| Tuesday, June 3, 2008 |
| The Chocolate Mold is for Home Chocolate Making and Also for Industrial Use |
The chocolate mold machine can make many different chocolate forms that are able to hold fillings that go into making candy in a chocolate production operation. The benchtop mold machines are of varying capacities, and may hold from two pounds of chocolate, to much larger ones that can hold more than thirty-three pounds of chocolate. There are also very big chocolate mold machines that are capable of melting, as well as tempering and producing, more than two hundred pounds of tempered chocolate per hour.
Many Different Molds for Home Use
There are many different chocolate molds that one can buy, and which one is chosen will depend on the particular shape that is required off the chocolate. There are molds for preparing chocolates of every size and shape, and one can try out various popular shapes To begin with, one can start out by using the most basic chocolates that have one color, as well as a solid body. Once one gets to know about the finer details of the chocolate mold, there is every possibility of making terrific designs for the chocolates.
To begin the whole process at home, one should melt the chocolate and then fill the mold with the help of a spoon or melting bottle or disposable decorating bags. Once the chocolate mold is filled, it should be tapped slightly so that there are no air bubbles in the chocolate. One can then place the filled chocolate mold in the refrigerator or freezer to let the chocolate set and when the underside of the chocolate mold seems frosted it is time to unmold the chocolate.
For umolding the chocolate, the mold should be turned upside down an inch or so above the surface (that is made of parchment or waxed paper), and let the chocolate come out gently. One may add colors to the chocolate to make them more realistic and for coloring large areas. The best way is to paint the melted chocolate, while it is in the chocolate mold before molding the chocolate. For this, one may need to use a decorative brush.
The chocolate mold can be of any category.. There are plenty of different shapes as well as sizes within each category, so that one can let the imagination run riot, and still find more chocolate molds to choose from. |
posted by Brownie @ 9:20 AM  |
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| Dark Chocolate: A Healthy Food if Eaten Sparingly |
According to studies conducted on dark chocolate, one may be pleasantly surprised to know that it is a healthy chocolate. Besides being pleasurable to eat, eating fifty grams of dark chocolate that contain at least 70 percent chocolate solids will provide healthy inputs to the body, and may help to also protect one from heart disease, high blood pressure and more since it also contains iron, calcium and potassium. With a rich content of vitamins A, B1, C, D and E, it not only tastes good, but is good for the health as well. One and a half ounces of chocolate has many more antioxidants than a five ounce glass of wine.
“Bittersweet” or “Semi-Sweet” are Other Names for it
Dark chocolate is also referred to as “bittersweet” or “semi-sweet” chocolate, and has approximately seventy percent of cocoa solids with less or no sugar added. It has an intense and rich flavor, and many candies as well as chocolate chips may be dark chocolates. One should look for seventy percent cocoa or more in the chocolate that should be made of cocoa butter and not fats like palm and coconut oils.
Also, the dark chocolate should not be made of hydrogenated or partially hydrogenated oils that are not good for cholesterol and the darker the chocolate, the better it is. The darkness of the chocolate can be attributed to use of plant chemicals such as flavonoids, that make the chocolate darker and has more health benefits.
The main reason to choose a dark chocolate is the flavonoids, which are part of a group of antioxidants known as polyphenols that can also be found in tea, red wine, as well as many fruits and vegetables. Dark chocolates also lessen bad cholesterol oxidation and reduce the risk of having your blood to clot and increase the flow of blood in the arteries.
It can also be eaten when in a bad mood. It helps to improve the mood, as well as gives pleasure through increasing the serotonin as well as endorphin levels in the brain. It also has many minerals such as calcium, magnesium and potassium.
One can also find antioxidants in the dark chocolate which would not be the case with eating milk chocolates. Milk binds to antioxidants present in the chocolate, and thus does not make them available to the body.
To get full antioxidant benefits from your dark chocolate, you should refrain from drinking milk with it. There are some concerns, however, that have been voiced with regard to getting migraine attacks as a result of consuming dark chocolate, but there is insufficient and inconclusive data to support such concerns. Thus, this kind of chocolate, when eaten sparingly, truly has many benefits.
One should also take care not to eat too much of dark chocolate, which in limited quantities, is good for the health and since it is loaded with calories, one should limit its consumption. |
| posted by Brownie @ 9:12 AM |
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| Sunday, November 4, 2007 |
| Hot Chocolate Through the Ages |
Hot chocolate is the perfect drink on a cold night, especially in winter. What better to curl up with than a steaming cup of hot chocolate when it’s freezing outside? Hot chocolate as it is known today is a quite a bit different from the original version known as xocolatl by the Maya.
The Origins of the Drink
Did you know that when xocolatl was first brought back to Europe, the Europeans simply called the drink itself chocolate? It was only later on that people started calling it “hot chocolate” to avoid confusing it with bars of solid chocolate and similar treats. Xocolatl was actually drunk cold, so it would’ve been more appropriate to call it “cold chocolate” at the time.
The drink was originally quite savory and spicy, instead of sweet as one might expect, and in the Aztec language of Nahuatl the Mayan word was borrowed and became cacahuatl. Old recipes show that the basic main ingredients included chili peppers, cornmeal, and cacao beans. The beans would be ground into a fine powder and added to boiling water, along with the cornmeal and chilis.
Once the xocolatl had boiled, it was allowed to rest and was later drunk cold as a frothy but bitter concoction. The Europeans initially did not find the drink in its original from to suit their palate and made numerous changes, including using milk instead of water and adding sugar, cinnamon, and vanilla. The Europeans also preferred their drink hot instead of cold, leading to what we now know as hot chocolate.
Variations on a Theme
However, there is a debate over using the term hot chocolate vs. hot cocoa. To most people both terms are interchangeable, but in Europe they mean entirely different things. Hot chocolate in Europe generally refers to making a drink in which pieces of solid chocolate are melted into the drink, while hot cocoa refers to a mixture using cocoa powder. The exact definition and use of ingredients seems to vary by country.
Meanwhile, if you want your hot chocolate cold, very cold, then visit Serendipity III in New York. This unique shop actually has a dessert known as frozen hot chocolate (it’s actually called Frrrozen Hot Chocolate with the three “R’s”) in which 14 kinds of chocolate and cocoa are mixed together and served as a kind of decadent hot chocolate slushee covered in whipped cream and chocolate shavings.
You can even find it online and order a kit so that you can experience it at home if you’re not fortunate enough to be able to visit New York. No matter what, whether you use water or milk, add vanilla, or drink it hot or cold, there’s no wrong way to make hot chocolate, so enjoy! |
| posted by Brownie @ 6:47 AM |
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| Chocolate Recipes and Memories |
Everyone has a very favorite chocolate recipe that is saved for the holidays or other special occasions. Friends and family beg you to give out that delectable and sinful recipe, but you just don’t know if you want to share your secret quite yet. There is nothing wrong with not wanting to share your chocolate recipe, but if you decide to do so, here are some ideas for sharing them.
Chocolate Recipe Gift Basket
Gift baskets are very popular especially around the holidays, so make a few of your best chocolate recipes and put samples in a small basket along with nicely decorated recipe cards and serving suggestions. If you really want to make the basket special, include some of the dry ingredients in mason jars and attach to the recipe card to the jar. This would make a nice holiday or shower gift for a new bride or bride to be.
Chocolate Recipe Memory Book
Every family recipe has a memory or story behind it and chocolate recipes are usually a favored and special moment in families. Create a scrapbook or memory book of sorts and include your chocolate recipes along with family memories, stories and even a picture here and there.
Thanks to the internet and the many creations that one can come up on a computer, there are more ideas than recipes to make the book special. If you have a child about to leave home, put a book together for your child along with stories of your favorite memories from their childhood that surround those chocolate recipes.
Maybe your recipe has a history. Was it Great Grandma’s recipe from her great grandma? Have there been changes in the recipe over the years? Or, possibly Uncle Joe asked for a goodie box with those chocolate delights while he was off in the Army.
Chocolate seems to bring people together, and with those people come some wonderful memories to be cherished. Sharing those memories along with the recipes will bring joy to many generations to come, and help create a family history for the young ones who are yet to be old enough to understand how important that history will be at some point in their life.
When you share your chocolate recipes you are sharing a part of yourself, your heart and your love with those that matter most to you. Enjoy your chocolate recipes with your family and friends while you create new memories with them. |
| posted by Brownie @ 6:47 AM |
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| Saturday, August 11, 2007 |
| A Holiday Treat: Hot Chocolate Recipe |
Believe it or not you can actually make your own hot chocolate, and in fact, following a hot chocolate recipe is a great idea because it turns the drink into something more unique, something your own, and as well, you can typically make it as rich as you want, and so you can basically work with the hot chocolate recipe until you find a happy medium and are satisfied with the result.
It is important to know that there is a difference between hot cocoa and hot chocolate; the terms are often used interchangeably, however they are technically in fact as different as white chocolate and bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all of its richness, meaning the fat of cocoa butter, and then hot chocolate on the other hand is made from chocolate bars that are melted into cream.
The original hot cocoa recipe was actually a mixture of ground cocoa beans, water, wine, and peppers, and it didn’t take long however for Spaniards to begin to mix new things into the recipe, as well as heat it up and of course sweeten it with sugar. Since then hot chocolate and hot cocoa are drinks that have been revolutionized in many ways, and they have truly reached perfection in today’s world.
Hot Chocolate Recipe
For the basic hot chocolate recipe, you will need: 1 cup milk; 1 cup half and half; 8 tsp sugar; 1 oz semisweet chocolate, chopped; 1 oz unsweetened chocolate, chopped; 1 tablespoon brown sugar; and ½ tsp vanilla.
In order to make this hot chocolate recipe, you need to heat everything in a saucepan, except for the vanilla, until the chocolate melts and the sugar dissolves, and then pour half of this into a blender and mix until foamy, and then return to the saucepan, and add the vanilla. Then you stir briefly, and then serve.
One good idea that you can add onto this is to add marshmallows, and you can either buy the bigger or smaller ones, depending on what you prefer, and if you are serving this drink to your family or friends then you will want to ask what their preferences are, so that everyone involved can be happy. Hot chocolate is truly the best wintertime drink, and so make sure that you have lots of it around at all times. |
| posted by Brownie @ 9:43 PM |
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| Friday, July 20, 2007 |
| The History of Chocolate, the Origin of the Worlds Favorite Flavor |
Ancient Chocolate History
The first records of Chocolate’s history begin with the domestication of the coco plants in 1500 BC, when the Olmec Indians began to grow them. The traditional method of enjoying chocolate at this time was to dry it and grind it, and then steeps it in water, much the same as we brew coffee today. This was such a delicacy that only the social elite were able to afford such luxury by the time of the Mayans. When Columbus first began to explore the new world he was introduced to the coco bean as cargo a Mayan trader was carrying.
The First European Chocolate
Columbus brought the first coco beans to Spain when he returned from America; however they didn’t gain much popularity. Until the history of chocolate gained footing in Europe as Spanish monks thought to serve the drink hot; this gained much popularity all over Spain, resulting in Chocolate Houses opening throughout Europe. In the 1700’s the first steam mechanized coco grinders which lead to a price drop in coco production that made chocolate available for all.
Eating Chocolate
The next evolutionary step, in the history of chocolate, was made by eating solid chocolate in the form of cakes, rolls, and other chocolaty deserts. These tasty treats were available in Chocolate Houses and in wealthier homes across Europe. In the decade before the American Revolutionary War, the first American chocolate producing company began manufacturing chocolate on a massive scale; this company was called Bakers Chocolate Company.
Chocolate Historically Gains Popularity
Historically, chocolate is so loved by so many peoples that they come up with all sorts of ways enjoying it; it was thought to have medicinal purposes, which led to the opening of the Bakers Chocolate Company in America. In Amsterdam a process known as “Dutching” was invented, in which the coco butter is removed from the chocolate resulting in a smoother texture in the still popular beverage form of the chocolate.
The Candy
The history of chocolate candies begins close to the middle of the 1800’s, when the marvelous invention of chocolate candies were born; it was discovered if the “Dutched” chocolate was sweetened then added back into the coco butter it made a delicious sweet and moldable treat. This was the birth of the modern chocolate bar; shortly later both milk and Swiss chocolate candies were invented. Chocolate’s history as the traditional gift of Valentines day began with the Cadbury company as the owners were the first to produce heart shaped boxes of their chocolates especially for this purpose.
Into Today
The history of chocolate in America features a rich diversity of baked goods and candies. One of the baked goods beloved by Americans are brownies, the first published recipe for this now classic treat was published in the Sears Roebuck Catalogue back at the end of the 19th century. The Hershey Company and the Nestle Company were making so much money in the United States, that a Belgian confection maker opened Godiva Chocolate Company in 1926; all three companies are still popular chocolate manufacturers today. |
| posted by Brownie @ 5:58 PM |
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| Lindt Chocolate- The Swiss Chocolate Standard |
History
The Lindt Chocolate Companies history is set in 1845 Switzerland, where a father and son began making regionally famous chocolates. When the father died he passed his mini empire to his two sons, on received the retail stores, the other the factory; the son who inherited the factory acquired another famous confectioners factory, that famous confectioner was Rudolph Lindt.
The son was able to use Lindt’s recipes and keep the famous name as well; the company grew and changed hands, but the quality of chocolate never changed. Even during the World Wars, while demand was low due to financial hardships, consumers still demanded only the finest quality when they did indulge in their tasty treats. After the World Wars, as consumer demand grew, so did Lindt Chocolates; expanding to have a manufacturing plant and/or distribution center on most continents.
The Chocolate Process
Lindt’s chocolate producers monitor every aspect of their chocolates process, from the beans to melt in your mouth, quality is the priority to the company. Lindt Chocolate Company only chooses the finest quality coco beans from the Crillo tree; only ten percent of all coco beans in the worlds market, come from these types of trees. Once the beans are harvested they are fermented, dried, and shipped. Once at the factory the coco beans are carefully roasted, cleaned, and pre-crushed; Lindt doesn’t allow even a spare dust particle to contaminate their chocolate, they have a very strict quality requirements.
After the beans have been partially crushed, they are ground into a fine paste, this paste is further refined into two parts; coco butter and coco powder. The coco butter and coco powder are separately refined; the coco butter is purified and the coco powder is sifted to the perfect consistency. The coco butter and powder are rejoined in specific amounts to create different varieties of chocolate; dark chocolate: coco butter, coco powder, and sugar. White chocolate only has the coco butter mixed with other ingredients, and milk chocolate as the name suggests contains milk as well as sugar, coco powder, and coco butter.
Before any Lindt chocolate will meet their strict quality standards, the mixture must be rolled, “conched”, and tempered. The rolling compresses the particles of sugar and coco, making the chocolate paste even smoother; but this is only the first step in the process of making their ultra fine texture. Next they use a special machine which has troughs they call conches, these conches heat the chocolate paste to 80 degrees Celsius and stir it continually for 2-3 days until the perfect texture is achieved. The chocolate is then gently cooled and tempered to just above 30 degrees Celsius.
Lindt’s Selection
Lindt’s Chocolate offers many ways to enjoy their gourmet chocolates; truffles, bar chocolate, and pralines (filled chocolates). The truffles are available in several tempting flavors including: milk chocolate, dark chocolate, white chocolate and hazel nut or peanut butter filled. Their chocolate bars have over 20 flavors, some that are familiar such as milk chocolate, some that are exotic such as pear, and some that are luxurious such as 99% cocoa. They also offer a sampler kit that allows for sets of six or twelve bars to be ordered and customized with any variety of the 20 plus, flavors. Lindt Chocolate Company also offers seasonal items that may be ordered for all special occasions. |
| posted by Brownie @ 5:58 PM |
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