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''THE ALL LICKING SIDES OF : ''DARK CHOCOLATE''
Samurai Rabo has many kind Aunts abroad. And with minimum of discomfort I would regularly ask her if they had any sure plans of visiting and would they be, by any chance, bringing in some chocolates?
These Aunts when they did visit brought nothing but sweet talk. Though Rabo,Dee, Haleema and Mariam did make it a point to present me with many lovely dark bars of chocolate, before and later. This delightful gesture, memory and taste lingers. All I have to do is reincarnate my ever ready imagination!
I thank them all yet again! And as a mark of my love and respect, I set about researching the subject for all of you!
The bitter sweet tantalising experience of 70 per cent chocolate cannot be beaten. This is Dark Chocolate. The rising and the nest big thing is Dark Chocolate.
Now, I know what you are thinking: well, duh, it's already here.And to an extent that's right. The market for posh chocolate has grown hugely in recently years, and though it's still a far smaller business, than unposh milk chocolate, the trend is clear. Cadbury's did not buy Green & Black's just for fun.
Dark chocolate of the Bournville type has been around for years, it is not generally understood just how recent an invention super-posh ark chocolate, of the type which has 70 per cent cocoa is. The first 70 per cent bar was made by the French company, Valrhona, and it initially went on sale, after two years of tests and tastings, only in 1986. That's right: super-posh, 70 per cent of dark chocolate is only 27 years old.
The dark chocolate which was around before that was a confectioners' compound which used lot of other ingredients to cover the fact that the quality of the basic cocoa beans was not that high. As a result, if you had concentrated the beans to 70 per cent, the resulting bar would have tasted pretty nasty. It takes very good quality raw ingredients to make a 70 per cent bar, andd careful handling at all other stages of the processing chain as well.
This is the one main reason why most of the chocolate in the world is produced by four big companies. These companies supply the mass market, with basic ''crumb'', which is turned into the various bars and brands, and they across the whole range of quality.The biggest player in the UK is Barry Callebaut, who makes most of the chocolate for UK, not just in the posh market but most of the posh chocolate on sale too
They do it very very well, too -and thats how they got to be global giants they are today.
For this post, I tried the much admired bar, catchily called Le100%. After an initial hint of sweetness it is bogglingly dark and bitter. But then after a moment you realise that the taste lingers, and changes, and its extraordinary intensity hides all sorts of layers of flavour.It last forever. You can only eat a tiny square at a time -a square, at that- but it makes you realise just what a powerful taste chocolate is, and the lengths people go to tame and master it and then spread this utter delight.
But then, but then you also realise that it is no coincidence chocolate came from the same place as Chilli. These are hot hot tastes.
This post id dedicated to all students of the world and M Hammad Khan a loved lecturer in UK, and even a greater lover of Dark chocolates!
Good Night & God Bless!
Samurai Rabo has many kind Aunts abroad. And with minimum of discomfort I would regularly ask her if they had any sure plans of visiting and would they be, by any chance, bringing in some chocolates?
These Aunts when they did visit brought nothing but sweet talk. Though Rabo,Dee, Haleema and Mariam did make it a point to present me with many lovely dark bars of chocolate, before and later. This delightful gesture, memory and taste lingers. All I have to do is reincarnate my ever ready imagination!
I thank them all yet again! And as a mark of my love and respect, I set about researching the subject for all of you!
The bitter sweet tantalising experience of 70 per cent chocolate cannot be beaten. This is Dark Chocolate. The rising and the nest big thing is Dark Chocolate.
Now, I know what you are thinking: well, duh, it's already here.And to an extent that's right. The market for posh chocolate has grown hugely in recently years, and though it's still a far smaller business, than unposh milk chocolate, the trend is clear. Cadbury's did not buy Green & Black's just for fun.
Dark chocolate of the Bournville type has been around for years, it is not generally understood just how recent an invention super-posh ark chocolate, of the type which has 70 per cent cocoa is. The first 70 per cent bar was made by the French company, Valrhona, and it initially went on sale, after two years of tests and tastings, only in 1986. That's right: super-posh, 70 per cent of dark chocolate is only 27 years old.
The dark chocolate which was around before that was a confectioners' compound which used lot of other ingredients to cover the fact that the quality of the basic cocoa beans was not that high. As a result, if you had concentrated the beans to 70 per cent, the resulting bar would have tasted pretty nasty. It takes very good quality raw ingredients to make a 70 per cent bar, andd careful handling at all other stages of the processing chain as well.
This is the one main reason why most of the chocolate in the world is produced by four big companies. These companies supply the mass market, with basic ''crumb'', which is turned into the various bars and brands, and they across the whole range of quality.The biggest player in the UK is Barry Callebaut, who makes most of the chocolate for UK, not just in the posh market but most of the posh chocolate on sale too
They do it very very well, too -and thats how they got to be global giants they are today.
For this post, I tried the much admired bar, catchily called Le100%. After an initial hint of sweetness it is bogglingly dark and bitter. But then after a moment you realise that the taste lingers, and changes, and its extraordinary intensity hides all sorts of layers of flavour.It last forever. You can only eat a tiny square at a time -a square, at that- but it makes you realise just what a powerful taste chocolate is, and the lengths people go to tame and master it and then spread this utter delight.
But then, but then you also realise that it is no coincidence chocolate came from the same place as Chilli. These are hot hot tastes.
This post id dedicated to all students of the world and M Hammad Khan a loved lecturer in UK, and even a greater lover of Dark chocolates!
Good Night & God Bless!
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