For the Love of Chocolate
In the world of eating, we could talk a lot about home cooking: mashed potatoes and gravy with slow-cooked, fall-apart meat, fresh baked bread, hot with melted butter, getting vegetables from planting to table, fresh fruit from orchard stands in the fall, and genuine dishes and spice combinations from cultures all over the world. There’s no doubt about it: food is something that’s essential, but it also makes us delighted. And sure, we love our preferred meals, but we also love desserts. And, in the realm of dessert, perhaps no sweet treat is more enjoyed than chocolate.
From a classic, rich chocolate cake to chocolate dipped strawberries, and melt-in-your-mouth Lindt truffles to a soft, homemade chocolate chip cookie, there’s nothing quite like it. It gives all the feels, and gives many of us a culinary experience we want to have again and again.
Today we go and buy neatly packaged chocolate bars at the grocery store (maybe guiltily putting them in our purse for clandestine consuming), purchase boxes of our favorites for gifts, buy the richest hot chocolate mixes for cold winter nights around the fire, or get unsweetened blocks of it to use in baking. Later, sugar or honey were added to give it a sweeter flavor, and what we’ve done with cocoa beans has continued to change over time: adding cocoa butter (fat that is taken from the cocoa bean) back into the chocolate liquor to yield firm chocolate that you can mold into various shapes, adding milk powder in to create milk chocolate, and conching, a machine that was invented by Rodolphe Lindt in the 1800s.
Once that is complete, they are roasted, and cocoa nibs are separated from the seed husks. Those nibs are then ground and ultimately liquefied into what we refer to as chocolate liquor– which is, at its basic, fundamental level, pure chocolate.
That chocolate liquor is then blended with sugars and cocoa butter, to varying degrees, yielding the several forms of chocolate bars we buy in the stores. White chocolate isn’t made with some of the chocolate liquor, though; in that case, the only component that comes from the cocoa bean is the extracted cocoa butter, or fat, that is then combined with other ingredients to make something sweet and yummy.
You’re probably reading this and thinking, “Yeah, I’m a huge chocolate fan so this is all good and fine, but what in the world does it have to do with motorcoaches?” Thanks for the question, my friend, because we have the answer. While coaches are probably most well-known for group tour transportation, we furnish many other services simultaneously. Among these are culinary tours, opportunities for foodies to expand their knowledge about various cooking techniques, combining new flavors, or making signature dishes and desserts. If this sounds like something you’d enjoy, get in touch with us today to find out more information. Who knows? You just might end up learning some new things to do with chocolate that will revolutionize your dinner parties for the coming year!
(The following source presented information for this article: https://en.m.wikipedia.org/wiki/Chocolate).