 |
Palazzo Newsletter
February 28, 2009
|
|
Palazzo Newsletter
February 28, 2009
|
| Romance in Paris |
|
Page 3 Next Back Back to Palazzo |
|
The mere mention of chocolate elicits feelings of bliss and euphoria. Chocolate consumption releases endorphins into the brain thereby creating a sense of well-being. But the creamy indulgence we know and love today has changed since the cacao bean was first discovered. The Mayans drank chocolate as a harsh, unsweetened beverage. The Aztecs consumed their chocolate drink with spices. Soon after the conquest of Mexico in 1521, the Spanish began to ship cacao seeds back home to Europe. They added cinnamon and other spices and began sweetening it with sugar. They kept their delicious brew a secret for almost 100 years before the rest of Europe discovered it. An expensive import, chocolate remained an elite beverage and a status symbol for Europe’s upper classes for the next 300 years. Only the wealthy and powerful could afford to drink chocolate. In France, chocolate was a state monopoly that could be consumed only by members of the royal court. To meet the growing demand for chocolate, Spain as well as other nations established colonial plantations to grow the cacao. However, by the 1800s and with the arrival of the Industrial Revolution, mass production of solid chocolate candy made it affordable for the average consumer. Inventions like the cocoa press and the conching machine made it possible to create smooth, solid chocolate for eating. Today, there are many exciting varieties of new flavors and forms.
Pralus Chocolatier François Pralus works with the best available beans of each variety from all over the world. No less than eighteen kinds of beans are imported from Central America, South America, Africa, Asia and the Pacific for his chocolate. His Pyramide du Tropiques include 10 colorfully wrapped bars, each made with different beans gathered from around the world.
Michel Cluizel Based in the south of Normandy, France, Michel Cluizel is a family business and one of the largest independent producers of fine chocolate. Cluizel uses beans from plantations all around the world, including Sumatra, Venezuela, Ghana, Java, and the Ivory Coast. Cluizel declines to use soya lecithin in their chocolate and launched their Ingrédients Noble label to highlight the quality of cocoa, sugar and vanilla used.
Valrhona This French company begun in 1924, produces chocolates with a lasting taste that are intense and aromatic.
Bonnat In 1884, Felix Bonnat established his chocolate company. Historical treats like the Voiron “Pavés” (Praline Chunks) and other Bonnat specialties enjoyed by the French colonists are still much-loved today.
To purchase chocolates from around the world: www.worldwidechocolate
Blogs about chocolate:
|
Serving: (2 of course) Recipe may be doubled
Ingredients 1 oz heavy cream 4 oz 70% cacao dark chocolate 1/2 tbs butter 2 large eggs (separated into whites and yolks) dash of cream of tartar 1/6 c sugar
Preheat oven to 375 F. Prepare two 6 oz ramekins with a cold, even, thin layer of butter including sides. Pour a little granulated sugar into the ramekin and shake to coat the bottom and sides.
Bring some water to a rolling boil in a pot. Reduce heat until water simmers. Place small metal bowl over pot to create a double boiler.
Stir butter, cream and chocolate in double boiler until melted. Promptly turn off heat when chocolate melts. Whisk 2 egg yolks into the chocolate. (Chocolate may appear grainy but will smooth with the addition of egg whites.)
In medium bowl, beat egg whites and a dash of tartar with whisk or hand-mixer until whites reach soft peaks. (When whisk is lightly dipped and gently lifted out, soft peaks will stand up. The tip of the peak should droop, not stand up straight.)
Add sugar to the whites and continue to beat until there are stiff peaks. Fold the whites a little at a time into the chocolate mixture. Without over-mixing, fold remaining egg whites into batter.
Pour batter into ramekins 3/4 up. (These may be refrigerated at this stage up to 3 days. Take from refrigerator about 2 hours before you plan to bake so they can warm to room temperature.)
Place ramekins on baking pan and place on middle rack of oven. Bake souffles 15 minutes at 375F. Souffle should rise over ramekin.
Serve immediately in ramekin. As souffle cools, it will drop and become dense.
Enjoy!
|
