On Food and Cooking

intoxicating: the Indians esteem it above everything, wherever they are accustomed to it. Benzoni and other visitor ...

The one most used in Mexico is to take it hot with atole [a maize gruel], dissolving a tablet in hot wat ...

Early Chocolate Confections For a couple of centuries, Europe knew chocolate almost exclusively as a beverage ...

chocolate. And in the 18th-century French Encyclopédie, we find that chocolat was commonly sold ...

chocolate was probably the coarse, crumbly texture of the chocolate paste. The suave confections that are so popula ...

development of modern chocolate candy. This was cocoa butter that could be added to a paste of ordinary g ...

confectioner named Daniel Peter used the new dried milk powder produced by his countryman Henri Nestlé ...

time. At about an ounce/30 gm per day, Switzerland’s per capita consumption is nearly double that of the Unit ...

flavors. Manufacturers grind the beans, add sugar, and then physically work the mixture to refine its flavor and ...

mild beans with some of the finest, most delicate flavors, reminiscent of flowers and tea. ...

shady floor of the tropical forest. The other 20% are defensive cells meant to deter the many ...

tremendously, from unfermented to badly overfermented and even moldy. The first challenge for the ch ...

and convert it into acetic acid. Cacao pods contain many large seeds that are covered with a sweet pu ...

that are much less astringent. Most important, the beans’ own digestive enzymes mix with the storage proteins ...

beans and taint them with undesirable flavors. Once dried to about 7% moisture, the beans are resistant ...

amino acids and sugars that readily participate in Maillard browning to generate flavor (p. 778). In fa ...

Grinding and Refining After roasting, the beans are cracked open and the nibs are separa ...

varies according to the manufacturer’s needs. To make cocoa powder and cocoa butter, the liquor is pressed throu ...

extended agitation called conching, a process named after the shell-like shape of the first machines. ...

each other, and coats all of them evenly with cocoa butter, so that when the finished chocolate ...