How Does the Chocolatier Do Chocolate?
Chocolate - one of the world's favorite sweets. It has been a popular treat for centuries and remains so today. Chocolate comes from the Cacao bean, a hardy, by-product of the cocoa tree grown in South America. Chocolate is a sweet preparation of ground and roasted cacao beans that is usually made into a liquid, powder, or in a bar, that can also be employed as a flavoring element in other foods. A chocolate brownie is among the most popular desserts in the world and a favorite among children and adults alike.
Chocolate comes in many different flavors, including white, dark chocolate and milk chocolate. Some chocolates have additional ingredients such as nuts and cocoa butter that enhance its flavor and make it even more indulgent. However, some people do not like the taste of certain types of chocolate and substitute it with other forms of sweetened chocolate, such as soy chocolate, orange chocolate, raspberry chocolate, or any other alternative.
Dark chocolate contains more cocoa solids than milk chocolate, making it richer in flavor and thus more enjoyable. Milk chocolate, on the other hand, contains only about half as much cocoa butter as dark chocolate. Cocoa butter accounts for the bitter aftertaste of milk chocolate that some people do not enjoy. In addition, milk chocolate usually contains less of other flavor enhancing ingredients such as sugar and fats. The cocoa butter in milk chocolate is lost during the roasting process, rendering it less healthy for the body.
Ruby chocolate is produced in two parts: the cacao bean that grow in the South American rainforest, and the cacao butter, that are extracted from the rind of the bean. Both parts of the Barry callebaut are considered to be the best kind of chocolate. The cacao bean is ground and roasted, and the resulting chocolate is then aged in the cacao grove until the beans begin to pop and crack. This process results in smaller and smoother beans with increased aroma and flavor.
After the beans have been roasted for their flavonoids, the actual fermentation begins. Some chocolate makers use a "bathtub" to speed up the process and allow the beans to ferment faster. This allows the beans to produce more flavor and aroma, but it also speeds up the destruction of the cocoa mass. High quality chocolates will use a French Press to extract the hot liquid from the bottom of the clay pot, and use the pureed liquid as the chocolate base.
A good quality chocolate will add sugar to the boiled beans before roasting begins. This gives the finished product a more intense flavor. If the beans are not roasted to perfection, the flavor will be bland and most likely contain very little cocoa. The nibs or chunks of the chocolate must be properly sized for the beans and the boiling process. The proper amount of chocolate can be determined by using a milk glass instead of a teapot, and the process must be thoroughly cleaned between batches to avoid any contamination.
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