Why Chocolate Is Downright Alluring
You can be a self-proclaimed chocoholic and love everything chocolate. You eat chocolate, you eat foo with chocolate, you use things with labels screaming chocolate, and all that jazz. Chocolate is so loved by people that the word ‘chocoholic’ made its way into Merriam-Webster. Almost all the important celebrations call for chocolate, be it the up-and-coming Valentine’s Day, Easter, Halloween, and Christmas!
What is it, really, that people are rooting for in chocolate? Its versatility, perhaps. You see, any delectable treat can be made out of chocolate and it’s bound to end up lip-smacking good, namely cakes, ice cream, cookies, and drinks, among so many other mouth-watering sweets. It can be soft, hard, white, dark, a filling, topping, or flow out of a fountain, name it!
Or maybe, it’s the feel-good reaction we get from chocolate. Some previous studies have found out that chocolate stimulates a part of the brain which has an influence on the mood. Thus, it gives out a rather comforting feeling after consumption, a feeling which is, by some means, addicting.
It can also be the pure novelty of chocolate that makes it such a pleasure. Chocolate has long been known as a powerful gift for quite a while now and it has always been used to show affection. For centuries now, chocolate has been famous as a gift in the European royalty. No arguments about why many are lured in by such treat. Suffice it to say, chocolate is the perfect gift for any age, gender, or occasion.
Chocolate is everywhere yet it still feels extremely out of the ordinary. It draws out different pleasurable emotions. The experience you get from its elegance, richness, and variety makes it all the more enticing.
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A Chocoholics Dream: Guide To Making Chocolate Including Recipes
A Chocoholics Dream: Guide To Making Chocolate Including Recipes
A Chocoholics Dream: Guide To Making Chocolate Including Recipes. 18 lessons in making chocolate and chocolate recipes to die for.
Contents include:
Lesson 1: Only The Sweet Stuff: Guide For Making Chocolate
Lesson 2: A Brief Look At The Past Of Making Chocolate
Lesson 3: The Benefits Of Making Chocolate
Lesson 4: The Different Processes In Making Chocolate
Lesson 5: Tools In Making Chocolate
Lesson 6: The Emotional Effects Of Making Chocolate
Lesson 7: Making Chocolate Starts By Melting It
Lesson 8: Making Chocolate Candy That Lasts
Lesson 9: Making Chocolate Extra Special
Lesson 10: Making Chocolate Using Molds
Lesson 11: Making Chocolate
Lesson 12: Chocolate Cake Recipe
Lesson 13: Chocolate Fudge
Lesson 14: Chocolate Chip Muffins
Lesson 15: Chocolate Peanut Butter
Lesson 16: Hot Chocolate
Lesson 17: Chocolate Bars
Lesson 18: Chocolate Holiday Gift
List Price: $ 4.96
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Categories: chocolate products Tags: chocoholics, CHOCOLATE, Dream, Guide, Including, making, Recipes
From the Bean to the Bar
There is much more to making fine chocolate than picking a cacao bean and cooking it. Going from tree to chocolate bar takes a special touch to achieve the perfection you’re looking for.
Bean selection is the first step in making chocolate. If the bean chosen isn’t of high quality, the end result will be a less than desirable chocolate. Therefore, many fine chocolate makers take time to personally select the best beans.
Once a chocolatier selects the beans they are roasted. The roasting process has a great impact on the finished flavor. After roasting, the beans are put into a grinding process. The pulverized mass is called chocolate liquor and is turned into the actual chocolate.
To create the final chocolate bar from chocolate liquor, sugar and other ingredients are added to the liquor. Then another grinding process called refining is begun. Refining crushes everything and helps ensure that that the chocolate bar doesn’t have a grainy feeling in your mouth. Following the refining process, the mix is cooked and stirred in a process called conching. This step can take place over a few hours or days. It is at this point that chocolate begins to take on the flavor that most chocoholics love.
After conching, cocoa butter can be added to change the flow. Then the chocolate can be put into its final form, liquid or solid. If the final product is in solid form it must be tempered. Then it is packaged and shipped. If it took the form of a chocolate bar, now it’s finally ready for you to purchase and eat. Yum.
For a fun and tasty chocolate education visit Chocolate University Online.
