The pastor I work alongside is from Ghana. He has just returned from a trip there and brought the staff some goodies- bracelets and chocolate! Ghana is one of the top producers of cocoa beans. I think I like Ghana! I know I like their chocolate and taste in sparkly bracelets.
I apologize for a larger upload today. I'm trying to finish August by the end of August- which is tomorrow! Only comment on what you'd like to- no need to do all of them.
Love the dark one. ( it was a Dutch choco maker that invented how to get the butter out. "van Houten" so it was more edible
Casparus sr.
Casparus van Houten Sr. (1770-1858) was a chocolate manufacturer in Amsterdam . In 1815 he opened a chocolate factory on the Leliegracht in Amsterdam. [1] The property contained a man-powered treadmill. At that time, cocoa beans were still ground into a fine mass, which was then mixed with milk to make chocolate milk, or which, with the addition of sugar, cinnamon and vanilla, served as the basis for making cookies. However, the high fat content made the cookies highly digestible.
In 1828 he patented an inexpensive way to squeeze the fat from roasted cocoa beans. This invention is usually attributed to his son Coenraad, but research by the publicist Peter van Dam indicates that his father was the inventor of this hydraulic cocoa bean press. [2] The core of the bean, commonly known as the nib , contains an average percentage of 54% cocoa butter , consisting mainly of natural fat. Van Houten's machine reduced the cocoa butter content in the raw cocoa chunks by about half. These chunks could easily be pulverized into cocoa powder , the basis for all chocolate products .
Van Houten introduced a further development by treating the powder with alkaline salts such as potassium and sodium carbonates , so that the powder became more easily miscible with water ( alkalization ). The end product, an originally Dutch process, has a dark color and a mild taste. Today, this process is used worldwide and is also known as Dutching . The introduction of cocoa powder made it much easier to prepare chocolate drinks, but it also made it possible to combine chocolate with sugar and then add cocoa butter again, so that, for example, chocolate paste could be made.
The patent expired in 1838, so that other manufacturers could also produce cocoa powder, following Van Houten's example, and more and more chocolate products came onto the market.
Wikipedia .
Thank you one and all! Yes, we were all very grateful for the thoughtful gifts. I ate the milk chocolate one so far and am trying to hold off the other treat for a little while. But who knows how long I'll last!
Casparus sr.
Casparus van Houten Sr. (1770-1858) was a chocolate manufacturer in Amsterdam . In 1815 he opened a chocolate factory on the Leliegracht in Amsterdam. [1] The property contained a man-powered treadmill. At that time, cocoa beans were still ground into a fine mass, which was then mixed with milk to make chocolate milk, or which, with the addition of sugar, cinnamon and vanilla, served as the basis for making cookies. However, the high fat content made the cookies highly digestible.
In 1828 he patented an inexpensive way to squeeze the fat from roasted cocoa beans. This invention is usually attributed to his son Coenraad, but research by the publicist Peter van Dam indicates that his father was the inventor of this hydraulic cocoa bean press. [2] The core of the bean, commonly known as the nib , contains an average percentage of 54% cocoa butter , consisting mainly of natural fat. Van Houten's machine reduced the cocoa butter content in the raw cocoa chunks by about half. These chunks could easily be pulverized into cocoa powder , the basis for all chocolate products .
Van Houten introduced a further development by treating the powder with alkaline salts such as potassium and sodium carbonates , so that the powder became more easily miscible with water ( alkalization ). The end product, an originally Dutch process, has a dark color and a mild taste. Today, this process is used worldwide and is also known as Dutching . The introduction of cocoa powder made it much easier to prepare chocolate drinks, but it also made it possible to combine chocolate with sugar and then add cocoa butter again, so that, for example, chocolate paste could be made.
The patent expired in 1838, so that other manufacturers could also produce cocoa powder, following Van Houten's example, and more and more chocolate products came onto the market.
Wikipedia .
Thank you one and all! Yes, we were all very grateful for the thoughtful gifts. I ate the milk chocolate one so far and am trying to hold off the other treat for a little while. But who knows how long I'll last!