History:
The history of chocolate dates back over 3,000 years to the ancient Mayan and Aztec civilisations in Central and South America. It is believed that the Olmecs (1500-400 BCE) first began to use cacao to make a bitter, spiced drink called xocoatl. In time, cacao beans were used as currency too. Spanish explorers brought cacao to Europe, where it was sweetened and used to make desserts. However, chocolates in the form we consume were only created in the 19th century.
Cultivation in India:
- Cacao, an intercrop with coconut, areca nut and rubber plantations, requires a hot, humid, tropical climate, with temperatures between 21 to 32˚C.
- Cacao cultivation in India only started in the 1960s. Today, Kerala, Karnataka, Tamil Nadu and Andhra Pradesh are known for their cacao cultivation.
Culinary Uses:
- Chocolate is used to make cakes, pastries, brownies, cookies, ice creams and mousses.
- It is now also used in traditional Indian sweets to make chocolate barfi, chocolate pedas, chocolate sandesh and even chocolate modaks.
- Chocolate milk is a popular drink, as are chocolate milkshakes and smoothies and coffee-based chocolate drinks like mocha.
- In Mexico, chocolate is often used to make a savoury molé sauce for meats.
INTERESTING FACT
- Cacao trees only grow within 20 degrees of the Equator in tropical climates.
- The largest chocolate consumer in the world is Switzerland, where the per capita yearly consumption is 8 to 9kgs.
- Dark chocolate is rich in antioxidants and is believed to have heart health benefits.
- Cacao pods take about five to six months to mature before being harvested and fermented to develop their signature chocolate flavour.
- In India, chocolate has been used in pani puris, dosas and even samosas!
RECIPE: OVERLOADED CHOCOLATE LOAF CAKE
INGREDIENTS
- 10 tablespoons butter
- 175 grams dark chocolate, chopped
- 1¾ cups all-purpose flour
- ½ cup dark cocoa powder, sifted
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup cream or substitute with 90ml milk + 2 tablespoons butter
- ½ cup semisweet dark chocolate chips, for topping (optional)
METHOD
- Preheat the oven to 175˚C. Grease a 9×5.5-inch loaf pan with butter, line with parchment paper and grease lightly again.
- In a medium saucepan over medium-low heat, melt the chopped chocolate and butter until smooth. Set aside and allow to cool.
- In a large bowl, combine all the dry ingredients— flour, sifted cocoa powder, baking soda, baking powder, sugar, light brown sugar and salt. Whisk until fully incorporated.
- In a separate bowl, whisk the eggs. Add the remaining wet ingredients and beat well.
- Mix the wet ingredients with the dry ingredients and mix until there are no longer any clumps of flour.
- Fold in the chocolate chips, if using.
- Transfer the batter to the loaf pan and smooth out the top using an angled spatula. Don’t fill the pan all the way; leave at least 1 inch from the rim of the pan so it doesn’t overflow.
- Sprinkle chocolate chips on top.
- Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out mostly clean.
- Allow to cool for 10 minutes and transfer to a cooling rack.
Warning: Ask a parent or adult to help with this recipe.
Recipe credit: Steffi D’souza, founder and head chef
at Philomene Maison Du Pattisserie, Mumbai
