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Now, on to the chocolate, which we’ll make with the other half of our chocolate liquor.Chocolate liquor by itself is bitter and not very smooth and creamy.I usually use the whole cup of icing but that's just me and my grandma. Baking cakes is always good to do with one of your relatives.
I can remember it like I was there with her right now helping her bake it.
First we would go off to the grocery store and pick up the ingredients.
I watched her so much throughout the years that I almost have everything she bakes or cooks memorized down to every little detail.
I chose the regular chocolate cake because that was one of my grandmas most popular dessert she made.
I have tasted chocolate from all around the world, and found that some of the best (and worst) chocolate is made from cocoa beans grown in the farming sectors of Cote d’Ivoire.
Cote d’Ivoire is a small country on the southern coat of West Africa, and is in many ways, captivating to me, especially with its history of chocolate.Throughout my life I have always enjoyed cooking and baking.When I was little I was always stuck to my grandma and watched every move she made when she was cooking.You cant put icing on the cake while it is hot because it will just melt and run off into the center and the sides.After about ten minutes take it out and put it onto a cake plate and start adding the icing.If the toothpick does not have any batter on it, it is done. Keep checking it till you have no batter on the toothpick.When the cake I done take it out and set it in the refrigerator for the cooling process.To make cocoa, the powdery stuff you mix up into hot chocolate, the cocoa liquor is slammed by a giant hydraulic press. The cocoa butter will be used in making chocolate, but it is also used in cosmetics and medicines.What’s left of the slammed chocolate liquor is very dry and can be ground into cocoa.Some manufacturers use up to twelve types of cacao in their recipes, and they must carefully measure so that the flavor is consistent time after time. We’ve gone through all these steps and we still don’t have a chocolate bar! The cacao nibs must now be crushed and ground into a thick paste called chocolate liquor (there is no alcohol in it).Next, the cacao beans are roasted in large, rotating ovens, at temperatures of about 210-290F. The heat brings out more flavor and aroma, and it dries and darkens the beans. What happens next, though, depends on what type of chocolate we’re making.