Chocolate and Easter: two eternal loves

Chocolate and Easter: two eternal loves

Chocolate and Easter: two eternal loves
What’s coming up? What? What? Easter! Yes, the most chocolaty date of the year. It is logical that we could not go without talking about the main star of that date, right? If you want to know more about chocolate, come with me!
First of all, it is important to say that chocolate was not always the darling of the crowd. In the past it was not as tasty as what we know today, but it always had its value. The cradle of this wonder was the South America but nowadays, largest cocoa plantations are in Africa.
Chocolate and Easter: two eternal loves
The Aztecs and Mayans used cocoa as a bargaining chip. However, processing began in Mexico, which fermented the cocoa beans, dried, roasted and ground. The result was a paste, which started to be consumed with spices. But make no mistake: it was nothing sweet! Think of a 100% cocoa chocolate (remember that the higher the percentage of cocoa, the greater the bitterness?).
It was only around 1500 that the Spaniards started adding sugar to chocolate in addition to spices. Voilà! Hot chocolate was born and became a fever in Europe. And the Easter egg? It only came in 1873, invented by JS Fry, in Europe.
Chocolate and Easter: two eternal loves
Chocolate is mainly made up of parts of cocoa, such as paste or butter. This explains why working with melted chocolate is usually much easier. The compounds that make cocoa butter melt at different temperatures, which is why tempering is so important. It must be slow, gradual and with constant movement. Only then will you get these compounds to form again in a uniform and homogeneous way, which will guarantee you a shiny chocolate that melts only in your mouth.
Chocolate and Easter: two eternal loves
Do you know those most delicious chocolates, which have an unmistakable flavor? Well, they spend up to 24 hours in the homogenizer to break these crystals into smaller and smaller homogeneous particles. Besides, of course, the fact that they are made with a lot of cocoa and almost no hydrogenated fat.
Dani gave all the information about temperament in this video:
Youtube video tempering
That’s it for today, guys! I hope you enjoyed. If you love chocolate and want to know more about it, check out other delicious posts:
EVERYTHING YOU ALWAYS WANTED TO KNOW ABOUT CHOCOLATE
14 CHOCOLATE CURIOSITIES
FROM COCOA TO CHOCOLATE: UNDERSTAND THE WHOLE PROCESS
Villain or good guy? KNOW THE BIGGEST MYTHS ABOUT CHOCOLATE
To the next.
Bjs,
Cella

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