With the release of Tim Burton’s remake of the movie classic “Charlie
and the Chocolate Factory” chocomania has hit an all time high.
Sumptuous images of chocolate palaces and waterfalls sprinkled throughout
the film have sent millions’ taste buds into overdrive. Adults
and children alike have a new found excuse (as if they needed any) to
indulge in the chocolaty goodness of cocoa. But chocolate is hardly a
new comer on the delectable delicacy scene. The discovery of this treat’s
luscious decadence dates back 2000 years. The ancient peoples of Mesoamerica,
like the Aztecs and Maya, mixed ground cocoa beans with chili peppers,
cornmeal, and other ingredients to concoct a spicy froth. They regarded
this luxurious beverage as a sacred brew and indulged in its ecstasy
during royal and religious events. To them chocolate was holy, blessed,
and divine.
The conquest of Mexico in 1521
facilitated the Spaniards’ first
contact with chocolate. Soon after their big win against Mochtezuma (the
last king of Tenochtitlan), the colonizers recognized the central role
the cacao seed played in the new world and decided to ship the scrumptious
treasure back to the old continent. Surprisingly, for a hundred years
the Spanish elite managed to keep the mouth-watering secret straight
from the Americas hidden from others. But once the rest of Europe discovered
what they had been missing, coco addiction spread like wildfire.
Initially, only the insanely rich could afford
to indulge in the cocoa-licious extravagance of chocolate. In Fact,
the French kept the delicious treat under state monopoly, decreeing
that only members of the royal court could enjoy it. At the time,
the love of chocolate among the French was so intense that in 1962 Dr.
Bachot wrote, “So noble a confection,
more than nectar and ambrosia, the true foods of the gods”. Today,
the French no longer have the ability to hoard the sweet bliss of cacao
from the masses, but they remain devoted connoisseurs, even awarding
the Ordre du Merite Agricole Medal of Honor to those who create the
best chocolates.
The advent of technology has made chocolate available
to masses. By the same token the proliferation of affordable chocolate
candy set off nostalgia for the handmade exquisiteness of old school
delights. Now, while one can pick up a Hershey bar for $2.50 at the corner
grocery store (or even gas station) she or he can also find costly, yet
unique, alternatives in high-end stores. This new breed of chocolates,
aptly named Haut
Chocolat, is hand crafted from the finest quality ingredients by
master chocolatiers. Each one of these creations is a palatable piece
of art. Combining time honored traditions with exotic ingredients and
world inspirations, new-age chocolates put a new twist on an all time
favorite.
The
Vosges truffles influenced by an ‘East meets West’ theme
are infused with revolutionary aromas like Indian curry, Japanese ginger
and wasabi. For example, a popular selection from the Vosges collection
named the “Absinthe” is inspired by the infamous French
cocktail. Made from the finest dark chocolate, infused with fennel,
a splash of Pastis and a smidgen of Chinese star anise, this delicacy
is an inspired reinvention of chocolate.
Similarly, the heavenly ganaches handmade by La Maison du Chocolat are
expressly formulated to “allow each vintage cocoa bean to express
itself freely”. ‘House’ specialties like caramelized
butter mousse, raspberry pulp, and citrus fruit ganaches simply melt
in the mouth after igniting an explosion of flavor.
Finally, it is imperative to note that with the help of imagination
and creativity chocolate has long transcended the confines of a mere
food product. These days, master designers team up with confectionary
experts to produce the best piece of CacaoCouture for the annual Chocolate
Show in New York. Fashioned with a stunning attention to detail, these
creations mimic Couture clothes with one difference--they taste
heavenly. It is hard to think of a better example of having your cake
and eating it too. First wear, and then indulge.
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