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One of the world's favorite flavorings, chocolate has been popular ever since the Aztec Indians introduced it to early explorers. Among the Aztecs, the cacao bean - from which chocolate is make - was so highly valued that it was used as currency. Chocolate is no longer legal tender in the modern word, but it's still a valued commodity.Most of today's chocolate starts with beans from cacao-tree plantations in tropical West Africa and Brazil. The trees bear large pods, each containing from 20 to 40 beans. After being removed from the pods, the beans are dried and shipped to processing plants all over the world.Hot cocoa is made from a mixture of unsweetened cocoa powder, sugar and milk or water. Hot chocolate is made from melted bar chocolate, sugar if the chocolate is unsweetened and milk or water. Hot chocolate is thicker and creamer than cocoa - but both are soothing, delicious drinks.Whether you're making cocoa or chocolate, be sure that the milk or water is very hot but not boiling when it is added to the chocolate. Beat it in with a whisk and continue to whisk until well blended. This will make the drink light and frothy and keep a skin from forming as the liquid heats. Whipped cream is the classic garnish for hot chocolate drinks, although many prefer a marshmallow or two.Cocoa powder does not dissolve well in cold liquids, so cold chocolate drinks are generally made with melted and cooled bar chocolate or with chocolate syrup. Commercial chocolate powders made to be stirred into cold milk are available, but these are often as much as 75% sugar. They are not good substitutes for chocolate in the recipes below.One of the most intriguing things about chocolate is its affinity for
other flavors. For example, you might try adding a tsp of freshly grated
orange peel or three whole cloves when you add the milk. A tsp or two of
liqueur or fruit-flavored brandy will add a sophisticated touch to any
chocolate drink.
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Asian-Recipes Inc. All Rights Reserved. Last updated :09 Jun 2008
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