A virtuous chocolate is glossy brown, breaks easily, without mess and is barren of any lumps, tiny burst bubbles or white specks. It melts like butter on the tongue, has a true aroma of chocolate rather than of cocoa powder, and is neither gluey nor greasy. More the cocoa butter, softer and creamier it will be. Amazingly bitter chocolates are more flavorful! Interestingly chocolate and cocoa are derived from cocoa beans, these beans contain seeds which after fermentation, drying and roasting result into cocoa butter, powder, drinking and cooking chocolate. Cooking or unsweetened chocolate is produced when crushed cocoa bean liquid is cooled and shaped into Blocks. The sweetened version contains some sweetening and cocoa butter, and can also be used for cooking and making sauces. The quality of chocolate depends on both the raw materials and on the care taken at different stages of manufacture.
Looking back into history, Mr Milton Snaveley Hershey was the original manufacturer of hot cocoa mix and had conceived the popular Hershey Kiss, which is a sweetie enfolded in foil. ‘Hershey’s chocolate syrup’ is a hot favourite with most of us Indians! ‘Cadbury’ has been tantamount with chocolate since 1824, when John Cadbury unbolted his first shop, creating a prosperous dynasty that today provides the world with many of its favourite brands of chocolate. It pioneered the perfection of the recipe for Cadbury Dairy Milk; first launched in 1905, and still a market leader today with many brands being favorites since the early 1900s.
DID YOU KNOW?
The Darker the chocolate the better it is. Chocolate is a great source of magnesium, phosphorus and iron. Chocolate has more antioxidants than green tea or red wine. Under most conditions, chocolate should not be refrigerated; this may cause moisture to condense on the surface. White chocolate is not really a chocolate, as it does not contain any cocoa solids. The Word Chocolate is derived from Aztec Indian word ‘Xocolatl’ meaning ‘bitter/cocoa water’. The botanical name for Cocoa is ‘Theobroma Cacoa’.
WHERE DILLIWAALAS GO FOR THEIR CHOCOLATES
The Chocolate Room (Multiple outlets)
L 'Opera (Multiple outlets)
Fabelle from ITC
Choko La (Multiple outlets)
Movenpick, Select City, Saket
Theobroma, DLF Cyber Hub
Chocolate Square, Satyaniketan
The Chocolate Factory, Pitampura
Chocolateria San Churro, GK-2
Rupali Dean is a familiar name in Food & Travel writing. Her passion and work takes her on various travels across the world and her by-line is familiar to discerning readers of esteemed magazines and Newspapers like Uppercrust, Food & Wine, Discover India, Economic Times Travel, Hindustan Times City, Statesman etc to name a few. A trained hospitality professional, from the Institute of Hotel Management, Ahmedabad gives her an edge over any other food writer. She has also won the Best Food Travel writer award in India by Spain Tourism and has been Featured among India’s Top 5 Food Bloggers in India in the Hi Blitz magazine.
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