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Everything You Don't Know About Chocolate
Cocoa Percentage
- Cacao (cocoa) percentage is the quantity of ground-up beans that is present in the chocolate bar.
- Milk chocolates have 10 to 30 % cacao, while dark chocolates have 35 to 55 %
- White chocolates generally have 20 % beans(butter only)
- More cacao doesn't necessarily mean it is more bitter, as cacao butter isn't bitter and has a smooth texture, while cacao solids are bitter.
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The Aztec cocoa
- The cocoa we know now is very different from the one that first arrived in Europe from South America (in the 16th century).
- The Aztecs consumed cocoa as a drink and they believed i...
Cocoa comes to Europe
- In 1518, Hernan Cortes, a Spanish soldier and explorer reached the Aztec capital of Tenochtitlan (in the territory that is now Mexico).
- He and his men drank “chikolatl”, a bitter drink that contained roasted, crushed and then boiled (in water with spices and chilli) cocoa beans.
- They did not like it, but they knew that the king of the Aztecs, Montezuma II, consumed the drink around 50 times a day. So Hernan Cortes understood the potential of cocoa and brought it back to Spain following his conquest.
Chocolate: the taste we know today
- After they reached, Europe cocoa beans were crushed and mixed with honey and sugar, becoming a popular drink among the elites.
- Joseph Fry and Sons made the first chocolate bar in the 19th century, creating what we know as chocolate today.
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Replacing protein
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Eat Beans
Beans come in many varieties and are excellent stand-ins for meat in certain recipes.
Cooking the beans yourself provides a better flavor and texture, but canned beans are also a good alternative as convenience food.
High-Protein Grains
Grains have more protein than we think and also contains a host of other vital nutrients, especially when we eat them whole.
Some staple that fills a grain bowl is quinoa, Kamut, teff, millet, wild rice, buckwheat, cornmeal, and even pasta.