William Penn Life, 2012 (47. évfolyam, 1-12. szám)

2012-02-01 / 2. szám

fhe }impűm Kltch^D* with Főszakács Béla

Chocolate in February

FÁRADJON BE A MAGYAR KONYHÁBA!

The month of February is associated with a few things: Presidents' birthdays, Saint Valentine's Day and car dealership Presidents' Day sales. I prefer the emphasis be put on Valentine's Day, which brings to mind two things: roses and chocolate. Let's save the roses for the summer and concentrate again on chocolate.

Last year, I shared wonderful chocolate recipes with you. This year, I have included more chocolate formulations for your enjoyment.

Here's your monthly trivia question: What candy did Milton Hershey stop producing after his chocolate confections became so popular? The answer is wrapped in foil at the end.

Chocolate is one of the five C's you should find on a good dessert menu, along with citrus, cheesecake, coffee (something coffee flavored) and caramel. This ingredient can be in a dessert, soufflé, entrée (chicken mólé), sauce or syrup. Depending on your purpose, chocolate is versatile and easy to use. From a chocolate cream pie to chocolate chip cookies, from chocolate ice cream to a chocolate bar, there are many ways to enjoy this culinary delight.

Chocolates have a ranking according to type, amount of cocoa and price. The most expensive chocolates are not often the best tasting. The best chocolate to eat is based on personal preference. A true chocolate bar will not contain large amounts of sugar, milk and artificial ingredients, such as com sweeteners or syrups. "Conching" (or beating) chocolate is the process that smoothes out the ingredients, giving the chocolate a smooth mouth feel. The higher percentage of chocolate in the bar the better.

The common store bought chocolate candy bar is loaded with sweeteners, artificial ingredients and meant to be eaten all at once. The better chocolate bars are so rich you cannot finish a whole bar. European chocolates are processed with less sugar and a higher percentage of cocoa, giving them a superior flavor...and a higher price, but they are well worth the money.

Chocolate goes well with vanilla, raspberries, mint, whipped cream, almonds, pecans, walnuts, bananas, oranges and cherries. Experiment with the recipes and have fun creating your own chocolate delights to celebrate Valentine's Day.

Have a great month!

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8 0 February 2012 ° William Penn Life