whole so the ice cream has chunks of chocolate in it. Give it a try
10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
Variations:
Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces
To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base “age” overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer’s directions. When done, the ice cream will be the consistency of “soft serve.” ***To harden the ice cream fully, freeze in plastic covered containers.
Flavor Variations:
*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the “soft-serve” stage. Churn another 1 to 2 minutes just until combined.
**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 5 minutes or until combined but still chunky.
***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.
Add your own answer in the comments!
Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, cream, making, type, used
Types of Chocolate: Understanding the Differences
Sometimes baking with chocolate can cause a lot of confusion. There are so many different types of chocolate available today that it can often be a hassle to know which type of chocolate to use in which situation. This article will help you to understand the different types of chocolate, and when and when not to use them.
1. The Basics
Chocolate first comes from yellow pods that hang from the cocoa tree. When the time is right and the pods are ripe, they are gathered and opened to reveal about 40 cocoa beans within each pod. These cocoa beans are then dried in the sun and allowed to ferment. This helps to develop the rich flavour of chocolate. After that, they are washed again, dried, cured, roasted, and eventually crushed to remove the shells of the bean. This gives us the chocolate nibs, which are further roasted and crushed to obtain a thick liquidy paste known as chocolate liquor or cocoa mass. This is the essence from which all chocolate is made.
Cocoa mass is generally made up of 53% cocoa butter and 47% cocoa solids. The cocoa mass may be further processed to extract these two components for the making of chocolate. The different types of chocolate all vary based on the amount of cocoa butter, cocoa mass, sugar and milk solids present.
2. Unsweetened Chocolate
Unsweetened chocolate is also known as baking chocolate because it is very often used in baking. This is chocolate in the purest form of solid cocoa mass. No sugar or milk solids have been added to it at all, and it is very bitter in taste. It is actually not suitable for eating by itself, and is used together with sugar for baking pastries such as cakes or brownies.
3. Dark Chocolate
Dark chocolate generally refers to chocolate made with cocoa mass and added sugar, cocoa butter, and sometimes emulsifiers such as lecithin. This chocolate does not have any added milk solids. It includes varieties such as the bittersweet chocolate and the semisweet chocolate. Dark chocolate in Europe more commonly refers to the bittersweet variety, while in America it is usually meant to refer to the semisweet variety. At least 35% of cocoa mass is present in the chocolate.
Semisweet chocolate is taken to be generally sweeter than bittersweet chocolate, but there are no absolute rules governing this and it will vary based on the brand. Both types of chocolate may be substituted for each other in recipes.
4. Sweet Chocolate
Sweet chocolate is required to have at least 15% of cocoa mass, and is sweeter than semisweet chocolate. It contains also additional amounts of sugar, milk solids, and sometimes emulsifiers as well.
5. Milk chocolate
Milk chocolate differs from dark chocolate in that it contains milk solids. It has a lighter colour and milder, sweeter taste. The milk solids present in the chocolate make it less suitable for baking and it should not be substituted for dark chocolate in baked pastries, as the milk solids have a tendency for burning. Compared to dark chocolate, it is also slightly more difficult to temper.
6. White chocolate
White chocolate contains no cocoa mass or cocoa solids. The ingredients mainly present are sugar and cocoa butter. However, sometimes the cocoa butter is replaced with vegetable oil, giving a lower quality chocolate. It is sweeter than the milk and dark chocolates, and also much more difficult to temper.
7. Couverture
Couverture refers to chocolate that contains at least 32% of cocoa butter, thus making it a very fluidly smooth chocolate with a glossy texture. The high amount of cocoa butter also gives a wonderful melt-in-your-mouth experience. Couverture is much more preferred among chefs and chocolatiers.
8. Gianduja
Gianduja is a European style of chocolate that is made by combining ground roasted almonds and milk chocolate. It is used for a variety of purposes and is a very soft chocolate.
9. Coating Chocolate or Imitation Chocolate
Coating chocolate or imitation chocolate is chocolate with the cocoa butter replaced by vegetable oil. In general, its quality is not as good as real chocolate, but requires no tempering and is good for coating candy. It does not melt easily and so is useful for many purposes.
10. Chocolate Chips
Chocolate chips are small, tiny drop-shaped chocolate piece that are popularly used for making cookies and muffins. They can be bought in a variety of flavours and make great toppings.
11. Chocolate Melting Wafers
Chocolate melting wafers, such as pistoles, buttons, ribbons, and calets, are round or oval discs of chocolate that are very conveniently used for melting. The advantage of using them is that you don’t have to take the trouble of chopping up the chocolate for melting.
12. Cocoa powder
Cocoa powder can be divided into natural cocoa powder and Dutch-processed cocoa powder. Natural cocoa powder is simply the brown powder that is left behind after you remove cocoa butter from the cocoa beans. This powder does not contain additional sweeteners, and is slightly acidic. It is light-brown and has a strong taste.
Dutch-processed cocoa powder is natural cocoa powder that has been treated with an alkaline solution. The alkaline solution neutralizes the acidity of the cocoa powder, giving it a milder flavour. It is also darker in color and does not clump together as easily.
Written by artyoung
Find More Chocolate Making Articles
Categories: chocolate articles Tags: CHOCOLATE, Differences, Types, Understanding
How to Make Chocolate Coffee Pudding
Chocolate Coffee Pudding is a treat for chocolate and coffee lovers alike. This recipe uses agar-agar powder instead of gelatin to make this lovely dessert healthier, because agar-agar is high in fiber. Everyone can make this simple dessert, even for those who do not like cooking. Just follow these steps to make your own fantastic chocolate and coffee dessert.
Ingredients:
For the pudding, prepare:
60g sugar
½ cup of espresso or 1 cup coffee
1 packet of non-colored agar-agar (7g)
650ml milk
50g dark cooking chocolate, chopped.
Sauce:
3 egg yolks
600 ml milk
90g sugar
1 tbsp cornstarch
1 tsp vanilla essence/ vanilla pod.
1 tsp rum or other sweet desserts liquor (optional)
Method:
Make the pudding:
1. Prepare the mold. Coat the sides of the mold with warm water.
2. Mix all the pudding ingredients in a pan, except the cooking chocolate. Stir over medium heat until boiled. Turn down the heat.
3. Put in the chopped chocolate and stir until melted. Simmer on low heat for about 1 more minutes while stirring. Pour into a pudding mold and let it cool and set.
4. Decorate with whipped cream and cherries if you like.
Make the sauce:
Boil the milk over low heat. If you use a vanilla pod, split the pod and let the pod infuse in the milk covered, for 10 minutes.
Take a tbsp of hot milk and use it to dissolve the cornstarch.
Meanwhile, beat the egg yolks and sugar until thick and creamy. Pour the yolk mixture and the cornstarch to the milk. Continue to stir under very low heat until the mixture is thicken. Add vanilla essence and rum.
Stir until mixed. Remove from heat. Let it cool. Put a film plastic over the container to prevent the sauce from forming a crusty layer.
Written by Lidya Sin
Categories: chocolate articles, chocolate recipes Tags: CHOCOLATE, Coffee, pudding
TCHO Chocolate, part 1: chocolate origins
Chocolate: Origins
Xeni and Pesco visit TCHO, a homebrew chocolate technology startup hacked together by a space shuttle technologist, Timothy Childs, and the founder of Wired, Louis Rosetto.
In part one of BBtv’s multi-part exploration of Tcho, we begin in the lab, and learn about the origins of chocolate: it’s a weird looking fruit with biological roots in faraway tropical lands.
How this fruit is cultivated, harvested, and cured determines the flavor of the final product, and we learn about the hedonics — the sensual nuances — of this exotic and temperamental element.
The Great Chocolate Pyramid Reviews
The Great Chocolate Pyramid
In The Great Chocolate Pyramid book, you will find more than eighty simple, fun and irresistible chocolate recipes to drive your taste buds wild! For each of the food groups on the USDA food pyramid, there are ten or more wickedly delightful recipes which include chocolate as a key ingredient. And, if you are one of those chocoholics who must have their chocolate now, a “Quick Fix” section is included with twenty fast and easy recipes just for you. As you read and indulge your deserving sweet tooth, you will: 1. Laugh at cartoons and quotes about the world’s most perfect food, 2. Enjoy fascinating trivia and test your chocolate IQ with challenging quizzes, and 3. Learn clever ways to exercise while preparing and consuming your favorite food. Anything tastes better when you add chocolate! Have you ever tried chocolate tenderloin con queso or chocolate chili? How about white chocolate cranberry scones, chocolate chip pancakes or chocolate pear cake? Each year you consume about 1,000 meals, and each time you eat you are faced with choices about what to eat. Surveys show that people crave chocolate more than any other food. And it follows, that if you are going to eat anyway, you might as well enjoy it and eat chocolate! So get some friends and family members together to laugh and eat what you’ve secretly been craving all day long!
List Price: $ 14.95
Price:
Chocolate: Webster’s Quotations, Facts and Phrases
Ever need a fact or quotation on chocolate? Designed for speechwriters, journalists, writers, researchers, students, professors, teachers, historians, academics, scrapbookers, trivia buffs and word lovers, this is the largest book ever created for this single word. It represents a compilation from a variety of sources with a linguistic emphasis on anything relating to the term “chocolate,” including non-conventional usage and alternative meanings which capture ambiguities. The entries cover all parts of speech (noun, verb, adverb or adjective usage) as well as use in modern slang, pop culture, social sciences (linguistics, history, geography, economics, sociology, political science), business, computer science, literature, law, medicine, psychology, mathematics, chemistry, physics, biology and other physical sciences. This “data dump” results in many unexpected examples for chocolate, since the editorial decision to include or exclude terms is purely a linguistic process. The resulting entries are used under license or with permission, used under “fair use” conditions, used in agreement with the original authors, or are in the public domain. Proceeds from this book are used to expand the content and coverage of Webster’s Online Dictionary (www.websters-online-dictionary.org).
List Price: $ 28.95
Price:
Related Chocolate Trivia Products
Categories: chocolate products Tags: CHOCOLATE, Great, Pyramid, Reviews
