Chocolate: The Miniature Book of Food Book

Chocolate is an ingredient which is enjoyed the world over: It was first discovered by the adventurous conquistador, Hernan Cortes, who landed on the coast of Vera Cruz in 1519. On reaching the Aztec capital, Tenochtitlan, Cortes was intrigued by the Aztecs' consumption of a strange brew known as xocolatl (the first drinking chocolate) and he introduced his own, sweeter version to the court of King Charles V. Today chocolate is available in more luxurious forms, including dark, couverture. Grand Cru, white, and semisweet, yet it still has the same seductive qualities. Chocolate needs to be stored away from light, moisture, and foreign odors in a room with a maximum humidity of 65 percent. Good dark chocolate can keep for at least one and a half years in these conditions and although white and semisweet chocolate will not last as long they, too are surprisingly robust. If chocolate kept refrigerator or freezer it must be stored in a wrapped airtight container. Open the package at room temperature. Warm and comforting, chocolate can actually trigger off similar feelings to those experienced when people fall in love. It is an essential ingredient as it can be used to create so many delicious drinks, ice creams, instant sauces, garnishes, and desserts. Cocoa, chocolate spreads, and pastes are also excellent store cupboard stand-bys. Keep a selection of good quality chocolate and chocolate products in your kitchen, experiment with the recipes and ideas in this book, and enjoy chocolate at its finest.