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What do the Benelux countries have common?
its been by chocolate!
When did they start eating chocolate?
When Europeans first started exploring the Americas, they discovered that the Mayans and Aztecs already were consuming chocolate, as a drink. They had been consuming chocolate since about 2,000 years ago. The Europeans took the chocolate to Europe, and it went on from there. So this would have been from the late 1400s on. See the Related link below.
Who is apicius ancient roman?
Apicius was a collection of cooking recipes which is thought to have been complied in the 4th or 5th century AD. The word Apicius was associated with excessive love of refined food and was derived from Marcus Gavius Apicius, who was gourmet and lover of refined luxury in the 1st century AD.
Who invented the chocolate?
chocolate was first discovered by the Aztecs except they did not have chocolate bars only chocolate drinks with no sugar and Hernando Cortes was the first European to try it however he did not like it but brought some back to Europe just in case sugar was added to it and it came the chocolate we know today
Why was chocolate invented?
Chocolate's patent was granted by George ii in 1728 to Walter Churchman a pharmacist from Bristol, England. Chocolate had been drunk for many years (from 1000BC by the Aztecs) and it was recommended by pharmacists for its medicinal properties and used to mask the flavour of other medicines. The manufacture of chocolate on a commercial scale began in Bristol in 1756 and was the brain child of Dr Joseph Fry who took over Walter's shop on the death of his son Charles Churchman. Fry's chocolate later merged with Cadbury's in 1919. Cadburies still produce some Fry's bars but to much altered (sweeter)recipies.
What is the process of kneading after it has been refined?
Conching
What is the difference between German chocolate and milk chocolate?
German chocolate has been similarly "conched" like the famous Swiss chocolate Lindt. It is much creamier and more refined.
What does tempered chocolate mean and why is it important in the process of making chocolate desserts?
Tempered chocolate is chocolate that has been carefully melted and cooled to specific temperatures in order to stabilize its cocoa butter crystals. This process gives the chocolate a shiny appearance, a smooth texture, and a satisfying snap when broken. Tempering is important in making chocolate desserts because it ensures that the chocolate sets properly, has a nice sheen, and has a good mouthfeel.
What is tempered chocolate and why is it important in the process of making chocolate confections?
Tempered chocolate is chocolate that has been carefully heated and cooled to specific temperatures in order to stabilize its cocoa butter crystals. This process gives the chocolate a shiny appearance, a smooth texture, and a satisfying snap when broken. Tempering is important in making chocolate confections because it ensures that the chocolate sets properly, has a good mouthfeel, and maintains its shape and texture.
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What are the similarities between white chocolate and dark chocolate?
Cocoa is an ingriedient in chocolate. It is a refined dry powder made from the cocoa bean. The cocoa butter has been remove from it. Chocolate includes cocoa, cocoa butter, sugar, milk, and other ingridients. As the proportions change in the chocolate mixture, it is possable to derive various types of chocolate, like bitter, semi-sweet, dark, and milk chocolate.
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