|
EXAMPLE ARTICLE:
Evolution of Chocolate
We’d all like to think that chocolate just fell from the skies like nectar
from the gods but that’s not so. It did have a little ways to go to be
considered sweet to the taste. Here is a little background on the
evolution of chocolate.
Mesoamerica
Chocolate, namely cocoa beans have been used for thousands of years. As
early as 250 A.D., ancient civilizations of Mexico and South America used
the cocoa bean. It was used as currency.
The trees grew under shade cover on the rainforest floor. Over centuries,
natives cultivated the plant and moved it to their villages where each
could grow their own. Maybe that’s where the phrase “money growing on
trees” came from. Literally, they could grow their own currency. That was
one importance of the bean.
Secondly, the cocoa bean was used as a drink. The beans were fermented,
roasted and then ground into a paste. Mixed with water, spices and
sometimes cornmeal, the drink was quite popular. The commoner got to drink
it during celebrations, but the chocolate drink, called xocoatl was
reserved mostly for the upper echelons of society – the Emperor (of
course), soldiers and priests.
Because the drink contained almost 100% cocoa solids, the effects that we
have discovered today were quite prominent back then. The drink increases
stamina, endurance, mood and was used as an aphrodisiac by Montezuma.
European Enlightenment
The civilizations of this region enjoyed hundreds of years of good fortune
with the cocoa bean, hidden from the outside world. It wasn’t until the
16th century when European explorers discovered the region that cocoa and
chocolate was introduced to the rest of the world.
The European explorers found the chocolate drink quite bitter. They did,
however, notice the magnificent effects that the food had on the natives
and their culture. They were allowed to carry beans back to Europe. They
used their sweeteners like honey to add a more flavourful taste to the
drink. When sugar was imported to Spain and other European countries, they
used that to flavour their chocolate drinks, in search of the perfect
taste.
The drink took off in Europe. It was the newest thing and caught the eye
of royalty and the priesthood alike.
The Europeans had to tinker with their newfound creation so they began to
manufacture it themselves. They developed the first press to remove the
cocoa butter from the paste and leave them with powder.
The powder was mixed with other liquids to create a better drink. They
also found that by adding in some of the cocoa butter they could create a
moulded bar from the cocoa beans – bar chocolate.
This was less than 200 years ago. Now, we reap the fruits of their
ingenuity. Since then, chocolate has enjoyed a rich and tasty place in the
world of confections.
EXAMPLE RECIPE:
Banana Pie with Chocolate Pie Crust
What You Need:
1 partially baked prepared chocolate pie crust
2 T sugar
1 T + 2 t of flour
1/8 t of salt
1 large egg yolk
1/4 C + 2 T of whole milk
1 1/2 t of banana extract
1/2 t of vanilla extract
1 banana
How to Cook It:
Dump the sugar into a saucepan
Add in the flour and salt and toss with a fork to combine.
Stir in the egg yolk and milk then place the pan over medium heat.
Stirring constantly, cook 4 minutes or until the mixture thickens and just
begins to boil.
Remove the pan from the heat and blend in the banana and vanilla extracts.
Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it
occasionally.
Spread half of the custard mixture into the bottom the prepared pie crust.
Slice the banana into thin slices and place over the top of the custard.
Spread the remaining custard mixture over the top.
Cover the pie and chill for at least 2 hours or until very cold.
Makes 8 servings
Garnish the top of your pie with curled chocolate or whipped topping. The
banana extract will give this pie a vibrant banana taste. It may be
omitted if you want a mellower banana taste. |