consuming, and important to the
development of the taste of chocolate.
While beans from one farm might be
scrupulously cared for, beans from
the next farm might not.
Manufacturers may blend beans
from various suppliers much as winemakers blend the juice from various
grapes. Occasionally, a manufacturer
will receive a shipment of beans that
is so good that they will make single
origin chocolate with it. As you might
expect, this is somewhat rare and
costly. (I would love to find and taste
a this kind of stuff.)
The next step is to crush the beans
and form a gooey mass called chocolate liquor, 46 percent cacao solids and
54 percent fat or cocoa butter. These
two compounds are combined in various amounts to make unsweetened
bar chocolate. Sugar is added to
make bittersweet bars. Cocoa
powder is just cacao solids.
Therefore, gram for gram, cocoa has
more chocolate essence.
So what kind of cocoa should I buy?
Dutch processed or natural? Dark or
Dutch processed cocoa is generally
darker due to an alkaline compound,
which is added to balance out some
of the sharper, more acid flavours in
the cacao. Some naturally processed
cocoas may look lighter but taste more
chocolatey. So it boils down to taste.
Consider these tips to enhance the
taste. When added to a hot liquid,
cocoa powder releases more essence.
Also, espresso powder boosts the flavour of chocolate. On the other hand,
butter tends to mask the chocolate,
so some bakers prefer to substitute
Have fun. Chocolate are
easy to make and delicious with
many fillings besides the totally decadent one below.
Makes about 24 approximately
15 centimetres (six inches) in diameter.
3/4 cups flour
1/2 teaspoon salt
tablespoons cocoa powder
eggs beaten until light
tablespoons butter, melted
teaspoons espresso powder
Substitute vegetable oil for butter
Heat milk, stir in cocoa, let cool.
Mix liquid and dry ingredients in
Add the liquid ingredients to the dry
and whisk or blend until smooth.
Cover and refrigerate half an hour, up
to several hours.
Heat a nonstick pan or pan
over medium to medium-high heat.
Whisk sure it is
oat pan with melted butter.
Add two to three tablespoons of
Tilt the pan to spread it out.
Cook app one minute, until browned,
and turn over for app one more
utter the pan between each
tack the on a plate or
cup ricotta cheese
1/4 cup sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla
teaspoon orange or
lemon zest (to taste)
Drain the in refrigerator in strainer lined with cheesecloth
or coffee filter for several hours.
Whisk the ricotta and sugar till
hisk in seasonings.
a chilled bowl, whip the cream
until fairly stiff. (Yes, you can do this
with a whisk.)
ently fold whipped cream into
efrigerate at least an hour or
Sprinkle mini chocolate chips in the
center of a
dd a couple of tablespoons
Add fresh berries or
old the over.
Top with whipped cream and