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The History of Chocolate of the world's most favorite foods is filled with intrigue, political maneuvering, and innovation. The path from a fermented alcoholic drink to a candy bar at the corner store has been marked by numerous twists and turns, and even today, the world of Chocolate is filled with secrets, ethical controversy, and constant new developments. Chocolate is a multibillion dollar industry, and it should come as no surprise to learn that The History of Chocolate is closely intertwined with the history of colonial expansion, the Industrial Revolution, and even wars.

Most people are aware that The History of Chocolate begins in South and Central America, where Native Americans have been using the beans of the Theobroma Cacao, or cacao plant, for centuries. The first evidence of the use of Chocolate for culinary purposes dates to around 1400 BCE, when the Mayans apparently fermented the pulp which surrounds cacao beans to create an alcoholic beverage. By the first century CE, the Mayans were using the beans, fermenting them and then grinding them with ingredients such as cornmeal, Vanilla beans, and chilies on a metate to create a spicy, bitter paste which could be whisked with water to create a drink known as xocolatl.

Mayan xocolatl would not be to the taste of most modern consumers. The Mayans exclusively drank their Chocolate, blending their ground cacao beans with water and then pouring the drink back and forth between two cups to develop a densely foamy drink. Chocolate was so revered in Mayan culture that it was used in religious ceremonies. Most Mayans had a cacao tree growing in their back yards, making chocolate accessible to all members of Mayan society. The wealthy, of course, had special drinking dishes for Chocolate, complete with elaborate decorations which included depictions of growing, harvesting, and preparing cacao beans.

The Mayans established a vibrant trade in Chocolate, exchanging the beans with other Native American peoples who lived in regions where cacao trees could not be cultivated. When Aztec culture began to rise in the 12th century, the Aztecs picked up the habit of drinking Chocolate, and it became a drink for the Aztec elite, the only ones who could afford the treasured beans. In fact, cacao beans were even used as currency by the Aztecs, who would trade the beans for everything from fruit to slaves.

After Columbus traveled to the New World in 1492, he returned with a ship laden with a variety of trade goods, including some cacao beans, describing Chocolate as a “divine drink which builds up resistance and fights fatigue.” The Spanish Court, however, failed to realize the value of Chocolate until another conquistador, Herman Cortez, conquered the Aztec empire and established cacao plantations, shipping the beans back to Spain. In Spain, Chocolate became a drink of the elite and high-ranking church officials, and Spain held a monopoly on Chocolate for over 100 years.

The Spanish were dissatisfied with Chocolate as it was prepared in South America. They found the drink too bitter, and they disliked the foamy texture. As a result, the Spanish came up with the brilliant idea of adding sugar and cinnamon to their Chocolate. They also developed a special utensil, the molinillo, for stirring Chocolate. Spanish explorers expanded their holdings in South America specifically for the purpose of maintaining the Chocolate monopoly, establishing large plantations for cacao cultivation and using slave labor to produce the crop.

Chocolate remained Spain's little secret for quite some time. Other Europeans were so unaware of the value of Chocolate that when Spanish ships were attacked by English pirates, the pirates routinely destroyed cargoes of cacao beans, thinking that they were worthless. While Europeans certainly realized that Spain had stumbled across a number of treasures in the New World, it wasn't until the 1600s that the craze for Chocolate hit the rest of Europe.

With an increased desire for Chocolate in places like France, England, and the Netherlands came an increased demand for Chocolate production. Numerous countries colonized regions which would be suitable for cacao production, and established large plantations of cacao, sugar, and other South American crops which could be cultivated by slaves and sold at an immense profit. Even with increased production, Chocolate was still extremely expensive, and its consumption was restricted primarily to the elite, who consumed it in trendy Chocolate houses.

As Chocolate spread across Europe, various countries created their own formulations, adding ingredients like milk to make the drink more palatable. However, Chocolate remained firmly in liquid form, served in exotic and elaborate Chocolate pots which paired with beautiful china customized for the service of Chocolate.

The History of Chocolate took a dramatic turn in the Industrial Revolution, when the development of mass production techniques made the once-elite beverage accessible to a much larger segment of society. In 1828, inventors developed a technique for pressing cacao beans to separate the cocoa solids and cocoa butter, using a hydraulic press, and this changed the nature of Chocolate production quite radically. Prior to the development of the hydraulic press, Chocolate was sold in the form of a crumbly, very high-fat mixture which was hard to use and digest. With the development of the press, consumers could purchase cocoa powder, an inexpensive, easily handled alternative.

However, Chocolate was consumed primarily in liquid form until the 1800s, because no one had succeeded in making an edible form of solid Chocolate, and Chocolate cookies were not yet wildly popular. Eating Chocolate was introduced in the 1830s, and it would have been a grainy, bitter affair until the 1870s, when Chocolate manufacturers finally came up with conching.

When Chocolate is conched, it is ground for hours or days to create a smooth product with a very uniform, creamy texture. Conching allowed the market for eating Chocolate to explode, as consumers — for the first time — could eat quality Chocolate bars. It also allowed Chocolate companies to create a variety of Chocolate coatings and dips, enabling the production of candy bars coated in Chocolate, a perennial favorite.

Industrialization of the Chocolate industry also brought attention to its dark side, however. Many Chocolate companies were accused of using child and slave labor in their plantations and factories, and the growing labor movement began to agitate for reform both at home and abroad. In response to public concerns, chocolatiers also began to speak out about the working conditions involved in Chocolate production, with some companies like Cadbury's pledging to eliminate ethically unsound labor from the production of Chocolate as early as 1910.

In the late 1800s, numerous manufacturers marketed their eating Chocolate as a healthy addition to the diet, targeting mothers and children especially. All sorts of claims were made about Chocolate and human health, with Chocolate packaging including detailed descriptions of all the benefits Chocolate conferred. The idea of Chocolate as a health food was so firmly entrenched that manufacturers sold “breakfast Chocolate,” eating Chocolate designed to be consumed at breakfast, and Chocolate was considered a vital part of rations for soldiers during the Civil War in the United States.

The History of Chocolate and the military continues to this day. Many major military conflicts have spurred unique developments in the world of Chocolate, in an attempt to produce Chocolate which could be integrated into wartime rations. In the Second World War, for example, Mars Incorporated introduced M&Ms to American GIs, and in the First Gulf War, confectioners vied to produce a Chocolate which wouldn't melt in the heat of the Middle East.

In addition to World Wars, the 20th century also saw an explosion of confectionery wars. Mars and Hershey in particular have battled for Chocolate supremacy since the 1940s in the United States, with counterparts like Rowantree and Cadbury's duking it out overseas. Industrial espionage was such a huge problem in the Chocolate industry in the 1960s that it was parodied in Charlie and the Chocolate Factory. In the 1980s, with the breakdown of the Soviet Union, major Chocolate producers saw further possibilities for expansion, engaging in extravagant advertising campaigns targeted at Chocolate-starved residents of Asia and Eastern Europe.

Today, two thirds of the world's Chocolate comes from West Africa. The Chocolate industry continues to struggle with ethical issues like child labor, fair working conditions, and the environment. Several Chocolate companies have even been accused of manipulating national governments in the quest for a stable supply of Chocolate, much like United Fruit did in South America with bananas. In response, products like Certified Fair Trade Chocolate have arisen, and a number of Chocolate companies have corporate responsibility programs which are designed to allay consumer fears about the source of their Chocolates.

Consumers have also been struck with fear by a number of cacao disease scares, which have periodically threatened the world's supply of Chocolate. Diseases which affect cacao plants tend to spread rapidly, decimating Chocolate crops across an entire region. In addition to potentially affecting overall supplies of Chocolate, such diseases could have a serious impact on the flavors which consumers have grown to know and love. Chocolate companies each produce their own unique blends for the products they make, and small deviations in these blends are often very noticeable. For this reason, several producers have large experimental plantations where they work on breeding disease-resistant plants and developing new strains of cacao beans.

Candy producers continue to be extremely careful about revealing their production secrets. Many Chocolate factories are closed to the public, and access to the factory floor is tightly controlled, with even executives admitting that they don't know precisely how their products are made. Innovation in the field of Chocolate continues as well, with candy producers big and small putting out a plethora of new Chocolate products every year, ranging from gourmet Truffles to new candy bars. Competition between major manufacturers is fierce, with companies vying to produce the next big Chocolate sensation, much to the delight of many consumers.

The opening of the 21st century has also revealed new horizons in The History of Chocolate, with gourmet chocolatiers creating unique and distinctive Chocolate blends. Chocolate aficionados have also been able to choose from a wide assortment of regionally sourced Chocolates focusing on rare and unusual beans. A number of smaller Chocolate companies also specialize in regional delicacies which have become cult favorites.

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A Chocolate Egg is a Chocolate confection that is shaped like an egg. Chocolate Eggs are most commonly seen around Easter, where they are exchanged as gifts or included in Easter egg hunts. The egg is a traditional symbol of Christ's resurrection in many Christian faiths, but the Chocolate Egg has transcended religious boundaries to become popular with people all over the world. Chocolate Eggs can be kept in a candy bowl near the door for guests, exchanged as Easter gifts, or hidden for Easter egg hunts and parties.

Many candy manufacturers produce Chocolate Eggs in the weeks leading up to Easter, with an array of styles available for consumers. One of the most famous is the Cadbury Cream Egg, which is filled with a creamy fondant. People can also make Chocolate Eggs at home, using egg-shaped candy and chocolate molds as a basis, although some enterprising cooks have been known to use actual eggs as a mold for confections.

Some Chocolate Eggs are solid, in which case they are usually made from a soft chocolate so that they are easy to chew, and the chocolate is relatively light, as rich chocolate could be too intense for many consumers. Filled Chocolate Eggs made with a chocolate shell and various fillings are also available. In addition to fondant, a Chocolate Egg can be filled with ganache and various fruit preserves, among other things. It is also possible to find hollow Chocolate Eggs without filling. Hollow eggs tend to be oversized.

Designs on the outside of a Chocolate Egg can vary. Textured or patterned molds may be used, or the egg may be covered with a candy coating. Decorations can also be applied by hand, as in the case of a Chocolate Egg covered in stripes of candy, or decorated with small candy flowers and other ornaments. When Chocolate Eggs are made at home, some people enjoy lavishing time over the decorations, creating miniature works of art with their confections.

For people who enjoy Chocolate Eggs year round, many types of chocolate can be safely frozen, which allows the eggs to keep better. Chocolate Eggs can also be stored at room temperature for an extended period of time, although it is important to avoid exposing them to moisture or temperature fluctuations, which can cause the chocolate to develop an unsightly whitish “bloom.” Homemade Chocolate Eggs are, of course, available at any time to cooks who are comfortable working with chocolate.

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A Truffles is a rare, edible mushroom that is considered a delicacy in many parts of the world. Generally harvested in the wild, they are quite expensive. Truffles are often confused with Chocolate-covered Truffles, a confectionery that has no relation to mushroom Truffles.

Requiring climates with mild weather changes, Truffles grow in a limited number of places including France, Italy, Croatia, and Slovenia. Truffles are also collected in the United States, in states like Oregon and Washington, as well as parts of the Middle East and North Africa. They grow approximately one foot (30 cm) underground among the roots of oak, elm, chestnut, pine, and willow trees where they form a symbiotic relationship with the environment.

There are dozens of different types of Truffles ranging in size from a walnut to an apple. Truffles are irregularly-shaped with sometimes smooth, though usually bumpy or wrinkled caps.

Truffle hunting is big business during Truffle season, which generally lasts from fall to spring. Each year, trufficulteurs use specially-trained dogs that find the buried treasures, usually at night. In the past, female pigs or sows were used to hunt for Truffles, as the pungent odor that the Truffles emit is similar to that of a male pig. The sows were difficult to hold back once the Truffle was located, however, and would readily consume the expensive delicacy. For this reason most hunters now use Truffle dogs.

The taste of a Truffle is often compared to garlic blended with an earthiness or pungent, mushroomy Flavor. They are most often served uncooked and shaved into foods like pasta, salads, or omelets. They are also served in light sauces, on fondue, or even on pizza.

Of the many varieties of Truffles, some of the most famous are the Italian white Truffle, the French black Truffle, the summer black Truffle, and the March Truffle. The white Truffle, often referred to as the white diamond, is considered the rarest type of Truffle, demanding one of the highest prices. In general, Truffles are among the most expensive natural foods in the world, selling for hundreds or thousands of US Dollars (USD) per pound (0.45 kg).

Many species of mushrooms look similar to Truffles but are actually poisonous. Avoid eating wild mushrooms of any kind without the highly-educated guidance of an expert who can positively identify the species as edible. The safest way to taste a Truffle is to order it from a menu.

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Chocolate Candies are sweet confections made from Chocolate or incorporating Chocolate. They are popular sweets in many regions of the world, as a huge number of cultures are very fond of Chocolate, in a variety of forms. Candy shops usually stock an array of Chocolate Candies, and people can also obtain them at drug stores, grocery stores, and directly through the manufacturer in some cases. Some manufacturers even allow tours of their production floors, giving people a chance to see how the candy is made before they purchase it.

Chocolate has its origins in Latin America, where it was originally used in the preparation of savory foods, a usage which continues to this day with dishes such as mole. When Chocolate was brought back to Europe, people explored the possibility of using it in sweet confections, and people quickly acquired a taste for the exotic ingredient. The development of more advanced refining methods for Chocolate made way for Chocolate bars and other sweets.

Some Chocolate Candies are made from solid Chocolate. More commonly, they include Chocolate and other ingredients. The Chocolate may be coated in a candy shell, or a candy may be dipped in Chocolate to create a flavorful coating. Chocolate can cover cookies, wafers, bars, and candied fruit, and it can be used in a variety of ways. In addition to dipping, companies can also use techniques like enrobing, in which candies pass through a curtain of Chocolate to become coated in an even layer of Chocolate.

Chocolate Candies may be made with Milk Chocolate, Dark Chocolate, or White Chocolate, depending on the candy and the manufacturer. Some manufacturers may cut corners with a chocolate coating known as mockolate, which technically cannot be considered true Chocolate because it does not contain Cocoa Butter, a key constituent in Chocolate. Some companies have attracted ire from formerly loyal fans by replacing expensive Chocolate coatings with mockolate in the interests of keeping production costs low.

In addition to being produced commercially, Chocolate Candies can also be made at home. People need some familiarity and skill with candy, and they also need to be comfortable with handling Chocolate. Making candies at home gives people a chance to use custom ingredients and to play with Flavors and designs. Basic candymaking kits are available from some cooking and home supply Stores, and people can also order specialty products such as molds for Chocolate Candies, including custom molds which can be used to make personalized candies.

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Gianduja Chocolate is a Chocolate confection traditionally made with hazelnut paste and sweet chocolate, although a number of variations have been developed. It is also known as gianduia and some versions can be traced back to the 1800s. This confection is readily available in many parts of Italy and Switzerland and it is also exported to some regions of the world. Some of the finest Gianduja comes from Swiss chocolatiers, chocolate professionals who take their confectionary very seriously.

Classically, Gianduja includes a combination of sweet chocolate that may be milk or dark with hazelnut paste. Variations include versions made with hazelnut chunks or halves, as well as almonds and other nuts. Traditional versions have a very rich, creamy Flavor whether they are made with Milk Chocolate or Dark Chocolate, along with the signature complex sweetness that can be seen in many European chocolates.

Some companies make a spreadable version of Gianduja that can be used on toast, added to desserts, and used in a variety of other creative ways. Spreads are often available in grocery Stores and they range from slightly bitter dark versions to rich, creamy, and very sweet varieties. Gianduja bars are available in bite sized pieces, as well as larger chocolate bars, and some have features like layers of chocolate and hazelnut cream. Ice cream confections may be Gianduja flavored as well.

This chocolate specialty is especially closely associated with Piedmontese cuisine and in this region of Italy, a number of stores carry Gianduja. Some offer chocolate tours, encouraging visitors to make their way through a series of stores and shops to taste different versions. Some of these versions are only available in Italy because they do not ship well and visitors who are interested in chocolate may also take advantage of the opportunity to taste other Italian chocolate specialties.

The combination of hazelnuts and chocolate is a very old one. Various tortes, tarts, and other chocolate delicacies often involve a blend of hazelnuts and chocolate or almonds and chocolate. In Gianduja, the creamy sweetness of the chocolate offsets the creaminess of fat-rich hazelnuts for a dish with a very creamy, warm mouthfeel and a flavor that is very rich. A small piece of this chocolate confection can go a long way, as many tasters have discovered.

People interested in trying this delicacy can check with a local grocery or import store to see if any varieties are available. Some stores can make orders by special request as long as their distributors have access to the right importers.

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White Chocolate is technically not Chocolate at all, since it does not contain Chocolate Liquor or Cocoa solids, the two primary ingredients in Chocolate. It does, however, contain cocoa butter, which is a product of the Cacao plant, and it has a delicate Flavor in which hints of Chocolate certainly play a role. It is processed and made much like Chocolate, and White Chocolate can also be used just as regular Chocolate is in an assortment of foods.

To Make Chocolate, the seeds of the cacao plant are harvested and allowed to ferment slightly. The outer casing of the seeds is cracked, revealing an inner core which is ground into Chocolate Liquor. This substance is the base of most Chocolates, but it can also be separated to yield cocoa solids and cocoa butter. Cocoa butter is the fat of the Chocolate, and it is rich, creamy, and very stable when processed well. Cocoa solids are mixed in with more Chocolate Liquor for intense Chocolates, or sold separately. Cocoa butter can be processed to make a variety of products, including cosmetic creams.

When White Chocolate is made, the separated cocoa butter is mixed with milk and a sweetener. White Chocolate is also frequently flavored with Vanilla. The mixture is poured into molds which take a variety of forms from Chocolate Bars to baking blocks, and packaged for sale after it solidifies and cools. The resulting white chocolate has an ivory color and a creamy flavor. It is also a very fragile Chocolate, and needs to be handled with care in baking.

Several nations have established labeling standards for White Chocolate, to ensure that it contains cocoa butter, rather than vegetable oil or another fat. As a general rule, White Chocolate must contain 20% cocoa butter. High quality White Chocolate made with good ingredients will have a cream to ivory color, whereas White Chocolate made with substitute fats will be truly white. This type of White Chocolate has an inferior flavor and texture, and most consumers and confectioners avoid it.

The delicate flavor of White Chocolate can be used in a number of desserts, or blended with conventional Chocolate for a contrast. It can also be used in savory dishes, especially spicy foods, which interact delightfully with the sweet, creamy flavor. White Chocolate is also available in plain bars which can be enjoyed plain, although it tends to be very rich, so it should not be consumed in large amounts.

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Chocolate is a confection made from Cacao beans, the seeds of the cacao plant. There are a large number of Chocolate products on the market, from Powdered Cocoa for making drinks to White Chocolate, and most markets carry a cross-section of Chocolate confections for their customers. In addition to being available at general markets and grocery Stores, Chocolate can also be purchased from specialty companies which make luxury Chocolate and distinctive Chocolate confections.

Making Chocolate is a time consuming process. Cacao plants are grown on plantations in South America, where the plant is native, and in parts of Africa. There are actually several varieties of cacao plant, all of which produce Chocolates with slightly different Flavors, and the flavor is also impacted by where the Chocolate is grown, how it is handled after harvest, and how it is processed. Chocolate companies invest a great deal of money in developing ideal blends of cacao beans to create the flavors their consumers are used to.

Cacao beans grow in large pods which are harvested once they ripen and then allowed to ferment. Initially, the cacao beans are extremely bitter; the fermentation process softens the bitterness, allowing producers to move on the next steps, roasting and hulling. Roasting helps to develop the flavor of the beans, while shelling exposes the cacao nibs, the portion of the bean which has all the flavor.

Once cacao nibs are extracted, they must be ground into a substance known as Chocolate Liquor. Chocolate liquor isn't something you'd want to eat: it is extremely fatty, thanks to the cocoa butter it contains, and it is gritty and bitter. This liquid is then pressed to create what is known as press cake, a substance consisting primarily of cocoa solids, while the cocoa butter is allowed to drain away.

Once press cake has been created, producers have a number of options. To make cocoa, they can squeeze the press cake even more to isolate the cocoa solids before allowing it to dry and then pulverizing it. They can also blend some of the cocoa butter back in, along with sugar and other ingredients, to produce eating Chocolate, which is subjected to a process called conching to create a smooth, creamy confection without any traces of grittiness. Eating Chocolate can also be adulterated with milk, creating Milk Chocolate, and the level of sweetness can vary widely. For white chocolate, cocoa butter is mixed with Vanilla and milk.

The history of Chocolate is almost as interesting as the confection itself. In its native South America, Chocolate was prepared in drinks reserved for royalty and high ranking members of society. When European explorers visited, they were introduced to Chocolate, and upon bringing the food back to Europe, it became a big hit. Eventually, Europeans started exploring with their Chocolate, adding sugar and other ingredients and ultimately developing a process which would allow them to make bars in addition to Chocolate drinks. With the development of bar Chocolate, confectioners realized that Chocolate had a wide range of possibilities, from candy bar coating to truffles, and the once rare luxury turned into an extremely profitable global industry.

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Semi-Sweet Chocolate is a kind of Chocolate that is often used for cooking and baking purposes. It is a Dark Chocolate with a low sugar content. In fact, semi-sweet chocolate usually has about half the amount of sugar as regular dark chocolate. Like dark chocolate, this less sweet version is made by adding sugar and fat to Cacao. Also, like dark chocolate, it is usually made without any milk added in although it may be made with some milk solids.

The United States Food and Drug administration has restrictions on what kinds of chocolate can be referred to as semi-sweet chocolate. semi-sweet chocolate and bittersweet or dark chocolate have the same regulations. They must have a makeup 35 percent or more of Chocolate Liquor and must have less than 12 percent milk solids. Some chefs and bakers contend that true semi-sweet chocolate should include no milk solids at all despite this rubric. In Britain, semisweet varieties of chocolate must contain 45 percent or more of chocolate liquor.

In some instances, the term semisweet is used interchangeably with the term bittersweet when referring to chocolate. Furthermore, both kinds of chocolate are often grouped together under the umbrella of dark chocolate. There is, however, a difference between the two. One of the key differences is the chocolate flavor. Bittersweet Chocolate usually has a more intense chocolate flavor than the semisweet variety.

Another main difference between these two types of chocolate is their level of sweetness. Semisweet varieties usually contain more sugar and are therefore sweeter than bittersweet varieties. As there is no regulation on the amount of sugar that is contained in these kinds of chocolates, the level of sweetness will vary from manufacturer to manufacturer. In some cases, Bittersweet and Semi-Sweet varieties may be difficult to distinguish from one another, especially if they come from different manufacturers.

Sugar Free Chocolate, Baking Chocolate, Healthy Chocolate, Vegan Chocolate, Chocolate Ingredients, Christmas Chocolate, Chocolate Bark

This type of chocolate is often enjoyed on its own in the form of a candy or candy bar. It is also often used as a topping or even main ingredient in desserts. It is used in cupcakes, cookies, pastries, pies, cakes, and ice creams. It is also sometimes used in sorbets. Occasionally, semi-sweet chocolate chips will be added to muffins, which are served at breakfast. It is also sometimes used as an ingredient in mole sauce, which is a rich, savory sauce that is used in Mexican cooking to top poultry dishes.

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In addition to containing cocoa solids, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and many popular candy bars that are Chocolate-based use Milk Chocolate.

Milk Chocolate is the combination of Chocolate Liquor, cocoa butter, Vanilla, milk solids, and lecithin. This Type Of Chocolate could be kept up to a year if stored in a cool, dry place. Milk Chocolate must contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids. The U.S. Government requires a 10% concentration of chocolate liquor while EU regulations specify a minimum of 25% chocolate liquor. This makes European Milk Chocolate better than American Milk Chocolate, because the more chocolate liquor added the more delicious it gets. Generally, Milk Chocolate is popularly used in decorating cake and cookies.

Milk Chocolate is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid Milk Chocolate using condensed milk; hitherto it had only been available as a drink. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids, however an agreement was reached in 2003 that allows Milk Chocolate in the UK and Ireland to contain only 20% cocoa solids. This type of chocolate must be called "family Milk Chocolate" elsewhere in the European Union.

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It doesn't get any simpler--or more delicious--than this. Dark chocolate and cream come together to form divine, melt-in-your-mouth Dark Chocolate Truffles. Use good-quality chocolate for the best results. A tablespoon of rum or brandy can be added in with the Vanilla, if desired. These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.Be sure to check out the photo tutorial with step-by-step instructions showing How to Make Truffles.

Ingredients

* 9 ounces bittersweet chocolate, finely chopped
* 2/3 cup cream
* 1 tsp vanilla extract
* 1/2 cup Cocoa Powder

Preparation

1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the Chop Chocolate in a large bowl.

2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3. Using a whisk, gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.

4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.

5. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.

6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles.

7. If you have different varieties/shades of Cocoa Powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colors. Truffles can also be topped with chocolate shavings. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.

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Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma Cacao tree. Theobroma Cacao literally means “food of the Gods,” and this name reflects both the heavenly Taste of Chocolate and the reverence Mayan and Aztec cultures had for this divine food. These native American civilizations were the first to recognize the value of the Cacao Bean, using the pods as currency and serving the grainy crushed beans as a drink among the upper classes. The original bitter chocolate drink favored by Mayans and Aztecs is very different from our smooth, sweet chocolate bars today, yet the source of both remains the same: the humble Cacao Bean.

The cacao tree is a tropical plant that grows only within 20 degrees latitude of the Equator. The main cacao-producing countries are the Ivory Coast and Ghana, although there are numerous smaller markets in South America and Africa. The cacao tree produces pods all year long, so a typical tree would have pods in every stage of ripeness, from the earliest flowering bud to the most mature pod ready to be harvested. There are three types of cacao tree: the Forastero, the most common and robust variety with the least remarkable flavor, the Criollo, the most delicate and rare tree, with a heavily perfumed fruit, and the Trinitario, a hybrid between the Forastero and the Criollo that displays characteristics of both trees, having an average yield of moderately aromatic beans.

Chocolate begins with the harvest of the cacao pods. Because the pods grow in all degrees of ripeness and at any location on the tree, most harvesting is done by hand with machetes. Two important steps must happen before the Cacao can be packaged and shipped to the manufacturer. First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod. This pulp is sometimes used to make drinks or desserts, as it has a pleasant fruity taste with subtle Chocolate Flavors.

The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality Chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight. It is only after the beans are fully fermented and dried that they are packaged and shipped to Chocolate manufacturers around the world.

After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. After roasting, the beans are transferred to a winnower that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.

The nibs are ground to a thick, rich paste called Chocolate Liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all Chocolate products, and at last begins to resemble and smell like conventional Chocolate. The liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa presscake.” Presscake, when pulverized, becomes common Cocoa Powder. At this point, the Chocolate process differs depending on the recipe and formulation of the manufacturer. If the Chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard Chocolate. If the Chocolate is going to be higher quality, cocoa butter will be re-added to the Chocolate Liquor, along with other ingredients like sugar, vanilla, and milk. White Chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. The newly mixed Chocolate travels through a series of rollers to smooth out the texture before traveling to the conching machine.

Conching is the final step in determining the ultimate flavor and texture of the Chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the Chocolate mixture for a period of time ranging from several hours to several days. The speed, temperature, and length of the conching process determines the final texture and Flavor Of The Chocolate , as conching smooths the Chocolate and mellows any remaining acidic tones. After conching, the Chocolate is Tempered in large machines that cool the Chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the Chocolate is poured into molds, wrapped, and ready for shipping to eager consumers around the world.

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Easy Chocolate Cake

The quality of Chocolate you use will be the primary determining factor of how your finished chocolate candies taste. chocolates are not all created equal, and in general, there is a strong correlation between quality and price. This is not to say that you should always buy the most expensive chocolate, but be aware that high-quality chocolates with large amounts of cocoa butter and cocoa solids will cost more than their inferior counterparts.

Selecting Chocolate should primarily be a sensory experience. Before you taste the chocolate, look at it closely. You want chocolate that has a glossy surface and is free from blemishes. If the surface is scarred, cloudy, or gray, this may be a sign that the chocolate is old or has been subject to extremes in temperature or handling. Next, break the chocolate in pieces. You want a chocolate with a clean, hard “snap” to it. If it bends or crumbles, either the quality is low or the chocolate is old.

Good chocolate will smell strongly of chocolate. Rub your fingers over the surface to warm the chocolate, and then smell the bar. If it doesn’t smell like chocolate, or if it smells primarily of vanilla or other added ingredients, it probably won’t taste very much like chocolate either. chocolate easily picks up odors from its environment, so be aware if your chocolate smells like coffee, tea, or other aromatic foodstuffs.

Finally, Taste The Chocolate. Pay attention to the way it melts in your mouth: does it feel waxy? Unpleasantly chewy or dense? Does it leave a slightly slippery feeling? Does it feel sandy, or smooth? In general, a smooth, velvety mouthfeel is preferred. Also notice what flavors you can find in the chocolate. Common descriptions of chocolate notes include floral, citrus, berry, coffee, and wine undertones. Notice if the Flavor bursts out all at once, or if it gradually builds in intensity and lingers after the chocolate has left. Above all, trust your own tastebuds. chocolate preference is very personal, and you know what tastes good to you, so Select Chocolate that you will enjoy eating.

There are many, many different brands of chocolate and chocolate manufacturers to choose from. Names to look for include: Belcolade, Blommer, Cacao Barry, Callebaut, Carma, El Rey, Felchin, Ghiradelli, Guittard, Lindt, Scharffen Berger, Valrhona, Van Leer, and Wilbur.

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Easy Chocolate Cake

Ideally, chocolate should be Stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color. This is a superficial flaw that can be corrected by melting and properly Tempering Chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.

If you live in an extremely warm area and do not have air conditioning, you may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the Melted Chocolate.

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