| If you're like many people, chocolate is not a luxury; | | | | be chocolate, but it's still delicious.Chocolate is Good |
| it's a necessity. Often considered the fifth food | | | | for You!........Honestly!* Mood Elevator- Chocolate |
| group, chocolate has inspired one of the most | | | | contains phenylethylamine, which is a mild mood |
| widespread and passionate of people's love affairs | | | | elevator/anti-depressant, and also happens to be the |
| with food. While the taste is nothing short of | | | | same chemical that our brain produces when we feel |
| amazing, our fascination with chocolate since its | | | | love or happiness. Chocolate contains other stimulants |
| discovery over 2000 years ago has included other | | | | to "raise" your mood, such as caffeine, in very small |
| benefits as well. Chocolate has been considered an | | | | amounts. In fact, one ounce of milk chocolate only |
| aphrodisiac, a natural cure for the blues, part of | | | | has about as much caffeine as a cup of |
| cardiovascular health (more recently), and even a | | | | decaffeinated coffee. Because these chemicals are |
| form of currency. With its rich history and particular | | | | so mild, chocolate is not considered physically |
| health and social importance, we at Recipe4Living | | | | addictive (despite how many people feel about it).o |
| thought it only right to include a guide to chocolate. | | | | Want to make the ultimate aphrodisiac? Like |
| Satisfy your curiosity about chocolate's past, how it's | | | | chocolate, chili peppers are considered an aphrodisiac |
| made, and how you can select, store, and prepare | | | | for their intensity of taste and their ability to raise |
| chocolate in your own home.A Brief History of | | | | the heart rate. The Mayans and Aztecs understood |
| ChocolateMayan Beginnings | | | | this great pairing, and many chocolatiers today are |
| Our chocolate obsession actually began many, many | | | | adding different types of chilies to their sweets. Give |
| centuries ago with the Mayan civilization of Mexico | | | | it a try with your significant other. Try these great |
| and Central America (250-900 A.D.). But, the Mayan | | | | recipes:Chocolate Chili BitesChocolate Chili Ice |
| form of chocolate bore hardly any resemblance to | | | | CreamSpicy Chocolate CakeSpicy Chocolate |
| what we enjoy today. Most Mayans grew the cacao | | | | TrufflesMayan Hot ChocolateOne-Bowl Spicy |
| tree, the source of chocolate, in their backyards, and | | | | Chocolate Cake* Cardiovascular Health- Like red wine, |
| harvested the seeds, which they then fermented, | | | | tea, fruits, and vegetables, cocoa seeds contain |
| roasted, and ground. Combined with water and hot | | | | important antioxidants called flavonoids. Antioxidants |
| chili spices, the ground paste became an | | | | help to reduce certain damage to the body's cells and |
| unsweetened frothy beverage regularly enjoyed as | | | | tissues over time. In recent studies, the flavonoids in |
| part of Mayan life.Aztec and the Sacred Brew | | | | chocolate have been found to regulate certain |
| The Aztecs adapted this bitter drink and even | | | | hormones essential to cardiovascular health and may |
| considered it the food of the gods. The word | | | | even have further immunoregulatory effects. Dark |
| chocolate comes from the Aztec word "xocoatl," | | | | chocolate, which contains the highest concentration |
| meaning bitter drink. While most Mayans could enjoy | | | | of cocoa liquor, is considered the best for your |
| the drink, chocolate was reserved for royalty, | | | | health. Dark chocolate contains about twice as many |
| priests, and other members of the highest social class | | | | antioxidants as a bar of milk chocolate.* Cholesterol- |
| in Aztec culture. Chocolate was such an important | | | | Just because it tastes good doesn't mean it has to |
| part of Aztec society that cacao seeds became a | | | | be bad for you. Unlike many comfort foods, eating |
| form of currency.Journey to Europe | | | | chocolate will not raise your cholesterol. Chocolate |
| When the Spanish, led by Hernando Cortez, | | | | and cocoa butter contain both saturated and |
| conquered Mexico in 1521, they quickly picked up on | | | | unsaturated fat. But unlike many saturated fats, the |
| the importance of chocolate to the Aztecs and | | | | stearic acid in chocolate is a neutral fat and does not |
| started shipping it home. The Spanish added | | | | raise bad cholesterol levels (LDL). The unsaturated |
| cinnamon, sugar, and other spices to the very | | | | fat in chocolate, oleic acid, is the same type of fat as |
| expensive import, and kept their chocolate drink a | | | | in olive oil, which may actually help raise good |
| secret enjoyed only by the Spanish nobility for | | | | cholesterol (HDL).Chocolate Care* Storage- Chocolate |
| almost 300 years. When Spanish royalty began | | | | should be stored in a cool, dry place at approximately |
| marrying other Europeans, the word spread quickly | | | | 65-70 degrees F. It should not be stored in the |
| and it was soon popular all over Europe, but only for | | | | refrigerator, because moisture will alter the |
| the wealthy. Not until the 18th and 19th century, | | | | chocolate's texture and appearance. High |
| when sea trade expanded and chocolate began to | | | | temperatures will cause a "bloom" or "cloud" on the |
| be mass produced, could most of the middle class | | | | surface of the chocolate. This bloom does not affect |
| afford chocolate. By the late 18th century, chocolate | | | | the taste or freshness of the chocolate, only the |
| houses were as popular as coffee houses throughout | | | | appearance. It is caused when the cocoa butter |
| England.Making ChocolateUnlike many crops, the pods | | | | crystals melt and migrate to the surface of the |
| of the delicate cacao tree must be picked by hand, | | | | chocolate.* Isolation- Chocolate has a tendency to |
| making the process of creating chocolate a laborious | | | | absorb the odors of any food around it, which is |
| affair. The pods are opened one by one, and the | | | | another reason not to store chocolate in the fridge. |
| pulp-covered seeds extracted. To reduce bitterness, | | | | Don't store chocolate in the same cabinet as onions, |
| cacao seeds are fermented for several days (like | | | | for example, because it will affect the taste of the |
| wine grapes), and then dried. At this point, farmers | | | | chocolate. Be careful that the storage container and |
| sell sacks of cacao seeds to corporate buyers, | | | | all preparation utensils are clean and odorless.* Shelf |
| where industrial machines take over. On the factory | | | | Life- Most chocolate will keep for about a year if |
| floor, large machines roast the seeds to release the | | | | stored properly, and the darker varieties last longer. |
| taste and aroma. The roasted seeds are cracked | | | | Filled chocolates should only keep for about one |
| open to reach the nib or heart, which is then ground | | | | month.* Moisture- Do not add water to chocolate |
| into chocolate liquor (not liqueur). This thick liquid, | | | | unless your recipe specifically calls for it. Water will |
| made of cocoa butter and cocoa solids, is | | | | harden the texture and consistency of chocolate. |
| manipulated to create the different kinds of | | | | Keep this principle in mind when melting chocolate. Do |
| chocolate.Cocoa- This powdered form of chocolate, | | | | not cover melting chocolate with a lid because steam |
| often used in baking, is made from pulverized cocoa | | | | will collect on the lid and fall into the chocolate. You |
| solids with the cocoa butter removed.Unsweetened | | | | can use a light cloth cover if need.* Melting |
| Chocolate (Bitter/Baking Chocolate)- This is pure, | | | | Chocolate- Because chocolate is very delicate to |
| unaltered chocolate liquor, made of 45% cocoa solids | | | | heat, you have to melt chocolate slowly, well |
| and 55% cocoa butter.Bittersweet Chocolate | | | | removed from heat. Always heat chocolate over low |
| (Semi-Sweet)- Sugar, cocoa butter, lecithin, and vanilla | | | | heat or it will quickly become an unappetizing mass. |
| are added to chocolate liquor to make this kind of | | | | Use a double boiler, or place the saucepan with |
| chocolate, which contains at least 35% chocolate | | | | chocolate on top another saucepan with boiling water |
| liquor. Bittersweet chocolate and sweeter semi-sweet | | | | on the stovetop. Keep in mind that chocolate will |
| chocolate are used interchangeably in baking. | | | | continue to melt even after removing it from a heat |
| Couverture- This term is given to bittersweet and | | | | source, so be careful not to overcook.- |
| semi-sweet chocolate varieties of the highest quality. | | | | Unsweetened chocolate will easily liquefy when |
| Couverture chocolates contain a higher percentage of | | | | melted, but sweetened chocolate must be continually |
| chocolate liquor (even 70%).Dark Chocolate (Also | | | | stirred.- Chocolate flavored coating contains cocoa |
| Called Sweet Chocolate by U.S. Government)- No milk | | | | and vegetable oil, rather than cocoa butter. Coatings |
| is added in this form of chocolate, which contains | | | | are popular because they are easier to use for things |
| between 15% and 35% chocolate liquor. Dark | | | | like dipping, but the taste and quality are nowhere |
| chocolate is actually lighter in chocolate flavor than | | | | near real chocolate.* Cooking with Chocolate- Try to |
| bittersweet and semi-sweet even though it is dark in | | | | avoid thinning chocolate with butter. Instead, look for |
| color.Milk Chocolate- This popular form of chocolate | | | | chocolate with a higher percentage of cocoa butter |
| contains milk or milk solids and 10% to 25% | | | | to maintain the quality of your product. When |
| chocolate liquor. Milk chocolate is smoother, sweeter, | | | | blending different kinds of chocolate, such as milk and |
| and less bitter than darker varieties.White Chocolate- | | | | bittersweet, use the same brand. Ingredients and |
| Since white chocolate contains no cocoa solids, it's | | | | preparation can vary greatly between companies, |
| not really chocolate at all. White "chocolate" is made | | | | making particular tastes that many not blend |
| from cocoa butter, vanilla, milk, and sugar. It may not | | | | together smoothly. |