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The three main varieties of cacao beans used in chocolate are Criollo, Forastero and Trinitario.
Criollo is the rarest and most expensive cocoa on the market and is native to Central America, the Caribbean islands and the northern tier of South American states.
There is some dispute about the genetic purity of cocoas sold today as Criollo, because most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree.
The flavour of Criollo is unique. It is described as delicate yet complex, low in classic chocolate flavour, but rich in "secondary" notes of long duration
Forastero is a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. Forastero cocoas are typically strong in classic "chocolate" flavour, but have a short duration and are unsupported by secondary flavours. There are exceptional Forasteros, such as the "Nacional" or the "Arriba" varieties, which can be very complex flavors.
Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad (hence the name) after an introduction of (Amelonado) Forastero to the local Criollo crop. These cocoas encompass a wide range of flavour profiles according to the genetic heritage of each tree.
Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.
The share of higher quality Criollos and Trinitarios (so-called flavour cacao) is just under 5% per annum.
Cacao trees are difficult to grow and cultivate as they will only grow twenty degrees north and twenty degrees south of the equator. The temperature for cacao trees cannot drop below sixty degrees Fahrenheit without damaging the tree.
CHOCOLATE IS A NATURAL LAXATIVE... DON'T EAT TO MUCH OF ME AT ONE TIME!!
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ReCiPe oF tHe MoNtH
Chocolate Mousse
Ingredients
175g (6 oz) Cadbury Dairy Milk Chocolate
2 Tablespoons Glucose
3 eggs separated
15g (1/2 oz) powdered gelatine
45ml (3 Tablespoons) hot water
150ml (1/4 pt) double cream
To Serve:
whipped cream
strawberries
1. Put the chocolate and glucose into a bowl over a pan of hot water and melt (or microwave on low power).
2. Stir in the egg yolks and beat until smooth. Remove from heat.
3. Dissolve the gelatine in the water. Stir into the chocolate mixture. Chill until mixture is the consistency of unbeaten egg white.
4. Whip the cream until thick, but not stiff. Fold into the chocolate mixture.
5. Whisk the egg white until stiff and fold them into the chocolate mixture.
6. Pour into 1 litre (3/4 pt) mould. Chill until set.