Making my own Tsokalate Eh/Tsokalate Espresso the old school way. The Tsokalatera (cast iron pitcher) and batidol (wooden whisk) are my souvenirs from my side trip in Iloilo City. I have been looking for these for the longest time so when this popped up when I was researching about my travel to Guimaras there's no stopping me from buying one! Even if that means hand carrying this heavy baby in the plane.
Side note: During the Spanish colonization era in the country, it was said that if the guest(s) is favored by the Don or the Doña, they were welcomed with Tsokalate Eh. It is a very rich & thick hot chocolate and making one is a labor of love - well, at least for the servant of the house, as making one takes quite some time to achieve the rich consistency. For the not so welcomed guests they get Tsokalate Ah - a diluted form of Tsokalate Eh.
Cocoa reached India in the 18 century, farmers, started growing cocoa as an intercrop with coconut, arecanut, oil palm and rubber.
In India, cocoa is grown mainly Kerala,
the average per tree productivity in India is roughly 1.5 kg of dry cocoa bean, which is one of the highest in the world.
Cocoa harvesting method is important to avoid damage to the cushions where the pod is set. Cocoa is a women-friendly crop and most of the cultivation operations in cocoa are done by women.
Harvested pods are heaped in shade for four to five days to facilitate pod fermentation and then the pods are opened and cocoa beans are extracted without the placenta to undertake fermentation activity. During the fermentation process, which is done in baskets or wooden boxes at the farm level, a series of biochemical reactions occur in the beans towards developing the chocolate flavour.
After fermentation, the beans are dried. Drying beans under the sun is the most preferred method as it renders a better quality compared to artificial drying methods. The dried beans are then packed into sacks for storage and transportation.
At the factory, the cocoa beans are sorted and cleaned, and undergo the processes of winnowing and roasting, which leads the cocoa nibs to acquire their characteristic chocolate flavour and aroma. The roasted nibs undergo grinding and pressing, which leads to extraction of the cocoa butter, used in making chocolates.
PS: Fifty years after India started growing Cocoa in Kerala, Finicky Swiss Chocolate a Swiss company has begun importing Indian-grown cocoa for use in its dark chocolate! 👏🏻
🎈🎉🎁 84 never looked so good! Happiest of birthdays to my cute, sweet, kind, genuine, God loving Grandma. Our family is extremely blessed to have her in our lives. She continually sacrifices her needs so ours can come first (After 84 years on this earth she still never takes the corner piece of the cake!), loves us unconditionally and shows us the true meaning of family. I love you Mama Jowers! Happy Birthday to you 😗
Somos oficialmente parte de Residente Restaurant Weekend por @residentecc! y este fin de semana a partir del jueves tendremos una increíble promoción para todos los fans de nuestras malteadas de Reese's y Oreo😍 llévate tu favorita por únicamente $99.
Checa todos los detalles del evento en su cuenta oficial @residentecc! #fortheloveofchocolate#ilovexoclad#residenterestaurantweekend
If you think you tasted good chocolate, you actually haven’t until you try Mirzam’s pieces of heaven!
Mirzam is a chocolate making shop in Al Serkal Avenue in Dubai and which is one of its kind in town. What makes Mirzam unique is the delicacy of making each piece of chocolate. Starting with carefully choosing each bean, to roasting and winnowing, grinding and resting, and finally tempering and wrapping.
The beans used come from different origins such as India, Vietnam, Indonesia, Madagascar, Papua New Guinea and Cuba. Our first question was, what makes each bean different from the other? We were told that the aroma differs from one region to the other. And it was absolutely amazing how each piece of pure chocolate (which wasn’t flavored beforehand) tasted so unique. For instance, the pure Vietnamese chocolate tasted fruity which is purely the aroma of the chocolate and that’s due to it’s climate in Vietnam.
Mirzam also offers a variety of flavored chocolate such as rose chocolate, coconut chocolate, dates and Fennell chocolate, sea salt chocolate which we tried and were all amazingly delicious. Other flavors are also available which you can find on their website mentioned below.
Chocolate tasting classes are also offered by Mirzam which you can book beforehand.
Mirzam will definitely be at the top of the list to satisfy our chocolate cravings!
For More information:
Address: Warehouse 70, Alserkal Avenue, Alqouz, Dubai
Costume ball, with chocolate: terrific #tonipatisseriecafe is among those sampling at the October 7 #FortheLoveofChocolate Halloween party, to benefit scholarships for aspiring pastry professionals; you can get a special price on tickets at the link below (I'll add it to the link in bio too), and costumes are expected!
The weather here is cooling down...and I find myself in the kitchen fooling around with Christmas baking! ACK did I say Christmas baking in September ! Yes I did!
Anyway, I transformed this favourite family recipe into a special treat that our family can enjoy!! These CHOCOLATE CHIP BARS are a sweet grab. The base of these squares is like a chocolate chip cookie base/shortbread, and then I layered this with a gooey caramel chocolatey nutty coconut layer. I used sweetened condensed coconut milk which is a definite must in your pantry to make quick and easy treats! Yum! Enjoy!
Mix 1-1/2 cups gluten free flour (I use namaste flour),1/2 cup organic cane sugar ,1/2 cup vegan sour free butter, 1 1/2 cups vegan Chocolate chips, 1 can of sweetened condensed coconut milk, 1 flax egg, 1 tsp vanilla extract and 1 cup finely chopped almonds.
DIRECTIONS - Heat oven to 350°F. Stir together flour and sugar in a medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture into parchment lined baking pan. Bake 15 minutes. Combine sweetened condensed coconut milk, flax egg and vanilla in large bowl. Stir in remaining 1/2 cups chips and the nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. #vegantreats#chocolatesquares#chocolate#vegan#veganbaking#paleotreats#sweettreats#lowfodmap#paleo#treats#coconut#cookie#dessert#delicious#chocolatechips#fortheloveofchocolate#glutenfree#veganchocolate#yum#almonds#christmasbaking
Today! International Chocolate Day!
We love it when people tag us and say nice things about our products! This picture is from @vitalnutritionperth
Many thanks for this review: #Repost 🥝 Seeing as I am a massive lover of chocolate and I just spent a week in Belgium 🇧🇪 tasting their divine produce, I thought I would share some of the standouts!
Here is #thechocolateline 90% cacao chocolate. I give this ⭐️ ⭐️⭐️⭐️⭐️ I really do think it's the best 90% I've ever tasted. It's just so smooth, not too sweet or too bitter, intensity of flavour is delightful.
Really wish I had some more of this, and it's a tree to bar chocolate where the beans are grown in Mexico 🇲🇽, one of my favourite countries!