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