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OXICOA CHOCOLATE rich in natural antioxidants

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ON SOLUBLE CHOCOLATE ....

To prepare the chocolate in a practical and fast is the cocoa soluble, suitable for beginners in the kitchen but also to those who do not want to spend time and enjoy a treat now .

What for? In the case where you have to make a good cup of hot chocolate or cold in no time and most easy and practical the soluble cocoa can be really helpful.

Where to Buy? It is found in all supermarkets shelf devoted to food for breakfast and a good friend who is so greedy but not expert in the kitchen.

Why should I? The error is attested in the kitchen, in the preparation of hot chocolate, is actually to burn letting it stick to the bottom of the pan ...

The result? Difficult to wash a pot and a real disappointment to the palate!

But do not worry, this not risk one runs with the soluble cocoa: Just add milk or water, both hot and cold, in the dose of one tablespoon per cup, will melt quickly also avoid the inconvenience the formation of lumps .

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enemy called a delicious CHOCOLATE CHOCOLATE

The excesses are always a mistake dictated by a particular time where to loneliness, boredom or just want to meet both emotional and nutritional deficiencies can lead us to commit serious errors.
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Apparently also excessive consumption of chocolate cause especially in women, the most faithful customers, the serious complications of bone .
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is what emerged from a study conducted by researchers' University of Western Australia showed that the interaction between osteoporosis and chocolate. Osteoporosis is a degenerative disease of the bones very common in women of childbearing ages and the research shows performed on a sample of 1000 women between 70 and 85 years. The culprit seems to be the oxalate, a substance known as an obstacle to the absorption of calcium by the body.
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But the chocolate, as we all know, especially notable beneficial properties, which benefit the bloodstream due to the presence of flavonoids, which inhibit the oxidation of LDL cholesterol and polyphenols that help control the pressure blood.
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antiossiadanti, due to the presence of minerals and B vitamins, and thanks to the substances that promotes the production of serotonin has also called neuro-transmitter
humor that can induce beneficial effects on .
So why give up one of the pleasures of life that manages to give us sublime sensations that satisfy our senses? Despite all the downsides are easy to divert, just like the rest moderation in all things, then stop the fill of chocolate and green and healthy with moments of pure enjoyment.

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biodiesel EXCEPTIONAL BUSINESS ENVIRONMENT ... EXPERIMENTATION FOR REAL and not just dream.

The idea to test the usefulness of chocolate as a source renewable energy has gone from ' England.
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The aim was to demonstrate the exceptional company that can counter the 'pollution using biofuel instead of diesel. Two young British environmentalists have agreed to start in November 2007 to Timbuktu in Africa aboard an SUV powered by biodiesel to cocoa, the fruit of a chord between a British company that deals with fuel and a chocolate factory.
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The British confectionery industry has provided less than 4 tons of chocolate bars, corresponding to about 80 000 discarded for lack of production from which they were made 2000 gallons of fuel , a mixture of fatty acids from oil alcohol derived from vegetable and cocoa butter.
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Moral of the story: in Mali, one of the countries most affected by the adverse impact of climate change , has been given to the device used for the testing of biodiesel, a subject much debated in recent years and when they win economic interests.
We do not just have to ask what was the true purpose of the project, not knowing what will its use in the future, given the existing regulations on which many states prohibit the use of vegetable oils as fuel. Of course, the chocolate is an inexhaustible source of energy.

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CHOCOLATE OF ITALY

Hazelnuts, chestnuts, almonds and Honey have always been an integral part of Italian cuisine . There is therefore a great surprise to see that Italians love their chocolate cake and hazelnut. Amano even the chocolate small, simple, often sold in individual portions, a practical dose fast, if it were to feel the need.

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Neapolitan chocolates , exactly resembling miniature chocolate bars, with their single enclosure are known throughout Europe. The Italians are chocolatiers creative and are very good even in presentation, the Italian pack is always great, whether the design is a traditional decoration or creating a minimalist 90s.

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The Caffarel chocolatiers in Torino is one of the oldest in Italy. Launched in 1826 , the company bought the machine for producing chocolate blocks designed by an engineer from Genoa, and became the pioneer who paved the road to industrialization. In 1865 the Italian favorite Caffarel developed the package, the " gianduia , a rectangle of dough flavored with chocolate and hazelnuts, immediately recognizable by its shape. Today most of the chocolatiers of Italy produces its own special version of "Gianduja" using recipes jealously guarded. There is a magnificent version of the measure giant, "a large hazelnut and a miniature version, the" gianduiotti .

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An old culture is present in the southern Italian pastry and it was here in Salento -heel of Italy-that Maglio opened its industry in 1875. The company passed from father to son and is now run by brothers. The range of the mesh is based on convex chocolates with fillings inspiring, including dried kumquats, peaches, pears and orange liqueur, the dates and plums and figs stuffed with marzipan covered with skin lemon stuffed with an almond.

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Founded in 1796 the Majani in Bologna is one of the most creative Italian chocolate. Their specialty is peel, sticks deliciously dark chocolate prepared with the same old recipe and the "Fiat Kremlin", launched in 1911 as found advertising to celebrate the car Fiat Tipo 4. The car is now out of production but the "Kremlin Fiat" definitely not. These fabulous miniature chocolates are made with 4 different types of chocolate layers, like one of those assorted candies to liquorice stripes.

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The Perugina, located in the medieval town of Perugia, was launched in 1907 by Francesco Buitoni , a descendant of the family that produces pasta . From humble beginnings when producing sweet almonds, the Perugina chocolate is one of the largest Italian. The most popular brand of the range are Kisses, launched in 1922 and still sold. The still love to have fun discovering the romantic messages hidden in the casing.

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The Peyrano , an exclusive chocolate of Turin, almost unique in its grind cocoa beans, chocolate very few do. The chocolates are excellent, especially their hazelnut. The Peyrano also sells the " Bicerin ", a rare mixture of bitter chocolate, cocoa, nuts and honey used to sweeten coffee.

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KNOW OF THE BOXES AND THE CHOCOLATE BOX? CHOCOLATE

The wrappers and packaging say a lot about the type of chocolate you'll find inside. As with the label on a bottle of wine or extra-virgin olive oil, the marked on the wrapper of chocolate can give important clues as to the quality product, and then for a lover of chocolate worth having familiarity with this terminology . Some confusion comes from the English terms "cocoa liquor" and "cocoa solids". Liquor is the term used in the U.S. while Europe prefers the term solids, but both refer to the same thing: all cocoa content, including butter. It 'usually provided with a percentage of net weight the final product. The cocoa content is 15%, hardly falls into the category of chocolate, an incredible 99% which is an almost unimaginable but interesting.

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Since the birth of the 'European Union legislation on' labeling of food has become much more regulated and the classification of chocolate has become a real problem. Some countries think that the chocolate manufacturers of the product Britain should be classified as "vegolate" because of the use of vegetable fat and low cocoa content. To the delight of the British manufacturers, it is still an open question.
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indicator quality is the key cocoa-content, the combined cocoa powder and cocoa butter. In some cases, the turndown for example, cocoa butter content is specified separately. In the case of dark chocolate, a minimum of 50% of total cocoa is an indicator of quality. The quality of milk chocolate should have at least 30%. Since the full sugar ' balance of ingredients, a high percentage of sugar is a notice of a corresponding low content of cocoa. Unlike wine labels, which indicate the grape variety, the wording of chocolate rarely provides information on the type of cocoa bean used and is not obligated to do so. An exception is France , where the words' end Cocoa "means that were used excellent varieties of seeds, such as the collapse. The animal or vegetable fats are used as cheap substitutes for part or all of the cocoa butter up to 5%, without any indication on the packaging.

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The lecithin, an emulsifier derived from egg yolk and soybeans, is used in all types of chocolate and 1% or less is no indicator of quality. Its role is to stabilize the chocolate and absorb any moisture . As for flavorings, look for the words "pure vanilla extract. If it is stated "Vanillin, a synthetic substitute, or simply the word" flavoring, it is likely that chocolate is of inferior quality. Americans than any other country in the world when it comes to providing information on ingredients in the chocolate wrappers and packaging is often read like a book. There are very precise specifications for the quality of cocoa powder in different types of chocolate all the flavoring ingredients must be indicated and there are lists of additional sugars such as dextrose and glucose, which all have maximum permitted levels c 'is always a detailed table with nutritional information.
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The style of presentation of a pack of chocolate, says a lot about who might buy it. The chocolate makers were keenly aware of the value of charm bookshelf from the beginning of the industry. In France, the most exquisitely designed chocolate boxes came into vogue around 1780 , including beautiful pictures, plates and semi-precious stone carved in relief. The boxes of chocolates were not as ostentatious English; had sentimental images that were fashionable when the chocolates in a box arrived on the market. The first was produced by Cadbury in 1868 and represented a girl cuddling a cat, the model was the daughter of Richard Cadbury, Jessica.

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Part of the attractiveness were also beautiful cards used to cover the boxes and the individual layers of chocolates. Although resistant fat, types of paper used have always had a special quality. Could be padded or engraved with gold or silver or shiny mysteriously, like the tracing paper to trace the crisp, finishing with a whirling hammer. Another tripods paper is known as transparent patina. He has a film of wax and is particularly bright, dark colors, which almost smells of chocolate. Today, the packaging design from one extreme style to another. Reminiscent of the fabulous 30's are covered boxes with plenty fabric and adorned with satin ribbons and roses. In the category kitsch, there is a box-shaped white grand piano in Germany with the chocolates hidden under the hood and across the range there are the chocolates in a minimalist modern design with fine chocolates wrapped in a leaf ' gold.

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he remained '...

L ' humidity and warm are the fiercest enemies of chocolate, both can cause patina on the surface. The patina caused by heat is the result of crystals of cocoa butter rising to the surface and recrystallization.

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The flavor remains unchanged but the look is ruined. The patina is a result of moisture harmful. It 's the result of which sugar crystals rising to the surface, melt on contact with humid atmosphere and recrystallized to form a unpleasant gray patina. Because the texture and taste of chocolate deteriorate, the trash is the best place to be reserved chocolate affection by this phenomenon.

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The ideal storage temperature is 10-15 ° C, slightly warmer than the refrigerator, the humidity should be 60-70%. Chocolate easily absorbs odors and surrounding should be kept in an airtight container .

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tasting techniques

E 'better taste the chocolate empty stomach. If the chocolate was well preserved , you will need an hour or so to reach the recommended temperature of 19-25 ° C.
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"Dark Chocolate" let the chocolate in your mouth without chewing it for a few moments to savor its flavors and aromas; chewed for 5 / 10 times to release the secondary aromas. Let then I hit the palate to savor all the flavors. Finally enjoy the flavors persist in the mouth
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"chocolate filled" let the chocolate in your mouth without chewing it for a few moments to savor its flavors and aromas. Chewed for 3 / 5 times to mix the chocolate and filling .. Then let it melt slowly in your mouth to taste all the flavors. Enjoy the flavors and persistent.

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WHAT TO DRINK WITH CHOCOLATE

In general, the chocolate and wine not mix. L ' persistent intensity of chocolate competes with' aroma of the wine el ' bitterness of the chocolate may mask the tannin essential for the taste of wine.

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white wine or champagne , drunk with chocolate are a combination particularly difficult . At the end of a meal , coffee, possibly accompanied by a fine cognac, a whiskey or bourbon, is the best choice.

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The tasters

professionals swear by the chocolate in a glass of water cool, because not only quenches thirst but also cleanses the palate .

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HOW TO ASSESS THE QUALITY'

All our senses, sight, smell, hearing, touch and taste come into play when you need to assess the quality of chocolate fondant. There are several aspects to consider:
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- aspect: the chocolate should be smooth, brightly polished mahogany and black-pure
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- smell: chocolate does not have a smell too sweet
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- heard : chocolate should be crispy and make a noise when the net is broken. If the chips are formed, it is too dry, if resistant to breakage, is too similar to the wax
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- touch : chocolate with a high percentage of cocoa butter, it should immediately start to melt if held in hand .. this is a good sign in the mouth must be extra-smooth and without granules should dissolve
immediately.

- flavor: Chocolate contains a kaleidoscope of flavors and aromas that continue to grow in the mouth, the basic flavors are bitter with a hint of acidity, sweetness with a hint of bitterness and a touch of salt to help release the aromas of cocoa, pineapple, banana, vanilla and cinnamon.

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THE CHOCOLATE "CHOCOLATE AT THE PALACE" OF GENOA TO PROMOTE "CRAFTS IN LIGURIA"

From Thursday, November 11th for one week, back to the second edition of Chocolate Palace, in the prestigious LiguriaStyle.it . The event is dedicated to the promotion of the brand Craftsmen In Liguria and the 10 products that are part of regional collective mark.
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successful first edition, in fact, this initiative will be repeated in delicious Ligurian capital to house, from the first of seven days on the calendar, a rich presentation and exhibition of works of delicious chocolate business , together with a series of workshops Theme: those that lie ahead are then encounters and knowledge with a selection of craftsmen in the industry, but also an unmissable section on tasting of chocolate delicacies prepared by the Liguria.
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were indeed provided several moments of depth and a wide presence in terms of types of products of the brand "Artisans In Liguria, a symbol of recognition and distinction Ligurian of craftsmanship and quality assurance .
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A week where the flavor of chocolate, in addition to throat, you can also satisfy the hunger for knowledge with respect to this lovely area around Italian !

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cocoa, as you get TASTY CHOCOLATE CHOCOLATE

To make the chocolate need the cocoa and thus to reconstruct the process that we deliver our delicious tablet should start from a distance, from plantations the southern hemisphere of the world where you grow Theobroma cacao, the tree of food of the gods.
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Depending on the sites, the harvest season falls at different times of the year, but everywhere is a very delicate moment: the fact pods can be removed from the plants by hand.
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Once picked, the beans are left to ferment , for a period ranging from 2 to 10 days in tanks or pits dug in the ground, then they are made dry in the sun or in ovens in order to avoid the risk of mold and pests.
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Here phase roasting, preferably made of air and not to direct heat to remove moisture and acidity and enhance the development of aromatic principles. The seeds, after being peeled, are ground and reduced grain : You can get the cocoa mass that, filtered at high pressure in special machines, is divided into cocoa butter and the panel, which gives the cocoa powder.
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At this point to prepare chocolate ingredients are there: it is in the right proportions to mix cocoa, cocoa butter, sugar and, when needed, milk and flavorings to create the quality request.
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phase follows conching, which consists of a long homogenization in special temperature-controlled basins with moving arms that perfectly blend the ingredients and eliminate the last traces of humidity, acidity and flavor enhancers. This is a very important, from which depend softness, roundness and velvety taste, but also the hardness and gloss outside of the final product.
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chocolate, ready now, during the molding is poured into molds, allowed to cool and then stone boundary and packaged. And 'now ready to go to the exhibitors of the shops and from there on our tables.

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