Trivia: Drink of the Gods

from Madrid Agribusiness Digest Feb 2009 Vol.19 No.10

Chocolate comes from the cacao bean, which was first cultivated by Mayans and Aztecs over 3,000 years ago. Chocolate was believed to be the favored beverage of the Gods, and this cacao product played an important role in religious and social traditions and ceremonies.

It was the ancient Mayans who first concocted chocolate into a beverage. They mixed the fermented cacao paste with water, chili peppers and cornmeal to make a frothy, spicy chocolate drink.

Decorating with Chocoloate

Chocolate Slivers

• Temper chocolate and leave it on a marble surface until it dries and sets. Then pull a large knife across its surface to produce long chocolate curls.

Chocolate Leaves

• The most important is to choose leaves that are non-toxic. Rinse carefully and dry. When clean, use a small paint brush and coat one side with a thin layer of melted chocolate. leave it to set, then give it another coating. Chill the coated leaves in the refrigerator for a few minutes, then carefully peel the leaves away from the chocolate. 

Grating/ Curling Chocolate

• Bring a bar of chocolate to room temperature then shave its side with a vegetable peeler to form small chocolate curls. Or, grate the bar using a grater with large holes.

Trivia: Dark and White Chocolate

The character and flavor of chocolate are highly affected by the percentage of cacao in it. The more cacao it has, the more intense the flavor. 

There is a legal definition of what chocolate must consist of:

dark must have at least 35% dry cocoa solids,

while white must have at least 25%

Chocolate Glossary

From: FOOD Nov 2012

Cacao

Cacao Fruit and Seeds

Refers to the cacao tree and also to its bean-like seeds from which cocoa, cocoa butter and chocolate are made.

Cocoa Butter
It is the cream colored fat extracted from cacao seeds that is used for adding flavor, scent and smoothness to chocolates.

Cocoa Powder
The powdery remains of chocolate liquer after removing the cocoa butter.

Conching
The process where chocolate is kneaded, massaged and plowed back and forth through liquid chocolate to smoothen the chocolate. The speed, temperature and length of the process determine the chocolate's final texture and flavor.

Couverture
High-quality chocolate made with extra cocoa butter for high gloss; used for covering chocolates and cakes.

Criollo

One of the three Theobrama cacao tree varieties, Criollo is the most rare and expensive. Criollo cacao beans have the most delicate flavor and are highly prized by chocolate manufacturers.

Dutch Process or Dutching
The treatment of cocoa mass with alkaline salts to make the cocoa powder less bitter and easier to mix into warm water.

Fondant
Extremely smooth chocolate; also the French word for dark or pure chocolate.

Ganache

Ganache
A mixture of chocolate and cream that is used for a filling for truffles, cakes and tarts, or as a glaze poured over cakes and pastries.

Praline
Can refer to any filled chocolate, or also to the filling of the chocolate.

Tempering 
The process of bring chocolate to a certain temperature so that the cocoa butter reaches its most stable crystal form.

Truffle
Ganache formed into balls and dusted either with cocoa powder, finely chopped nuts or chocolate pieces.

Pralines

Truffles