Monday, February 11, 2013

Ambrosia chocolate sweet

Taste of chocolate, sweet chocolate, sublime. Whatever the other seductive appetite our senses of taste and smell, I can't think of one that has the ability to attract, as well as chocolate.
There are many different tastes of chocolate. People have personal preferences and will stand firm in their beliefs. Here are a few Brown shapes:

Chocolate syrup by grinding roasted cocoa nibs (NIB) to a smooth liquid known as chocolate syrup. After cooling, the chocolate syrup is formed into blocks known as unsweetened baking "chocolates". There are about 53% cocoa butter liquor and blocks. Chocolate cake vanilla no sugar but is sometimes used as a condiment. Brown bread also goes by the name "bitter chocolate".
 
Sweet dark chocolate or general name for chocolate by 15% to 35% chocolate liquor. Maximum solids in milk, 12%. Cocoa butter, sugar and vanilla added beans come from the factory for grinding. Bittersweet Chocolate and simisoit belong to this category. There must be a minimum of at least 35 percent chocolate syrup. The fat content is about 27%. Flavors range from the earthy flavor of almost no milk or dairy products. More flavor is determined by a combination of beans from dairy ingredients.
 
Bittersweet or SEMISWEET chocolate very dark brown for food. Have the highest percentage of cocoa liquor, at least 35%, with cocoa butter to melt more easily. As described above, more flavor depending on the mix of cocoa beans. This is a personal favorite of all the categories of chocolate.
 
Chocolate milk chocolate flavor that is most often used for consumption, consisting of chocolate syrup to cocoa butter, milk, sweeteners, and flavorings have been added. Have a minimum of at least 10% chocolate liquor, 12% milk solids with strong milk or flavored caramel. Generally used for ornaments and candy coating.
 
Cocoa powder chocolate syrup is the rest. Most of the cocoa butter is removed, making the shape of a fat Brown. Including dochid chocolate cocoa. Colors run the whole gamut of red light Tan to black.
Netherlands chocolate, chocolate syrup or cocoa powder, alkalizing agents supported for adjusting color and flavor in fluid disbersabiliti. If given the extreme care will turn to black cocoa powder.
 
Chocolate flavored coating made up of vegetable fats other than cocoa butter mixed with cocoa powder. Layers of chocolate used, like a lot of chocolate products, sugar, milk and flavorings. You can use the fat other than cocoa butter for less than the cost of production. On the other hand, it is easier to use than real chocolate. Waxy feeling left in your mouth. My least favorite is chocolate because synthetic fabrics.
 
White chocolate is often used as a coating. This is not true because chocolate contains cocoa butter, but not without solid chocolate. Closer to chocolate milk in the basic structure, consisting of sugar, cocoa butter, milk solids and flavorings. Sweet, Milky, with colors ranging from pure white to yellow-white. I personally feel the sweet white chocolate.

Whatever form it takes, or taste the chocolate stick Ambrosia of the gods.


Friday, February 1, 2013

Delicious chocolate history

The story began about 2,000 years ago in the tropical rainforest in the Americas. Although Cocoa trees have been around for some time, the indigenous population may never use the seeds inside the fruit for food. After discovering that the seed can be processed and used as a beverage, is quickly catching up with primitive people. The first people known to make chocolate from cocoa beans in ancient cultures of Central America and Mexico. For grinding grains and mix it with various spices and herbs and then whip by hand to all the brothers and spicy drink.
And think "Olmec India" that the first culture to cultivate beans as local plants, between 1500 and 1300 BC Of 250-900 m, nut consumption is limited to the elite class of the Mayan culture. Over the years, the non-local beverages consumed. It seems that the Maya people worth beans so highly that planted it in their gardens so personal that they have easy access to it.

Around 600 ad, The Maya have been migrating to northern areas of South America, and start recording soon farms of cocoa trees in the Yucatan Peninsula. They use their drinks in the courtship and marriage.

After the Aztec culture can get away with some nuts, and learn how to make the drinks, they are used for medical purposes, and celebrations such as weddings and religious ceremonies. They believe that nut gifts from the gods. It is also the first known culture to tax nuts. It's their name for their "axokalatl", translates to warm drinks or bitter. Bean also began at that time to be used as currency in the culture of Central America. It is used to make chocolate that he has used to use as currency.

He was the first European to learn from Brown Christopher Columbus. He met the great Mayan canoe piled high with beans value trading value. When Spain conquered the Yucat√°n in 1517, Mexico in 1519, they quickly catch the monetary value of precious beans. Don't like, yet warm and bitter drink, unsweetened, received from the local population. Take some time, but I learned to adapt to the tastes of drinks and seemed to enjoy it.

The most popular story introduction of chocolate to Europe is that the Dominicans took the Maya nobility delegates to Prince Philip of Spain. As one of the many gifts that the Prince, they gave him a few jars of cocoa processed before that are ready to drink. Spain does not, however, share a lot of love this drink with the rest of Europe for nearly a century!

Sometime during the 16th century, Spanish people add spices such as vanilla, brown sugar cane drinks. Thus, chocolate sweet was created. History shows that the popular drink registered has increased to the point that regular deliveries from Veracruz, Mexico began to Seville, Spain in 1582.

The record is not clear on how chocolate was introduced to the rest of Europe. It is believed that the possibility of distributed by convents and monasteries associated with Latin America. The main consumer members "Jesuit" drinks and merchants became cocoa. France's popular Cardinal drinks in France, where Louis XIV married Maria Theresa of Spain in 1615, chocolate lovers, a habit that began to spread like wildfire among the French nobility.

Cocoa beans were introduced to the United Kingdom via the hackers targeted the ship Spain United Kingdom in the second half of the 1500s. they see no use for looking weird and burn some delivery even before someone finds a good nut to make. It took about 100 years for chocolate to start making a mark in the history of the United Kingdom. I once, and not reserved only for the aristocracy. Anyone in the United Kingdom who can afford it he was able to indulge. While it is more expensive than less-expensive coffee, tea. And the "Brown House" began to grow, with first Frenchman opened in 1657. At the time, Brown was 10-15 Shillings per pound. So it was a bit expensive.

Over the centuries of the sixteenth and seventeenth century, the demand for chocolate with cocoa farms where Spain enslaved plants and growing, harvesting and processing of cocoa beans. At the end of the seventeenth century, Survived only ten percent of the native Indians. It was then that the slaves transported from Africa to Ecuador, Venezuela, Paraguay and Brazil. And use of laborers attached to people and pay more than two centuries, the demand for cocoa every temptation.

Cocoa prices fell around 1730, for about $ 3 per pound. This has made it more affordable for others along with very wealthy. In 1732, the inventor of French chocolate grinding mill table. This streamlined process, made possible by larger amounts at a low cost. Increased production naturally.