| 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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| Merckens Confectionary Chocolates |
What is Confectionary Chocolate?
Merckens chocolates are not actually chocolate, they do however melt like chocolate, hence the name. According to the Food and Drug Administration, chocolate must contain both coco butter and chocolate liquor, and Merckens chocolates use vegetable fats. Confectionary chocolate is the term used for this type of easy melting vegetable fat candy that is used to make rich candy coatings.
Benefits of Merckens Chocolates
The benefit to using confectionary chocolate over regular chocolate in general is ease of use; confectionary chocolate melts easier, is more tolerant of heat, and requires no tempering. Merckens chocolates in particular offer vibrant colors of melting chocolates as well as classic white, milk, and dark chocolate varieties; Merckens chocolates do not use any paraffin wax, which makes them taste better than other brands but lowers their heat tolerance.
Using Merckens Chocolates
Merckens Chocolates are sold in wafer form for easier melting and are available in a rainbow of colors; most varieties are vanilla flavored though some are available pre-flavored and would be indicated on the package. Melting the wafers is easy, there are two basic methods to melt them; the first is to use a double boiler and the second is to use a microwave or hotplate. A double boiler is two pans the bottom filled with boiling water set over medium heat to keep it simmering, and the second nest into the first, if there is no such pan available, a glass or metal bowl which will fit on the top of the pan, without touching the bottom works great too.
To melt using the double boiler, place the Merckens chocolate wafers into top pan/bowl and allow to gently melt, stirring occasionally until smooth. To use the microwave, simply place the wafers into a microwave safe bowl, glass works better than plastic, microwave on high heat for 15-20 second intervals stirring each time until completely melted and smooth. It is very important not to over cook, as this will cause the sugar to crystallize causing a grainy texture. If some chocolate is accidentally over cooked do not add more chocolate, start over, there is no saving over cooked chocolate.
Applications
There are several applications for Merckens chocolate; it is perfect for candy coating, for making molded candies, and for making molded pops. Because the wafers are usually vanilla flavored, oils may be added to enhance flavor; be careful with flavorings not to use any that contain water, and to only use a few drops at a time until the proper taste is achieved. The easiest way to candy coat objects is to simply use existing foods such as cake pieces or pretzels and dip them into the melted chocolate. Making molded candies and pops is exactly the same with the exception that the pops require a stick; molds should always be clean and dry prior to use, never put in a dishwasher, the residue can stay in the detailed crevasses of the molds design.
After melting the Merckens chocolate pieces spoon the chocolate into the molds filling nearly up to the top, tap the molds gently on the work surface to release any air bubbles; (if making pops now is the time to add the stick) finish filling the mold, place in refrigerator or freezer until set (20 max for freezer 40 max for refrigerator) once molds are set, they should release easily. If the candy doesn’t release from the mold they may not be done cooling, cool longer and try again. Do not use any oils or cooking sprays, as they will ruin the consistency of the chocolate. Store the candy at around 60-66 degrees Fahrenheit in an air tight container. |
| posted by Brownie @ 5:57 PM |
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