The World of Chocolates
Author: Chocolate Gifts
Chocolates are loved the world over. Why do so many people love chocolate? Probably because of the almost unlimited variety of flavors and textures that chocolate has. Ever since chocolate was first discovered over 3,000 years ago by the Aztecs, people have enjoyed chocolate. Of course, although people all through time have enjoyed chocolate, it didn't start out as we know it today. It wasn't the sweet little chocolates or bars that we like to think of. Instead, it started in South America only as a bitter drink.
Soon though, coco made its debut into the rest of the world and into the hands of many eager bakers. Chocolate went from just a bitter drink, into all kinds of flavors. Coco was made into sweet drinks, cakes, desserts and bars. The flavors ranged in everything from bitter dark to ultra sweet and decadent. One of the most indulgent is chocolate truffles. Theses little chocolates are filled with ganache, a mixture of both semisweet chocolate and cream.
In 1765 chocolate was first introduced to the United States by an Irishman named John Hanan. Both John and American candy maker James Baker built the first American chocolate mill in 1780. They then started producing chocolates for the public. It wasn't long before their little chocolate business began to take off, Americans were in love!
Now, well over 200 years later, the American public is still in love and obsessed with chocolate. 7 billion dollars a year alone is spent on chocolate! Much of that is spent on chocolate gifts, whether of course that gift is for someone other than yourself is entirely up to you!
Article Source: http://www.articlesbase.com/marketing-tips-articles/the-world-of-chocolates-2513493.html
About the Authorchocolates,chocolate Gifts,chocolate Truffles
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Enticing Chocolate Recipes:
Heavenly Chocolate Frostings, Muffins, and more:
Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.
Chocolate Frosting
- 4 teaspoonfuls of Baker's Cocoa,
- 2 tablespoonfuls of cold water,
- 3 tablespoonfuls of hot water,
- 1/2 a teaspoonful of vanilla,
- About 1 1/3 cups of confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
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