This week’s Source of Inspiration is none other than chocolate. And why not celebrate it this month? You know you are going to be eating more than your fair share of chocolate with all the Easter bunnies, eggs and mallow pies you are about to “buy for the kids”.
Do you know where chocolate actually comes from? Well it is grown on trees, of course! Chocolate is made from the seed of the cocoa tree. These seeds are then roasted to become the chocolate bean. This is then followed by a process of grinding the beans to make cocoa butter (this is the stuff that gives chocolate its creaminess) and cocoa solids (the stuff that remains after the cocoa butter is removed, also called cocoa and cocoa powder when sold as an end product).
There are many different types of chocolate:
- Dark (62% – 90% cocoa)– has the most intense flavour of the chocolates and contains the highest amount of cocoa solids and cocoa butter. Great for full flavoured, rich chocolate sauces.
- Milk (20% – 50% cocoa) – has a lower percentage of cocoa and contains milk or milk powder, sugar and vanilla, giving it a creamier taste. Great to use for baking chocolate brownies.
- White (0% cocoa)– contains no cocoa solids, only cocoa butter, milk, sugar and vanilla. Smooth and creamy with not a hint of bitterness.
Try this great recipe from the chocloate master, Eric Lanlard which uses white, milk and dark chocolate in these
If there has ever been a more decadent ode to chocolate then we have yet to see it.