September 13: International Chocolate Day

There are a number of dates throughout the year promoting variations of local, national or international Chocolate Day – our research leads us to believe that this is the true, definitive, purist ‘Chocolate Day‘, so celebrate with some of the high cocoa, rich, dark chocolate that makes you go tingly inside… Or failing that, stock up on chocolate biscuits, ice-cream and enjoy a day of secret treats and indulgence…

from : http://www.calendarlabs.com/holidays/international/international-chocolate-day.php

Chocolate is one of the world’s favorite flavors, possibly THE most loved taste across 7 continents. This magic bean has been consumed by humans from as far back as 1900 BC, and was an integral part of the Aztec and Mayan civilizations and culture. Europeans combined it with milk and sugar, and with the Industrial Revolution and mass production, the modern era of chocolate began. Though it originated in the Americas, today the small African country of Cote D’Ivoire produces 30% of the world’s cocoa. Everyone loves it, the recipes are endless and September 13th is celebrated as international chocolate day.

While most of us don’t need a special day to indulge in the rich creamy glory that is chocolate, International Chocolate Day gives us just one more reason to consume this delectable confection in copious quantities. It is celebrated mostly by individuals, local candy stores and bakeries, independent chocolatiers and large candy corporations. It is marked by a profusion of delicious recipes all over the internet, from a 15-minute chocolate milk pudding to extravagant meringues, pies, layer cakes, soufflés and mousses. Everyone shares everything chocolate, and food bloggers in particular usually have a field day around this time, reviewing the best desserts in town and fondly reminiscing on their classic home-cooked favorites. Candy stores and bakeries hold chocolate festivals, inviting customers loyal and new to sample the delights of their kitchen. Mass producers like Hershey, Nestle, Cadbury, and organizations like the National Confectioners Association also take the opportunity to celebrate what is a huge industry all over the world. Exclusive manufacturers like Ghirardelli, Godiva and Neuhaus capitalize as well, with large-scale festivals and events for producers and consumers of this scrumptious pleasure food.

Dark chocolate also has many proven health benefits. It is a powerhouse of antioxidants, which neutralize free radicals produced by metabolism of fat. This has an array of positive effects on your body, ranging from improving cardio-vascular health to preventing chronic diseases. It has been shown to reduce blood pressure, as well as, interestingly enough, help regulate blood sugar. Finally, it has also been linked to the release of endorphins – the feel-good hormone – which might explain why it is so widely known and loved as a mood-lifter. It is often mixed with other foods and flavors which enhance the taste and may improve your health as well, such as mint, orange, peanuts, almonds, coconuts etc.

So International Chocolate helps us celebrate chocolate in all its multi-faceted glory, throwing bake sales, creating desserts, understanding chocolate or simply enjoying it.

Tsokolate Manila 101: Tsoko Nut Batirol

Tsoko Loco
Tsoko Nut Batirol

There is this Cafe I once went in SM Makati then recently in Worldwide Corporate Center in Shaw Blvd. which serves this frozen drink. It looks like your usual coffee shop but difference is it is more of a Filipino Themed Shop. The drinks from the menu are from a kapeng Barako and Tablea Chocolate. The food also have Bibingka and Ube Macapuno Cupcake. Even the athmosphere of the shop is so Pinoy. It have paintings of chocolates and one thing that caught my eye is the "Batirol". It is a wooden mixer used to prepare chocolate during the old times. I'd like to have one because it seems that the flavor of the chocolate is more exquisite when it is being prepared manually and by heart.

Then I've got to order this drink - Tsoko Loco. It tastes like the Tsoknut we all love when we were kids up until now. Difference is from the usual candy-like chocolate, it is now in a drink - frozen and with whipped cream on top! It is affordable for a price below 100php. Presentation is good as well, cups if it is to go and mug or glass when dine-in. The taste is something every Filipino will surely love. 

Trivia: Chocolate and Health

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

• Chocolate has rich antioxidants which can help prevent conditions such as cancer and heart disease
• It can enhance our immune system and give a feeling of well-being
• Cocoa contains one of the highest natural sources of magnesium, which is beneficial for cardiovascular health and hypertension.
• Cocoa contains antioxidant compound called polyphenols, including the procyanidins epicatechin and catechin. The amount of polyphenols in milk chocolate is equivalent to that of five servings of fruits and vegetables.

Measurement of polyphenol content in 1.25 ounces of cocoa products:

• Milk Chocolate: 300 mg
• Dark Chocolate: 700 mg
• Cocoa Powder: 1,300 mg 

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