What You Didn’t Know About
Fun Facts to Wow Your Loved Ones This Valentine’s Day
alkalizing agent in order to produce a milder flavor, making it a fantastic option for use in baked goods, candy, and ice cream.
Chocolate is a treat savored by people all over the world. What we know as the sweet, creamy decadence that sustains Valentine’s Day actually has greater historical and cultural significance. Fermented chocolate drinks have been dated back to as early as 350 B.C. The Aztecs believed it was the beverage of wisdom, and the Mayans saw it as something to be worshipped. While the history of chocolate is as rich as its flavor, there are some common misconceptions about the treat. Dutch chocolate doesn’t necessarily refer to chocolate made in the Netherlands; the name refers to a specific chocolate-making process that uses the cocoa press. Before Dutch chemist and chocolate-maker C.J. van Houten invented the machine in 1828, chocolate was only used in beverages. Dutch chocolate is chocolate that has been modified with an
German chocolate actually has nothing to do with the country of Germany, either. It used to be called “German’s chocolate,” named after its inventor, Sam German, an American who made sweet chocolate for baking. Adding sugar to the chocolate made it a go-to option for bakers around the world, and the base for German chocolate cake was born. For chocolate to be classified as Swiss, it has to be made in Switzerland, as chocolate-making is considered an art form in the country. Known for its “melt in your mouth” quality, Swiss chocolate uses condensed milk to add a velvety texture. Many chocolate makers outside of Switzerland will refer to their interpretations of Swiss chocolate as milk chocolate instead.
Take a Break!
TIRAMISU
Ingredients
•
2 teaspoons dark rum
•
6 egg yolks
•
24 packaged ladyfingers
•
3 tablespoons sugar
•
1/2 cup bittersweet chocolate shavings, for garnish
•
1 pound mascarpone cheese
•
1 1/2 cups strong espresso, cooled
Directions
ladyfingers at the bottom of a walled baking dish.
1. In a large mixing bowl, use a whisk to beat together egg yolks and sugar until thick and pale, about 5 minutes. 2. Add mascarpone cheese and beat until smooth. 3. Fold in 1 tablespoon of espresso. 4. In a small, shallow dish, combine remaining espresso with rum. Dip each ladyfinger into mixture for 5 seconds. Place soaked
5. Spread half of the
mascarpone mixture on top of the first layer of ladyfingers. Top with another layer of ladyfingers and another layer of mascarpone. 6. Cover and refrigerate 2–8 hours. 7. Remove from fridge, sprinkle with chocolate shavings, and serve.
Solution on Page 4
Inspired by foodnetwork.com
(985) 590-6182 • 3
Made with FlippingBook Learn more on our blog