Quick Glossary before you begin:
Cocoa comes from the Aztec word cacáua as the Aztecs have borrowed from the Maya language.
Chocolate comes from the Aztec word for "bitter" (then called the xococ) and "water" (that is atl in Nahuatl) Putting together the two words, it becomes Xocoalt.
When you say the word again and again, I think that there is a similarity between Xocoalt and chocolate.
Xocoatl was made of dried, roasted and shelled cocoa beans were crushed to a brown, oily and grainy mass. The mass flavored with spices such as vanilla, pepper, chili powder and corn flour. Then the mass was formed into small blocks that solidified. After it could xocoatl quickly prepared by mixing a block of hot or cold water and whisk it all together.
Although Cortés brought with them the knowledge of how the beans were cooked won xocoatl no greater success in their home country.
Christopher Columbus brought cocoa beans back from his fourth trip this year 1502nd
He became interested in the cocoa bean when he was on an island called Guanaja.
King Ferdinand of Spain showed little interest for those beans. It was because Columbus did not know how the beans were cooked.
Cocoa beans are harvested twice a year.
The biggest harvest comes in October, November and December, while the smaller harvest is picked during April and May.
The fruits can not be picked by machine and they can not be torn away because then no new flower.
In order to protect the flowers have to be cut of each fruit was individually.
On the tree trunk and the lower branches is done with machetes and on the top branches with a sharp knife tied to a bamboo stick.
The harvest is very labor intensive. A person can harvest 1500 fruits in a day, or about two per minute.
Kakaotillredningens secretly spread first to the Spanish province of Flanders but it was only after the Florentine Francesco Carletti on their travels in the Caribbean had learned the new mill and launched it in Florence, Italy, in 1606 by the chocolate spread in the rest of Europe.
It was not long before the famous coffee houses in Venice and Florence became as well known for its chocolate as they were for their coffee.
In London and Amsterdam were soon as many chocolate houses as coffee houses. The distinguished audience preferred the chocolate houses where there was a better tone. Decent ladies could walk there which was hardly possible for them what was coffee houses. In England also began the coffee houses serve chocolate. Two houses in London was opened specifically to sell the new drink - White's Cocoa House, which bordered the St James's Palace and The Cocoa Tree. From the beginning, was White's known as a pretty sinful gambling den but later became the first respectable men's club.
Hello my dear readers ...
How are you today? I feel just fine, you know why?
Because it is so that today it is 504 years since my grandfather-father every discovery of someone foam
Spaniards who apparently called Cristhopher Columbus anything.
And when you think about it, it is incredible how much cocoa bean has spread itself all these years.
From the Caribbean to the world, India was an English province at the time. Which made it first came to England. There was only one place that sold chocolate around the years 1665-1714, it was called The Cacao Tree. Then where it just more and more popular with chocolate consumption was so great that chocolate was about to become a "people drink" if it were not for the extremely high price. 25-30 shillings for a kilo was much money in those days.
Cocoa every giant known thanks to an old man in the funny hat named Daniel Defoe, he wrote an article once called Journey Through England. It began to open more "chocolate houses" than "coffee houses" now.
The temperature of the room should be about 20 ° C. Pull and open the windows must be strictly avoided. There are two ways to temper the chocolate, table method and bowl method.
Chop the chocolate, place it in a bowl and let it slowly melt in water bath.
Ensure that the dish that the chocolate is melted in high enough so that no water vapor enters the chocolate.
The chocolate should be melted to 45 ° C. Then add two thirds of the bowl contents onto a clean and dry surface and shortly after it is cooled down by a palette knife or spatula constantly scrape the chocolate into the center. While the chocolate is still on the table and is thick but cool, the mass is 28-29 ° C. Now crystallization is complete. The chocolate is scraped now quickly directly into the bowl with the remaining third mass. Stir well and heat possibly the dish gently until the temperature is 31 ° C. Now the chocolate is ready for further processing.
If the chocolate is processed for a long time and the temperature gets too low, you have to start from scratch and temper the masses yet again.
Set a bowl of chocolate on top of a pan of water that has just boiled up.
The bowl should not touch the water.
Let the chocolate melt slowly on top of the saucepan drawn from the plate.
Stir the chocolate until it is smooth and has reached a temperature of 45 ° C.
Lower the bowl with the chocolate in a large bowl filled with ice cubes. Stir until the temperature dropped to 28-29 ° C.
Heat the chocolate again over a pan of hot water for 30-60 seconds or until the temperature rose to 31 ° C.