Showing posts with label United States. Show all posts
Showing posts with label United States. Show all posts
How To Find Out What Is Belgian Chocolate Neuhaus
From the 18th century, the Belgian chocolate has risen in fame. In 1912, a chocolate genius Jean Neuhaus created a new procedure and increased its popularity ten-fold. He used a "couverteur" which is a specialized chocolate version. It is also the pralines cold shell. But it is different from the American sugary treats found in most candy shops. Chocolate pralines from Belgium are filled with varieties of flavored creams or nougats, such as hazelnut, fruit, more chocolate, or coffee. Some of the chocolatiers in the time of Neuhaus could duplicate his pralines complex flavors.
Jean Neuhaus' successful years were after the end of the First World War And this time, Louise Agostini, his wife made another breakthrough by creating the ballotin or praline box, significant type of pralines preciously made by hand. It has a very practical green and gold packaging embossed with letter "N". Because Jean never patented this ballotin, it became the design favored by all chocolate manufacturers in Belgium since its creation.
The creativity of Jean Neuhaus led to the development of new methods for applying a precise standard quality to all praline productions. They ensured that the finest ingredients are selected to produce chocolates of high quality. He became the unfaltering source of ideas for creating new pralines. Even the Royal Family of Belgium is one of his satisfied customers. In 1918, The Prince of Wales and Prince Leopold have visited the Neuhaus shop to try what everybody is talking about in town. In 1923, the son-in-law of Jean Neuhaus Adelson de Grave was initiated in praline manufacturing and was taught the secret of the family's business. His creations also brought additional distinction to the Neuhaus Company. His son Pierre also contributed his genius by helping his father create Tentation and Caprice and opened other Neuhaus shops outside Brussels.
In 1978, the Neuhaus Chocolate Company was put under the management of Claude Poncelet and Jean-Jacques. Their goal of making Neuhaus the world's most famous brand was clear to capture the foreign markets. Thus, more Neuhaus outlets were opened in Japan, Canada, Guadeloupe, Colombia, United States, and other capital cities in Europe.
In 1991, Neuhaus became the leader in the luxurious praline sector industry in Belgium as well as in Luxemburg. Their well-defined strategies for marketing and international networks kept Neuhaus in maintaining an enviable position in the market. Modern technology investment also contributed to the success of Neuhaus, but one-third of praline productions remained handmade. In 2000, King Albert accredited Neuhaus as their chocolate supplier.
Neuhaus Company has remained in the chocolate industry until today. The legacy of Jean Neuhaus continues to make the best Belgian chocolate pralines. Their technical advantage among other chocolate manufacturers is the couverteur storage before use. In the process of making chocolates, the fine grinding of cocoa beans is first done. Afterwards, it is mixed with cocoa butter and sugar and then smoothened through tempering. Adding heat during the process must be carefully done. Many chocolate companies received the chocolates in solid forms. It means they have to reheat it to become usable. But Belgian chocolate companies often received the chocolates in a heated tanker after the tempering process. Chocolates that are not cooled retain most of its aroma.
Belgian chocolates can be expensive. However, those people who have tasted it revealed that nothing can compare with its true quality. And this is what Belgian chocolates are known for throughout history.
About the Author: To learn about chocolate pictures and dog eats chocolate, visit the Chocolate Facts website.
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Do You Crave White Chocolate?
White chocolate is so delicious, it is actually one of my favorite types of chocolate and I get my quick, cheap fix with the new white chocolate M&Ms that just came out!
So, how is this tasty concoction made? The main difference between white chocolate and other dark chocolates is that white chocolate is based on cocoa butter, which gives the ivory white confectionary delight its appearance and distinctive taste. White chocolate also contains milk solids, sugar, and lecithin as well as other flavors, most notably vanilla. Cocoa butter is the active ingredient used in other chocolates to keep them solid at room temperature yet melt easily in your mouth. Does that sound familiar?
This is why I feel white chocolate has a texture like that of chocolate but does not have quite the same taste. Some will find the taste similar to milk chocolate.
White chocolate was first introduced in Switzerland after World War I. It was first popularly distributed in America in the early 1980's with the introduction of Nestl?'s Alpine White Chocolate bar containing white chocolate and almonds.
Because of the fact that white chocolate does not contain cocoa solids or cocoa mass as in the finer dark chocolates, it does not meet the standards to be called chocolate in many countries. Since 2004, the United States has required that white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. Before 2004, US chocolate marketers had to obtain temporary marketing permits to sell this cocoa solids-free chocolate. In the European Union white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids. Did you ever realize that there were such stringent regulations on chocolate?
Because of the high concentration of cocoa butter, white chocolate can be very difficult to work with as sometimes when it is melted the cocoa butter can come apart and create an oily mess that cannot be recovered and must be thrown out. As with any other form of chocolate, the introduction of water into the melted product makes it rapidly turn lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking more than others; some even have a tendency to brown from being baked which is why there are specific kinds of chocolate made just for cooking.
Just like any other chocolate, white chocolate can be bought in large or small bricks, but these can often be difficult to work with as one must cut off sections with a knife, which often results in inaccurate portioning. Small chips are more often than not a more precise way to make use of white chocolate.
White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used. Some people such as myself actually prefer the white chocolate. I like it more not only because of the taste, but because the milk and milk chocolate gives me ulcers as I have an allergy to it.
Source: Free Articles
About the Author
Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida. Get fine chocolate at http://www.chocolates-plus.com .com
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Go To School & Learn How to Make Chocolate
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master’s degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don’t have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionary or food service industry.
This isn’t bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can’t make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don’t have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market.
Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
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How Do Large Companies Make Chocolate
How do large companies make chocolate? For one, they need capital to be able to buy the equipment they need and also the ingredients.
Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.
These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.
Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.
Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.
Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.
Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the “nib” is the one that is actually used in making chocolate.
The next step is to turn the “nibs” into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.
Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.
You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.
After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.
When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.
In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.
The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.
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Interesting Chocolate Statistics
Just about everyone loves the sweet temptation of chocolates and candy. Here are some intriguing statistics and facts about candy and chocolate:
1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.
2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.
3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholestorol.
4. Chocolate is not physically addictive and does not cause acne, as shown in several medical studies.
5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.
6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.
7. Chocolate can be frozen for up to six months. It is best to seal chocolate in a zip lock bag before freezing.
8. In genearl, the shelf life for chocolate is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store chocolate in cool dry areas 55-60 degrees F.
9. U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate.
10. The largest chocolate bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.
11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.
12. Chocolate is America's favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.
About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more personalized gift ideas, go to http://www.mybabyshowerfavors.com/chocolate.htm (Chocolate Baby Shower Favors) and for more candle gift ideas, see Candy Baby Shower Favors (http://www.mybabyshowerfavors.com/candy.htm).
Note: If you find this article useful, you may reprint it on your website, e-zine, or in your newsletter as long as the credits above remain in tact and the hyperlinks stay active.
Article Source: http://EzineArticles.com/?expert=Criss_White
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