What is Chocolate Liquor?

Chocolate liquor is a combination of cocoa solids and cocoa butter which is obtained when cacao beans are processed to make chocolate products. Once chocolate makers have produced chocolate liquor, there are a number of ways in which the substance can be handled to make various chocolate products ranging from cocoa to baking chocolate.

As a general rule, chocolate liquor is created in the factories of chocolate producers, allowing the companies to have control over the composition of their chocolate, although smaller chocolate makers may order chocolate liquor and other products from bigger companies to bypass the expensive and time-consuming process of making chocolate from scratch.

Getting to chocolate liquor requires several stages. To begin with, the large pods of the Theobroma cacao tree must be harvested, split to expose the beans, and allowed to ferment, taking some of the bitterness out of the beans inside. Once the beans have fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then ground to produce chocolate liquor.

Chocolate liquor turns liquid because the grinding process melts the rich cocoa butter inside the nibs. As the nibs are ground, they break apart into a gritty, runny paste. While the paste smells like chocolate and even looks like it, it wouldn't be very appetizing, because it is unsweetened and the grainy texture is not very enjoyable.

After a factory has produced chocolate liquor, it is pressed to form what is imaginatively known as press cake. During the pressing process, the cocoa butter runs out of the chocolate liquor, leaving behind the cocoa solids. The separated components of the chocolate can be blended back together in varying amounts and conched with ingredients like sugar, milk, and spices to make bar chocolate, or they may be processed individually to make things like cocoa and white chocolate.

Processing chocolate liquor requires a great deal of care and precision. Nibs from different parts of the world have distinctly different flavors much like grapes for wine of coffee beans for coffee, so chocolate producers must think carefully about the blend they want to produce. The beans are typically blended during the roasting process. Consequently, it is most important that they be inspected carefully before being submitted to grinding to make sure that they adhere to the producer's standards. Improperly fermented or roasted beans can ruin a batch of chocolate, and given the high cost of this coveted ingredient, this is not desirable.

More next time... And remember, a little of the very best, 60% or preferably higher, chocolate every day is good for you. There's no guilt with that: So enjoy!!

Stay happy,
Donna

A Magical Cocoa Plantation

There is chocolate. And, then there are those rare companies that produce exquisite, dark chocolate. The chocolate that is made with devoted care and love. Chocolate that is free from additives, lecithin, and other ingredients that can mask the true consistency and natural flavors. I will endeavor to bring you the stories, as I have in the past, of chocolatiers round the world over who produce fine chocolate that arouses and delights the senses: A true "chocolate experience."

This is a most interesting story about the Rabot Estate cocoa plantation. It is said to be very beautiful. In front of the plantation are the twin Piton peaks which emerge symmetrically from the Caribbean Sea. Behind them is the rain forest that stretches into the distance, studded with the gigantic peaks of Mount Gimie and plunging valleys. Right behind is the Soufrière volcano and Sulphur Springs.

The 140-acre estate is in the South West of St Lucia, near Soufrière – the original French capital. The estate is divided up into 16 different cortès or areas of terroir, with evocative names steeped in history, such as L’Hermitage, Ti Jardin, Marcial, Mathilde and Rameau.

The rich and fertile volcanic soil, and rain forest water all create a unique environment (terroir). It is perfectly suited to cocoa production, in which the cocoa trees flourish.

The following is a video of the plantation with this pristine cocoa. The cocoa trees of the Rabot Estate are primarily Trinitario species rich in Criollo genes, which give exceptionally fine cocoa which is made twice a year from the harvest.

They use no vanilla or soya lecithin which is very important for a truly exquisite chocolate. This allows the beans’ full personality to be expressed.

The chocolatier of the Rabot Estate, worthy of acclaim, is responsible for the growing of the bean to the end production of the fine chocolates. That is quite unusual. All this hard work earned the renown Hotel Chocolat the Bronze Award at the Academy of Chocolate Awards, 2006, for its 72% Dark Chocolate. Hope you enjoy watching the video.Luxury Chocolate gifts from Hotel Chocolat




Have a blessed day.

Love chocolate,
Donna

Where Did the Little Gold Foil Wrapped Chocolate Bunnies Come From? Big Legal Case

This is an interesting piece to read. Who would ever have known that the little Chocolate Bunnies wrapped in gold foil was such a literal gold mine to chocolatiers, and that famous brands would be juggling the topic in the courts of Europe? Hope you enjoy this article. I had to post it for it's a very good example of the amazing World of Chocolate.

Legal Limbo for Chocolate Bunnies:Posted June 12 2009, 11:22 AM by Catherine Holahan - Click HERE for link.

"Can you trademark a chocolate bunny? Swiss chocolate maker Lindt & Sprüngli thinks so. The confectioner is a bit bitter about rival chocolatiers producing their own chocolate bunnies wrapped in foil. It says that it owns the rights to cocoa bunnies covered in gold foil and is pursuing its case in Europe's highest courts.

Recently, chocolate bunnies have become something of a legal hot potato. Lindt's case revolves around whether companies can trademark a three-dimensional shape and not just a logo. As a result, a ruling in Lindt's favor could have legal ramifications for all manner of businesses...(See article link above)

Rival confectioner Franz Hauswirth is arguing that the trademark that Lindt received for the chocolate bunny back in 2001 was sought in bad faith. After all, chocolatiers have been manufacturing bunnies wrapped in foil for more than 50 years. The chocolate bunny in foil has become a secular symbol of the Easter season.

Still, Lindt argues that it's responsible for that symbol. Thus, it should be the only chocolatier to dress its bunny up in a gold foil wrapper, with or without a ribbon around its neck.
The little gold wrapped bunny is something of a gold mine for confectioners. Lindt sold $44 million worth in Germany alone last year, according to the Journal. In the United States, Easter is the second biggest season for chocolatiers after Christmas. The heart-shaped box of chocolates, apparently, has nothing on the killer-combo of chocolate bunnies and candied Easter eggs.

Where do chocolate bunnies come from?
Another question central to Lindt's case is where chocolate bunnies originated from. If Lindt can prove its company was first to manufacture the shape, it will have a stronger case. But that could be difficult. Some say the chocolate bunny can trace its roots back to medieval Europe, stemming from German legends about magical rabbits that laid colored eggs in the spring for children.

A Pennsylvania company, Bortz Chocolate, began making chocolate rabbits in 1934, according to a 1989 NY Times article. Instead of sitting on their haunches, waiting expectantly to be eaten, their bunnies played accordions and drove cars. Bortz did, however, manufacture a "classic" bunny in foil as well."

Next time you see a chocolate bunny, you might look at it differently from now on.

Have a magical day,
Donna

Flavanol Research on Chocolate: Yes, Chocolate!

Flavanol Research Studies funding provided in part by Mars, Incorporated:

Flavanols, phytonutrients, found in plant foods like cocoa, tea, wine, nuts and certain fruits and vegetables, have been linked to numerous health benefits. Flavanols represent a sub-class of a group of natural compounds called flavonoids which are widely distributed in plants. Scientists have identified several cocoa flavanols, including epicatechin, catechin, and their oligomeric forms. A growing body of evidence indicates that flavanols, found naturally in unprocessed cocoa and to varying degrees in processed cocoa products, may be linked to a range of circulatory health benefits. Specifically, research indicates that cocoa flavanols may help:


*Improve blood vessel function and increase blood flow
*Reduce tendency of blood clots to form
*Reduce blood pressure in people with mild hypertension
*Increase blood flow to the brain, which could have important implications for learning and memory-"Wow"

Contrary to repeated reports, the percent cacao or cocoa mass does not indicate cocoa flavanol content. While traditional cocoa processing often destroys many of these beneficial phytonutrients, Mars, Incorporated developed a patented and proprietary process called Cocoapro® that helps retain the flavanols normally destroyed during processing.

Several research publications on cocoa and flavenols are found HERE:

Isn't chocolate an amazing food. However, remember the health benefits are NOT found in M & M's and other normal American chocolates adulterated with additives. That's just candy.

You have to have a very good, very dark chocolate with 60% + cacao content with no artificial additives. They may be a bit more expensive, but with chocolate it is the quality not quantity that counts. Savour every little bite. For as I have said before, the characteristics of a fine chocolate are similar to that of a fine wine.

Have a great day,
Donna

"Don't wreck a sublime chocolate experience by feeling guilty."~Lora Brody

If you eat the good stuff, you don't have to feel guilty. Isn't that lovely? Bye...:)

Dark Chocolate Truffles

Love truffles? If you do, you'll love this recipe. My daughter decorated her brother's groom's cake with these truffles and tuxedo strawberries. It was beautiful and delicious.


11.5 oz. Bag of Ghirardelli 60% Dark Chocolate (finely chopped), or other very dark, 60%+ chocolate
8 oz. Heavy Whipping Cream
1 Tbsp. Vanilla
2 Tbsp. Unsalted Butter
Chocolate Almond Bark


Directions:
1. Place chocolate in a 2 quart metal bowl and add vanilla. Heat whipping cream just until simmering then add butter, when melted take off heat. Immediately pour over chocolate, let set a few seconds then whisk until smooth. When cool, cover with plastic wrap pressing plastic on the chocolate surface to prevent a skin from forming, place in refrigerator until firm - 2-6 hrs.
2. Scoop out chocolate with teaspoon sized scoop, or preferably a melon ball spoon, and place on tray lined with parchment paper. After all is scooped, go back and roll each scoop in your hand to make a round ball. Refrigerate again until firm.
3. Melt almond bark in a mini chocolate crock pot or double broiler or microwave, be sure not to get too hot or it will ruin the consistency. Dip each ball in almond bark and place back on parchment paper lined tray. Leave out to dry, 1 hour. Can decorate by drizzling melted chocolate or white chocolate in zigzags. LUSCIOUS!!!


Leave your cares behind, and Enjoy!

Donna

Gotta have chocolate? Me, too!

Hi ,

After a very long hiatus, I am back to blogging on this delectable subject. So many wonderful things are being discovered as to the health benefits of chocolate that we'll be discovering together. Isn't that fantastic!

I'll be sharing great, luscious recipes and amazing cookbooks. Email me and tell me what your favorite brand of dark, dark, chocolate is. I'll share it with my reader's.

Till next time...Enjoy life!!!
Donna

P.S. "Book mark me. I'll visit with you again soon. Have a great day!"