Last update at 29 · 10 · by milo‧‧‧ One of 809
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible.
In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.
But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.
When new machines were produced, people began experiencing and consuming chocolate worldwide.
- Expert Level
- 4 Portions
- 60 Minutes
Chocolate is a food that is simultaneously ubiquitous and mysterious. ... chocolate's dirty little secret - it's a piece of cake to make at home.
1Gather your ingredients. Here's what you'll need to make simple chocolate candies:
- 8 ounces chopped chocolate bars or chips
- Optional mix-ins like nuts, dried fruit or shredded coconut
- Optional fillings like caramel, peanut butter or jam
Choose chocolate to use. Any type of solid chocolate bar or chocolate chips will work using this technique. Choose milk chocolate, dark chocolate, or even white chocolate to make into candies.
3Melt the chocolate Place it in a microwave safe bowl and put it in the microwave. Cook it on high for 30 seconds, then open the microwave and stir the chocolate. Cook it for another 30 seconds and stir again. Repeat until the chocolate is completely melted.
- You can mix in chopped nuts, shredded coconut, dried fruit pieces, or other mix-ins to customize your chocolate.
- Add a few drops of peppermint extract if you want to make mint chocolate.
4Pour the chocolate into molds. While it's still hot, pour the melted chocolate into individual candy molds. Molds come in all sorts of shapes and sizes, and can be found at kitchen supply stores. Fill the molds to their rims. If necessary, use the back of a spoon to smooth the chocolate into the corners.
- If you don't have candy molds, get creative and make your own. Use mini muffin tins, small paper cups, shot glasses, or another type of container as molds.
- To help the chocolate settle, you can lift it a few inches above the counter and let it drop. This removes air bubbles and smooths out the chocolate.
- To make filled chocolates, fill the molds halfway, then spoon a bit of caramel, peanut butter, or another filling in the center of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top.
- Sprinkle the chocolate with sprinkles or other decorations if you wish.
5Let the chocolates cool. Leave them on the counter to harden or put them in the refrigerator. Let them get completely cool before you try to take them out of the molds.
6Remove the chocolates from the molds. Carefully pop them out of the molds. Eat them right away or wrap them in chocolate wrappers to give as gifts.
7Eat the chocolate.
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
- Calories 689
- Carbohydrates18 g (6%)
- Fat43 g (67%)
- Protein55 g (111%)
- Saturated Fat12 g (62%)
- Sodium923 mg (38%)
- Polyunsaturated Fat9 g
- Fiber4 g (18%)
- Monounsaturated Fat18 g
- Cholesterol213 mg (71%)
An etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli. Other scholars reject all these proposals, considering the origin of first element of the name to be unknown. The term "chocolatier", for a chocolate confection maker, is attested from 1888.
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