Where did Chocolate Mousse come from?
The chocolate that we eat or use in desserts is the product of along and delicate process that starts with the cacao tree. Thismarvelous tree grows in humid, tropical regions, between 10Â° northand 10Â° south of the equator. This zone, which can be enlarged inplaces to 20Â°, is called "the cac…ao belt." The ideal altitude for a good plantation is between 400 and 600meters (1300 and 1970 feet). The cacao tree, also called the cacaopalm and the chocolate tree, is very fragile and highly dependenton the ambient heat and humidity. It often grows in the shadeprovided by other trees, such as the banana, which are taller andmore robust. The fruit of the cacao tree, called a pod, presents a ratherstartling appearance, as it grows right on the tree trunk. A podweighs between 200 and 800 grams (7 to 27 ounces) and takes 5 to 6months to arrive at maturity. There are three families of cacaotrees, each with highly characteristic beans : The criollo is ofexceptional quality, highly aromatic, and almost withoutbitterness. It is used by luxury chocolate makers. Relatively rare(this family is actually disappearing) and very expensive, we usethese to make Grand Cru chocolates with unique flavor. Criollo cocoa beans are grown, for the most part, in South America.The forastero is originally from the Upper Amazon and is to cocoawhat robusta is to coffee. It has a very pronounced, full-bodiedflavor. Today this ordinary cocoa bean is grown mainly in Africa.It accounts for 85% of the world's production. The trinitario is the result of a hybridization between the othertwo families and is named for the island of Trinidad. It combinesthe delicate savor of the criollo and the force of the forastero.Although two thirds of the world's cocoa bean production comes fromAfrica (Ghana, Nigeria, Ivory Coast, etc.), producing countries arepresent throughout the "cacao belt" and include Brazil, Venezuela,Mexico, Nicaragua, Guatemala, Colombia, the Caribbean islands,Jamaica, Malaysia, Indonesia, and Sri Lanka. Just as the geography is different, so too are the beans grown inall these various countries. Each has a personality, a certainsomething not present in the others. Cocoa beans can be harvestedall year long. In many countries, however, there are two productionpeaks: November to January and May to July. Harvesting is adelicate operation, as the cacao tree is too fragile for the pickerto climb it. Instead, he uses a long pole equipped with a sharpblade. The maturity of a cocoa pod is measured by its color change, fromgreen to yellow or from red to orange, and by the hollow sound itmakes when struck. Once picked, the fruit is split with a machete,an operation requiring much hand labor. Each pod can contain up to40 beans, which are surrounded by a white pulp called mucilage. ( Full Answer )
I think from somewhere in Africa I think from somewhere in Africa No, it was native to the amazon region of south America before people brought it to Africa. seriously, use wikipedia more
Chocolate is natural. It comes from the cocoa bean. The first people to make chocolate were the ancient meso Americantribes of Mexico and Central America, including the Incas, Aztecand Mayans. They mixed ground cacao, or kah-kow seeds withseasonings to make a spicy, drink called chocolate. It was ra…therbitter however, so the Spaniard conquistadors, who had been servedthis drink by the Aztec Emperor, Montezuma, decided to add sugarcane to the drink to create a drink more palatable to Europeantastes. . Chocolate drink arrived in England in the 1650s and was popular inKing Charles II's court. In 1657 London's very first ChocolateHouse was advertised: 'In Bishopsgate Street, in Queen's HeadAlley, at a Frenchman's house, is an excellent West Indian drinkcalled Chocolate to be sold, where you may have it ready at anytime and also unmade at reasonable rates.'. It was not until the late 1700s that the first form of solidchocolate was invented by a Frenchman, Doret who designed a machineto crush the beans and mix and blend the chocolate paste. In 1780,an entrepreneur began the mechanical production of chocolate inBayonne. In 1819 Francois Louis Cailler opened the first Swisschocolate factory on the banks of Lake Lehman (Lake Geneva) andthere produced the first bar of chocolate in history. ( Full Answer )
Chocolate Mousse was one of the original flavors of Mousse, which originated in France. The actual creator of Mousse and where he or she was at the time of creation is unconfirmed.
It is origin from France, I believed. Mousse, a French word meaning foam, is a form of dessert typically made from egg and cream, usually in combination with other flavors, most commonly chocolate or fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and Engl…ish home cuisine in the 1960s. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. A "Housekeeper's Column" in the Boston Daily Globe of 1897 published one of the first recipes for chocolate mousse. This recipe produced a pudding-like dish very different from today's stiffer, but still fluffy, mousse. Mousse became as we know it with the introduction of egg whites, separated from the yolks. When white chocolate became the chocolate choice in the 80s, food companies scrambled to devise new ways of using it in tandem with their own products. After chef Michel Fitoussi created a white chocolate mousse in New York City in 1977, people couldn't get enough. Mousse was perhaps the most popular of the white chocolate desserts. ( Full Answer )
Chocolate was found in around 900 B.C. by ancient Aztecs, who put it into a bitter drink. Over many years it's come to America. Now over half is produced in South Africa by slave labor.
In Food . Mousse is a dessert dish that is made with egg, gelatin, and (sometimes whipped) cream. It is often mixed in with other flavorings, such as chocolate or lemon (fruits are commonly used).. In Hairstyling . Mousse is a hair product that usually comes in the form of spray or cream. Whe…n applied to hair, it gives volume and shine, plus a hold if airdried. The hair is left with a wet look, and a crunchy feeling.. In its most basic state, mousse is just gelatin and water. Professional mousse companies, however, usually include many other enrichments, like vitamins and small amounts of alchohol. ( Full Answer )
coco beans - were u having a blonde moment. your mum is having a baby
A sweet or savoury dish made as a smooth, light mass in which themain ingredient is whipped with cream and egg white.
No, the word 'Chocolate' comes to us from the Nahuatl word xocolatl : xococ , bitter + atl , water.
Serves 6 . Ingredients . 7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces 3 large eggs, separated 1Â½ oz (40 g) golden caster sugar . To serve: . a little whipped cream (optional) . You will also need 6 ramekins, each with a capacity of 5 fl oz (150 ml), or 6 i…ndividual serving glasses.. First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly - it should take about 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here - it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. I think it's also good to serve the mousse with a blob of softly whipped cream on top.. This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate. . i hope this helps . Samsami ( Full Answer )
Ah what a beautiful dessert. All you need is chocolate and eggs! Some whipped cream on top is nice too.
i dont know but wherever it came from we should thank them chocolate cake IS GOOD!!!
Chocolate comes from cacao beans which grow in Latin America. In their natural state the beans have a very bitter taste; therefore, during processing varying amounts of sugar are added depending on whether you want bittersweet chocolate or very sweet milk chocolate.
Lemon Mousse originated from the french Mousse dessert dish, becoming a classic flavor of Mousse.
The milk in "milk chocolate" comes from cows, and is added to the cocoa powder.
Chocolate Mousse can be made out of a lot of things; However, the very core of a Chocolate Mousse would include gelatin, eggs, whipped cream, and (of course) chocolate.
Hershey's chocolate is considered the first milk chocolate, introduced in 1894.\n. \nMars was the first American company to introduce Nougat into chocolate, leading Hershey to come out with the Hershey bar with almonds and kisses in order maintain competition.
Here is the recipe: Ingredients 8 ounces of Chocolate You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar. 4 eggs, separated . Use pasteurized eggs to avoid salmonella 2 …Teaspoons of Sugar (optional) Pinch of Salt (optional) Equipment . Double boiler or microwave . Electric mixer or whisk . Container in which to beat egg whites . Spatula or wooden spoon . Make Your Mousse . Melt the chocolate, butter, and sugar in a double boiler. Take the mixture off the heat. . Add your yolks one at a time to the warm chocolate as you stir. Take care that the chocolate has cooled enough that it won't solidify the eggs]. . In a separate container, beat the egg whites until you can form stiff peaks by lifting the beater/whisk out of the bowl. If you have trouble getting the right consistency, try adding a pinch of salt to help stiffen the whites. . Fold your egg whites gently into the chocolate mixture. You may want to add the whites gradually, folding in a small amount] before adding another spoonful. . Refrigerate until the mousse sets. . That's all there is too it! Enjoy. . ( Full Answer )
That depends on the environment you're bringing the Chocolate Mousse into.. If you're just leaving it in a fair-temperature room (about 75 degrees), it should last two to four hours before it needs to be thrown away.
yes, tried it tonight. 2 eggs, separated good quality cocoa powder icing sugar, amount to be determined by the level of sweetness you want whipped cream, you can make extra for decorating the mousse. freeze a metal bowl and whisk with whipping cream for up to half an hour. whip the cream… till soft peaks adding icing sugar to the level of sweetness you like and let it stablise in the chiller while you prepare the egg white. whip egg whites till soft peaks are formed. add icing sugar, a spoonful at a time till your required sweetness level. hot tip: add 1/8 teaspoon creme of tartar per egg white to aid in the stiffness of your egg whites. add sifted cocoa powder and whipped cream alternately to the egg white till you get the required cocoa taste you want. as for the amount of whipped cream, i find that about half or slightly more than the volume of egg white is a good amount. remember that you have to FOLD and not stir it so that the trapped air bubbles do not deflate. spoon or pipe into cups and set in the fridge for a couple of hours. ( Full Answer )
Anything with meat, cooked OR raw, is most likely to cause food poisoning, especially if the meat has not been kept hot or cold and was not refrigerated between use.
"Le mousse de chocolate" yum. just made some. . Actually, I'm pretty sure it's "de la mousse au chocolat" for when you're saying "some chocolate mousse." This could be used in the sentence "J'adore manger de la mousse au chocolat." Otherwise, it's just "la mousse au chocolat."
No. Milk chocolate comes from blending cocoa, milk, cream, milk fats, cocoa nibs, sugar, and other ingredients. White chocolate is all cocoa butter and no cocoa powder.
YES UNFORTUNATELY, more than a third of the world's chocolate or cocoa comes from Cote d'ivoire where child trafficking and forced labour is known to thrive as confirmed by the International Cocoa Initiative. That is quite shocking actually, hope you tell as many people you know about it so we ca…n spread this scary truth. Source: Prevention, Prosecution and Protection - Human Trafficking ( Full Answer )
Scratch CM Should be served the day it is prepared for quality. Id say within 2 hours. If held longer it will get runny and condensation will appear on top.
It depends where you get it from, the size, and the quality. Pies from the local supermarket can be $5 to $10, while specialty pies from bakeries can be up to $30 or $40.
What can I substitute for chocolate extract since I cannot find it locally and I am trying to make a Chocolate Mint Mousse?
I cannot give you a substitute for that, but I say find another chocolate mint mousse recipe that does not have chocolate extract. I think a regular chocolate mousse recipes & with the addition of mint extract would do the trick. Try all recipes dot com for a basic chocolate mousse recipe.
One of the meanings of mousse is an airy pudding-like desert. The other kind of mousse is a foam product that has a similar use to hairspray.
Yes you can. At Alinea in Chicago it is the desert finale of Grant Achatz
Mousse means foam in French. Chocolate mousse is a French chocolate dessert that is foamy..
Chocolate covered ants are severed in locations throughout theworld. The ants are not harmful ones and are covered in a varietyof chocolates.
You should stick to the basic time temperature safety zone. At 4 hours of sitting out, all foods are in the temperature danger zone, where bacterial growth is in its prime. If you need to have it out longer than that, try placing the bowl in an "ice bath" which means in to a separate bowl of ice and… water, this will keep the temperature down, where it should be. Also it will keep your Chocolate Mousse that you worked so hard on to get just right, exactly how you meant it to be. Hope this helps :) ( Full Answer )
An average chocolate mousse from a cafe in france would cost somewhere from 1-1,000,000,000,000,000 euros. LOL i hope that helps.... ;)
Brown diamonds are the most common of coloured diamonds.'Chocolate' is simply one of the words used to describe a specificshade of brown diamond. All diamonds are formed deep within the earth's mantle.
Yes, but you need much more. . 2 cups heavy cream, chilled . 4 large egg yolks . 3 Tbsp sugar . salt . 1 tsp vanilla . 7 oz good bittersweet chocolate, in pieces . Lightly whipped cream . Mint sprigs Read more at the site listed in the Related Links..
The egg yolk helps set the mousse, and adds richness. The sugar is necessary for sweetness and texture. If your recipe involves beating egg yolk and sugar together until pale and fluffy, this results in tiny airbubbles being trapped in the mixture. These air bubbles are what makes your chocolate mou…sse a "mousse". ( Full Answer )
Chocolate Mousse normally takes around 12 hours to set, It's betterto prepare it a day before .
Cocoa and Cocoa butter come from the beans of the cacao tree. They are dried, roasted, ground up and mixed with sugar to make eating chocolate.
Yes and it was the BEST version of chocolate mousse EVER (and I should know I am a major chocolate fiend!!) I haven't seen it there for about about 10 years in Australia and am really pissed about it :/
For such a simple and elegant dessert, the history of chocolate mousse is actually very sparse. Any information that I found indicated only that chocolate mousse (Mousse; French, lit. "Foam, lather") originated in France sometime during the 1850's. A particular city was not specified.
Chocolate mousse made properly has quite a few chemical properties which make it thick. The first is that there's a lot of air, beaten into the egg yolks, the whites and the cream. Generally, you also add sugar to the yolks and whites as you beat them, and the chemical reaction between the sugar …and the egg parts will make the beaten products "thick." If you just added sugar to egg yolks without mixing them together, you'll notice that the yolks seem to get these hardened lumps in them. When you beat them, the entire mixture thickens slightly, but in a very appealing and smooth way. When you add sugar to the egg whites (Warm the egg whites up first, by using warm water on the outside of the bowl, and using your hand to blend it together until the egg whites are warm and start to get foamy just from that (make sure your hands are clean!) Warm egg whites will give you more volume, and will make the mousse have a lighter texture. All the air in those three components when blended properly will help to give the mousse the silky texture you want. Finally, chocolate hardens when it comes in contact with water, and when you melt the chocolate with the butter (over a double boiler or in the microwave, carefully checking and stirring as you go, to ensure that the chocolate does not overheat (113f for most chocolate is as high as you want to go)) it comes in contact with the water in the butter (and also in the vanilla/rum/brandy) you add in), but not quite enough to complete seize it. When you then add in the sugared and whipped yolks to the chocolate/butter/vanilla you lighten it up a little bit. Next, fold about 1/3 of the chocolate mixture into to the whipped cream, then add the entire light chocolate cream gently into the chocolate. Next, fold about 1/3 of the chocolate into the egg whites, then add that gently into the chocolate mixture again. Next, set it in the freezer. The combination of the cold air on that beautifully lightened chocolate/protein (from the eggs) mixture will set it up so gorgeously that it will appear almost ice cream like. It will be firm enough to use as a layer between cakes, or to eat like ice cream. You can also let it soften, but it will mostly still hold the wonderful firm shape you put it in. I don't have a specific recipe I use, but here's an approximate one: 1lb chocolate, chopped finely 3 oz butter 4 oz meyers dark rum (use less vanilla, 1T) or whatever alcohol you prefer 2 C whipping cream 4 egg yolks 1/4 c sugar 4 egg whites (warmed) 1/4 c sugar ( Full Answer )
Yes you can. There are many mousse recipies, all delicious and very few inluding alcohol.
Chocolate - dark chocolate, milk chocolate, chocolate chock full of nuts, raisins or honey crisps,chocolate cream pies, chocolate sprinkles, chocolate drops,chocolate dipped ice-cream cones, chocolate swirls and peppermint stick twirls - chocolate! The world's favorite treat comes in many shapes, …forms, consistencies and flavours. It shouldn't take long now before someone, probably a woman, lobbies to have chocolate proclaimed a major food group. Chocolate does, after all, work a tiny miracle on those annoying PMS days. It's also a delicious way to celebrate Valentines and Mother's Day. And in those busy times leading up to any major holiday, chocolate displays seems to ambush harried shoppers wherever they go. Special celebrations always include a myriad of chocolate treats - Santas and angels, bunnies and candy covered chocolate eggs, Halloween witches, warlocks and pumpkins all made out of chocolate! What in the world would we do without it? And where in the world did chocolate come from in the first place?. The Mayans and Aztecs harvested cocoa pods from cacao trees3000 years ago, fermented them, then prepared a bitter, chocolatety drink called xocoatl, meaning "bitter water". Sometimes they added vanilla or maize to dilute the strong flavour. They also sipped the drink during religious ceremonies and used the beans as a source of currency. Christopher Columbus brought cocoa beans back to Spain in 1502. But it wasn't until 1519 that anyone took any real notice of chocolate. Spanish conquistador, Hernan Cortez, who had sampled the bitter Aztec drink in the New World, brought the recipe back to Spain. Most Spaniards found the drink much too bitter and added sugar to make it more palatable. When princess Maria Therese married Loius XIV of France, she took her fondness for the xocoatl beverage with her to Paris and by 1657 a London shop was selling solid chocolate. Soon chocolate houses were flourishing all over Europe, catering mostly to the rich, since they were the only people who could afford to enjoy the treat. Over the next few decades more and more refinements occurred like mixing chocolate with milk instead of water and patenting a process where most of the cocoa butter was pressed from the bean, producing a cocoa powder. Dorchester, Massachusetts was the location of the first North American chocolate manufacturer in 1765. In 1847 Fry and Sons of England took cocoa butter and mixed it with chocolate liquor and sugar and produced the first eating chocolate. By 1876 a Swiss process added dry milk to the normally dark chocolate to create milk chocolate, a treat that became immensely popular. Continuing manufacturing innovations soon helped the price of chocolate to drop. By the end of the 1800's chocolate was available to everyone, not just the rich. ( Full Answer )
I've used an electric drill with a beater in the chuck when my beater died. I've also used a whisk and lots of elbow-grease too :)
Chocolate chips or shavings can be melted to be used for chocolate mousse, and can also be added to the chocolate mousse when it's done to add structure to it. Do not add the chocolate chips or shavings in when the mousse is still very hot, or it will melt and then you will lose that extra texture…. ( Full Answer )
There are many places to find delicious chocolate mousse recipes. Some examples of places with mousse recipes are the Chow website, Jamie Oliver's webpage, and also sites devoted to recipes like All Recipes.
There are many well known magazines such as "Bon Appetit " that can be researched. Celebrity chefs on Food Network like Tyler Florence and Alton Brown have interesting and unique ingredients in their recipes. Julia Childs, Chef Dennis Littley as well as Martha Stewart have simple yet decadent mous…se recipes also. ( Full Answer )
If someone would like to sell their homemade chocolate mousse, they would need to have some form of selling platform. This could come in the form of a store, an online website, or even a spot at a local market. These options give someone a starting point to try and sell their own chocolate mousse.
What are the release dates for The Little Paris Kitchen Cooking with Rachel Khoo - 2012 Mousse au Chocolate 1-3?
The Little Paris Kitchen Cooking with Rachel Khoo - 2012 Mousse au Chocolate 1-3 was released on: USA: 15 December 2012