The World of Chocolates
Author: Chocolate Gifts
Chocolates are loved the world over. Why do so many people love chocolate? Probably because of the almost unlimited variety of flavors and textures that chocolate has. Ever since chocolate was first discovered over 3,000 years ago by the Aztecs, people have enjoyed chocolate. Of course, although people all through time have enjoyed chocolate, it didn't start out as we know it today. It wasn't the sweet little chocolates or bars that we like to think of. Instead, it started in South America only as a bitter drink.
Soon though, coco made its debut into the rest of the world and into the hands of many eager bakers. Chocolate went from just a bitter drink, into all kinds of flavors. Coco was made into sweet drinks, cakes, desserts and bars. The flavors ranged in everything from bitter dark to ultra sweet and decadent. One of the most indulgent is chocolate truffles. Theses little chocolates are filled with ganache, a mixture of both semisweet chocolate and cream.
In 1765 chocolate was first introduced to the United States by an Irishman named John Hanan. Both John and American candy maker James Baker built the first American chocolate mill in 1780. They then started producing chocolates for the public. It wasn't long before their little chocolate business began to take off, Americans were in love!
Now, well over 200 years later, the American public is still in love and obsessed with chocolate. 7 billion dollars a year alone is spent on chocolate! Much of that is spent on chocolate gifts, whether of course that gift is for someone other than yourself is entirely up to you!
Article Source: http://www.articlesbase.com/marketing-tips-articles/the-world-of-chocolates-2513493.html
About the Authorchocolates,chocolate Gifts,chocolate Truffles
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Fantastic Chocolate Recipes:
Superb Chocolate Icings, Fudge, and more:
The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).
Chocolate Meringue Pudding
- 1 cup of milk,
- 2 eggs (yolks),
- 2 tablespoonfuls of flour,
- Pinch of salt,
- 4 teaspoonfuls of Baker's Cocoa,
- 3 tablespoonfuls of sugar,
- 1/2 a teaspoonful of vanilla.
Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.
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