Chocolate University Online Blog
 No one knows for sure how St. Valentines Day became synonymous with romantic love. There are a number of theories, but that is not really important. Once the tradition got started, all kinds of things naturally presented themselves as part of the language of love…
Like chocolate, for instance.
Chocolate and romance go together.
Throughout history, people have believed chocolate to be an aphrodisiac. It is said that Montezuma drank chocolate to increase his amorous energy and stamina. From ancient Mexico to Europe and then to America, this legend spread across the globe and survived the centuries as a powerful love potion.
Chocolate is a complex food and scientists try to unlock its secrets. When eaten, it changes human behavior, especially in women. Chocolate contains two substances called Phenylethylamine and Seratonin. These are responsible for lifting one’s mood and making us experience feelings of well being, love and happiness.
When Phenylethylamine and Seratonin are released into the body, they can produce arousing effects and give us instant energy. No wonder chocolate has gained a reputation as an aphrodisiac. Women are more susceptible to the effects of Phenylethylamine and Seratonin than men.
Still, the debate continues as to whether or not there is scientific evidence proving chocolate as an aphrodisiac. Sure, there are chemicals in chocolate that makes us “feel good” but so does the act of eating the chocolate because it TASTES good. And I, for one, feel good when I receive chocolate as a gift. It gives me feelings of being loved.
There is no doubt about one thing – chocolate and romance do go together.
Enjoy some chocolate this Valentines Day!
Categories: chocolate education, fun chocolate facts
Tags: chocolate facts, chocolate history, holidays
In my opinion, everyone involved in the early evolution of cacao plant into an edible substance we call chocolate should receive a “get into heaven free” card regardless of their religious beliefs!
While there is no one particular person who invented chocolate, most experts believe the ancient Maya discovered the delicious secrets of chocolate between 250-900 A.D.
They learned how to harvest cacao (the fruit/pod of the Cacao tree), then ferment, roast, and grind the seeds found within. The Maya used liquid chocolate in their religious and social lives. The seeds (cocoa beans) were considered to be very valuable and were often used as currency.
Ancient chocolate was very different from the chocolate we know today. The ground cacao seeds were mixed with water, chili peppers, cornmeal, and spices to form a paste. Then they used the paste to make a frothy, spicy chocolate drink. The drink was unsweetened.
Chocolate was first brought to Europe by Christopher Columbus and Hernan Cortez.
Christopher Columbus is believed to be the first to bring cacao seeds to Europe when he returned from his fourth voyage to the new world (landed on the island of Guanaja off the coast of Honduras) in 1502.
In 1519 Cortéz reached Mexico City and was received by Montezuma, the Aztec emperor. Cortéz recognized the value of the cacao bean, he drank the chocolate, and learned its formula.
When he returned to Spain he presented the beans as a gift to King Charles V. He also brought back the knowledge of how to make the chocolate beverage. Later, monasteries were designated as storehouses of the beans, and monks were charged with making the chocolate drink.
It is believed that the Aztecs drank their chocolate cold. In Spain in the 1500’s, purveyors of the drink served it hot.
Around 1830, a solid form of chocolate was developed by a British chocolate maker named Joseph Fry. He called it “eating chocolate.” In 1847, the Fry’s chocolate factory molded the first ever chocolate bar that was suitable for widespread consumption.
Thus it was the Fry family who first brought chocolate to the masses in a form most recognizable today (though having had today’s chocolates you probably wouldn’t like their earlier version). Others have since refined their processes and formulas to give us the variety of wonderful options we have now.
Categories: chocolate education, fun chocolate facts
Tags: cacao pods, chocolate bars, chocolate facts, chocolate history
Yes and No.
White chocolate is a blend of cocoa butter, milk, sugar, and vanilla. There is no chocolate liquor (chocolate solids) present, so, can you really call it chocolate? Perhaps not.
However, there is a legal definition for white chocolate to separate it from other “white stuff,” so perhaps yes.
According to U.S. regulations, white chocolate needs to be at least 20% cocoa butter and at least 14% total milk solids.
Beware – there are white chocolate look-a-likes out there!
If white chocolate doesn’t contain cocoa butter then it is made with a vegetable fat like partially hydrogenated palm kernel oil. A product containing this type of fat is called white confectionery coating and cannot be called white chocolate. White confectionery coating can also be called white almond bark or white candy coating.
I think white chocolate looks and tastes remarkably different than white confectionery. Compare these two items sometime, side by side, and you’ll understand what I mean.
Look at the difference. The first thing you will notice is that white chocolate looks pale yellow when compared to white confectionery. This color difference is due to the cocoa butter which is naturally more yellow in color than other vegetable oils.
Taste the difference. The cocoa butter in white chocolate provides a subtle, but distinct “chocolate” flavor which is lacking in white confectionery coating. More often than not, white confectionery coatings are sweeter and less milky tasting than white chocolate.
Now that you know the difference, which do you prefer?
Categories: chocolate education, fun chocolate facts
Tags: chocolate facts, chocolate lessons, white chocolate
Confusion in the world of chocolate?
You might think, “there’s nothing confusing about chocolate — you buy it, you eat it!“ The reality is, the chocolate world has its own lingo, with terms and definitions that apply to the tasting of chocolate, the baking and cooking of chocolate, and the making of chocolate confections.
 To help you keep it all straight, here is a list of some common chocolate vocabulary along with their definitions…
Cocoa bean (or nib):
The cocoa bean is the seed from the pod, or fruit, of the chocolate tree — Theobroma cacao. The cocoa bean has a shell surrounding it. When it is removed, the nib, or the center, is revealed. The nib is typically roasted and then crushed into chocolate liquor.
Baking chocolate (or chocolate liquor):
Baking chocolate is made from finely ground and roasted cocoa beans. There is no sugar in baking chocolate.
Cocoa butter:
The fat present in cocoa beans is called cocoa butter. The term “butter” does not mean that cocoa butter is a dairy product.
Cocoa powder:
Cocoa powder comes from removing the cocoa butter from the nib and then grinding the remaining solids into a powder. The terms cocoa and cocoa powder can be used interchangeably.
Bittersweet (or semi-sweet) chocolate:
Bittersweet chocolate must contain at least 35% chocolate liquor and only cocoa butter as a fat, according to U.S. Standards of Identity. Both bittersweet and semi-sweet chocolate terms can be used interchangeably.
Milk chocolate:
The most commonly consumed form of chocolate is milk chocolate. Milk chocolate must contain a minimum of 10% chocolate liquor and at least 12% milk solids. Milk fat and cocoa butter are the only fats that can be used.
White chocolate:
White chocolate is a blend of cocoa butter, milk, and sugar. There are no chocolate solids present, which is why it lacks the typical brown color of chocolate. U.S. regulations requires white chocolate to contain at least 20% (by weight) cocoa butter and at least 14% total milk solids.
Dutch processed chocolate:
This process darkens the color of the chocolate and releases a milder chocolate flavor. The chocolate liquor or cocoa solids are treated with an alkaline solution. The terms “dutched” or “alkalized” are listed on the ingredient statement for products sold in the U.S.
Chocolate flavored coating (or confectionary coating):
Chocolate that is made using a blend of vegetable fats either in addition to or other than cocoa butter. Chocolate flavored coatings are similar in color to “real” chocolate coatings but taste very different and usually do not need to be tempered. These coatings that contain vegetable fats cannot legally be called “chocolate” in the US.
Categories: chocolate education, fun chocolate facts
Tags: chocolate facts, chocolate lessons, cocoa, confectionary coating, dark chocolate, milk chocolate, nibs, white chocolate
Today I caught myself absent-mindedly jumping from website to website (I think this is the equivalent to channel surfing) when I landed on a site dedicated to listing American holidays. What really caught my attention was the list of American FOOD Holidays. Hey, did you know that each day of the year has an assigned food to worship?
Here are some examples:
- January 16 — National Fig Newton Day
- February 7 — National Fettuccine Alfredo Day
- March 23 — National Chip and Dip Day
- April 6 — National Caramel Popcorn Day
 May 7 — National Roast Leg of Lamb Day
And so on…
That all sounds real good, but as a lover of all things chocolate, a subset of the master list fits my style better:
- National Chocolate Mint Day — February 19
- National Chocolate Covered Raisins Day — March 24
- National Chocolate Chip Day — May 15
- National Chocolate Ice Cream Day — June 7
- National Chocolate Eclair Day — June 22
- National Chocolate Pudding Day — June 26
- National Milk Chocolate Day — July 28
- National Chocolate Milkshake Day — September 12
- National Chocolate Day — October 28
- National Bittersweet Chocolate with Almonds Day — November 7
- National Chocolate Covered Anything Day — December 16
- National Chocolate Day — December 28
- National Chocolate Day — December 29
As I write this blog, October 28 is coming up fast – National Chocolate Day. Notice, there is not one, but THREE National Chocolate Days. That’s more days than the number of national days set aside for Christmas. Of course, you may like to recognize the Twelve Days of Christmas. In that case three National Chocolate Days comes in second.
Take another look at the list and you’ll see this doesn’t even count Valentine’s Day, Easter, Sweetest Day, or Halloween – four more holidays that often result in the giving and consumption of chocolate!
Do you want a clever and unique idea on how to celebrate National Chocolate Day? Give the gift of chocolate lessons. As a student of Chocolate University Online, you or your special someone will receive a chocolate lesson filled with facts and fun EACH WEEK for 40 weeks, spanning across many chocolate holidays! That’s even more excitement than the 12 Days of Christmas!
Categories: fun chocolate facts, shameless self promotion
Tags: chocolate facts, chocolate holidays, holidays
When you buy chocolate in the store, it is already tempered. (At least it should be!) Basically this means it is in a stable solid form at room temperature.
If you want to get down to the business of eating the chocolate straight out of the package, no problem, just break off a chunk and go to it! But, if you want to use the chocolate for any other purpose you may have to re-temper.
This is the final part in my series of tempering chocolate. The first article was about the importance of tempering chocolate. The last article was about melting the chocolate to get ready for tempering.
Now this post explains the actual tempering process.
There are several methods of tempering but I prefer one method over the others – I prefer the SEED METHOD.
Solidifying chocolate is all about the crystals, and the secret to success depends on time and temperature. The seed method is my favorite way to cheat in the process. 
Seeding releases already stable crystals into melted chocolate, thus building upon existing structures that will begin the tempering process. It is a faster method than starting from scratch, which attempts to create crystals where none exist.
Here is the step by step process for tempering chocolate using the seed method.
- Chop about 1 lb. of the chocolate into small pieces but set aside a chunk a little smaller than the size of the palm of your hand.
- Melt the chocolate by one of the methods presented in the melting the chocolate article.
- Remove the melted chocolate from the heat and drop in the saved chunk of chocolate. Stir until the chocolate temperature drops to between 89° F to 91° F for dark chocolate or 87° to 89° F for milk chocolate.**Here is where arm strength and patience come in handy. The temperature will drop slowly, which is a necessary part of this process. Stirring constantly will help distribute the growing crystals evenly throughout the mixture and form them into consistent sizes and shapes.
- Remove the remaining piece of solid chocolate (seed chocolate) if there is any left. Set it aside. (No, don’t eat it! You still might need it.)
- Test the temper by smearing a small amount (say a teaspoon) of the chocolate on wax paper and allow it to cool for 5 to 10 minutes. It should harden to be smooth, shiny, and dry to the touch. If you see any dull areas, wet areas, or streaks in the hardened chocolate that indicates poor crystal development or lack of thorough mixing and stirring. If the results are not satisfactory, repeat the process by reheating the chocolate. Use any leftover seed chocolate to begin again.
Assuming your test looks good, your chocolate is well tempered.
So now what? What can you do with a bowl of tempered chocolate? Yes, I know you’re thinking you can eat it. But wait, you’ve gone through the hard work, let’s enhance something!
How about chocolate-dipped strawberries, or chocolate covered pretzels, or homemade chocolate candies. Get the picture? Once you’ve got a good temper you can coat anything. Then let it harden at room temperature for a beautiful finish and great snap.
OK, stop drooling and start tempering! You can comment below to tell me how it goes.
Categories: chocolate education
Tags: chocolate facts, chocolate lessons, tempering chocolate, working with chocolate
The first step in tempering chocolate is melting the chocolate. Properly.
You might be thinking, what’s the big deal about melting chocolate?
Chocolate is a low melting point food. It melts just below human body temperature. While this low melting point means it’s easy to melt in the mouth, it also means it’s easy to burn when direct heat is used. Overheating chocolate will cause it to burn. Burnt chocolate is irreversibly damaged and cannot be used.
In addition to burning, another potential problem when melting chocolate is “seizing”. This can happen if you use an indirect heating method like a hot water and a double boiler. Small amounts of water will cause the chocolate to “seize” or become hard and crumbly. Seized chocolate is irreversibly damaged and cannot be used.
There are several ways to melt chocolate effectively.
Microwave method
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Place a few chucks of chocolate in a microwave safe bowl.
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Heat the chocolate at 50% power for one minute. Remove and stir. If chocolate is not melted, return to the microwave at 50% power for 30 seconds. Remove and stir.
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Repeat every 30 seconds until chocolate is nearly melted. When small lumps remain, do not heat, but continue to stir until all is melted. The key to melting is in the stirring. Latent heat will continue to melt the chocolate while stirring.
The microwave method is the fastest way to melt chocolate but is also the easiest way to burn it if you are not careful.
Double boiler or bowl over hot water method
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Place small chucks of chocolate in the top pan of a double boiler over hot, but not boiling, water. If the water is boiling, some may splash into the top pan and ruin the chocolate.
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If you don’t have a double boiler, then use a glass bowl or metal mixing bowl over a sauce pan filled ½ full with hot, but not boiling, water.
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Allow the chocolate to melt, stirring it occasionally.
This is a slower method, but there is very little risk of burning. Just be careful of the water!
Oven method
This method is really effective, especially if you want to melt a large amount of chocolate at one time or if you have to leave the chocolate in larger chunks. Your oven must heat evenly and be set to a very low temperature of 100°F.
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Place the amount of chocolate you want to melt into an oven safe bowl or pan.
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Let the chocolate melt at 100°F, stirring every 5 minutes until completely melted.
Of the three melting methods presented, this one takes the most time to melt. A benefit though, once melted, the chocolate can be held at this temperature in the oven for the entire time you need to work with it. There is little risk of burning and no water to splash.
In the next article in this series I’ll go over the “seed” method of tempering…
Categories: chocolate education
Tags: chocolate facts, chocolate lessons, tempering chocolate, working with chocolate
I admit my mind works differently than that of other chocolate lovers. I am a scientist first, I guess, then a chocolate lover.
One day I was attending a local street festival and happened upon a vendor selling “Fresh Pineapple – Chocolate Covered!” Most people’s first reaction might be, “Yum!” but mine was more like, “Well, this is interesting. It is either a chocolate disaster in the making (there’s too much moisture in most fresh fruit to support a tempered chocolate) or a major discovery!”
I guess I was picturing a wedge of pineapple (carefully wiped dry?) dipped in chocolate, similar to a chocolate-covered strawberry. My curiosity was growing by the minute.
Well… the vendor put pineapple in a bowl and poured liquid chocolate on top. You had to eat it with a spoon!
Cheater.
You see, chocolate must be tempered. It is, in my opinion, the most important step when working with chocolate.
Tempered chocolate is solid at room temperature, has a smooth, shiny finish, and snaps when you break it. Un-tempered or poorly tempered chocolate will melt too quickly in your hand, crumble or bend instead of snapping, and have a dull appearance or even “bloom” – which is that ugly gray film covering the surface.
Considering that description, which chocolate sounds more appealing to you? Tempered or untempered? Yeah, I thought so.
Tempering chocolate is not easy, but it is not difficult either. Yes, there are ways to harden chocolate without tempering but trouble is right around the corner if you decide to take a short cut…
Freezing, or sticking chocolate into the refrigerator, instead of tempering is a solution that lasts about ten seconds (ok, maybe ten minutes, but you get my point). You can’t break the chocolate rules without consequences, in this case condensation makes the untempered chocolate even worse.
To hold up best at room temperature, the cocoa butter in chocolate must crystallize from a liquid to a solid at the right temperature, in the right form, and in the right amount. This is the tried and true principle behind tempering.
In an upcoming article I’ll explain the steps of tempering.
Categories: chocolate education
Tags: chocolate covered fruit, chocolate facts, chocolate lessons, tempering chocolate, working with chocolate
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