For many years, chocolate remained a secret of the Americas as the Mayan and Aztec cultures enjoyed the fruits of the cocoa tree and supped away on cups of frothy chilli chocolate. However, with the arrival of the Spanish Conquistadors, life for these civilisations became a little more fraught. As cities were pillaged for their riches, the cocoa bean was discovered and taken on a voyage to Europe where it was introduced to high society.
The secrets of the cocoa bean and the processing of chocolate were quickly learnt and the fame of this wonderful new delicacy swiftly spread throughout Spain. It was so popular that it became difficult to keep up with the demand, however, incredibly, cocoa remained largely a Spanish delicacy for almost 100 years, as the Spanish managed to keep one of the world’s best-kept secrets and enjoy chocolate all to themselves. They also realised that by adding sugar to the ground cocoa, you could create a sweet drink. This was far more appealing to people than the bitter brew and it made chocolate one of the most sought-after and trends beverages of the age. Once again though, it was only the rich and famous who could afford it and the common folk missed out on yet another treat.
Eventually the secret got out and soon the chocolate buzz had spread all over Europe. As demand grew, plantations were created in the colonies and cocoa trees were planted and harvested on a massive scale to satisfy the sweet tooth of the European.
The mighty Aztecs reined supreme over vast tracts of Mesoamerica and cocoa can take at least some of the praise for the later success of this great civilisation. In these days before bank accounts and dollar bills, cocoa was actually used as a form of currency. I don’t think I would have been a particularly good banker if I’d been around in those days; I’d have eaten all the cash before it could be exchanged for anything else. However, it seems I’m not the only one with a soft spot for chocolate. One of the Aztec Emperors of the time – Montezuma – was said to get through a fair few cups of chocolate every day. Still, I suppose he had a ready enough supply of the stuff that he could keep a stash for his own consumption and still made a good profit with the remainder. Most people could only dream of enjoying chocolate as a luxury drink. The seeds were so valuable that they would have been used for trading. Still, I suppose an Emperor has to have a few perks.
Chocolate in those days wouldn’t be easily recognisable as the bars we enjoy today. It was mainly taken as a drink and, bearing in mind there wasn’t any sugar around, it was more of a bitter brew than the sweet beverage we think of today. The cocoa seeds were roasted and ground to a powder that was made into a drink. They did add flavourings but these would have been spices such as pepper or chilli. It was even occasionally dyed a dark red colour and used as part of rituals and special celebrations.
There can’t be many people who can resist the temptation of a delicious bar of chocolate. It’s one of life’s great pleasures and, if you ask me, it should be given out free of charge just to make people’s lives that little bit more enjoyable. Sadly, we have to pay for it, but it’s worth every penny. The cocoa bean, from which we derive this delectable treat, has a long and wonderfully romantic history, stretching back over 2,000 years. It has featured prominently in every era since, as people have sought, craved and devoured this delicacy.
The cocoa bean was first discovered in the sultry forests of Central and South America. Like many of these things, I wonder how on earth anyone realised that these strange looking pods could be harvested and processed into something edible and I guess we’ll never know the answer to that. We can only be grateful that whatever process of trial and error they went through eventually led to chocolate. I suppose we shouldn’t be too surprised at the ingenuity of those who first created chocolate, as it was the ancient civilisations of the Maya and Aztecs who are credited as being the original chocolatiers. These people were innovators extraordinaire and if anyone was likely to reveal the sumptuous secrets of the cocoa pod, it was them. Their secret wasn’t safe for too long, however, as the Spanish conquistadors took some of the pods (amongst other things) back home with them and the magic of chocolate spread to Europe.
Melting Chocolate
1. Melt in a Double Boiler
This is the best method for melting chocolate. Put the chocolate in the top of a double boiler; put water in the bottom pot and heat until the water is hot, but not boiling. Stir the chocolate until it is melted. If you don’t have a double boiler, place a heat proof bowl in the top of a pot whose top is smaller than the bowl. Put water in the pot, but don’t let it touch the bottom of the bowl. Stir until the chocolate is melted.
2. Melt in the Microwave
Place the chocolate in a glass custard cup or glass measuring cup. Microwave on high for 20 seconds. Remove and stir. Repeat as needed until the chocolate is not quite throughly melted, then stir so the chocolate’s own heat completes the melting process.
Tempering Chocolate
1. Chocolate that is to be used for dipping and molding must be tempered. Chocolate that is used in baked items, frosting, puddings or other such desserts does not have to be tempered.
2. For home tempering, you can purchase a small home tempering appliance for about $150. You only have to put the chocolate into the machine.
3. For home tempering done by hand, these are the steps:
* Shave about 4 ounces of the chocolate called for in a recipe.
* Chop the rest of the chocolate very fine.
* Melt the chopped chocolate in the top of a double boiler over hot, not simmering, water. Do not let the water touch the chocolate. Stir constantly until the chocolate is melted and has reached a temperature of 100-105 degrees on a candy thermometer.
* Remove the top of the double boiler off the bottom pot.
* Stir the shaved chocolate into the mixture, one tablespoon at a time to bring down the temperature of the mixture to 86 degrees.
* If chocolate is too warm or too cold, it will not be shiny and will not set properly.
Storing Chocolate
1. Store chocolate wrapped in brown paper or aluminum foil in a cool, dry place (65-70 degrees). Plastic wraps and storing in the refrigerator may cause the chocolate to develop moisture, which can ruin chocolate for cooking. Temperatures over 78 degrees will cause the chocolate to melt. Should the chocolate get too warm and develop “cocoa butter bloom,” grayish discoloration or “sugar bloom,” sugar rises to the surface and chocolate becomes grainy, melting will restore the original color. Generally, chocolate stored at the right temperature will retain freshness for over a year.
2. Store cocoa powder in a tightly closed container to retain freshness almost indefinitely.
Chocolate Substitutions
1. For one (1 ounce) square unsweetened chocolate
Substitute 3 tablespoons unsweetened cocoa and 1 tablespoon shortening.
2. For one ounce semisweet chocolate
Substitute 3 tablespoons semisweet chocolate chips or 1 (1 ounce) square unsweetened chocolate and 1 tablespoon sugar.
3. For one cup (6 ounces) Semi-sweet chocolate
Substitute 6 tablespoons cocoa, 7 tablespoons sugar,1/4 cup shortening
4. For one bar (4 ounces) sweet baking chocolate
Substitute three tablespoons cocoa plus 4 1/2 tablespoons sugar, 2 2/3 tablespoons shortening
The Start of Chocolate–Chocolate Liquor
Chocolate starts with the cacao (cocoa) bean. It grows on a tropical evergreen tree only 20 degrees north and south of the Equator, mostly in West Africa and Latin America.
Cacao Nibs are the main part of the bean. The Nibs are cleaned and roasted. They contain more than 50% cocoa butter.
The Nibs are ground with enough heat to liquefy the cocoa butter, creating chocolate liquor, liquid essence not alcohol.
Cocoa butter is a vegetable fat that is removed when the chocolate liquor is pressed under pressure. This butter gives chocolate its distinctive texture.
The Chocolate
Unsweetened (bitter, pure) chocolate is 100% chocolate liquor with nothing added to it. It is molded into one ounce blocks and sold eight blocks to a package. It is used for baking and cooking.
Semisweet (bittersweet, extra bittersweet) contains at least 35% chocolate liquor, but can contain 35-60%. It has sugar and extra cocoa butter added to it. It is sold in blocks or chocolate chips and is used mostly for cooking and baking.
Sweet (Dark) chocolate (also called German sweet chocolate) contains the same ingredients as semisweet, but has more sugar. It must contain at least 15% chocolate liquor. It is used mostly for baking and cooking.
Milk Chocolate is sweet chocolate with milk added. It contains at least 10% chocolate liquor. It should not be used in cooking unless a recipe specifically calls for it.
Cocoa Powder Is a form of pure chocolate with almost all the cocoa butter removed and no additives or preservatives. Since the cocoa butter is removed, cocoa powder has the lowest fat content of any chocolate product.
White Chocolate is not really chocolate at all since it contains no chocolate liquor. High quality white chocolate is made with cocoa butter, sugar, vegetable oils, milk and vanilla, but lower grades have had all the cocoa butter removed and replaced with another vegetable oil. It is used in cooking and candy making.
Chocolate Flavored means that a product has its flavor derived from chocolate liquor or cocoa, but not enough to meet the government standards to be labeled “chocolate.”
Artificial Chocolate is mostly chemical, not chocolate. It contains nothing derived from the cacao bean.
Belgian chocolates provide many options that can meet everybody’s needs when talking about chocolates. Belgian chocolates have become the food of the champions, the indulgences of wealthy people, the sole favorite of the average masses, and the lures of lovers. Yearly, Belgium can produce about 172,000 tons of chocolates from 2,000 chocolate outlets all over the country. So, the supply is unlimited for your gift baskets.
Chocolate gift baskets are increasingly becoming popular. Belgian chocolates have soothing tastes that fits any age group. Belgian chocolate gift baskets can work effectively because most everybody is a chocolate lover. Some people just love chocolates with particular flavors and some don’t care about the brands anymore as long as it is chocolate. People have different reasons why they like chocolates. Some like its sweetness, some like its bitterness, some like its nuts, and some like its caramel fillings. Others may prefer white chocolates. Different varieties of Belgian chocolates in gift baskets can satisfy chocolate lovers all day. Belgian chocolate gift baskets suit all types of occasions.
Most kids also love to receive such gifts during special occasions. Rose or heart shaped Belgian chocolates are perfect for your gift basket if it is intended for your girlfriend. She could never resist such a wonderful treat. In addition, Belgian chocolate baskets can be combined with a bottle of wine if you are planning for a romantic evening. Chocolates are known to be aphrodisiacs. It is associated with simple sensual pleasures upon consumption. Some studies revealed that serotonin as well as other chemicals such as phenethylamine is responsible for mild sexual stimulation. However, giving chocolate gifts to your sweetheart is a traditional ritual of courtship.
There are also different methods when packing Belgian chocolates in gift baskets. It depends on the receiver. There are also chocolates in gift boxes already with finest materials. If you prefer this, you don’t need to make the basket gift wrapping. One good idea to make Belgian chocolates gift baskets really especial is to send it to someone you do not know really well. The recipient can be surprised that such an expensive gift is given to them. Likewise, you do not have to worry whether the person likes your gifts or not.
Low calorie Belgian chocolates are fine for health conscious people who are afraid of calories. They can appreciate it well since you are also concerned with their health as well as never deprive them of enjoying chocolate treats. Recently, some research claims the highly medicinal benefits of eating chocolates.
You can try the most sublime confection of chocolates called Belgium pralines. These chocolates are beautifully sculpted in shells concealing a central filling of surprising flavors and textures. Many chocolate manufacturers still make Belgian pralines by hand. There are also luxury chocolates which provide the best ever tasting chocolates ever manufactured. However, this is not a good gift for allergy sufferers and diabetics. Instead you can select from chocolates that are dairy-free, sugar-free, and which suits diabetic people.
The creation of Belgian chocolates is truly a genius undertaking. The manufacturers really see the importance of chocolates in the lives of many people even from the past centuries until now. These treats make people happy regardless of whatever reasons. So, never fail to incorporate chocolate gift baskets into your lives and continue the tradition in touching other people’s lives. It is only a matter of giving chocolates.
Cocoa beans come from the heart of the Caribbean where the climate and genetic origin of cacao trees create conditions for producing some of the best quality cocoa beans in the world. The Dominican Republic is the leading source of Fair Trade cocoa and boasts 70% of the world’s organic cacao production grown almost exclusively on small family farms.
We seek to balance the desires of our customers for the highest quality organic cocoa products with the basic economic needs of cacao producers in the developing world while sustaining a healthy environment for their well-being.
Our Core Values are Social Responsibility, Cross-Cultural Awareness, Economic Justice, Quality, Customer Service, Environmental Sustainability, and Education.
How It All Began
It all started with Leopold II of Belgium in the class 1885 when he colonized Congo. It was a soil eighty-six multiplication big than his nation. Leopold II was the really original one to place genocide during the twentieth Century.
The chocolate manufacture foremost took away during the 1880’s, backed by getting keep of the Belgian Congo that has helped a simple course in to Africa’s chocolate reason. The accuracy is that it is really hard to think that the Belgian Chocolates’ story may be that far from being fresh.
There was an estimated 10 million Africans that passed by under the orders of Leopold II. Despite of the warfare that was finding, Belgians were healthy to keep the chocolate spelling connections. On the new deal, the Belgian part in the chocolate diligence is the intro of their chocolate production which is the praline. It was created and elaborated by a Swiss house in Brussels, the Neuhaus house in 1912. The praline was the really original butter cream-filled bit sized chocolate. It was either taked with balls or ointment or surfaced with milk or milk coffee or taked too with a really good timber of black coffee.
Awesome, fascinating, entertaining, intriguing, wonderful, enjoyable, delicious, the coolest thing that I’ve ever seen…..these are just some of the words and comments we’ve heard describing the chocolate fountain. While most people relate it to wedding receptions, they are appropriate for any type of celebration. Please refer to our occasion/event page. As we like to say, “Experience the chocolate fountain”.
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