{"id":84771,"date":"2014-10-14T16:41:28","date_gmt":"2014-10-14T06:41:28","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=84771"},"modified":"2014-10-14T16:41:28","modified_gmt":"2014-10-14T06:41:28","slug":"dreams-of-chocolate","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/10\/14\/dreams-of-chocolate\/","title":{"rendered":"Dreams of Chocolate"},"content":{"rendered":"

\"\"<\/a>October 10, 2014<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Chocolate is produced from the cacao bean, a large pod found on the cacao tree.<\/p>\n

Cacao trees originated in South America, but are now grown and harvested in Africa, the Far East and the West Indies.<\/p>\n

Both the pulp and the beans obtained from the pods are fermented in the sun. <\/p>\n

After the pulp evaporates, the beans take on some of their chocolate flavour.<\/p>\n

The outer skin is then removed and the beans are dried and roasted.<\/p>\n

After this, the shell of the bean is removed and the kernel is processed into the thick cocoa solids, which makes the basis of chocolate.<\/p>\n

True chocolate is called couverture, containing cocoa butter (pure cocoa fat).<\/p>\n

Although professional chefs prefer the fine eating quality of couverture, it requires a specialist tempering process before it can be used.<\/p>\n

Therefore most chocolate manufacturers replace the cocoa butter with vegetable fat. <\/p>\n

This produces convenient compound cooking chocolate, for ease of use.<\/p>\n

* * *<\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Dreamy Chocolate Mousse<\/strong><\/h2>\n

Ingredients:<\/strong><\/p>\n