Our preference for sweet is evident at a very early age and is considered to be a part of human evolution. Chocolate offers a sweet treat to everyone and it comes in different shapes, textures, colours, and degrees of sweetness. In olden days, chocolate was served only as a beverage. In the 18th century it was considered and used as a stimulant that helped soldiers standing watch during the night. Chocolate was also very popular among soldiers during the Second World War. It was called the “fighting food”. Today, chocolate in its myriad varieties is an endless temptation and a culinary source of pleasure to young and old alike .
Cocoa
Chocolate is a range of products based on cocoa solid and cocoa fat. It is mainly classified into dark, milk, white and sweetened.
Different forms of chocolates are produced by varying the quantities of the ingredients especially the flavours. Some of the ingredients
that are added to the chocolate to improve taste and variety are cream, different types of nuts, dry fruits, caramel, and crisped cereals.
Nutritionally chocolate does not have much to claim.
Usually chocolate contains two alkaloid stimulants – theobromine and caffeine in the ratio of about 10:1. Theobromine is diuretic in nature while caffeine has a more stimulating effect. Studies show that dark chocolates have some health benefits and are always better than milk and white chocolates. The flavanoids in chocolate have antioxidant properties that help in fighting diseases.
While consuming chocolate keep two things in mind- the type of chocolate and its calorific value. An interesting fact about chocolate is that it tastes best on an empty stomach. For getting the full flavour of chocolate let the chocolate be in your mouth for few seconds to release its flavours and aroma. Then chew it few times and finally let it rest at the palate of your mouth to get a delicious treat. Melting chocolate in one's mouth increases the activity of the brain and the heart. Keeping chocolate in the refrigerator is not a good idea. Cocoa butter separates and forms a white bloom that retards its tastes and texture. Chocolates contain phenylethylamine, a naturally occurring compound which may trigger migraine attack in susceptible people. Chocolate absorbs lead from the environment during production and packing which may cause lead poisoning.
Try this truly delicious recipe.
Rich chocolate
brown cake
Ingredients
For cake:
Dark chocolate - 185 gm
Castor sugar - 100 gm
Unsalted butter - 185 gm
Eggs - 4, separated
Strong black coffee - 2 tbsp
Plain flour - 60 gm
For chocolate glaze
Dark chocolate - 200 gm
Unsalted butter - 100 gm
Water - 2 tbsp
Chocolate curls - for decoration
Preparation
Melt the chocolate (185 gm) by double boiling. Stir well until molten. Remove from fire and keep aside to cool. Beat egg yolk and sugar in a bowl until smooth and fluffy.
Add butter and beat slightly until creamy. Add coffee and chocolate and continue beating. Finally add flour and fold it lightly. Beat the egg white until soft peaks form. Lightly fold the egg white into the chocolate mixture. Pour this mixture into a greased and lined 20 cm cake dish and bake it in a preheated oven set 325 degree F for about 30 minutes.
Let it cool, remove from cake tray and refrigerate it for two hours. To make glaze, melt the chocolate (200 gm) by double boiling. Add butter and water and remove from fire. Set aside to cool and thicken. Remove cake from the refrigerator, place it in a tray, and pour the glaze mix over the cake.
Using a spatula spread and glaze it over the top and edges. Leave it until completely set. Transfer cake on to a serving plate and decorate it with chocolate curls.
