10.24.2010

Chocolate: tugas B.Ing


Chocolate

"Nine people out of ten are crazy about chocolate, and the rest is lying," says Giat Setiawan, a Bakery Technician Advisor at Tulip. Giat really means it—that almost everyone, likes munching on a chocolate bar or sipping hot chocolate. Besides its wonderful taste, chocolate contains phenylethylamine (PEA), a natural substance that's believed to stimulate the same reaction in the body as falling in love. Who would say 'No' to a feeling like being in love, then? Nobody in their right mind, right?

Consuming chocolate is often associated with being relaxed. It's no wonder that many hangout places here in Jakarta provide food and drink made with chocolate. For some people, consuming chocolate is one thing, and creating and selling it is another. The letter involves not only the skills to create exclusive products, but also business intuition.

Chocolate comes in various kinds and forms. If you want to get the utmost pleasure form it, here show to do it: Nip a piece off a chocolate bar and let it glide along your teeth and tongue, tasting its flavor. Or take a big sip of a cup of hot chocolate and—before you let it gently flow through your throat—take a deep breath for a second, savoring its thickness in your larynx. I bet you will ask for it again and again.

For the first, the lowdown on chocolate. Chocolate is simply irresistible: Milk chocolate, almond or cashew chocolate, you name it. The credit for enjoying a bite of chocolate's incredible taste should go to the Aztecs and the Mayans, the original chocolate discoverers. We owe them for introducing these magnificent plants called cacao trees. And the story about chocolate continues.

It all started from the Aztecs and Mayans. The Aztecs and Mayans created a drink made from the beans of the cacao tree. They called the beverage cocoatl. In 1528, the conquering Spanish brought the concoction known a chocolate (cho-co-LAH-tay) back to Spain. In 1615,chocolat (sho-co-LAH) debuted at a royal wedding in France. From there, it made its way to England as chocolate.

Chocolate drinking reached across the Channel to Great Britain, where in 1657 the first of many renowned English Chocolate Houses cropped up. Manual production of chocolate by small shops soon made way from mass production by bigger stores.

Aiding the transition was the development of the steam engine, which automated cocoa grinding. By 1730, chocolate prices become affordable to all. Then in 1876, Daniel Peter, a Swiss chocolate maker, figured out how to add milk to the chocolate and thus created another mouthwatering favorite—milk chocolate.

In the United States, the chocolate boom was more pronounced than in any other country. Production took off at record rates, starting with the nation's first chocolate factory in pre-Revolutionary New England in 1765.

What people do with it? In 1200, cacao became a key commodity for the vast trade empire of the Aztecs people—not only as a luxury drink, but also as a money, an offering to the gods, and tribute to rulers.

It is reported that Napoleon carried chocolate with him on his military campaigns, and always ate it when he needed quick energy. Others, during World War II, the U.S. government recognized chocolate's role in boosting in nourishment and group spirit of the Allied Armed Forces, so much so that it allocated valuable shipping space for the importation of cocoa beans. Today, the U.S. Army's rations contain chocolate bars and chocolate candies, and chocolate has been taken into space as part of the diet of U.S. astronauts. Others one, on Valentine's Day, Japanese girls give chocolate to boys, while it's the other way around on White Day (March 14th). This tradition started as a marketing tool for chocolate companies in Japan.

Chocolate also can affects our health. Chocolate contains phenylethylamine (PEA), a natural substance that it reputed to stimulate the same reaction in the body as falling in love. Hence, heartbreak and loneliness are great excuses for chocolate overindulgence. Phenylethylamine also increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert.

Eating chocolate neither causes nor aggravates acne. Two studies—one by he Pennsylvania School of Medicine and another by the U.S. Naval Academy—showed that eating chocolate (or not eating it) did not produce any significant changes in the acne conditions of the study's participants.

Chocolate also have not been proven to cause cavities or tooth decay. In fact, there are indications that the cocoa butter in the chocolate coats the teeth and may help protect them by preventing plaque from forming. The sugar in chocolate does contribute to cavities, but no more than the sugar in any other food.

What forms it take? Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is grounded roasted chocolate beans with no other added ingredients. Dark Chocolate is a term used for chocolate that contains a minimum of 43% cocoa according European norms. A 70% cocoa chocolate is considered quite dark, while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.

Couverture or Coating Chocolate is a term used for cocoa butter rich in chocolate of the highest quality. This chocolate also contains a high percentage of chocolate liquor (sometimes more than 70 percent) besides cocoa butter. It it very fluid when melted and has an excellent flavor.

Bittersweet Chocolate is a chocolate liquor (or unsweetened chocolate) to which sugar, more cocoa butter, lecithin, and vanilla have been added. It has less sugar and more liquor than semisweet chocolate.

Sweet Chocolate is not as common today as it once was years ago. It was developed by the American chocolate manufacturer, Baker's Chocolate. White Chocolate isn't not really considered chocolate at all due to the absence of chocolate liquor. It's called white chocolate because it contains cocoa butter.

Cocoa Powder is made by pulverizing the chocolate beans and removing nearly all the cocoa butter. Natural cocoa is light in color and somewhat acidic with a strong chocolate flavor.

Second, about people who have interest in chocolatey business. Mardyantini or Dian is one of them. She started this business in 2003, the heart-shaped chocolate made of white or milk chocolate has always been the hottest item, especially as Valentine's Day and birthday gifts.

Her friend taught her how to make chocolate. Since then, she have never stopped loving to make it and plan someday to open her own store. She usually sell her products at between Rp 1,000 and Rp 4,000 to her friends. He make her own chocolate. She get a thrill out of creating something new every time. That's why she hope she can always come up with new creations with chocolate.

Muhammad Ichsan also interest in chocolatey business. He started this business when he was in grade 4, elementary school (Now he is a high school student). At first, he only helped out his parents, but since he enjoyed this chocolate tung very much, he decided to go and set up his own business.

He learned how to make chocolate from his mom and his teachers. He usually make chocolate lollipop, pralines (chocolate candy with filling) and truffles (small and round chocolate which are soft and creamy) for kids and teenagers. Kids prefer colorful cartoon-shaped chocolate lollipops while teens love chocolate truffles and pralines in chocolate's genuine colors. He sell them from Rp 1,500 to Rp 75,000 each. The most expensive item is a parcel consisting of 40 pieces of chocolate truffles and praline plus a greeting card. These item are much in demand for holidays like Valentine's Day, Christmas, and Easter. Around these days, he usually need 35 kg of chocolate.

The profit from the business is about 150%, part of which goes back into the business, which include the payment for his employees ( He have three employees because he can't do the job himself due to my tight schedule). The rest of the profit goes to his mom, his personal savings account, and of course, he also need to have some fun. That makes he love chocolate even better.

And one else is Nurul Hidayati. She learned how to make chocolate from one of her friends, from books, and magazines. She started to run this business one and a half years ago. She make several kinds of pralines, but her specialty is a mixture of chocolate and butter with cashew filling. That's why her customers usually from her. The price of her chocolate is between Rp 500 – Rp 3,000, depending on the size and the kind.

When she started this business, she was very surprised to get loads of orders. Maybe it's because she was the only one running this kind of business in her area. And since there are lots of schools in her neighborhood, most of her customers are student from this schools. A number of her friends and neighbors also buy her chocolate to resell. Sometimes she also join bazaars.

When sales are not very good, she reprocess the chocolate and sell it again in another form. That's the good thing about this business. So far she haven't given any serious thought of having her own chocolate store. But if she get a chance to open one, sure I'll take it.

Third, about the best out of chocolate. Death by Chocolate, this is what you call chocolate galore: a big slice of rich Belgian chocolate cake surrounded by white chocolate cream with touches of dark chocolate swirls. That's not all: A beehive style white chocolate tower stands at the back of the cake supported by a scoop of chocolate ice cream. It's not finished yet: A scoop of chocolate ice cream stands guard on each side of this mounting tower. Want some more? Check out the garnish. A mix of imported berries is ready to heighten the pleasure to your taste buds.

Ice cream burger: here's a fresh treat of chocolate. With 'fresh' we mean loaded with fresh fruit. Two scoops of chocolate ice cream are served between sponge cake buns (just like a regular burger). Slices of fresh strawberry and kiwi fruit replace tomatoes and lettuce. Instead of tomato ketchup and mustard, raspberry syrup and whipped cream keep the fruit together. A decent burger won't do without French fries, right? Don’t worry, another fresh delicacy—finger-shaped fine apple cuts—is ready to complete this protein-and-vitamin-loaded serving.

One else Profiterol, this pyramid-shaped treat comprises of a stack of mini choux pastries with cold vanilla cream filling. This stack is then covered with a coat of chocolate layer and dusted with icing sugar. Try to get hold of a plate of profiterol while the stack is still warm. A combination of delightful one and cold sensations will surely make you feel close to heaven.

Now Chocolate Ganache, it's made from melted chocolate, whipped cream, and gelatin, and garnished with cherry and grated chocolate. The cake is relatively small but it is just right to satisfy your palate.

Chocolate Molding, it is the perfect gift for your loved one. Imagine how someone feels if you give him/her a box cute-looking colorful chocolate moldings. You can also choose her/his favorite flavors. The moldings come with various fillings: taro, cappuccino, oreo, banana, peppermint, frambozen, tutti-fruti, and pineapple.

Hot Chocolate, nothing can beat a nice a cup of hot chocolate when feel down. It has just the right dollops of chocolate and milk for this beverage. And Chocolate Ice Cream, contains pure chocolate flavor deserves attributed a single scoop of chocolate ice cream. And the last, Iced Chocolate. Chocolate, milk, simple syrup, whipped cream, and cherry make for a perfect concoction to conquer the hearts of teens.


Sumber: lupa e hehe.....

Sumber gambarnya: http://ranahsehat.com/wp-content/uploads/2010/03/coklat-batangan2.jpg

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