Chocolate Liquor

To make chocolate liquor the nibs are first ground into a paste. This paste or chocolate liquor contains only the cocoa solids and cocoa butter. The term liquor does not refer to alcohol. Conching is the next step. Named for the shell-shaped machine first used for this process, a conching apparatus uses paddles to create a rolling-churning action. This makes the chocolate silky smooth. Conching also aerates the mixture and encourages any remaining bitter volatile acids to be expelled. After conching the chocolate is cooled, molded and packaged. Tomorrow ... types of chocolates. ~ Chef Wilkinson ~

Chocolate - Part 2

If cocoa powder is the desired end product the nibs are ground and pressed to extract cocoa butter. The nibs retain a little of the cocoa butter but are now dry enough to be pulverized and sieved into cocoa powder. The separated cocoa butter may be used later for the manufacture of bar chocolate or sold to confectioners and other industries. Tomorrow we will discuss chocolate liquor. Since we are on the subject of "chocolate" ... this weekend I made a batch of Chocolate Peanut Butter Oatmeal cookies. I used to have issues in making these but I guess the ole saying, "Practice makes Perfect" is true. ~ Chef Wilkinson ~

Chocolate

Did you know cocoa beans are harvested year round? The cacao trees are fragile and therefore the pods have to be harvested by hand. Inside each pod is up to 40 seeds (beans) nestled in a sticky pulp. The pods are split open immediately and the beans are scooped out with the pulp, covered and left to ferment. This first step in fermentation is essential in developing the chocolate flavor. Next, the beans are dried in the sun or in a gently heated room. They are then graded and packed for export. Once the chocolate factory receives the beans they will roast them. At this point, the beans skin slips easily from the kernels (or nibs), which are then ready to be made into chocolate or cocoa powder. More on Monday ... ~ Chef Wilkinson ~

- Characteristics of Quality Eggs -

Tired of Eggs yet? They are much more complex and useful than people realize. As for quality despite what some people say brown eggs are no more nutritious than white eggs. When you break an egg pay close attention to the contents. A compact, thicker white and plumper yolk indicate a high grade (Grade AA). As an egg ages the white becomes thinner and the yolk is more prone to breaking. I know you are probably tired of reading about eggs so we will take a break from the subject and return to it at a later date. ~ Chef Wilkinson ~

~ Eggs ... so much more ~

Eggs are considered a complete protein and contain all the essential amino acids humans use to build other proteins used in the body. Eggs also contain a significant amount of B vitamins, vitamin E and other vitamins and minerals all for just 70 calories per large egg. The yolk contains all the fat and half the protein. A whole egg has a moisture content of close to 75 percent. The white is 86 percent water and the richer yolk around 50 percent. Tomorrow ... Characteristics of Quality Fresh Eggs. ~ Chef Wilkinson ~

- More on Eggs -

Eggs is a subject I could blog about for days. Eggs rarely get the attention they deserve. After all what other staple food can be used as: a thickener, emulsifier, leavener and structural foundation? Custards, sauces, meringues, buttercreams, cakes and cookies all rely on eggs to contribute to their texture. Not to mention souffles! So the next time you crack open an egg remember it is more than just an EGG. Tomorrow we will discuss Nutrient Composition of the Egg. ~ Chef Wilkinson ~

~ Vacation is Over ~

It's back to the daily grind! Did lots of cooking while on vacation. Homemade Lasagna, Pork Roast, BLT's, Puddin' and Cake just to name a few. Other than some cooking I just sat back, took it easy and spent time discussing future business endeavors. I plan on retiring in the very near future. Hopefully, a catering business and/or restaurant will soon be added to my Professional Resume. Tomorrow ... I will continue on the subject of "Eggs'. ~ Chef Wilkinson ~