Archive for March, 2009

« Older Entries

Natural Chocolates

Saturday, March 28th, 2009

Ayurveda, literally translated, means the science or knowledge of life. What in heavens could have common with chocolates, considered a sinful indulgence by dentists and religious fanatics worldwide? The answer is simple. It is the sugar in a processed chocolate that is harmful to the teeth, not the chocolate itself that comes from Cacao bean.

 Cacao beans were used by ancient Mayans as a staple grain over 1500 years ago. In fact, there were battles fought for Cacao beans with different tribes!

 Consider this. Ayurveda prescribes natural herbs that are good for the body. So, if Cacao bean was unprocessed and used as a powder without addition of milk, however, with some herbs like ginger, cinnamon, nutmeg, cardamoms and ‘nuts’, and without sugar, it is actually works as an Ayurvedic health supplement.

 Consider the facts. Chocolate, when unprocessed has antioxidants that destroy  free radicals which cause aging. Chocolate beans give us cocoa butter which helps in moisturizing and is also an ant aging agent. Cacao bean, which is chocolate in its raw state, has antibacterial agents that combat tooth decay.  Dentists of the world, are you listening?? Chocolate is also aromatic and stimulates our digestive Agni or fire when eaten in raw unprocessed state without addition of milk.

Cacoa beans in unprocessed form without sugar and fat are great for Kapha Body Types.  

 At, Sofia Raj, Dark chocolates are custom made (limited edition only) with Ayurvedic herbs, no milk, just the bitter dark chocolate with natural sweetener like raisins or fruits. We also make DIET Chocolates using substitute sugar and ‘low fat’ butter. These have a lower shelf life so are made to order only.

Tags: ,
Posted in Dark Chocolates | No Comments »

Its all about Chocolate Tempering

Wednesday, March 25th, 2009

Its all about Tempering

Tempering, in chocolate manufacturing, refers to the method of increasing the shine and durability of chocolate couverture. This is typically the final process while making the chocolate. This process results in the bright sheen and crisp bite of chocolate. It is important that cocoa butter is consistently crystallized  for smooth and small sized crystals which can not be seen with the naked eye. Else, our chocolate surface may appear mottled and matte, and this may cause the chocolate to crumble rather than snap when broken

The primary purpose of tempering is to assure that the fat in cocoa butter is glossy and firm and melts at body temperature. Anywhere between 28° C to about 36° C is the right temperature to melt the crystals.

Generally, the chocolate is first heated to 45 °C and then the chocolate is cooled to about 28 °C  which will allow crystals to form.  After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Manually, chocolate can be tempered by stirring solid chocolate into molten chocolate to “inoculate” the liquid chocolate with crystals.

Chocolate is very sensitive to temperature and humidity. Ideal temperatures to store it would be between 15 and 17 °C  and the  relative humidity of less than 50%. Chocolate is generally stored away from other foods to avoid mingling of different aromas. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. If chocolate is refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration. Alternately, moving  the chocolate from extreme cold to hot temperature can make the texture too oily.

Tags:
Posted in Tempering and Storage | 55 Comments »

Dark Chocolate – Healthy living

Tuesday, March 24th, 2009

Did you know that Chocolate comes from a plant just like any other Fruit and vegetables.

There are various kinds of Chocolates, White, Milk and Dark. Dark chocolate in particular has a higher percentage of Cacao solids other than being delicious and velvety taste.

Cocoa beans, one of the main ingredients of chocolate is highly concentrated natural source of flavanol antioxidants and are important for healthy lifestyle.

Antioxidants can get you in a good mood and also prevent heart attacks. Though Scientists are still investigating how antioxidants values in foods relate to antioxidant activity in the body. Still more research needs to be done.

I would say a little indulgence in dark chocolate is good and a lot is not better. Ofcourse, a balanced diet and plenty of excercise is always the key to good health.

Tags:
Posted in Dark Chocolates | 7 Comments »

« Older Entries