I was going to post something about science, but Halloween just passed and I would rather talk about...CHOCOLATE!
Chocolate, a character in the warm, sweet and lighthearted movie Chocolat which taught me that the ancient Mayans used Chilli pepper in their hot chocolate and which led to hunting down a chocolaterie which made it. The closest I encountered was a coffee shop which had countless brands of fresh roasted coffee and gourmet chocolates that a friend of mine and I splurged on. The Chilli Chocolate was a one time event, but those other little square masterpieces (two at a time) were incredibly good.
Here's a micro history on chocolate:
https://www.bbc.co.uk/bitesize/articles/zngsqp3
A friend of mine, who can only be described as a chocolate addict, once had a great idea and I am still waiting for the invention. Chocolate made into delicate strings of spaghettini. Imagine the crispy crunch. The same friend introduced me to white chocolate, which contains no cacao, but was worth a try.
I used to really enjoy Belgian chocolates, but found that they have become too sweet. I am guessing that this is a recent trend to reduce cost.
While in Europe, I discovered chocolate pralines made with coffee, Baileys, liquors and other combinations that came closer to a more adult palate and included chocolate pralines with sea salt or sesame seeds.
Standing in front of those displays, overwhelmed by choices while I select pieces with exotic names evokes a memory of childlike indulgence and anticipation. I love the whole theatrical experience of watching the sales person grab my choices with those little silver tongs and putting even just four of them into a little golden box with a ribbon around it.
The best chocolate I have ever eaten were homemade chocolate truffles that a friend makes; golf ball size delights rolled in cocoa powder and so rich that I need to cut them in half. I anticipate her annual event when she makes a big batch for friends.
My simple Ode and gratitude to chocolate; even when it's bad it's good.
Feel free to share your own chocolate adventures and experiences.
While I eat chocolate rarely, mostly because I find it hard to digest, I am a great fan.
ReplyDeleteHere, we have all sorts of fair trade versions, chocolate grown, harvested and manufactured entirely in Ghana, for example, actually delicious. Obviously, Switzerland is the European chocolate capital but my neighbouring city, Cologne, has a chocolate museum that is VERY educational explaining the various ways of making chocolate out of cocoa beans - esp the difference between Swiss and French and the atrocities of what goes for "chocolate" but is merely a method to disguise sugar.
I've edited a couple of science papers on the benefits of dark chocolate and when I was a kid, dark chocolate was called gentlemen's chocolate here.
Many years ago, I was gifted a tiny box of handmade chocolates as a souvenir from New York and we declared eating it an erotic experience it was so good.
Next best is New Zealand chocolate, with an amazing bean-to-bar chocolate maker variety, truly amazing flavour combinations and cocoa beans from Pacific islands brought by boat.
My current favourite, eaten in small portions, is a slightly dark chocolate (62% cocoa) with Spanish sea salt and caramel splinters.
Codex: if you left a comment. Please repost.
ReplyDeleteMaybe there's an ancient Aztec curse on chocolate at work here?
DeleteWhile I eat chocolate rarely, mostly because I find it hard to digest, I am a great fan.
Here, we have all sorts of fair trade versions, chocolate grown, harvested and manufactured entirely in Ghana, for example, actually delicious. Obviously, Switzerland is the European chocolate capital but my neighbouring city, Cologne, has a chocolate museum that is VERY educational explaining the various ways of making chocolate out of cocoa beans - esp the difference between Swiss and French and the atrocities of what goes for "chocolate" but is merely a method to disguise sugar.
I've edited a couple of science papers on the benefits of dark chocolate and when I was a kid, dark chocolate was called gentlemen's chocolate here.
Many years ago, I was gifted a tiny box of handmade chocolates as a souvenir from New York and we declared eating it an erotic experience it was so good.
Next best is New Zealand chocolate, with an amazing bean-to-bar chocolate maker variety, truly amazing flavour combinations and cocoa beans from Pacific islands brought by boat.
My current favourite, eaten in small portions, is a slightly dark chocolate (62% cocoa) with Spanish sea salt and caramel splinters.
Codex:
DeleteSorry to hear that a somewhat healthy feel good food isn't possible for you. It can be an irritant.
Heard that even Swiss choc isn't what it used to be.
My favorite was Green &Black's. It disappeared came back after being bought by Cadbury then Kraft aaaaand inedibly sweet. Shame, it was fair trade etc.
I found that Milka duplo hangtag are also too sweet for the last few years. I specifically remember hanuta had a bit of a dark choc taste. Now it's like American Nutella. Do you have any brands to recommend? (This is of utmost mental health importance;))
Any links to choc manufacturing you mentioned?
Codex: hangtag? Hanuta
DeleteI am almost feeling sorry for you to have to consider a hanuta as a chocolate to enjoy. Here, it's the stuff you get as a Sunday "treat" on the food tray as a patient in a hospital.
DeleteAnd Nutella has been replaced by Samba, organic, containing real hazelnuts and real chocolate.
The top Swiss chocolate for me is anything by Lindt as their method of "conching" makes for a very smooth taste not achieved by any other brand as far as I can tell. Not sure if their US selection is comparable to the European:
https://www.lindtusa.com/
Here are my top four brands - I am dedicated! - apparently most ship to US and/or are available in select stores in the US.
https://www.zotter.at/en (Austria)
https://wcf.co.nz/ (NZ)
https://vivani.de///en/vivani-en/ (Germany)
https://www.whittakers.co.nz/ (NZ)
Codex: Hey. Don't knock Hanuta, you snob. JK. First you remove the wafer. Then you scrape the choc. It's fun. Compared to American choc bars...
DeleteI don't care for milk chocolate or American chocolate in general, prefer dark chocolate, though I just finished a 4 oz bar of Ghiradelli 70% cacao baking chocolate. I did not use it for baking, just ate it one square at a time over a period of about two weeks.
ReplyDeleteCodex: Bakers dark chocolate is probably the healthiest, gives me a boost, but so bitter. Weird how taste changes, preferred milk choc when I was young now prefer the dark suff. Lol. Don't like the bars but eat them anyway. Been there.
DeleteI've read that chocolate makers are including less cacao in their chocolate products this year because the cacao crops in West Africa have struggled. Something about "chocolate flavoring" picking up the slack, which sounds ominous.
ReplyDeleteI love chocolate (NOT "white chocolate," but the real thing). Hard to say how I like it best. I do love Lindor's truffles! I like dark chocolate too, but sometimes it gets TOO dark. I'm not a fan of bitter.
Codex: True. But there are many equatorial regions that produce cocoa. Driving up trading prices. Yes I can taste the synthetics when chocolate is too cheap. It's a type of liquid flavor enhancer. Many food groups have it now. Not good health wise.
ReplyDeleteI'm with you there. Not to sweet not too bitter. I noticed that when it's high quality, I eat less of it. UKs green&blacks used to be really good. Now too sweet.
This post is delicious. I have many favourite chocolate delights: I love chocolate ice-cream, and lava cake, and an Aero bar, but if I had to choose one, I'd say Purdy's hedgehogs. Yum.
ReplyDeleteP.S. I think your added sugar theory is correct, aligned with shrinkflation practices. Sigh.
Codex: I want my choc high not a sugar rush.
DeletePurdy? Never had it.Canadian?
Yes, Canadian.
DeleteI relate to your story of four chocolates in a lovely box. It makes choosing and eating them an occasion made all the better by the company of a chocolate loving friend. I have done the same thing not long ago.
ReplyDeleteI like dark chocolate and usually buy Lindt dark (72%) bars. I also really like chocolate bars with dried fruit and nuts. Cadbury’s make a dark chocolate fruit and nut bar but now you have to use a magnifying glass to locate the fruit and nuts. My solution is to make my own chocolate barks. Very easy as long as you are not aggressive with melting the chocolate in the microwave. I spread whatever chopped dried fruit I have on hand on parchment, sprinkle over some nuts that I’ve toasted in the air fryer and spread over the melted chocolate. It lasts me quite a while. As others have said, when you eat good quality chocolate you don’t need as much to satisfy.
Now I’m off to break of a piece of my last batch;)
Marly
Codex: if you are back on the blog, please share your recipe. I'm personally not fond of dried fruit, but can leave it out. Currently savoring a piece of Lindt dark 70%. It's not great but chocolate.
DeleteI went looking for a general recipe for you to as I’ve been making it for so long I get “creative”, but I do follow the general method of chop fruit (or omit😉) toast nuts/seeds, pour melted chocolate over all, garnish top with a few more nuts.
DeleteIf I’m giving it for a gift I do temper the chocolate using the microwave and a thermometer, but no big deal if you don’t. Just keep it in the fridge.
https://cookieandkate.com/easy-chocolate-bark-recipe/
Marly
Thank you, Marly. What type of chocolate and how do I temper?
DeleteTwo links that I like.
Delete-this video for the explanation of temperature and seeding. Sorry it’s a bit long. https://m.youtube.com/watch?v=IB6PHIRsAOY&pp=ygUeSm95IG9mIGNvb2tpbmcgY2hvY29sYXRlIGJhcmsg
-This one because I like easy ;)
https://kitchenpearls.com/how-to-temper-chocolate-in-the-microwave/
Use the chocolate you want to eat. Good quality chocolate makes good quality bark. I have taken 2 grocery store Lindt bars, melted them down and added fruit and nuts. (Because why not?) Sometimes you can find good quality chocolate chips but those are hard to find here. For Christmas treats I can also buy large chocolate blocks (Bernard Callebaut) but I’m not sure what good quality bulk chocolate is easy for you to get. Just don’t use dipping wafer chocolate. Evil waxy stuff. :)
Hope this is helpful.
Marly
Codex: Thank you Marly, I'll have a look. Trying to avoid spouse's wrath if I make too much of a mess. Im more of an experimenter than an epicurian. Which blogs have I seen you on? (Name sounds familiar).
DeleteCodex: Culinarian. I am an epicurean.
DeleteChocolate can be messy. Starting a project with a sink full of soapy water and cleaning as you go helps avoid the stink eye from the spouse. 😉
ReplyDeleteI have read many blogs for many years but only comment occasionally so if the name is familiar, it’s probably not me. Though I keep telling myself to comment more often!
I should have signed the above.
DeleteMarly 😊
Codex: @Marly Lol. She gets the side eye for her beeswax candle making phase in return.
DeleteI blog to communicate and engage. People commenting is the only way to tell if anyone is reading. Otherwise I can just read the paper and write in my journal. Funny informative comments are always welcome.