Subject: Storing Chocolate
Because chocolate is very sensitive to temperature and humidity, it needs to be stored between 15 and 17 degrees Celsius or 59 to 63 degrees Fahrenheit, with a humidity level of less than 50%. It should be stored away from other foods because it does tend to absorb other aromas.
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Chocolate should be wrapped or packed and stored in the correct temperature and humidity. The wrapping on chocolate should protect it from light and it should always be stored in a dark place. Cocoa butter crystals may form on chocolate that is left in the sun causing it to turn a grey color; this may also change the flavor slightly.
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When chocolate is stored improperly is may appear dull or have grayish-white streaks and dots on it, this is called chocolate or fat bloom. This occurs when the cocoa butter has separated, rising to the surface. It is cause from being stored where it was too warm or humid. This causes a slight change in the taste of the chocolate, but it is still usable.
Improperly stored chocolate may have a chemical or musty smell, because it does pick up the odors of other foods, this is from improper wrapping during storage.
Properly stored chocolate should be kept in a cool dry place, away from other aromas and out of heat and sunlight. When stored properly, cocoa and dark chocolate will last for many years.
However, white and milk chocolate should only be stored for about 10 months because of the milk solids they contain.
When purchasing chocolate for baking or cooking it is important to check it out, making sure the quality is what you are looking for, check these things:
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· Appearance, chocolate should appear smooth, glossy and unblemished.
· Aroma, chocolate should have a rich chocolatly smell, it should not be must or have the smell of any other food.
· Chocolate should break with a snap, it should not crumble, splinter or bend.
· The texture of chocolate should be smooth a velvety, not grainy or greasy to the taste, it should immediately melt in your mouth.
· You should not be able to taste the other ingredients in chocolate, with a rich, well-balanced and pleasing flavor, neither too sweet nor too bitter.
· After tasting there should be a pleasant chocolate taste in your mouth, not burnt.
Thank you,
Bill Anderson
http://maximumheavytraffic.com/wiland697/fp8.htm
Wednesday, December 31, 2008
Tuesday, December 30, 2008
Subject: Steps to Chocolate
Reaching full maturity for the pods requires 4 to 5 months, and another month for them to ripen completely. Throughout the year flowers are being pollinated and pods are ripening, there are actually two main times for harvesting cacao pods. Pods can safely remain on the trunk of the tree for several weeks, and can be stored safely for an additional week. In order not to damage the cushions (where the pods attach to the trunk and large limbs) harvesting must be done carefully. If the cushions are damaged they can no longer produce flowers and therefore fruit.
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After the beans and surrounding pulp have been extracted there are 4 steps that must be taken in order to produce the “nibs” (kernels) which will be ground into chocolate:
- Fermentation five to six days lowers the astringency (bitterness)
- On the first day, the seed and pulp go through complicated chemical and biological processes; the pulp becomes liquid and as the temperature steadily rises the liquid drains away.
- The beans germinate for a brief time (this is necessary to give the chocolate flavor to the finished product) then are killed by increased acidity and high temperatures.
- The beans must be turned occasionally as the temperatures increase.
- The temperature has risen by the third day, and stays between 113 degrees F and 122 degrees F, this temperature is maintained for several days (this also gives the chocolate taste to the finished product).
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- Drying on mats or trays in the sun is the traditional method, during this one to two week process the beans loose over half their weight.
- Roasting, or toasting lasts from 70 to 115 minutes in temperatures from 99 to 104 degrees celcius for chocolate and 116-121 degrees celcius for cocoa powder, these temperatures are mandatory to develop flavor and aroma.
- Winnowing is the process that removes the thin, useless shell from the bean, at this point the beans can be ground into a powder that is called cacao liquor.
Dont forget to visit:
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Regardless of the quality of technology these steps have been used for three thousand years and are stringently followed in modern processing.
Thank you,
Bill Anderson
http://universalwebserver.com/wiland697/fp8.htm
Reaching full maturity for the pods requires 4 to 5 months, and another month for them to ripen completely. Throughout the year flowers are being pollinated and pods are ripening, there are actually two main times for harvesting cacao pods. Pods can safely remain on the trunk of the tree for several weeks, and can be stored safely for an additional week. In order not to damage the cushions (where the pods attach to the trunk and large limbs) harvesting must be done carefully. If the cushions are damaged they can no longer produce flowers and therefore fruit.
Find more information at:
http://universalwebserver.com/wiland697/fp8.htm
After the beans and surrounding pulp have been extracted there are 4 steps that must be taken in order to produce the “nibs” (kernels) which will be ground into chocolate:
- Fermentation five to six days lowers the astringency (bitterness)
- On the first day, the seed and pulp go through complicated chemical and biological processes; the pulp becomes liquid and as the temperature steadily rises the liquid drains away.
- The beans germinate for a brief time (this is necessary to give the chocolate flavor to the finished product) then are killed by increased acidity and high temperatures.
- The beans must be turned occasionally as the temperatures increase.
- The temperature has risen by the third day, and stays between 113 degrees F and 122 degrees F, this temperature is maintained for several days (this also gives the chocolate taste to the finished product).
Check it out at:
http://universalwebserver.com/wiland697/fp8.htm
- Drying on mats or trays in the sun is the traditional method, during this one to two week process the beans loose over half their weight.
- Roasting, or toasting lasts from 70 to 115 minutes in temperatures from 99 to 104 degrees celcius for chocolate and 116-121 degrees celcius for cocoa powder, these temperatures are mandatory to develop flavor and aroma.
- Winnowing is the process that removes the thin, useless shell from the bean, at this point the beans can be ground into a powder that is called cacao liquor.
Dont forget to visit:
http://universalwebserver.com/wiland697/fp8.htm
Regardless of the quality of technology these steps have been used for three thousand years and are stringently followed in modern processing.
Thank you,
Bill Anderson
http://universalwebserver.com/wiland697/fp8.htm
Subject: Preparing Cacao the Maya Way
According to studies the Maya had many ways to prepare foods with cacao, some of these studies have come from the examination of hieroglyphic texts found on their vases.
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The Spanish Maya dictionary from the 17th century shows ordinary chocolate being called chacau haa, which means hot water or hot chocolate, (in Maya, haa can mean either water or chocolate.) Tzune was a drink made of cacao, maize and sapote seeds, this drink were probably made only for special occasions. Saca was a gruel made of cooked maize (corn) water and cacao, this ordinary chocolate, as shown by its name was drunk hot.
Check it out at:
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The Lacandon May at one time were a vast group, but now number only a couple of hundred, they now live in what remains of one of the great rain forest in the past. Even though their culture is dying, the Lacandon Maya still retain much of their past cultural traditions, these traditions include many of their culinary preparations. The Lacandon Maya grow their own cacao, preparing two types of drinks from it, one of these drinks is for ordinary consumption and the other is prepared for them to offer to their gods.
The contemporary highland Maya of Guatemala had innumerable ways of preparing cacao as a beverage, many of these used ingredients the including cane sugar, cinnamon, black pepper and rice. Some of the ingredients they used from their own kitchens were honey, maize, chilies and allspice.
Please visit:
http://homeincomeportal.com/wiland697/fp8.htm
The most common drink of the Guatemala Maya was called batido, which would translate into frappe if asked for in an American soda fountain.
In all of their recipes, the cacao bean is first roasted then ground; at this point the recipes begin to vary greatly. They may include being lowered into a pot of water, boiling/or tepid, beating with the hand or with a wooden stick, spices are added and a variety of drinks are produced.
Thank you,
Bill Anderson
http://homeincomeportal.com/wiland697/fp8.htm
According to studies the Maya had many ways to prepare foods with cacao, some of these studies have come from the examination of hieroglyphic texts found on their vases.
For more information:
http://homeincomeportal.com/wiland697/fp8.htm
The Spanish Maya dictionary from the 17th century shows ordinary chocolate being called chacau haa, which means hot water or hot chocolate, (in Maya, haa can mean either water or chocolate.) Tzune was a drink made of cacao, maize and sapote seeds, this drink were probably made only for special occasions. Saca was a gruel made of cooked maize (corn) water and cacao, this ordinary chocolate, as shown by its name was drunk hot.
Check it out at:
http://homeincomeportal.com/wiland697/fp8.htm
The Lacandon May at one time were a vast group, but now number only a couple of hundred, they now live in what remains of one of the great rain forest in the past. Even though their culture is dying, the Lacandon Maya still retain much of their past cultural traditions, these traditions include many of their culinary preparations. The Lacandon Maya grow their own cacao, preparing two types of drinks from it, one of these drinks is for ordinary consumption and the other is prepared for them to offer to their gods.
The contemporary highland Maya of Guatemala had innumerable ways of preparing cacao as a beverage, many of these used ingredients the including cane sugar, cinnamon, black pepper and rice. Some of the ingredients they used from their own kitchens were honey, maize, chilies and allspice.
Please visit:
http://homeincomeportal.com/wiland697/fp8.htm
The most common drink of the Guatemala Maya was called batido, which would translate into frappe if asked for in an American soda fountain.
In all of their recipes, the cacao bean is first roasted then ground; at this point the recipes begin to vary greatly. They may include being lowered into a pot of water, boiling/or tepid, beating with the hand or with a wooden stick, spices are added and a variety of drinks are produced.
Thank you,
Bill Anderson
http://homeincomeportal.com/wiland697/fp8.htm
Sunday, December 28, 2008
Subject: Organic Chocolate
Selling for $7.00 a kilogram is quite an increase from the $2.00 per kilogram that Venezuelan farmers were receiving for conventional cacao beans just a few years ago. This price jump is the result of new organic farming methods funded by the Venezuelan government who has put $10 million dollars into research and training.
Find more information at:
http://maximumheavytraffic.com/wiland697/fp7.htm
Being sought for production of high end single bean malt whisky in Europe and the USA organic cacao is bringing the highest price ever to the cocoa growers of Venezuela. These growers are taking their production one step further and have now begun to produce their own chocolate as well.
Nearly half of every day is spent caring for the trees, monkeys, rats and squirrels eat the pulp of the pods, even though they do not eat the seeds. Insects and bad weather are other problems; a river going over its banks can wipe out a stand of young cacao trees in a matter of hours.
Check it out at:
http://maximumheavytraffic.com/wiland697/fp7.htm
Twice the work is required because they use only natural compost on their trees rather than fertilizers that are man made. However this is well worth it when they sell their beans directly to foreign chocolate manufacturers, effectively eliminating the local intermediaries. An association of organic cacao farmers has been created by fifty families who have joined forces to aid each other in this endeavor. Those who bid on the Venezuelan cocoa have said that it is fine, elegant and has a consistent aroma, it would be good to see more being exported, but only at a fair price.
Please visit:
http://maximumheavytraffic.com/wiland697/fp7.htm
In the seaside village of Cata, a handful of cooperatives have begun processing their own chocolate, as visitors enter the shops of the village the sweet smell of melting chocolate greets them. Some of the products they offer are chocolate punch, wine and pudding.
Asked if they would be exporting their products, tourists have been told that export would be the next step for them.
Thank you,
Bill Anderson
http://maximumheavytraffic.com/wiland697/fp7.htm
Selling for $7.00 a kilogram is quite an increase from the $2.00 per kilogram that Venezuelan farmers were receiving for conventional cacao beans just a few years ago. This price jump is the result of new organic farming methods funded by the Venezuelan government who has put $10 million dollars into research and training.
Find more information at:
http://maximumheavytraffic.com/wiland697/fp7.htm
Being sought for production of high end single bean malt whisky in Europe and the USA organic cacao is bringing the highest price ever to the cocoa growers of Venezuela. These growers are taking their production one step further and have now begun to produce their own chocolate as well.
Nearly half of every day is spent caring for the trees, monkeys, rats and squirrels eat the pulp of the pods, even though they do not eat the seeds. Insects and bad weather are other problems; a river going over its banks can wipe out a stand of young cacao trees in a matter of hours.
Check it out at:
http://maximumheavytraffic.com/wiland697/fp7.htm
Twice the work is required because they use only natural compost on their trees rather than fertilizers that are man made. However this is well worth it when they sell their beans directly to foreign chocolate manufacturers, effectively eliminating the local intermediaries. An association of organic cacao farmers has been created by fifty families who have joined forces to aid each other in this endeavor. Those who bid on the Venezuelan cocoa have said that it is fine, elegant and has a consistent aroma, it would be good to see more being exported, but only at a fair price.
Please visit:
http://maximumheavytraffic.com/wiland697/fp7.htm
In the seaside village of Cata, a handful of cooperatives have begun processing their own chocolate, as visitors enter the shops of the village the sweet smell of melting chocolate greets them. Some of the products they offer are chocolate punch, wine and pudding.
Asked if they would be exporting their products, tourists have been told that export would be the next step for them.
Thank you,
Bill Anderson
http://maximumheavytraffic.com/wiland697/fp7.htm
Saturday, December 27, 2008
Friday, December 26, 2008
Subject: Melting Chocolate
Over 50% of the candy market is some type of chocolate, making it the most popular treat sold in the United States today. It isn't always easy to get chocolate to melt and set the right way when we are at home. It may burn, seize and occasionally it just doesn't want to get hard like it is expected to do. Heating chocolate is easy to do, the hard part is keeping it from burning, which
happens if it is heated over 200 degrees Fahrenheit, this is quite easy to do over an open flame!
Additional information at:
http://maximumheavytraffic.com/wiland697/fp6.htm
Chocolate has a very complex flavor that changes and develops as it melts. The melting point of chocolate is slightly lower than the human body temperature, which means that the texture and flavor change as it melts in your mouth.
It is best to use a microwave only when you are melting less than a pound of chocolate, cut the chocolate into small pieces or use chips. Melt in short bursts about 30 seconds at a time, stirring in between each session. When the pieces are warm but hold their shape, (they will also be a little shiny and mushy) when you begin to stir. Continue to stir and allow the heat inside them to complete the melting process. Done correctly with a high quality chocolate you can get melted
chocolate that will harden just like you want it to, so stop heating just as it starts to melt.
Using a double boiler allows you to melt larger amounts of chocolate, select a heat proof bowl to fit the top of your pan, put about ½ inch water in the pot and put the bowl on top, don't let the bowl touch the water.
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Put the bowl aside and bring the water to a boil, depending on the amount you are melting you can either take the pan off the burner, or turn it down to a simmer. Be careful not to allow any steam into the chocolate or it can seize, seizing is getting water in the chocolate this will cause it to be lumpy. Simply remove the bowl if it gets too hot, and put it back to increase the heat again.
Take time to visit:
http://maximumheavytraffic.com/wiland697/fp6.htm
Thank you,
Bill Anderson
http://maximumheavytraffic.com/wiland697/fp6.htm
Over 50% of the candy market is some type of chocolate, making it the most popular treat sold in the United States today. It isn't always easy to get chocolate to melt and set the right way when we are at home. It may burn, seize and occasionally it just doesn't want to get hard like it is expected to do. Heating chocolate is easy to do, the hard part is keeping it from burning, which
happens if it is heated over 200 degrees Fahrenheit, this is quite easy to do over an open flame!
Additional information at:
http://maximumheavytraffic.com/wiland697/fp6.htm
Chocolate has a very complex flavor that changes and develops as it melts. The melting point of chocolate is slightly lower than the human body temperature, which means that the texture and flavor change as it melts in your mouth.
It is best to use a microwave only when you are melting less than a pound of chocolate, cut the chocolate into small pieces or use chips. Melt in short bursts about 30 seconds at a time, stirring in between each session. When the pieces are warm but hold their shape, (they will also be a little shiny and mushy) when you begin to stir. Continue to stir and allow the heat inside them to complete the melting process. Done correctly with a high quality chocolate you can get melted
chocolate that will harden just like you want it to, so stop heating just as it starts to melt.
Using a double boiler allows you to melt larger amounts of chocolate, select a heat proof bowl to fit the top of your pan, put about ½ inch water in the pot and put the bowl on top, don't let the bowl touch the water.
Please visit:
http://maximumheavytraffic.com/wiland697/fp6.htm
Put the bowl aside and bring the water to a boil, depending on the amount you are melting you can either take the pan off the burner, or turn it down to a simmer. Be careful not to allow any steam into the chocolate or it can seize, seizing is getting water in the chocolate this will cause it to be lumpy. Simply remove the bowl if it gets too hot, and put it back to increase the heat again.
Take time to visit:
http://maximumheavytraffic.com/wiland697/fp6.htm
Thank you,
Bill Anderson
http://maximumheavytraffic.com/wiland697/fp6.htm
Subject: Medical Values of Chocolate
There have been myriad studies on the subject of chocolate, and reading them in some instances you find it hard to believe they are studying the same subject. However, the one thing that everyone agrees on is that chocolate does have effects on the human body and mind, as does any other food or drink that we ingest.
Check it out at:
http://itsmyfranchise.com/wiland697/fp6.htm
Psychologists normally ignore the likelihood that any of the chemical compounds that make up chocolate could have an effect on the person eating it. They have attempted to convince us that it is because we have always been given chocolate as a reward; therefore we receive these pleasant feelings from this childhood event. Some even claim that we learn our liking for sweets from this activity; however this does not explain that a newborn will nurse more readily on a sweet liquid than on one that is not.
Additional information at:
http://itsmyfranchise.com/wiland697/fp6.htm
One other thing that is consistent is the escape clause built into each of these studies, the last paragraph usually reads something like this, “while this study has been complete, we have to recognize that each person reacts to different substances in different ways, therefore we can not guarantee the results of this study.” That was put in laymens language, when they say it, its much more complicated and more difficult to understand.
Medical doctors have as many different ideas of the values of chocolate as psychologist do, the claims of the medical profession include:
· Interaction with female hormones causing an intense craving once a month
· Action as an antidepressant
· Cough syrup
· Mood elevator
· Aphrodisiac enhancing pleasurable activities
· Anti stress agent
There are also medical doctors who believe that chocolate is not good for the human system, but can cause the following ailments:
· Migraine headaches
· Acne
· Tooth decay
· Obesity
Find out more at:
http://itsmyfranchise.com/wiland697/fp6.htm
It is quite obvious that with all of the studies on chocolate, no one can truly agree on any one thing being true, except these two things. Almost everyone loves chocolate, some more than others, and it is the highest selling sweet on the market.
Thank you,
Bill Anderson
http://itsmyfranchise.com/wiland697/fp6.htm
There have been myriad studies on the subject of chocolate, and reading them in some instances you find it hard to believe they are studying the same subject. However, the one thing that everyone agrees on is that chocolate does have effects on the human body and mind, as does any other food or drink that we ingest.
Check it out at:
http://itsmyfranchise.com/wiland697/fp6.htm
Psychologists normally ignore the likelihood that any of the chemical compounds that make up chocolate could have an effect on the person eating it. They have attempted to convince us that it is because we have always been given chocolate as a reward; therefore we receive these pleasant feelings from this childhood event. Some even claim that we learn our liking for sweets from this activity; however this does not explain that a newborn will nurse more readily on a sweet liquid than on one that is not.
Additional information at:
http://itsmyfranchise.com/wiland697/fp6.htm
One other thing that is consistent is the escape clause built into each of these studies, the last paragraph usually reads something like this, “while this study has been complete, we have to recognize that each person reacts to different substances in different ways, therefore we can not guarantee the results of this study.” That was put in laymens language, when they say it, its much more complicated and more difficult to understand.
Medical doctors have as many different ideas of the values of chocolate as psychologist do, the claims of the medical profession include:
· Interaction with female hormones causing an intense craving once a month
· Action as an antidepressant
· Cough syrup
· Mood elevator
· Aphrodisiac enhancing pleasurable activities
· Anti stress agent
There are also medical doctors who believe that chocolate is not good for the human system, but can cause the following ailments:
· Migraine headaches
· Acne
· Tooth decay
· Obesity
Find out more at:
http://itsmyfranchise.com/wiland697/fp6.htm
It is quite obvious that with all of the studies on chocolate, no one can truly agree on any one thing being true, except these two things. Almost everyone loves chocolate, some more than others, and it is the highest selling sweet on the market.
Thank you,
Bill Anderson
http://itsmyfranchise.com/wiland697/fp6.htm
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