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Chocolate |
The Historic Blending Of Chocolate And Vanilla In ConfectionsA "" FactsheetVanilla is a Cod of a brown Colour and delicate Smell; it is flatter and longer than French Beans, it contains a luscious Substance, full of little black shining Grains. They must be chosen fresh, full, and well grown, and care must be taken that they are not smeared with Balsam, nor put in a moist Place.The agreeable Smell, and exquisite Taste that they communicate to Chocolate, have prodigiusly recommended it; but long Experience having taught that it heats very much, its Use is become less frequent, and those who prefer their Health more than pleasing their Senses, abstain from it entirely. In Spain and Italy, Chocolate prepared without Vanilla, is called at present Chocolate of Health; and in the French Islands of America, where Vanilla is neither scarce nor dear, as in Europe, they do not use it at all, though they consume as much Chocolate there as in any other Place in the World. However, a great many People are prejudiced in favour of Vanilla, and in that case the confectioner will pay due deference to their judgments, and employ Vanilla in the Composition of Chocolate is the best method. Quantity, will differ because there are an infinite Variety of Tastes, and every one expects that the confectioner should pay exacting regard to his, particular tastes. Therefore even though it is agreed upon what to put in it is not possible to hit upon Proportions that will be universally approved; will therefore be sufficient to make choice of such Things as the Majority are agreed upon, and consequently which are agreeable to the Tastes of most. When the Chocolate Paste is made pretty fine upon a Stone, as I have already explained, they add Sugar powdered and passed through a fine Searce; the true Proportion is the same Weight of Sugar as of Kernels, but it is common to put a quarter part less of the former, that it may not dry the Paste too much, nor make it too susceptible of Impressions from the Air, and more subject to be eaten by Worms. But this fourth Part is again supplyed, when it is made into a Liquor to drink. The Sugar being well mixed with the Paste, they add a very fine Powder made of Vanilla and Cinnamon powdred and searced together. They mix all over again upon the Stone very well, and then put it in Tin Moulds, of what Form you please, where it grows as hard as before. Those that love Perfumes, pour a little Essence of Amber on it before they put it in the Moulds. ~*~ Research Provided By Teresa Thomas Bohannon |
Chocolate |
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