The Chocolate Den e-magazine The Chocolate Den e-mag April/June 2014 | Page 4
CHOCOLATE
Chocolate History
Chocolate started out as a South American Mayan and Aztec drink. Seen as a food for the gods,
chocolate (raw cocoa bean) was highly valued. It was consumed as a dark, thick and bitter drink
until the Spanish conquered these regions and took it back with them to Europe in 1528.
Chocolate was still drunk as a beverage at royal events until 1847 when Fry & Sons introduced
the first “eating chocolate” in England. Eating chocolate remained unpopular until 1874 when a famous
chocolate maker, Daniel Peter decided to add milk and sugar for the first time.
Chocolate Today
Cocoa beans are grown on small plantations just north and south of the equator which has the correct
climatic conditions to grow this delicate product. The pods which contain the cocoa beans are harvested
and split open to retrieve the bean. The beans are then cleaned and sun dried. The beans are then
roasted and processed producing a chocolate mass. This is then shipped around the world where it is
made into a variety of different chocolates by different manufacturers.
Basic Chocolate Moulding
Compound chocolate
When moulding with chocolate it is very important to decide whether you would like to work with a couverture
chocolate or a compound / moulding chocolate. The main difference between these two chocolates is
that coverture chocolate has cocoa butter as its base while compound chocolate is made using a fat
substitute usually a palm oil. The fat in compound chocolate is very stable which allows you to melt and
set your chocolate very easily and as often as you like without going through a process known as
tempering. Today there are many brands of compound chocolate on the market which are of a good
quality and flavour.
Melting your chocolate
You can melt your chocolate in the microwave or a double boiler. If you are using a microwave place 500g
of compound chocolate into a bowl and into the microwave. Heat on high for one minute, then remove the
bowl from the oven and mix through thoroughly. Place the bowl back into the microwave and heat for a
further minute. Remove and stir. Your chocolate should now be completely melted.
If you are using a double boiler first boil your water and then remove the pot from the stove. Add your
chocolate to the top pot and stir to help it melt.
REMEMBER: Chocolate does not like heat, moisture or liquid. When coming in contact with these your
chocolate will seize and go hard and crumbly.
Moulding your chocolate
Spoon your chocolate into your mould. Place your mould into the freezer for around 4 minutes. Remove
from freezer and turn your mould upside down on the counter, your chocolate if ready will simply fall out of
the mould.
Store your chocolates in a