More than forty eight hours, still the excuse to indulge in a little of the delectable sweetness of “c” stays on. On a frank note, the gift from the simple cacao seeds don’t really need any special day to be enjoyed; yet on the need for a reason to binge on it, these special choclate based days are noted and celebrated. On such a note, a couple of us “chocolate-fanatics” decided to give the online chocolataire a whirl and oh what a visual treat was it. Though obsolete now, a chocolate themed social gathering gives a boost tot he low morale during these “locked in periods”.
“Chocolate Wine. Take a pint of Sherry, or a pint and a half of Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of white starch, or find flour; mix, dissolve, and boil all these together for about ten or twelve minutes. But if your chocolate is made with sugar, take double the quantity of chocolate, and half the quantity of sugar.” (The Cook’s Own Book: Being a Culinary Encyclopedia, Mrs. N.K.M. Lee, facsimile 1832 edition [Arno Press:New York] 1972 (p. 51))
From being processed, blended, conched, tempered and stored, chocolate has undergone a bit more changes, primarily to the percentages of cocoa solid, fats or both along with added ingredients, to give the many varieties of today. Interestingly cocoa can be combined with vegetable fat (tropical or hydrogenated fats) to give the confection of compound chocolate. Though not legally “chocolate”, it can be used as a dipping sauce, candy bar coatings or just to give the feel of chocolate to a simple dessert, biscuits or even pie. Alternatively for amateur home experimenters (like yours truly); melting chocolate with glucose, golden or corn syrup to make the modeling chocolate for homemade decorations to sponge cakes, cupcakes and the like brings a feeling of bringing a bit of the delicatessen home. On a very sweet and sour note, chocolate too has its’ own tune with the creation of Callebaut’s Ruby chocolate. Made from the Ruby cocoa bean, the distinct red colour gives a flair to the dramatic taste.
The quest to find a “cool and practical recipe” for the impromptu chocolataire has opened up a whole range of ideas and range of experimentation. With many recipes being borrowed, jotted and modified; chocolate will be one of the musts for cacao based desert crazy folks. As they say old is gold; with a little bit of “this and that”, it gives a good feel for the taste buds and an enjoyable ride for the memory cells especially as they age over time.
“Chocolate Fondue: Hot Dessert
2 squares (ounces) unsweetened chocolate, 1 cup milk, 1 cup soft breadcrumbs, 1 tablespoon butter, 1/2 cup sugar, 1/4 teaspoon salt, 3 eggs separated. Add chocolate, broken in pieces, to milk. Heat till chocolate melts; stir till blended. Add crumbs, butter, sugar, salt. Beat egg yolks slightly. Stir in a little of the hot milk, add to milk mixture, cool. Beat egg whites till stiff; fold into cooled mixture. Turn into a five-cup greased baking dish. Bake in moderate oven (350 degrees F.) about forty minutes. Serve hot with whipped cream. Yield: Four servings.” (“Our Daily Bread,” Jane Nickerson New York Times, September 8, 1957 (p. SM46))