Chocolate Art II

There is a little uncertainty where the name 'Chocolate' comes from, but people have been using the cacao beans for centuries. Records have been found dating as far back as 1100 to 1400 BC, that it was already consumed as a beverage.

Cocoa is derived from the beans (fruits) of the Cacao tree. The beans are too bitter to eat and have to be fermented first to get their rich, chocolate flavor. There is still a lot of work and adding ingredients to do, before it finally has the taste we come to love so much.

When working with chocolate, you got to keep in mind to store it between 59 and 62.6 degrees Fahrenheit (15-17 degrees Celcius) and keep the humidity below the 50%.

Another advice is to keep the chocolate wrapped because it tends to absorb other aromas. You would not want your beautiful creations to end up tasting like onions.

In case you like to send it or make someones day by bringing it to them then it may be a good idea to pack it up in an ice chest to keep it cool and in tact. It would be a waste of all your hard work and time if it arrived as an undefined blob.

Should that happen then send it over; I'll eat it! Grin.