Chocolate has a long long history. Chocolate itself is derived from the seeds of a fleshy pod, which is the fruit of the Cacao tree. The tree’s botanical name is Theobroma cacao, which means literally: “food of the Gods”, and most of us would agree. It was “discovered” by Europeans just about 500 years ago, when some explorers came across a large sea going canoe in the [now] Gulf of Honduras, in which natives were transporting goods that included a cargo of cocoa beans!

The cacao tree (Theobroma Cacao) is grown in the tropics in a band between 10 to 20 degrees north and south of the equator, sometimes called the “Cocoa Belt”. The tree is often grown in the shades of other trees. It can be as tall as 40 feet (12 meters), and has fruits (pods) which are more than on foot (30 cm) long. The fruits may be brownish-yellow to purple, and contain 20-40 seeds or cacao beans in a pink, sweet-sour pulp.

The Cacao Pods

Types of Chocolate:-

The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. These types of chocolate may be produced with ordinary cacao beans (mass-produced and cheap) or specialty cacao beans (aromatic and expensive) or a mixture of these two types. The composition of the mixture, origin of cacao beans, the treatment and roasting of beans, and the types and amounts of additives used will significantly affect the flavor and the price of the final chocolate.

White Chocolate

Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called ‘chocolate’ because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.

White Chocolate

Milk Chocolate

Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.

Milk Chocolate

Dark Chocolate

Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies ‘dark chocolate’ you should first try semi-sweet dark chocolate.

Dark Chocolate

Sweet Dark Chocolate

Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.

Sweet Dark Chocolate

Semi-sweet Chocolate

This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.

Semi-sweet Chocolate

Bittersweet Chocolate

A dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.

Bittersweet Chocolate

Unsweetened Chocolate

A bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating. Use it only if a recipe specifies ‘unsweetened chocolate’. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).

Unsweetened Chocolate

Couverture  Chocolate

The word “couverture” translates to “covering” and refers to one of the finest quality of chocolate in the world. Couverture is produced with premium cacao beans and a high percentage of cocoa butter. Additionally, this type of chocolate also contain a total fat content of 30-40%. Couverture are often used by professional pastry chefs.

Couverture Chocolate

Ultra Couverture Chocolate

In fact, Ultra Couverture chocolate is equal in terms of quality to Couverture chocolate. Because because this type of chocolate contains a higher content of cocoa butter, the name “Ultra” is therefore added. Ultra Couverture chocolate is not easy to produce because it is difficult to balance higher cocoa butter content while retaining superb taste and texture.

Ultra Couverture Chocolate

Compound Chocolate

The term ”Compound Chocolate” refers to a type of chocolate which is made by a combination of cocoa and vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter. Compound Chocolate is primarily used for candy bar coatings, but because it does not contain cocoa butter, then it is not called “chocolate” in the US. Compound Chocolate is sometime added with flavors such as mint, orange, or strawberry to increase its deliciousness.The various chocolate slabs available are examples of this kind of chocolate.

Compound Chocolate

Top 10 Chocolate Manufacturers worldwide

Mars, Inc

Nestlé USA

Ferrero SpA

Cadbury Schweppes Plc

The Hershey Company

Barry Callebaut AG

Kraft Foods, Inc.

Chocoladefabriken Lindt & Sprüngli AG

Meiji Seika Kaisha, Ltd.

Russell Stover Candies Inc

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1. All About Coffee

1. Barilla
2. De Cecco
3. Sunfeast Benne Vita
4. Blue Bird
5. Bambino

Barilla and De Cecco are foreign brands that are now available in Mumbai in most of the stores that keep high end and imported products like Natures Basket, Big Bazar etc. A lot of small grocery stores have also started keeping these pastas. If you plan a trip to any wholesale market like Crawford Market make sure you pick up your stock for the month as they are slightly cheaper than in the stores. Barilla is available more easily than De Cecco. These products range from Rs 155 – 400 for 250 – 500 grams.
Sunfeast had started their range of pasta’s with ready to cook pastas. After bring successful with it they have launched their new rage of wheat pastas. These are available easily in all grocery stores and inspite of being made from wheat they taste great! These are sold for about Rs 95 for 380 grams.
Blue Bird and Bambino have been the oldest brands that have been available in Mumbai for years. Initially they were of very low quality and had limited variety but through the years they have made changes in their products and got in more variety to compete with the other brands. These range from Rs 18 – 35 for 120 – 250 grams.

Since we are talking about pastas, here are quick tips for beginners to cook pasta perfectly:

- When buying pasta check the pack, if it says drum wheat or semolina, go for it! they will retain their shape even after they are cooked!

- The best way to guesstimate pasta is 1 cup of dry pasta makes 2 to 2 1/2 cups of cooked pasta

-To cook pasta take a bigger pot to cook all the pasta properly, add water and bring the water to boil.

- Once the water is boiled add salt, unsalted water boils faster than salted water. Do not add oil as it will coat the pasta which wont let the sauce coat the pasta.

- Add your pasta and keep a watch you want your pasta “al dente” which means to the tooth or slightly chewy as it will be cooked again with your sauce.

- Drain your pasta and add it to immediately your sauce, i assure you, your pasta will not de shape!

Hope these tips help solve your kitchen disasters and help you cook your pasta like a chef!

Photos by Creative tools and Jacobms used under Creative Commons License.

Step 2: Boil water in the pan

Step 2: Add 2 tsp vinegar

Step 3: Break the egg slowly in the pan once the water is boiled

Step 4: Slowly add little water from the side on the egg

Step 5: Once cooked carefully remove the egg with a spatula

Serve hot!

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Step 1: Boil water in a sauce pan.

Step 2: Get the saucepan off the heat and add the noodles and let stand for half hour.

Step 3: Drain the hot water and wash under cold water.

The basic trick here is the noodles should be 90% boiled. The 10% gets cooked when you stir fry them.

Having the sauce pan off the heat lets the noodles cook in hot water but since there is no direct heat it doesnt over cook or break the noodles.

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Preparation time 5 minutes

Cooking time 5 minutes

Ingredients:

1. 1 cup cream cheese, softened
2. 1 and 1/2 tbsp butter, softened, not melted
3. 1 tsp vanilla essence
4. 1/3 cup icing sugar

Directions:

In a bowl whisk and cream butter and cream cheese. Whisk until smooth and creamy. Next add vanilla and icing sugar. Whisk well. Use this simple frosting on any cake.

To make a chocolate cream cheese frosting add 1 tbsp unsweetened  coca powder to the above mixture and whisk well.

To make lemon cream cheese frosting add 1 tbsp of lemon juice and some lemon rind and whisk well.

To make orange cream cheese frosting add 1 tsp orange essence and some orange rind and whisk well.

Use any of these cream cheese frosting to frost cookies, cakes, cup cakes and brownies.

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When you make casseroles or tagine just toss 2-3 ice cubes and continue cooking with the same old wine flavor without opening a whole new wine bottle

Photo source

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So the next time you want to blend something hot just take a kitchen towel, press it firmly on the cover of your blender, hold firmly and blend. However hot the content is in the blender the cover will not pop up!

Preparation time 10 minutes

Cooking time 5 minutes

Ingredients:

1. 10 red dried chillies  (kashmiri chilies)
2. 2 tbsp dried corriander seeds
3. 2 inch cinnamon stick
4. 4 cloves
5. 1 tsp nutmeg
6. 1 tsp cumin seeds
7. 1/2 tsp poppy seeds (khus khus)
8. 2 bay leaves
9. 1 tsp turmeric
10. 1 star anise
11. 1 tsp fennel seeds
12. 1 tsp whole black pepper

Directions:

In a wok dry roast all the ingredients for 5 minutes or until well roasted. As soon as the condiments are roasted there will be a fragrant spicy flavor from the mixture.  Make sure you don’t burn the condiments while roasting or your masala will turn bitter. Once roasted cool the mixture and blend into a smooth powder. Store in an air tight container. This masala has a shelf life of a year if kept in a cool dry place.

You will need:

2  cups milk

1/2 cup yoghurt (curd)

Method:

Heat milk in a hard bottemed pan. Once boiled, start adding the curd, a spoon at a time.  Keep boiling until there are lumps of cheese in a translucent greenish liquid. Once done strain until all the water is out. When cooled the cheese is ready to use.

If your recipe calls for smooth soft ricotta, you can add the cheese in a blender  add some milk and blend until smooth.

photo credit: stu_spivack