The Chocolate Touch is making Easy Chocolate Recipes from a Chocolate Education
The chocolate touch is everywhere. Whether it is a chocolate lover’s recipe, a chocolate liqueur or a chocolate massage, they are all interesting to us “chocoholics”. I found this “Chocolate University Online”. I thought it sounded interesting, although I really felt I knew almost all there was to know about chocolate. Was I ever wrong!
I have always thought the best part of all the food careers is the tasting. Now I am looking at getting a chocolate education with expert advice and my homework is tasting chocolate. How good can it get! The ones teaching this course are qualified professionals guiding students through the science and art of tasting chocolate and adding the chocolate touch. How difficult can that be? I can do this! I signed up. My good friends Bryn and Jeffrey Kirk teach this very informative chocolate course. Bryn has produced chocolate formulas for such companies as Pillsbury, Nabisco, Good Humor, ConAgra, Edy’s, Mrs. Fields, Quaker Oats and more. They can make you an expert and teach you the chocolate touch!
HERE MY INTERVIEW WITH CHOCOLATE UNIVERSITY ONLINE
The chocolate touch is what I am learning more about. The first two lessons are on “milk chocolate”. I learned to pay more attention to the labels, sniff the aromas of the chocolates and slowly taste for hidden flavors. What does it all mean? This is great and enjoyable chocolate education!
If you have read my “Heart Healthy” section, you know I am on a diet with my doctor’s help. After gaining 4 ½ pounds, I had to move more quickly through the course and do less tasting. Honestly, I thought I could get through this forty week course in a week or two. Like I said, I thought I knew it all! I found that this information is what makes a “professional chocolate maker” and gives them that special chocolate touch. I now know why some of my dipped chocolates were unevenly coated.
I was fascinated with the information on the “cocoa nibs”, which are the cocoa beans with the shell removed. My friends at La Mirage Garden Hotel and Spa in Cotacachi Ecuador sent me a bag of the nibs with other friends who were returning to the States. Unfortunately these nibs had to be shelled. I spent hours shelling them. My fingers were so sore but it was all worth it!
Unshelled Cocoa Nibs pictured above First I tried a nibs rusted chicken breast. Who knew chciken could possess the chocolate touch. It was good, but I am making some changes that I think will make it better. I also tried a batch of cookies with oatmeal, coconut and the nibs. They were delicious, but if you did not taste for the nibs you probably would not have detected them. It is not like adding chocolate chips for a chocolate touch.
After many weeks, I am still going back for review. This course is overflowing with very good information from where it is produced, where and how it is processed to the final products made with different chocolates. I want to try all the recipes provided with the chocolate course, Ice cream, candy, fudge, cakes, cookies, brownies and much, much more. I have many experiments and tests I want to do also, but have not had the time yet.
I always write about using top quality ingredients in my cooking. One such ingredient is butter instead of margarine. This course brought to my attention that there is a big difference in the final product. I do want to check this out. I also want to make chocolate clay for making roses to add to my desserts for a chocolate touch.
Another section I found interesting was matching wines with different chocolates and what foods and spices go with chocolate. I will keep you updated through my weekly newsletter on the results as I conduct these experiments and tests.
Return to How is Chocolate Made from the Chocolate Touch
© Copyright 2010-11 painlesscooking.com
|
