The invention of the cocoa press in 1828 allowed the separation of the natural fat in cocoa beans, cocoa butter, called Bean from the solids. This not only improved the consistency and taste of the remaining cocoa powder, but also allows the use of solid chocolate. Eating chocolate or solid chocolate, as it was hot chocolate, however, for the first time in 1847 at the Fry's chocolate factory in Bristol, England. Solid chocolate is aCombination of cocoa, sugar, cocoa butter, and often flavorings such as vanilla. In 1879 the Swiss Henri Nestlé and Daniel Peter developed milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the development of ganache.
Ganache is the center part of a truffle. Ganache is a velvety smooth combination of solid semisweet chocolate and cream. Cooked to just the right temperature it cools to form a rich andfirm paste with intense chocolate flavor. A truffle is a confection made of a round ganache center, often flavored with a bowl of milk, dark or white chocolate covered. Truffles are also covered in cocoa powder, sugar or finely chopped nuts.
Perhaps originating in France, is the truffle for the visual similarity to the French mushroom-like fungus called with the same name. Like the original have truffles, chocolate truffles are synonymous with luxury anda rich taste experience. Truffles are made in a variety of flavors. In many houses the Chocolatier chocolate finest ingredients are reserved for the truffle.
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