VOLUME 1 | 2020
The Allure of
CHOCOLATE From Pod to Plate The Story of Chocolate Delectable Recipes
Cacao-Trace: Sustainability in the Chocolate World
Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines . . . it impacts mood, health, and economics, and it is a part of our lives from early childhood through elderly years. — Herman A. Berliner
Photo by Morgan Rhodes 1 ALLURE OF CHOCOLATE
ALLURE OF CHOCOLATE
2
Page 5
Page 29
In This Issue Page 39
5
The Story of Chocolate
17
Chocolate in the American Colonies
19
Chocolate: 19th Century and Beyond
20
Saved by a Kiss
21
The Future of Chocolate: The Bittersweet Reality
Special Feature: The Puratos Group Page 37
23
The Process
25
Cacao Trace: A Sustainable Sourcing Program
27
It All Starts with the Farmers
Recipes 15
The Original Toll House Cookie
29
Chocolate Cookie Ice Cream Sandwiches
33
Lemon Truffles Dipped in Chocolate
35
Bananas Foster with Chocolate Ice Cream
37
Coconut Macaroons Drizzled with Chocolate
39
The Best Chocolate Cake Recipe
41
Classic French Chocolate Macarons
Enjoy cover-to-cover content with no advertising! 3 ALLURE OF CHOCOLATE
The Story of Chocolate Page 5 There are few foods that people feel such passion for, a passion that goes way beyond the love of eating something sweet. Chocolate is in a class of its own. Just the thought of chocolate can evoke a real desire and pleasurable response.When you ask around, very few people dislike chocolate. As a matter of fact, most people love chocolate and have a very particular sense of what kind of chocolate they like best. So, dig into your chocolate stash and enjoy!
Presented by:
NOURISH Flourish and
ALLURE OF CHOCOLATE
4
®
The story of chocolate
begins with a tree, a small tree of the tropical understory . . . It grows in the forest to a height of 6 to 12 meters (20 to 40 feet). Its oblong, leathery leaves measure up to 30cm (12 inches) in length. Cacao trees are found in limited geographical zones. These trees grow only in hot, rainy tropical areas within 20° north and south of the Equator. They thrive in areas that receive rain almost daily and have temperatures that average 80°F year-round.
Top: Aztec men at a feast from The Florentine Codex, is a 16th-century ethnographic research study in Mesoamerica by the Spanish Franciscan friar Bernardino de Sahagún.
According to Cornell University, in 1735 Linnaeus designated this tree Theobroma cacao, a scientific name that handily links two ancient cultures a world apart. Theobroma, the genus name, is from the Greek and translates “food of the gods,” a designation that chocolate lovers would agree is fitting. Although Linnaeus was reputedly fond of chocolate, he would have been familiar with early Spanish writings describing the Mayan and Aztec beliefs that cacao was a gift from the gods. Cacao is the Mayan root word retained by the Spanish colonizers of Mesoamerica to describe the tree and its products. Its flowers are either foul-smelling or odorless; they can be present at all times, but appear in abundance twice a year. The flowers grow in clusters directly from the trunk and limbs and can be white, rosy, pink, yellow, or bright red, depending on the variety. They are pollinated exclusively by tiny flies called midges.
5 ALLURE OF CHOCOLATE
Cocoa flowers either smell bad or are odorless; they can be present at all times, but appear in abundance twice a year. The flowers grow in clusters directly from the trunk and limbs and can be white, rosy, pink, yellow, or bright red, depending on the variety. They are pollinated exclusively by tiny flies called midges.
Above: A Theobroma cacao tree, photo courtesy of Puratos, an international group offering a full range of innovative products, raw materials, and application expertise to the bakery, patisserie, and chocolate sectors. Their headquarters are just outside Brussels, Belgium, where the company was founded in 1919. The Puratos Cacao-Trace is the only sustainable cocoa sourcing program that redefines the standard for chocolate. More than any other program, Cacao-Trace benefits the cocoa farmers. By working side by side, Cacao-Trace empowers cocoa farmers in Ivory Coast, Vietnam, The Philippines, Papua New Guinea, and Mexico to obtain the highest possible income and to manage their plantations with greater autonomy. ALLURE OF CHOCOLATE
6
Chocolate Cookie Ice Cream Sandwiches Ingredients ¾ cup unsalted butter at room temperature 1½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour ⅔ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 half gallon of vanilla ice cream Rainbow sprinkles or chopped nuts (optional) 6 to 12 ounces of milk, semi-sweet, or dark chocolate (optional) Method Preheat oven to 350° F. Line a sheet pan with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scoop by the rounded tablespoons onto the prepared sheet pan. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Let vanilla ice cream sit at room temperature 10 to 15 minutes to soften. Place a large scoop of ice cream on 1 cookie. Top with another cookie and gently press together. Roll in sprinkles, if using. Freeze until ready to serve or serve immediately. Ice cream sandwiches will keep in the fridge for a few days. If storing in the freezer for longer than one day, I recommend wrapping each sandwich in plastic wrap to prevent freezer burn. EDITOR’S NOTE: If dipping in chocolate, melt 6 to 12 ounces of milk, semi-sweet, or dark chocolate in a small pan on low heat. Remove ice cream sandwiches from freezer and dip one side into chocolate, then add sprinkles or nuts. Place ice cream sandwiches back into the freezer for up to 30 minutes for chocolate to harden before serving. Recipe inspired by: www.completelydelicious.com
29
ALLURE OF CHOCOLATE
Sweet Treats ALLURE OF CHOCOLATE 30