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The Best Chocolate

The Best Chocolate Shops - Click here

23/05/2012 13:32
 2012-05-21 15:33 Here are some links to the best artisan chocolate shops in the world:   Belgian chocolate:        http://www.neuhaus.be/    ...

 

 

 Chocolate Arrives in England

 

 

About English Chocolate
 
Chocolate has been a popular confectionary in England for over two hundred years. Since cocoa beans were brought over after the demise of the Spanish Empire it has been experimented with and developed over the years into what we know it as today. There are many manufacturers of chocolate in England now, including Nestle, Mars and Rowntrees. However it is Cadbury’s chocolate that has its history rooted in the arrival of cocoa beans into England, and made one of the first, solid chocolate bars.
 
When English and Dutch sailors first discovered cocoa beans on a Spanish treasure ship, they didn’t get off to a good start. The sailors mistook the beans for sheep’s droppings and threw them overboard. Luckily, however, the Italian explorer, Francesco Carletti, realised the potential of the fabulous beans and took them back to Italy, where they eventually spread to the rest of Europe.
 
Chocolate Houses
When chocolate reached England in the 1650s, its expensive import values meant it was only the preserve of the very rich. The Industrial Revolution and increase in cocoa plantations world wide gradually reduced the price of cocoa beans and chocolate became a drink for the masses.
 
London's first Chocolate House was opened in 1657 by a Frenchman. Before long more chocolate houses were opened where people could socialise and drink a variety of choclate drinks. By the end of the 18th century London's chocolate houses began to close or evolve into gentlemen's clubs.
 
Chocolate Bars
Chocolate production in England first got under way in 1795 when Dr. Joseph Fry of Bristol began to use a steam engine to grind cocoa beans. This led to the manufacture of chocolate on a large scale. By 1847, Fry & Sons sold a "Chocolat Delicieux a Manger," which, thought to be the first chocolate bar for eating. The Cadbury Brothers of Birmingham brought out a similar product in 1849, and displayed it at an exhibition in Bingley Hall in Birmingham, England.
History of Cadbury’s
Cadbury’s Chocolate started as a one-man business by John Cadbury in 1824. The business started as a grocery shop, but in 1831 he became a manufacturer of drinking chocolate and cocoa.
By 1831 the business had expanded so much that he needed to move premises. He rented a small factory in Crooked Lane, which was to the foundation of the Cadbury brand. In 1866 John’s son George Cadbury brought to England a press that could remove some of the cocoa butter from the beans, bringing about a smother, more palatable drinking chocolate.
 
First Eating Chocolate
John Cadbury’s first eating chocolate was developed in 1849. Cocoa butter, extracted from the cocoa beans, became the essential ingredient for eating chocolate. At that time the only chocolate made was plain dark chocolate.
But in 1875, a Swiss manufacturer produced the first milk chocolate bar using powdered milk. The Cadbury brothers made milk chocolate bars from 1897. The bars were coarse and dry. However, over time the recipe improved and has become the popular taste of Cadbury’s that we know today.
 
Chocolate production in England has influenced the consumption of chocolate across the world. From the development of the steam engine to being part of the process that developed tasty milk chocolate bars for mass consumption, the English have paved the way for the chocolate we now know and love. Cadbury’s chocolate is one of the largest manufacturers of chocolate in the world and visitors can go to the factory in Bourneville, Birmingham, to learn more about the growth of the company.

 

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Robert Linxe's Chocolate Truffles

 

    yield: Makes about 60 truffles (do not double recipe)
 
  • 11 ounces Valrhona chocolate (56% cacao)
  • 2/3 cup heavy cream
  • Valrhona cocoa powder for dusting

​Preparation:

Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times — he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.
 
 
 Read More http://www.epicurious.com/recipes/food/views/Robert-Linxes-Chocolate-Truffles-104655#ixzz1vdNlPvf5

 

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