history of chocolate
After roasting the beans are
allowed to cool and the seeds are
shelled, this leaves only the meat
which is called the nibs, nibs
average 50 to 54% cocoa butter
which is the natural vegetable fat
of cacao. The seeds are then
ground between large stone and
heavy steel disks, called
conching. This generates enough
natural heat to liquefy the cocoa
butter which is then removed.
Removal of the cocoa butter leaves
a thick dark paste called
chocolate liquor, when molded this
is unsweetened chocolate or bakers
chocolate. If this is carried one
step further and all of the cocoa
butter is removed and it is ground
into a fine powder this is called
cocoa powder.
history of chocolate
chocolate pudding | chocolate fondue
Labels: gourmet chocolate
