Tea and Chocolate Tasting with Charles Chocolates’ Chuck Siegal
Watch the Tea and Truffles Pairing with Samovar and Bay Area chocolatier Charles Chocolates. Jesse and Chuck discuss entrepreneurship, what a food or beverage company unique, and the worlds of premium chocolate and teas.
After seeing creamy ganaches paired with honey-like, tropical Phoenix Oolong, or matcha truffles specially made for the event, it will make you reach for your teacup–and the chocolate stash!
Have fun watching this video on Tea and chocolate tasting with charles chocolates Chuck Siegal.
Categories: chocolate videos Tags: Charles, CHOCOLATE, Chocolates, Chuck, Siegal, tasting
Interesting History of Chocolates
History of chocolate is always a subject of interest for children, young and old people as no one can say no to this creamy and delicious delight that melts in mouth in just few seconds. The craziness of people for chocolate is very well explained in this chocolate quote:
“Nine out of ten people like chocolate. The tenth person always lies” a quote about chocolate by John Q Tullius.
Chocolate History begins from Cacao beans which come from a large pod that grows on a tropical Theobroma cacao tree mainly in Latin America, where these cacao trees grow wild. Cacao trees are small and require rich, well-drained soils. They need about 2000 millimeters of rainfall a year and cannot tolerate a temperature lower than 15 degrees Celsius.
Chocolate statistics reveals that an average American eats 10-12 pounds of chocolate per year and an average Swiss eats 21 pounds of chocolate a year, in fact Switzerland is the top chocolate loving nation.
These cacao beans are further roasted, shelled, and converted into a paste. Then this cacao paste is mixed with sugar and cooked at a high temperature to make chocolate. The cacao beans have severe and intense bitter taste, so to create a flavor they are fermented before drying and roasted.
In old days Europeans used to sweeten it by adding sugar and milk.By this time chocolate was a fashionable drink throughout Europe. They later produced a method to make solid chocolate which is the modern chocolate bar. Cocoa is originally from the Americas, however today Western Africa makes roughly two-thirds of the world’s cocoa.
The Olmec was the first people to use chocolate which is today southeast Mexico. These people lived in the area around 1000 BC, and the word cacao actually originated from their remark kakawa. The Mayans who were also settled in the same area thousand years later (from about 250-900 AD) also make use of chocolate. In true sense the Maya really begins the history of chocolates.
If we go back in History of chocolates, they consider cacao beans valuable enough to use as currency. 10 beans would buy you a rabbit, while 100 beans could buy you a good turkey hen or a slave. The Mayans and Aztecs believed the cacao bean had magical, divine properties and used chocolate in religious rituals like birth, marriage and death.
The point to know is that Maya prepared chocolate strictly for drinking. Chocolate history doesn’t embrace solid chocolate until the 1850s.
When we hear the word chocolate then a picture of chocolate bar comes in our mind. You will be surprise to know that the cacao paste which is also called cocoa mass is usually is in liquefied form and when molded with other ingredients it is called chocolate liquor. This liquor is then processed into two components cocoa solids and cocoa butter. The chocolate we eat is the blend of cocoa solids, cocoa butter and sugar. This Chocolate in solid form was invented in around 1847 by Joseph Fry. He discovered the process to make the first modern Chocolate bar.
Chocolate is one of the most admired treat by men and women both. It’s tough to pin down exact history of chocolate, but it’s obvious that it was appreciated from the beginning. In the end a chocolate Quote, just to enhance the taste…..
“Other things are just food. But chocolate’s chocolate.” by Patrick Skene Catling.
This Article about Homemade Chococlate might interests you
Written by NehaSadana
Freelance writer, blogger
Categories: chocolate articles Tags: Chocolates, History, Interesting
11/19/07 5am: Swiss chocolatier shares chocolate’s secrets
America is now a nation of chocolate lovers. Question, are all chocolates created as equal? watch this video and understand how our expert this. You will also understand how our expert became a master in chocolatier.
A brief explanation by our expert will be shared to you on secrets of chocolate. All the information you need will be provided to you on this detailed video.
After watching this, you will know why chocolates are not created equal. Our swiss chocolatier will give her perspective regarding this issue.
So enjoy and learn more about the Swiss Chocolatier shares chocolate’s secrets.
Categories: chocolate videos Tags: 11/19/07, Chocolates, Chocolatier, secrets, shares, Swiss
Homemade Chocolates
Homemade chocolate could be an impressive gift idea for your loved ones on any occasion. I can assure you, that the efforts you put in to make a homemade chocolate recipe are not going to be worthless. You can ensure this in the eyes of the person at the moment you present this homemade chocolate.
This is true that making of Homemade chocolate involves a long process and a lot of patience. However, you will be more than happy when you see the results.
There are two recipes to make homemade chocolates. The easiest way is to buy cooking chocolate from market and then start the procedure. These cooking chocolates are often sold in blocks and if you have not as much of time to convert these from cocoa beans then this is the right one for you.
The other method and slightly difficult one for homemade chocolate recipe is to start by roasting cocoa beans to convert them into cocoa beans. First I will explain this method following by the first easy method to make homemade chocolate.
You will need four ingredients to make homemade chocolate, which are cocoa beans, cocoa butter, sugar, milk. Here is the procedure of making homemade chocolate:
Roast the cocoa beans: First of all you need to roast the cocoa beans in the oven at a temperature between 250 and 325 degrees F. Start at the hottest temperature and then gradually reduce the heat until the beans begin to crack. Roasting is complete when there is a cracking sound.
Remove the outer shell: Outer shell which is also called husk has to be removed from the actual bean. If the cocoa beans are roasted properly then it will not take much time.Grind the shelled beans: Next step is to grind the shelled beans to make a fine chocolate liqueur. The process can be done either by juicer or by hand. The process can spoil your efforts to make a homemade chocolate and it can be rather untidy or messy if proper care is not taken.Add other three ingredients: Now you need to add cocoa butter, sugar and milk. Begin by adding very little milk and cocoa butter and Add sugar by taste.Conching: The finish of your homemade chocolate depends on this process of folding the chocolate continuously upon itself. Cooling:After a long folding, cool the chocolate to about 90 degrees F. Pour the mixture in the mold to make the desired shape of homemade chocolate.
For the second method to make homemade chocolate you need to buy cooking chocolate which comes in different flavors like white, dark, milk and caramel. The process is explained below:
Chop up or break the chocolate in small pieces. Melt it in a microwave safe bowl for two minute. Continue the process until chocolate has all melted. Keep in mind that different kinds of chocolate melt at different rates. Another method is to put the broken up pieces of chocolate into a glass bowl, and place it over a container of boiling water. Here we use the steam to melt the chocolate.Pour the melted chocolate in a mold and leave it to get harden. You can make your own molds with the help of aluminium foil or you can use ice trays. Copper releases a poisonous residue, so never use it as a mold.When the chocolate get completely set and hardened then cautiously pop it out of the mold. You can make in use of a butter knife to trim off any surplus chocolate around the edges.
Here are some Tips regarding homemade chocolates recipe. Homemade Chocolates could be great fun, if you follow these tips properly:
If the chocolate is too thin after melting, add glycerine, as this help in thickening its consistency and if the melted chocolateis too thick, you can put in small amount of Crisco.
You can modify the color of your homemade chocolate by adding paste food colors and keep in mind that do not add liquid colors in your chocolate.
If you wish to flavor your homemade chocolate, you can add oil flavoring to melted chocolate like for French mints, add peppermint oil to white chocolate.
Chocolate molds should not be washed with soapy water. It will get difficult to get the chocolate off, if the molds are washed in soapy water. Wash them in hot water.
Dry your chocolate molds carefully after washing as water spots can also cause spots in the chocolate and moreover chocolate won’t release easily from the mold.
Chocolates Molds can be coated with a thin layer of vegetable oil, if they are sticky.Chocolate should be wrapped in aluminium foil and placed in an air tight container. Avoid them from direct sunlight.Always use unsalted butter as the ingredient, when to make homemade chocolate.
Many people think when we can get a delicious chocolate from market then why homemade chocolates recipe? Believe me, to make homemade chocolates is really a fun and at the same time it will give you immense satisfaction too.
Interested in reading History of Chococlates, you can read here:
Interesting History of Chocolates
Written by NehaSadana
Freelance writer, blogger
Categories: chocolate articles Tags: Chocolates, Homemade
Melted Belgian Chocolate: The Best Way to Eat Belgian Chocolates
Melted Belgian Chocolate: The Best Way to Eat Belgian Chocolates
It is a fact that Belgian chocolates are widely loved by everyone around the world. From Asia to America to Europe, chocolates are definitely the world’s favorite candy. In fact diet fanatics from all over the world regard chocolates as their number one enemy because they can never resist eating one from time to time. Your dieting sister may even have a secret stash of chocolates in her bedroom or they sneak into the kitchen in the middle of the night just to get eat a piece of chocolate.
Children and adults alike enjoy eating chocolates. However, you have to consider the fact that there are different kinds of chocolates available in the market today. Different countries have different recipes for chocolates and you have to consider that only a handful of countries perfect the manufacturing of premium chocolates that taste great and offers a taste that you will never grow tired off.
Unlike cheap chocolates, fine chocolates are very different in texture and in taste. You have to consider that a chocolate should not be too sweet and should also be smooth when it is melting in your mouth. One of the best chocolate manufacturing countries in the world is Belgium. Belgium is well-known for producing the finest chocolates in the world where their chocolates are considered to be perfect.
So, if you are looking for that chocolate that you can definitely love, you have to try Belgian chocolates as it can make you want to eat more. For centuries, Belgian chocolates have been highly regarded even by aristocrats all over the world. They consider Belgian chocolates as the world’s finest and nothing comes close to the taste, smoothness and creaminess it offers.
In the past, the best way to eat a chocolate was by drinking it. Today, chocolates are widely available in bars and in morsels. However, you have to consider the fact that melting it and drinking it is still the best way to consume chocolate. Most people find it more satisfying to drink chocolate instead of consuming it in its solid form. In the winter, many Belgians melt their chocolates and drink it in order to get themselves warm.
Aside from getting warm, melted chocolates can also give you more satisfaction as it passes inside your mouth. It can release its full flavor and it can also be smoother and creamier in texture. So, if you want to eat chocolate, especially in the winter months, you should try melting it, put it in your favorite cup and slowly sip it. With every sip, you will want to keep it in your mouth as long as possible and never swallow it at all. This is how delicious Belgian chocolates are. If you are still skeptical about it and you have never tasted Belgian chocolates before, you should try and purchase one.
Since Belgian chocolates are considered to be the finest in the world, you have to expect it to be on the expensive side. There are quite a lot of Belgian chocolate brands available in the market today. And, naming two of the finest Belgian chocolate brands are Godiva and Callabaut.
So, if you want a Belgian chocolate that can be more satisfying to eat, you should melt it and drink it. A Belgian chocolate in a cup is better than a Belgian chocolate in a box.
Written by bigdeal
Categories: chocolate articles Tags: Belgian, best, CHOCOLATE, Chocolates, melted
Chocolates and Confections at Home with The Culinary Institute of America
Chocolates and Confections at Home with The Culinary Institute of America
Product Description
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.
In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.
- Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
- Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
- Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator
Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
Recipe Excerpts from Chocolates and Confections at Home
 Marshmallows |
 Caramel Apples |
 Sesame-Ginger Truffles |
List Price: $ 34.95
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Making Artisan Chocolates
- ISBN13: 9781592533107
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew’s unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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Categories: chocolate products Tags: America, Chocolates, Confections, Culinary, Home, Institute
