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The Gourmet] August 28, 2018 Contains Cocoa Solids and Cocoa Butter in White Chocolate: Sugar, Cocoa Butter, Milk Or Varying Proportions, Without Any Added Sugar

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The Gourmet] August 28, 2018 Contains Cocoa Solids and Cocoa Butter in White Chocolate: Sugar, Cocoa Butter, Milk Or Varying Proportions, Without Any Added Sugar ISSUE: 1 / VOL: 7 AUGUST 2018 PA GES: 07 Blog - https://theconnoisseurclub758764558.wordpress.com Email: [email protected] Kitchen, which gained him an invitation from the Quotable Quote Prime Minister to visit 10 Downing Street. In June 2003, Oliver became a Member of the Having realised that in cooking there was a vast Order of the British Empire. In 2005, he opened field of study and development, I said to myself, a campaign, Feed Me Better, to introduce 'Although I had not originally intended to enter schoolchildren to healthier foods. This was later this profession, since I am in it, I will work in backed by the government. Soon after came the such a fashion that I will rise above the first branch of a restaurant chain, Jamie's ordinary, and I will do my best to raise again the Italian, in Oxford in 2008. His TED Talk won him prestige of the chef de cuisine.' the 2010 TED Prize. - Auguste Escoffier Chef of the month Confectionary JAMIE OLIVER CHOCOLA TES James Trevor Oliver Contibuted by Ms. Jessil Mathew; III MBE (born 27 May Semester 1975) is an English Chocolate is a typically sweet, usually brown chef and restaurateur. food preparation of Theobroma cacao seeds, His approachable roasted and ground. It is made in the form of a cuisine has seen him liquid, paste, or in a block, or used as a front numerous flavouring ingredient in other foods. television shows and open many The seeds of the cacao tree have an intense restaurants. Born and bitter taste and must be fermented to develop raised in Clavering, the flavour. After fermentation, the beans are Essex, he was educated in London before dried, cleaned, and roasted. The shell is joining Antonio Carluccio's Neal Street removed to produce cacao nibs, which are then restaurant as a pastry chef. While serving as a ground to cocoa mass, unadulterated chocolate sous chef at The River Café, he was noticed by in rough form. Once the cocoa mass is liquefied Patricia Llewellyn of Optomen [1]and in 1999 by heating, it is called chocolate liquor. The the BBC aired his television show, The Naked liquor also may be cooled and processed into its Chef. This was followed by a first cook book, two components: cocoa solids and cocoa butter. which became a No. 1 UK bestseller. His Baking chocolate, also called bitter chocolate, television work included a documentary, Jamie's [The Gourmet] August 28, 2018 contains cocoa solids and cocoa butter in White chocolate: sugar, cocoa butter, milk or varying proportions, without any added sugar. milk powder, and vanilla Types of chocolate Conching Milk chocolate The penultimate process is called conching. A conche is a container filled with metal beads, Milk chocolate is sweet chocolate that also which act as grinders. The refined and blended contains milk powder or condensed milk. chocolate mass is kept in a liquid state by White chocolate frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching White chocolate, although similar in texture to process produces cocoa and sugar particles that of milk and dark chocolate, does not smaller than the tongue can detect. contain any cocoa solids. Tempering Dark The final process is called tempering. Dark chocolate is produced by adding fat and Uncontrolled crystallization of cocoa butter sugar to the cacao mixture. typically results in crystals of varying size, some or all large enough to be clearly seen with the Unsweetened naked eye. This causes the surface of the Unsweetened chocolate is pure chocolate liquor, chocolate to appear mottled and matte, and also known as bitter or baking chocolate. It is causes the chocolate to crumble rather than unadulterated chocolate: the pure, ground, snap when broken. roasted chocolate beans impart a strong, deep chocolate flavour. Raw chocolate, is always dark 10 TRADITIONAL CAKES and a minimum of 75% cacao. FROM AROUND THE WORLD Processing Contributed by: Ms. Maria Joseph; II semester Cutting cocoa pods--- removing beans( ripen beans) from pods---- ferment for seven days----- 1. France: Galette Des Rois quick drying to prevent moulding---- climate and withering in sun for 5 – 7 days---- transported--- The English name of this cake would be the cleaned ---- roasted—graded. “King´s Cake”. Traditionally this cake is eaten after Christmas, during the first week of Blending January, although lately it has become so Chocolate liquor is blended with the cocoa popular that many bakeries sell it during the whole month. butter in varying quantities to make different types of chocolate or couvertures. The basic Essentially this cake is made of layers of buttery blends of ingredients for the various types of puff pastry topped with powder sugar, which chocolate are: wrap around rich almond cream. Once everything has been prepared, it is baked until Dark chocolate: sugar, cocoa butter, cocoa the outer layer acquires a toasted look. liquor, and (sometimes) vanilla Milk chocolate: sugar, cocoa butter, cocoa 2. Germany: Black Forest Cherry Cake liquor, milk or milk powder, and vanilla SJIHMCT |Pala 2 [The Gourmet] August 28, 2018 This type of cake is very traditional from the The Mawa is solidified milk obtained through the south-east of Germany, the Black Forest region. process of cooking the milk very slowly so that Although it is widely believed that the original the liquid evaporates. This Cake is especially form of this type of cake comes from traditional in Mumbai where the almost Switzerland, Germans have perfected it and disappeared Irani cafes that populated the city made it as famous as it is nowadays. would serve it. Those cafes could not survive the new fast food chains and new age The cake itself is made of a few layers of restaurants, but their cakes still remain as one chocolate cake separated by cherries and of the favourite treats for Mumbaikars. topped by whipped cream, chocolate shavings and some more cherries for decorative 6. New Zealand & Australia: Pavlova purposes. A Swedish version of the Black Forest cake also exists, although it has little to do with Named after the famous Russian ballet dancer the original German recipe since it is made of Anna Pavlova, this meringue cake was created meringue and whipped cream. during her visit to New Zealand, although the origin of the dessert has always been a source 3. Turkey/ Greece: Revani of argument between Kiwis and Aussies. The Pavlova is cooked in many different ways, The Arabic world and especially Turkey are very usually being garnished with fruits, usually kiwis well known for the baklava, a variety of sweets and strawberries. The addition of corn flour to made from dried fruits, layered pastry and the traditional meringue ingredients allows the honey. However, they have many other types of cake to have a crisp shell that covers a sweets and desserts, although they are not as marshmallow-like centre. well-known as the first one. 7. Mexico: Tres Leches Cake (Three Milks Revani is a moist cake elaborated with semolina, Cake) a bit of lemon. Orange syrup is usually used to make what otherwise would be a rather dry This moist, milk based sponge cake is cake into a smoother and tastier dish. Given the traditionally from Mexico, although it has connection and similarity between Greece and become a very popular cake all over South Turkey, this kind of cake appears in both America. The base of the dish is a butter sponge cuisines. cake that will later be soaked in three kinds of milk, condensed, evaporated and regular. 4. Japan: Mochi Usually it is topped with whipped cream or The Mochi is a traditional Japanese cake made Meringue. The combination is a very moist and of rice paste that is usually prepared in New rich cake, with a very different taste from usual Year’s Eve, although it can be found throughout sponge cakes. the whole year in different varieties like ice 8. South Africa: Vetkoek “Fat Cake” creams or even soups. Given the fact that the rice paste is easily moulded and can be Adopted from the first Dutch immigrants that combined with a wide range of ingredients, an arrived in South Africa around 1800s, the so- unlimited variety of Mochi cakes can be found. called “Fat cakes” have become very popular in the African country. This “cake” in reality is 5. India: Mawa Cake more like a pastry made from cake dough Mawa cakes are milk based cakes with a touch containing raisins and currants. That dough is of cardamom and nuts like almonds or cashews. moulded into small rounded balls and deep fried SJIHMCT |Pala 3 [The Gourmet] August 28, 2018 in oil to be finally topped with syrup, sugar or article will tell you the countries that are famous honey. The pastry can also be filled with jam, for their cooking recipes. These countries have cheese or even different types of meat to have a created a name for having the best foods. Food more savoury version. prepared in these countries largely depends upon the taste and culture of their residents. 9. Scotland: Dundee Cake But their meal is also appreciated by other The Dundee cake is a traditional Scottish fruit people in the world. Now almost all types of cake made with raisins and currants, although restaurants offer great variety in the menu. depending on the recipe different cherries can Their menus have foods from all countries. By also be used. Despite the spongy look, the eating the food from different countries, you can Dundee Cake has a very light texture and a very also estimate the culture and taste of their rich flavour.
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