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| About cocoa |
The cacao tree is a perennial that yields several harvests annually. First cultivated in South America, it was introduced into Europe during the 16th century. Today it is grown chiefly in western Africa. The average cacao tree attains a height of about 6 m (about 20 ft) and has shiny leaves, as long as 30 cm (12 in), and small pink flowers on the trunk and older branches. Only about 30 of the 6000 annual blossoms eventually bear seeds. The seeds are surrounded by a yellow or reddish-brown pod about 28 cm (about 11 in) long. Cocoa beans are either purple or off-white and resemble almonds. The high proportion of fat in the bean kernels (cocoa butter) is used in cosmetics, medications, and soaps. The pulverized residue, which is called cocoa, is used inbeverages and as a flavoring. Chocolate is also derived from cocoa beans.
Nutritionists would certainly congratulate you if you drink a cup of cocoa in the morning and before sleeping a cup of chocolate. Cocoa has magnesium and caffeine. Cocoa stimulates intellectual work, but also is good for hearth and kidneys. Cocoa creates better mood and help handling stress.
There are tree important breeds :
CMOLO , which supplies are small, and flavour is very fine, so it is used for the most luxury chocolate products.
FORATERO , gives 80 % worlds production of cocoa, it have strong flavour and smell.
TRINITARIO , is result of mixing the both breeds.
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| History cacao |
Tips |
Kolumbo was the first Europian who drinked cocoa, he wasn't clear about how Maje enjoys in that bitter very fat drink. Colombo and Cortez broth cocoa seeds home and plant it. Today known aroma made available by Conrad Von Houten in 1828 year when he made a machine fro abstraction cocoa butter. From that year cocoa took place on which he proudly stands for centuries. |
• During the cooking time chocolate drinks must be mixed all the time, because it will give the beverage uniformity and sparkling quality.
• Chocolate drinks are more tasteful if you cook it before serving, than left it until it-s completely cool. Than warm it again, mixing it interruptible.
• Chocolate drinks taste better by adding sugar, vanilla, cinnamon or you can grate a quantity of orange pill, or add cooked coffee (2 cups per 1 liter chocolate)
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Beverage from chocolate (for 4 persons) |
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20 dag cooking chocolate
8 dl milk
Break some chocolate into 2 dl milk and warm up, mixing all the time until chocolate melt. Then add the rest of milk continualy mixing. When come to a boil remove from the cooking stove and left for a few minutes. After few minutes warm up again continualy mixing until come to a boil. Spill into warm cups. |
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Wienna chocolate (for 2 cups)
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3 dl cream
2,5 dl milk
15 dag powdered chocolate
vanilla sugar
cinnamon
On steam warm up chocolate with 2 dl cream. When starts to be soft mix in the milk and don't stop to mix, warm up until come to a boil. Strain and spill in cups. Vanilla add to the rest of cream, whip and put on top of chocolate beverage. Sprinkle with cinnamon.
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30 dag almond
5 dag powdered sugar
3/16 l cream
In hot water drop almonds and leave to swell up (it should be easier to pill them later). After that left almonds to dry. When almonds get dried mix them with sugar and crush to powder. After that spill in 3/16 liter hot water and cream. Mix well and strain. Serve when warm. |
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4 eggs
3 spoons brown sugar
1 l milk
0,4 dl rum
0,8 dl whiskey
nutmeg
Mix with blender eggs with sugar for a while 'till you get bubbly light yellow mixture. Slowly mix in hot milk. Than add whiskey and rum and mix a little. Spill in warm glass. On top grate a small quantity of nutmeg. |
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Milk beverage with whiskey (for 4 persons)
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¾ l whole milk
4 spoons brown sugar
½ spoons cinnamon in powder
4 pieces cinnamon quill
1,5 dl Irish whiskey
4 spoons cream
Mix milk with sugar and cinnamon in powder while it's warming. When the sugar melt add cream and whiskey. Keep on warming and mixing to get bubbly beverage. Spill into warm glasses, in every glass stick piece of cinnamon quill and serve. |
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American beverage with butter (for 4 persons)
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2 cups applejack
3 spoons brown sugar
4 cloves
piece of cinnamon quill
3 spoons cold butter
¾ cup bourbon
2,5 spoons fresh lemon juice
nutmeg
For 15 minutes cook one piece of cinnamon quill with half cup of water. Add 2 spoons of butter and warm until all ingredients are melted. Remove from cooking stove and add whiskey and lemon juice. Spill in 4 glasses and in every glass add ¼ of remained butter. On top grate a small quantity of nutmeg. |
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Piece of cinnamon quill
1 star like anise
5 dag brown sugar
1 vanilla pod
3 dl whole milk
2 spoons bitter cocoa + for sprinkling
15 dag powdered chocolate
2 dl cream for cooking
1 spoon powdered sugar
Put on to cook 2 dl water with cinnamon, anise, brown sugar and vanilla cutted along the longer side. When come to a boil cover with a cover and remove from cooking stove. Leave it for 20 minutes. After 20 minutes strain and put on to cook with milk, when come to a boil add cocoa and chocolate. Mix and warm up until all ingredients melts. Mix in cream and powdered sugar. Mix all the time until come to a boil. Spill into glass. Sprinkle with cocoa. |
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Milk from chicken |
2 dag sugar
2 vanilla sugars
2 eggs
2 lemons
5 dl strong Indian tea 2,5 dl cream
0,4 dl wine brandy
0,4 dl egg liqueur
1 spoon powdered sugar
Beat on steam yellow of an eggs, lemon juice, vanilla and regular sugar until you get heavily mixture. Mix in tea, cream, wine brandy and liqueur. Beat up white of eggs with vanilla sugar, and then mix into drink.
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That French beverage is preparing with or without alcohol. Mix 2 big or 3 little yellow of eggs with 5 dag powdered sugar to get bubbly light yellow mixture. Milk should be cooked with vanilla or cinnamon (5 dl), and then mixed with mixture that we got earlier. Serve it when hot and you can add liqueur or wine brandy.
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2 yellow of eggs
2 dag sugar in powder
1 dl cream
Well mix yellow of an eggs with sugar. Mix in cream then beat on stem to get heavy hot beverage. It's ready to serve. |
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