What is chocolate?
Chocolate is the sweet food preparation of cacao seeds. The seeds (or beans) are fermented, dried, cleaned, roasted, ground and then flavored, typically with vanilla. Cacao, or the “cocoa bean,” has been cultivated by many cultures for over three hundred years, with some evidence of bitter chocolate beverages dating all the way back to 1900 B.C. in Mesoamerica, made by the Mayans and the Aztecs.
What are the different types?
Often consumed in liquid, paste or block form, most of today’s commercial chocolate is sweet and falls under one of three distinct categories: dark, milk and white. Each of these varieties has a varying proportion of cocoa liquor (pure cocoa mass in solid or semi-solid form), cocoa butter or other fat, milk and sugar. Dark chocolate is the purest, made with cocoa butter, cocoa liquor, sugar and sometimes vanilla. Milk chocolate incorporates the addition of milk or milk powder, vanilla and usually, more sugar. White chocolate is has everything that milk chocolate does, except cocoa liquor.
Chocolate is a source of flavonoids, nutrients famous for their antioxident and anti-inflammatory health benefits. Recent research also indicates that regular chocolate consumption (of the less sugary variety) may have other possible health benefits, including reducing cholesterol levels, preventing cognitive decline and lowering the risk of developing heart disease.
Gifts of molded chocolates, such as bars and candies, have become traditional gifts on Western holidays, such as Easter and Valentine’s Day. Chocolate is also used in cold and hot beverages, including chocolate milk and hot chocolate, as well as in alcoholic liqueurs like creme de cacao. Although cocoa originated in the Americas, today, over two-thirds of the world’s cocoa is produced in Western Africa.
From creamy mousses to towering cakes and decadent ice creams, you’ve got plenty of options for satisfying all your chocolate cravings. These are our favorites from across the nation.
At ROOT in Philadelphia, a dreamy take on the classic French dessert will satisfy all your chocolate cravings.
At Strip House Midtown in NYC, the legendary 24-layer chocolate cake is a masterpiece in pastry, not to mention, super delicious.
Velvety and rich, dipping into the chocolate budino at flour + water in SF is a great way to end your rustic Italian meal.
Tap into your inner Count Chocula with this flourless chocolate cake served with chocolate ice cream.
Two of our favorite flavors, chocolate and peanut butter, come together in a decadent mousse — complete with Caramel, Rice Krispy crunch and toasted marshmallow ice cream — at The Red Cat in NYC.
A stunning treat from Redbird in LA, the Chocolate Caramel Bar is prepared with bourbon chocolate, smoked pecans and bananas foster ice cream.
After a meal of Spanish small plates at Basque-inspired Huertas in NYC, dig into the fresh churros, served with a luscious chocolate sauce that’s perfect for dunking.
Gotham Bar and Grill in NYC dishes out awesome New American fare, including an awesome cake of chocolatey goodness, served warm with salted almond ice cream.
The Budino Di Cuscusu Al Cioccolato at Brigantessa, a warm Sicilian chocolate couscous pudding with dried cherries and toasted almonds, is the ideal accompaniment to the restaurant’s Southern Italian-inspired dishes.
The smooth and creamy chocolate mousse is the perfect way to end a French meal at Boston favorite, Josephine.
A local favorite for farm-to-table fare, Encuentro in SF crafts a delicious dairy-free, tree-nut-free and egg-free chocolate ganache cake with chocolate sauce.
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