Chocolate is a fascinating subject that a number of foods, both raw and processed from the seeds of the cacao tree Theobroma cacao in South America include derivatives.
Archaeological evidence suggests that it was cultivated for three millennia in Central America and Mexico, with its first documented use around 1100 BC. Most people did Meso_American chocolate drinks, including the Maya and Aztecs, who made a drink known as nahuatl xocolataWord literally means "bitter water".
Chocolate is produced as a byproduct of fermentation of cocoa beans. Beans are then dry cleaned and roasted, and shell is removed to produce cacao feathers. The springs are then ground and liquified, the pure chocolate in liquid form: chocolate liquor. Cocoa butter and cocoa: The liquor can be further processed into two components. Chocolate is made by mixing cocoa and cocoa butter in variousPortions.
Everything flows from the raw cocoa processed to various forms of chocolate can be used in cooking and chocolate, can be used for its quality taste in sweet and savory dishes, such as the recipes below show.
Chocolate Nemesis Cake
Ingredients:
675g good dark chocolate, broken into small pieces
10 whole eggs
575g icing sugar
450g soft butter
Method:
Using an electric mixer, beat eggs with sugar until the thirdquadrupled the volume - it will take at least 10 minutes. Meanwhile, heat the remaining sugar in a saucepan with 250 ml of water until sugar is completely dissolved to a syrup.
Put the chocolate and butter in the hot syrup and stir to combine. Remove from heat once melted and let cool slightly. Add the hot syrup, eggs and continue beating, but gently, until completely combined (about 20 seconds). Line a greased baking pan 30 to 5 cm with baking paper and pour thePasta. Put this place in a pan and add enough water to come nearly to the top of the can. Place in a preheated oven at 160 ° C and bake for 30 minutes, or until September The top should spring, when the hand flat on his space.
Allow to cool completely before you can embark on a grid.
Mole Poblano
Ingredients:
3 ancho chiles
3 pasilla chiles
3 mulato chilies
1 onion, finely chopped
3 cloves garlic, crushed
30gToasted almonds,
30g toasted sesame seeds
1 teaspoon ground coriander
6 large ripe tomatoes, blanched, peeled, cored and chopped
60 g raisins
60g dark chocolate (minimum 70% cocoa content)
150ml chicken stock
1 teaspoon ground cinnamon
Lard for frying
1.8 kg chicken pieces
black pepper
Method:
De-stem and de-seed the pepper, then toast in a dry skillet for a few minutes, stirring often. Transfer the chicken broth and letrehydrate for 20 minutes. After this time, remove the chili from the herd and in a blender along with onion, garlic, almonds, sesame seeds, spices and a few twists of black pepper and make a smooth paste.
Melt the chocolate in a bain marie (water bath), then add a little lard and heat over a pan to fry it with the raisins until they puff. And then put the bacon a little 'over the pan. Fry the chiles in lard for a few minutes, then stir-in-PasteThe chicken broth, then add the tomatoes and raisins. Bring to a boil, reduce to a simmer and cook for about 15 minutes, our until the sauce begins to thicken, add the chocolate.
Meanwhile, heat a frying pan fry the chicken in large until golden brown on all sides. Transfer to a baking dish (or pan), cover with the sauce in an oven preheated to 180 ° C and bake for about 35 minutes.
I hope that these recipes have given you an indication of how versatile chocolateis as an ingredient in cooking and now want to learn more about the culinary possibilities of chocolate.
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