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Everyone loves chocolate. This is evident in both movies and television. We thought it would be fun to relive some of our favorite scenes together in this weeks Chocology blog.
Disclaimer: These video clips may prompt uncontrollable cravings for chocolate!
One of the most famous (and hilarious) scenes of all time involving chocolate has to be the scene in the I Love Lucy series, where Lucy and Ethel get jobs in a chocolate factory.
[youtube https://www.youtube.com/watch?v=8NPzLBSBzPI&w=560&h=315]
And what about that famous line in Forest Gump? Do you remember it? If not, here’s a refresher: [youtube https://www.youtube.com/watch?v=CJh59vZ8ccc&w=560&h=315] Remember when Johnny Depp licks his fingers after Juliette Binoche guesses his favorite chocolate in the movie Chocolat? Just about any scene from this movie could be included here, but we thought this one was pretty good. [youtube https://www.youtube.com/watch?v=PhkCGApLP30&w=560&h=315] On this episode of Friends, things get a bit out of hand when Monica tries to impress her neighbors by making candy. [youtube https://www.youtube.com/watch?v=Ou76DXq57MI&w=420&h=315] We hope you enjoyed these clips. Chocolate is so universal that even the movie makers like to include it in their story lines. Check out Rotten Tomatoes for more chocolate covered movie themes. We probably could have included countless others in our collection here, but we want to hear from you! What is your favorite chocolate scene from a movie or television show? We’d love to know what it is! Share it with us in the comments section or on Facebook. Who knows? We might include it in an upcoming blog post! And don't forget to check out our website for some delectible chocolates you might enjoy at your next movie night!“Let there be peace on Earth, and let it begin with me” ~ Jill Jackson MillerSunday, September 21, was International Day of Peace. The day was set aside by the United Nations in 1982, in hopes of promoting tranquility among nations and spreading the message that peace is vital to human rights and happiness. Many countries, cities and neighborhoods celebrated with festivals, peaceful gatherings and quiet meditation. Others perhaps just paused and reflected on the possibility of a more peaceful world. So, what did Chocology do for International Day of Peace? Well, we celebrated with chocolate of course! Madeline and I came up with the idea to share chocolate and the message of peace by making chocolate peace pops. This was our first real project with Chocology Kids, a division of Chocology that we are looking forward to developing. We headed to the kitchen and made 100 lollipops in the shapes of peace signs. Our idea was to mail fifty boxes to family, friends and colleagues. We even mailed one to the United Nations! Included in our Peace boxes were the following:
2 Chocolate Peace Pops that Madeline and I made. One to eat-One to share
A bag of moldable chocolate
A set of four peace pop candy molds
Instructions on what to do – One set written by Madeline (the easy version) and one set written by Linda (The more detailed version)
The instructions were to keep one of the already made peace pops and share the other with someone else. We encouraged our friends to use the molds and the chocolate to make even more Peace Pops and share them in their communities. The feedback was wonderful. Many of the people who received our chocolates became aware of International Day of Peace for the first time. Some were inspired to gather groups of kids to make lots of chocolate peace pops to share in their neighborhoods. Madeline and I made extra chocolate pops, and then hit the streets on Sunday to pass them out to neighboring businesses and strangers. Madeline passed them after her violin lesson they made everyone smile. [caption id="attachment_457" align="aligncenter" width="225"]
Madeline making Peace Pops in New York[/caption]
[caption id="attachment_445" align="aligncenter" width="225"]
Making Peace Pops in Texas[/caption]
[caption id="attachment_450" align="aligncenter" width="300"]
Peace Pops Made in Texas[/caption]
[caption id="attachment_443" align="aligncenter" width="300"]
Caleb and Lucy set out to spread a little Peace in the neighborhood.[/caption]
[caption id="attachment_454" align="aligncenter" width="225"]
Peace Pops in San Diego[/caption]
[caption id="attachment_455" align="aligncenter" width="225"]
Making Peace Pops in San Diego[/caption]
[caption id="attachment_456" align="aligncenter" width="225"]
Making Peace Pops in San Diego[/caption]
We at Chocology love sharing chocolate. We especially love promoting peace and tranquility in the world. Combining our love of chocolate along with our passion for a peaceful world made for a very gratifying experience. We hope it inspired others to share a smile, a chocolate or just become more aware of what they can do to promote peace in their family, communities and world. Sometimes all we need is a new perspective to make the world a kinder more gentler place.
So what did you all do for International Day of Peace? We’d love to hear about it. Join us on Facebook and share a bit about how you strive to bring about peace in your world. And if you received one of our Peace boxes, we'd love to receive your pictures with a note about your experience with International Day of Peace. And remember to check out our website for delicious chocolates that you can share all year long.
Lego Peace Sign made from 10,000 Legos by Madeline, Linda and David. Now on display at the Dusty Attic in Port Jefferson, New York.[/caption]
Did you know that September 21 is the official United Nations International Day of Peace? Each year the International Day of Peace is observed around the world on 21 September. The General Assembly has declared this as a day devoted to strengthening the ideals of peace, both within and among all nations and peoples. We at Chocology have plans to pause on September 21 and reflect on ways that we can promote peace in our world.
To mark the 30th anniversary of the General Assembly Declaration on the Right of Peoples to Peace, the theme of this year’s International Day of Peace is the “Right of Peoples to Peace”. This anniversary offers a unique opportunity to reaffirm the United Nations commitment to the purposes and principles upon which the Organization was founded. The Declaration on the Right of Peoples to Peace recognizes that the promotion of peace is vital for the full enjoyment of all human rights.
The International Day of Peace was established in 1981 by resolution 36/67 of the United Nations General Assembly to coincide with its opening session, which was held annually on the third Tuesday of September. The first Peace Day was observed in September 1982.
In 2001, the General Assembly by unanimous vote adopted resolution 55/282, which established 21 September as an annual day of non-violence and cease-fire.
The United Nations invites all nations and people to honour a cessation of hostilities during the Day, and to otherwise commemorate the Day through education and public awareness on issues related to peace.
One way to promote world peace is to do what we love doing. When we do what we love, we feel more peaceful and tend to radiate equanimity to everyone around us. Since chocolate is our passion, we at Chocology feel that living our dream and sharing what we do with the world is one way that we can promote peace.
Since we care deeply about our customers and strive to deliver the best possible product, with customer service at the forefront of our mission, we hope that we inspire peaceful transactions and happy customers. In turn, we hope that when our customers receive our chocolates that they feel just a little more harmony in their hearts as well.
When we share our chocolate passions, whether that’s through education, blogging or selling our chocolates, we strive to transmit joy to those who follow us. Our goal is to not only sell chocolates but to educate and bring people together through an age-old delicacy that everyone loves.
We hope that you’ll take a moment on September 21 to reflect on how you can make the world just a little more peaceful. Perhaps you can share a chocolate with a stranger, smile at the overworked cashier at the grocery store or write an uplifting note to a friend. It’s the small things that make up a giant peaceful world. If we all do our part, International Day of Peace will be an every day event.
Share with us in the comments or on Facebook what you plan to do on International Peace Day. Even the smallest of actions make a difference and your comment just might inspire someone to join you in your peace affirming actions.
Next week, we'll share with you how we celebrated!
Happy International Day of Peace from Chocology!
Whew! After working round the clock in preparation for the Chocology Unlimited Launch and then celebrating all weekend afterwards with our supporters, we were exhausted. And what do we at Chocology do when we’re exhausted? Head to the kitchen, of course!
One of my Ecole Chocolate assignments is to create a unique chocolate recipe. So Madeline and I have been in the kitchen creating all sorts of concoctions; chocolate butterflies, transfer sheets, chocolate clay, fudge, and all sorts of other chocolate goodies.
With all of this cooking, shaping and molding of chocolate, I have come up with 6 Key Factors to consider when working with chocolate and I wanted to share that with you, our loyal readers.
6 Key Factors When Working with Chocolate
Key 1:
Ingredients: Your final product is only as good as the ingredients that are in it. ALWAYS use the best ingredients available. When making chocolate treats, this means buying chocolate with higher cocoa butter content.
Key 2:
Climate: 68 degrees is perfect for making and storing chocolate. If it’s too warm, your chocolate will melt. Needless to say Madeline and I have been living in a freezer since I’ve begun this class!
Key 3:
Altitude: Luckily, sea level is the ideal altitude for chocolate making. Since we live in Port Jefferson, NY, we're good there!
Key 4:
Moisture Level: This is a very, very important factor in chocolate making. It impacts tempering, which determines the shine and the shelf life of the final product. Keeping moisture levels down will yield a final product that you’re proud of!
Key 5:
Cooking time: Cooking time will be determined by the climate (temperature in your kitchen), altitude and moisture level. Knowing these factors before you begin will assist you in knowing how long to cook your chocolate.
Key 6:
Tender Loving Care Most importantly, the love and care that you put into your chocolate project will bring delight to others and a warm feeling in your heart.
So, next time you’re in the kitchen, attempting to make your Christmas chocolates, be sure to keep these factors in mind. Or better yet, head over to our website to experience delightful chocolates that have been lovingly prepared using the 6 Step Method above.
We had all kinds of great celebrations this Labor Day weekend. On Friday night David and I headed downtown to celebrate our launch with some of our favorite local shops. Here’s a list of some of the places we visited:
Our faithful blog followers know we love sharing all things chocolate – the chocolate journey that we are on as well as the giving of chocolate! But one of our favorite posts to date is this one. We are announcing the launch of Chocology Unlimited here first, to you, our supporters. You heard it here first! Read our press release below.
The team at Chocology is here for you, so keep the conversation going by using the “comments” feature at the end of each post to share your expertise, ask your chocolate questions or share your thoughts.
Press Release:
SWEET DREAM CONTINUED. . .Chocology Ltd UK expands their business to the Americas
Know your Chocolate, Acknowledge your Dreams
Yield to Chocolate, Realize your Dreams
Port Jefferson, New York – August 29, 2014
Chocology Ltd UK, announced today that it will be introducing it’s sister company, Chocology Unlimited, to the U.S.A. The company prides itself on its unique approach to the chocolate business, focusing on exceptional chocolates, personal customer service and superior quality.
“We are thrilled to bring Chocology Unlimited to America,” says Managing Director and owner of Chocology Limited and Chocology Unlimited, Linda Johnson. “We love studying chocolate and sharing it with the world!”
There is a synergy between the two companies that Linda feels will result in complimentary relationships between the two continents. “We are so excited about our results with Chocology UK and are thrilled to extend that out to the Americas,” Linda states. “Our chocolates are simply sublime and will make you swoon.”
Linda Johnson and her 13-year-old daughter, Madeline, have realized their dream of running a business together through Chocology. They want to inspire their customers to see that chocolate can assist them in reaching their dreams as well.
Chocology chocolates go beyond your normal run-of-the-mill chocolate. Each chocolate, a miniature work of art, is packed to order and never warehoused. Chocology chocolates are hand finished, containing 100% cocoa butter and cream combined with the highest quality ingredients available. Each decadent morsel is finished with careful artistic style. High in cocoa mass and low in sugar content, this chocolate is actually healthy. Scientific research has suggested that chocolate is good for your health in many ways.
To make things even sweeter, Linda Johnson is in the process of finishing her Chocolatier class with Ecole Chocolat Professional Chocolatiers, so that she can pass new knowledge on to her customers.
Linda and Madeline are also developing an organic fudge recipe that will be available to their clients in the Americas. It’s sure to be a sweet addition to their already luxurious product line.
This mother-daughter duo plan to make chocolate fun! Plans are in the works to create Chocology Kids, complete with a blog, For kids - By kids, chocolate science projects and kid friendly recipes. Also on the horizon are plans to implement corporate team building workshops using chocolate. Enhance your gift giving experience, with a 5% off coupon for your first order.
“Chocology - the study of chocolate,” says Madeline, “need I say more? It doesn’t get much better than that!”
To learn more about the expansion or to purchase a box of these exquisite chocolates, contact Linda Johnson through her website on Friday August 29, 2014 at www.chocologyunlimited.com.
Contact Linda Johnson:
Email: Linda@chocologyunlimited.com
Direct: (631) 901-7151
Follow Chocology Unlimited:
Facebook: https://www.facebook.com/Chocology
Chocology blog: https://chocologytoday.wordpress.com
Twitter: https://twitter.com/chocology
Have you ever run a marathon?
Sure you have! We all have. Remember that time you stayed up all night with your sick child? Or took 36 hours to give birth to a beautiful human being? What about that pesky project at work that seemed to go on forever? Or maybe you’ve run an actual 26.2 mile marathon like me.
A marathon in running terms is defined as a long-distance running race, strictly one of 26 miles and 385 yards (42.195 km).
A marathon in life is defined as a long-lasting or difficult task or operation of a specified kind: the last leg of an interview marathon that began this summer.
There’s a phrase in the runner’s world called “hitting the wall.” Hitting the wall in running terms means that you get to that point where you want to quit. It came for me at the 20-mile mark in my marathons. Although I had prepared and practiced for weeks leading up to my run, the 20-mile marker always got me.
It was at the 20-mile mark that it became a mental practice to push through to the end. It wasn’t about the activity of running anymore; it was about talking myself into finishing something I had started. The hard part was already completed. I succeeded in all three races, but the “wall” created self-doubt, telling me to stop before I finished my goal. The overwhelming desire to quit was there, but there were only 6.2 more miles to go. I had run 6 miles per day for many months. I knew I had it in me.
Starting a business is like running a marathon. There are so many moving parts and so much to do when planning a business. Just like in a running marathon, at first, energy is up and enthusiasm is high. For weeks here at Chocology, we have been planning, buying and situating everything from Agreements to UPS, so that we can deliver (pun intended) the best possible product to our customers. The launch of the actual business is upon us. But guess what? I hit the “wall” last week, my body and brain spent, and it felt impossible to go on.
I was frantically rushing from one appointment to another. As I was locking the front door to go pick Madeline up from her summer camp, I felt the lump in the pit of my stomach. I hadn’t deposited checks at the bank. I hadn’t bought groceries or even thought about dinner. My mind began to spiral into how hard it all was. How was I going to ship chocolate to my uncle in the Mojave Dessert without it melting, or to my cousin across the country in San Diego? Chocolate and heat don’t mix, unless of course, the chocolate is already in your mouth! I thought about the mountain of boxes that are piled everywhere in our home; UPS boxes, supply boxes, sample boxes, chocolate boxes. I had just finished an 11 hour day of photo shoots the day before and then received an email saying that my chocolatier class was starting Friday and not in two weeks like I had thought. I had hit the wall – and big time! I truly wondered how in the world I would go on.
But then it hit me! Wait a minute, Lin. You’ve been shipping boxes for years now; what’s the problem? It’s just a box. You can do this! Keep putting one foot in front of the other all the way to the finish line.
I realized I had experienced this same conversation with myself three times before during my marathons. I realized that this was just the “wall”. If I could get past the wall in my running marathons, than surely I could push past the wall I was experiencing in this business marathon. I had to realize that the “wall” was temporary. I had to become present with what was in front of me, affirm my accomplishments to this point and keep going. Yes, everything seemed to need doing all at once. But I could do it, one foot in front of the other. The hard part has already been done. And then snap! The wall was behind me.
I loved this quote about the “wall” from How Stuff Works:
Experience can also lessen the shock of hitting the wall. If you've been through it in training or previous races, you're less likely to succumb to it. As humbling and physically challenging as it can be, it is only temporary. That intrinsic knowledge alone can be enough to get you to the finish line and emerge from the shadow of the wall. ~ Kevin P. Allen, How Stuff Works
We are so close to the finish line. And at the finish line we get to celebrate with great customers, great chocolates and great chocolate adventures. I love people and look forward to the fun part of this business, working with people like you! Like the cheering teams on the sidelines at a marathon, we are grateful to have you cheering us on to the U.S. launch.
Here’s where we are in our race to the launch of Chocology:
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Either the fermenting house or the farmer ferments the cacao beans. This is an essential step as it affects the flavor of the chocolate it will produce.
Fermentation is performed for three reasons: to stop germination, to destroy the seed coat and to enhance flavor.
If the farmer has chosen to do this step, he will ferment the beans on a tarp in a field and cover them with banana leaves. He will stir the beans periodically until they go from a purple color to the dark reddish color of a fermented cacao bean.
The fermenting houses ferment the beans in wooden boxes for six to ten days. These wooden boxes have holes in the bottom where the juices can flow out. The beans are moved from box to box every two days until fully fermented.
Drying
After fermenting, the beans must be dried. The humidity of the beans must be lowered to 6% to 8%. They are often dried in the sun on tarps and raked often to promote even drying and prevent molding.
Drying houses may also be needed when the weather turns to rain or conditions are unfavorable for sun drying.
Drying can take up to a week, but care must be taken to dry the beans perfectly. Too little drying can create mold while too much drying can make the beans brittle.
When the beans are sufficiently dried, they are sorted. Beans that are flat, moldy, germinated or broken are removed. Only quality beans are stored. They can be stored in sacks for up to 5 years. They are now ready for shipping to the chocolate makers of the world.
The Processing and Manufacturing of Chocolate
Roasting and Winnowing
When the dried beans arrive at the manufacturing plant, the beans are roasted at different temperatures and for different lengths of time depending on the humidity, the desired taste and the size of the bean.
After roasting the beans are “winnowed” (cracked) to remove the outer shell, leaving only the nib, which is the essential ingredient for making chocolate.
Grinding
After roasting and winnowing, the nibs are ground into a paste called cocoa liquor. It is here that the cocoa liquor can be used either to produce chocolate bars or go through further processing to separate the fat from the solid. The fat is called cocoa butter and is used in many candies and beauty products. The solid is called cocoa press cake and can be used to make cocoa powder and hot cocoa products.
Conching
It is at this stage that the chocolate making can happen. The chocolate liquor is mixed with sugar, vanilla and milk (for milk chocolate). Conching is the process of mixing the ingredients for long periods of time to remove the acidity of the cocoa and develop flavor even further.
Some conching can take 24 to 72 hours, depending on the desired end product. The continuous mixing of ingredients creates incredibly smooth chocolate with balanced flavors, eliminating grainy or overpowering tastes.
Tempering and Molding
The next step is to temper the chocolate. The chocolate is cooled and then warmed multiple times until it’s of the right consistency. This is the tricky part. If done correctly, tempering is what gives chocolate the smooth texture and snap when broken in two.
After the chocolate is tempered, it is ready for additional ingredients such as nuts, sea salt or coffee beans. It is then poured into molds and takes the shape of the confection that will be sold. Once the chocolate is cooled, it is removed, wrapped in its inner wrapper, labeled and placed on pallets for shipping to a store near you.
Quality Analysis
Many companies employ people who test the quality of the chocolate they are selling. These people undergo extensive sensory training. Often times they will test quality from one shipment to another to ensure consistency in the product. The testers then write descriptive analysis as to the aroma, flavors, and aftertastes of the chocolate they are testing.
At Chocology we are grateful for the community of people around the world who make eating chocolate possible. The commitment and craftsmanship that goes into just one chocolate bar is quite astounding. Makes us want to appreciate it just a little bit more.
In the western world, chocolate is everywhere - the local corner store, the big box chains, on the Internet and of course in small boutique chocolate shops. We eat chocolate to be happy, to be healthy and to celebrate our lives. Our demand for chocolate is evident, but have you ever wondered how a small hard bean turns into a silky smooth chocolate bar?
Collaborative efforts of many people and many countries are imperative when transforming bean to bar. From third world growers to western manufacturers, every step impacts the quality of the chocolate we eat. Chocolate means different things to different people. Artful attention to detail and a commitment to craftsmanship are vitally important every step of the way.
Cacao is valued worldwide as a trade commodity, local food and manufacturing product. For the next two weeks, let's explore, from the ground up, how chocolate is made - from bean to bar. It might inspire you to appreciate your chocolate just a little bit more.
The Harvest
Growing the Cacao Tree
Chocolate begins in the field, not the factory. Growing a healthy, vibrant tree is the first step in making quality chocolate.
The cacao tree originated in Central America but now grows in many areas of West Africa, Asia, Malaysia and Indonesia. There are about 2 to 2.5 million producers worldwide, 90% being small-scale farmers with 12 acres or less. Cacao trees thrive in these areas because of their humid tropical climates with regular rains and short dry seasons.
The trees can produce pods year round for 25 to 30 years. Thousands of flowers grow from the tree’s trunk each year but only about 1% will bear fruit called pods. The pod is of similar size and shape to a football and grows from the trunk or limbs of the tree. It takes five to six months for the fruit to ripen. Pods can grow in a range of colors: brown, orange, red, green and yellow.
Many modern day chocolatiers are working diligently to empower the farmers of the cacao tree by trading fairly, paying above market value and assisting with better working conditions. This helps both the farmer and the manufacturer to produce higher quality chocolate while encouraging more humane and fair practices.
Harvesting the Pods
Once the pods are ripe, they are harvested by cutting the stalk with a machete or long sharp pruning loppers. This is done with great care, as the stalk must be preserved for further pod production. If the stalk is damaged, that area of the tree becomes infertile and will no longer produce the flower or the pod. Pods can be harvested year round but are usually harvested every six months, coinciding with the rainy seasons.
Removing the Cacao Beans
Once on the ground, the pods are sorted by quality and placed in piles. In many areas this is a social affair, where stories, news and jokes are shared as everyone works. Skilled craftsmen will open the pods with a machete, with just enough pressure to open the pod but not damage the beans inside. The beans are heaped upon large leaves, usually banana leaves. The group socializes as they watch the fruits of their labor pile up.
The empty hulls are gathered and placed in the sun to rot. This will later be used as compost for nourishing the next crop.
Some farmers take their crop to fermenting houses, selling their beans by weight. For these farmers, it’s the end of the road. Others choose to ferment the beans themselves. Whether the fermentation happens on the farm or at the fermenting house, the harvesting has now ended and the beans move forward for further processing.
Many of the farmers who produce the cacao have never tasted a chocolate bar. The cacao trees are a source of community, spirit and livelihood among the farmers and their commitment to growing a quality product touches the world. Without the farmer, there would be no chocolate. Join us next week as we follow the next phases of the chocolate journey.
At Chocology, research is one of our top priorities. Since we want to learn all there is to know about chocolate and pass that knowledge on to you, we’re always on the lookout for new chocolate covered theories.
We recently heard that chocolate might play a role in helping people achieve higher levels of productivity. Well. . . at the very least, it might make people happier and then stimulate more productivity.
In any case, a study organized by three university researchers, Andrew J. Oswald, Eugenio Proto, and Daniel Sgroi, set out to prove that happy people are more productive. You can find a full version of their paper entitled “Happiness and Productivity” here.
You’re welcome to read the full report, but basically the trio compiled four control groups to study whether happiness had an effect on productivity. Two groups were shown funny comedian clips, one group was given free fruit, chocolate and drinks and the fourth group was asked to talk about a recent tragedy in their personal lives.
All of the groups were then asked to complete standardize math quizzes to determine if the comedy or food improved their productivity in these tasks. The three groups that were given incentives did much better on the quizzes while the control group that talked about their misfortunes did worse. In fact, the happy producing incentives raised productivity by an average of 12%.
Google is probably the most well known company to offer an array of workplace perks. It has been voted the best company to work for by Fortune.com for the last five years and productivity at Google has increased by 37% since these perks have been implemented.
The driving force seems to be that the happier people are, the more productive they are.
So, how does this relate specifically to chocolate? Well, at Chocology we believe that chocolate does raise happiness levels. We know scientifically that it activates the pleasure centers in our brain. History tells us that people through the ages have consumed it for it’s medicinal and mood elevating properties. In only stands to reason that if we eat chocolate, we become just a little bit happier, at least for the moments that we’re eating it.
If the study by Oswald, Proto and Sgroi is accurate, then consuming chocolate should increase our productivity! It might be a stretch, but it’s a stretch we’re willing to make. Chocolate won’t hurt you and it just might make you happier and more productive. It’s certainly worth a try!
How about you? Do you think chocolate increases happiness? Could happiness increases productivity? Have you seen incidents in which happiness increased productivity in your life? Comment here or join us on Facebook and let us know what you think.
Since we’re talking about research, what kinds of things would you like to know about chocolate? Give us some ideas and we may choose it as one of our research projects for a future blog post.
For the past few weeks, Chocology has been researching and testing all types of chocolate pairings. Champagne, wine, cheese, coffee, fruit and even beer have enriched our chocolate tasting experiences and helped us learn more about how to mix and match our favorite treats. It’s a tough job, but someone has to do it!
Recently, we’ve coupled some of our unique Chocology chocolates with red wine. What a combination! With all of this coupling and pairing, we’ve uncovered a few simple tips for pairing wine with chocolate. Of course we wanted to share.
Here are a few basics to consider when combining wine and chocolate.
Chocolates with lower cacao contents pair well with lighter wines such as a chardonnay, sherry or dessert wine.
Dark or bittersweet chocolates pair well with a fuller body wine. Zinfandel, Cabernet Sauvignon, Pinot Noir or Merlot are good selections when your chocolate of choice has a higher cacao content.
A good rule of thumb is to choose wines that are a bit sweeter than the chocolate you are going to taste.
Select quality chocolate, with impeccable origins and superb manufacturing practices.
In a wine tasting, it is customary to start with the lightest wines first and work your way up to the more robust reds. When pairing chocolate and wine, start with the lighter cacao content and work your way to the denser dark chocolates.
Cream and filled chocolates will have a delectable impact on the wine you are drinking. A boutique box of chocolates will pair well with wines that enhance the same flavors in the wine.
Match your wines and chocolates by color for a fun pairing experience.
Have fun and experiment! There’s no wrong way to pair. If you like it, then it’s right!
With those guidelines in mind, let’s have a sneak peak at the Chocology chocolates we feel will pair well with that bottle of red wine you’ve been saving in your pantry.
Heart Of the Agean
UB40
Cherry Tart
Bittersweet Raspberry
Ingredients
2/3 cup (160 ml) Fresh Cream
150 Gram Dark Chocolate Bar
3 Medium Eggs
1 tsp Vanilla Extract
2 TBL Sugar
Unsweetened dark Cocoa Powder (for dusting)
Directions Heat the cream in a saucepan over low heat. Simmer through for a few minutes. Do not allow overheating or boiling. Break up the chocolate bar and add to the cream. Stir a few times until the chocolate is melted. Remove from heat. Allow the mixture to cool. Separate the eggs. Whisk the whites with the sugar until soft peaks form. When the chocolate mixture has cooled, in a small bowl, beat the egg yolks. Add very small amounts of the chocolate mixture to the yolks, beating constantly so the egg yolks don’t scramble. Add enough chocolate to the yolks to make it look chocolaty. Add the egg yolk mixture back into the chocolate mixture and stir. Fold in the egg whites. Continue folding until all is mixed well. Pour into ramekins. Place in the refrigerator for about an hour to set. Dust with dark cocoa powder right before serving. Serves 5
It’s so much fun to learn about new and exciting things! We at Chocology love learning, especially when it comes to learning more about chocolate.
What have you learned about chocolate?
To celebrate all that we’ve learned so far, we’d like to invite you to test your knowledge. Hint: check out past blog posts to confirm your answers.
TEST YOUR KNOWLEDGE -with our self grading test
| What are three of the health benefits of eating chocolate? |
| Fill in the blank: Scientific research has shown that the higher the ___________percentage, the healthier the chocolate. |
| How does mindfully tasting chocolate expand our appreciation of it? |
| Based on the poll Chocology did two weeks ago, what types of chocolate were most desirable? Suggestion: check our Facebook page at https://www.facebook.com/Chocology?fref=nf |
| Where do we get our knowledge about how cacao was first used? |
| How did the chocolate press revolutionize the way we use cacao? |
We would love to know how you did! Leave us a comment or head on over to Facebook and share what you know. Maybe you know something that we don’t. Give us a tip and it could be a featured topic on one of our upcoming Chocology blog posts.
