The Chocolate Fantasy
Author: Kadence Buchanan

Chocolate is produced from the beans of the cacao tree, which
originated in South America, and now grows in Africa, the West
Indies, the tropical parts of America, and the Far West. Used
as the main ingredient in numerous recipes, chocolate
constitutes one of the most loved materials known in today's
food world. Children and adults both appreciate chocolate's
unique aroma, taste, color and texture and prefer it in
comparison to other foods.

The cacao beans, from which chocolate is produced, are large
pods -once harvested, both the pulp from the pods and the bean
are allowed to ferment in the sun. The pulp evaporates and the
bean develops its chocolaty flavor. Later, the outer skin is
removed and the beans are left in the sun for a little longer
or roasted. Finally they are shelled and the kennels are used
for making cocoa and chocolate.

Chocolate once purchased has to be stored in a cool, dry place,
away from heat or direct sunlight. Most chocolate can be stored
for about a year. When it is stored in the refrigerator or
freezer, chocolate can last even longer, but one should be
careful with its wrapping as it might pick up flavors from
other foods if not properly handled.

If you enjoy using chocolate in your meals, you have to be
aware that it should not be melted over direct heat, except
when melted with other ingredients, and even then heat should
be very low. For easily melting chocolate, begin by breaking it
into smaller equal-sized pieces (chunks) of chocolate and
placing them into a heat-proof bowl or pot. Then you should
place the bowl or pot over a pan of hot water, making sure the
base of the bowl is not in direct contact with the boiling
water. Once the chocolate starts to melt, stir gently and if
necessary leave over the water a little longer. No drops of
water or steam should come into contact with the melted
chocolate at any time as it will solidify.

After your chocolate is melted, you can use it to create
anything, from chocolate cookies and treats to cakes and
beautiful decorations. Keep in mind that chocolate sets best at
65oF although it will set, more slowly, in a slightly hotter
room. Finally, be careful when you place chocolate into the
refrigerator especially after the melting process as it might
develop a white bloom.


About The Author: Kadence Buchanan writes articles for
http://inutritioncentral.com/ - In addition, Kadence also
writes articles for http://foodandourlives.com/ and
http://universeofbeauty.net/