Oven roasted pork loin topped with dash of salt and pepper plus covered it with dijon mustard (with white wine) presto that's the main meal for our dinner yesterday. Not to mention we cannot live without steamed rice and vegetable such as green beans and another viand called rotini spiralshaped pasta sauteed meat and lots of shrimps, slices of mushrooms, carrots, and celery. Sauce to go with it? Just the original hunts tomato sauce brings the classic flavor to an italian home made pasta. What's for dessert? There are ice cream in the fridge: strawberry and another vanilla flavour. I opted for Hersheys chocolate. The white swiss choco tablets with cookies in it. I don't like the dutch. The dark flavor with alkali in it no matter how small the quantity is not really my type. Swiss chocolate milk is the most delicious of all.
Oh well, we all have differences when choosing the best chocolate. You can have Lindt too if you want. Or the Belgium truffles, turtles, and chocolate flavored nuts, macadami and walnut. Many too choose from. So many chocos so little time eh?
Here are some of what I gathered through the book regarding CHOCOLATE:
1. It was Christopher Columbus who discovered that cacao beans have some kind of magic like an elixir. It gives so much energy and boost immune system. This secret was handed down by the natives who gathered cacao beans from the tree and made the long process of turning them into a delighful "drink."
2. It was the Aztec Indians who make use of the chocolate as a beverage ( Year 1519). then Cortez got to know the beverage since then and passed it to the next in line.
3. When the beverage was introduced in Spain it was them mixed with cinnamon and or vanilla.
4. Introduced in Europe at the elegant court of France then in England in 1657 at the first Chocolate House.
5. 1730 machine was invented to speed up the process of grinding the cacao.
6. C J Van Houten revolutionized the chocolate in 1828
7. MD Pter of Vevey Switzerland added milk into the chocolate and candies were made. Other confectionaries followed with the taste and flavor of choco (Y)
8. Only ripe pods of cacao are taken from the madre cacao tree. Careful handpicking not to bruise the trunk or stems. You bruise the tree then you'll get the KICK. The white pulp are then taken out from the pod.
9. Beans turned rich brown after fermentation is complete and drying begins. 3-8 days for the beans to ferment. There are 400 dried beans to make up a pound.
10. At the Shipping centers, buyers are allowed to cut some of the beans to find out if the center has been fermented completely. If it turns color purple at the middle then the buyers can reject the crop or product.
11. Good crops are shipped right immediately so that tropical moisture wont damage the flavor.
12. Chocolate making is still regard as a skillful ART.
13. Darker chocolate and different flavored Dutch cocoa has small amount of alkali in its processing.
14. Conching process done by shell machine for added secrecy to its finished product.
NOW
Why too many chocolates are wrapped in purple or violet wrappings just like the cadbury?
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