Post by account_disabled on Feb 20, 2024 16:53:54 GMT 10
This recipe that we present below results in a chocolate mousse with such a spectacular flavor and such a spongy texture that everyone will want to try it. Write it down and do it as a family this weekend. You will enjoy like never before! But first of all... how much do you know about chocolate? That it is bitter and sweet, that it can be white or black, that there are tablets and chocolates... but... What is hidden behind the moments of enjoyment and well-being that it provides us? If you want to know more about the origin of this delight, keep reading and discover the origin of chocolate: the cocoa tree. To appreciate the true value of cocoa and the work carried out daily by the people who grow it , it is interesting to know some data that make its cultivation not easy. The tree requires a lot of rain, shade, humidity and a minimum temperature of 18 ºC. We are accustomed to seeing cocoa in ounces or powder and we may not know that the fruits of this tree, which are shaped like pods , come directly from the trunk and branches and that its flowers are pollinated by a small mosquito. cocoa-dominican-republic- Maribel Villar, 43 years old and mother of two children, working on her plantation in the community of Jaya in the Dominican Republic.
She works at the Fair Trade cooperative Cooproagro, supported by Oxfam Intermón. © Pablo Tosco / Oxfam Intermón cocoa-pod Cocoa pods contain white pulp inside, made up of about 30 or 40 almonds, which have a sweet flavor. © Pablo Tosco / Oxfam Intermón There are different varieties of cocoa , which grow in countries that are between 20º north and 20º south of the equator: The so-called forastero is actually native to the Amazon and has become the most widespread variety; It is also cultivated in Africa Europe Mobile Number List and Asia because it produces many ears. It is the most common variety of cocoa tree. The genuine one is called criollo and is still grown in South America and also in Indonesia . It is used to make top-quality chocolate, but it is not very vigorous or fruitful, and represents five percent of the world's cocoa. The trinitario is a hybrid of the first two and was originally developed in Trinidad . It is currently grown in all cocoa-producing areas and represents between 10% and 15% of the world's cocoa. In the same way that our fruit and vegetable plantations are exposed to weather problems or pests, cocoa producers have to fight against diseases that attack their crops and can cause losses of up to 30% in production.
Add to this the inequalities of traditional trade , which promotes the business being controlled by a limited number of powerful international companies, we can better understand the value of each chocolate bar we choose and the importance of our choice being a commercial product . Fair . Chocolate mousse recipe mousse-chocolate Ingredients (for 4-6 people) 75 g dark chocolate 50g sugar 4 eggs, yolks separated from whites 100 g Brazilian nuts, finely chopped 240 ml cream to assemble How to prepare the recipe First melt the chocolate in a container in a bain-marie. Add the sugar and mix well so that it dissolves with the chocolate. Next, remove the container from the heat and beat the egg yolks in it one at a time. Then add the Brazilian nuts. Now, in a separate container, beat the cream until it is stiff and add it to the chocolate mixture. All that remains is to beat the egg whites until stiff and pour them into the mixture as well. To finish, we put the mixture in a serving dish and chill it in the freezer for 2 to 3 hours. Recipe taken from The Bitter Sweetness of Chocolate , by Troth Wells. Taken in moderation, desserts with sugar help give sweetness to those unforgettable moments. If you also make them at home, you have the guarantee that they are made with natural products and with great care.