Originally broadcast live on Oct. 16, 2014
Think You Know
Hot Chocolate? Putting the
WOW in your favorite drink!
Have you ever enjoyed a steamy cup of hot chocolate on a cold day?
Did you know that chocolate as a beverage dates back
2000 years to the ancient
Mayans, who drank it cold and unsweetened?
Spanish explorers introduced the drink to
Europe, where it evolved into the beverage we all know and love today.
While hot chocolate made from powdered cocoa is widely available, many chocolatiers make a more sophisticated and rich version, which is sometimes called drinking chocolate.
It’s made from warmed milk or cream and melted chocolate, and chocolatiers often add their own special ingredients to create unique recipes.
In this discussion about hot chocolate, we will bring together chocolate makers and chocolatiers to talk about the history and evolution of hot chocolate, trends in drinking chocolate, and recipe development. We will also share a recipe for you to try at home!
Join us to learn about the more sophisticated side of your favorite cold weather treat!
Chocolate maker: Zohara Mapes,
TCHO
Moderator:
Rachel Sawatzky, CocoaNymph Chocolates & Confections, and Ecole
Chocolat
Producer:
Robert Ouimet, BigSnit
Media
About our Moderator:
Rachel Sawatzky, CocoaNymph Chocolates & Confections, and Ecole Chocolat
Rachel Sawatzky is the owner and chief chocolatier of CocoaNymph Chocolates & Confections, a bespoke and seasonal atelier, and has been a tutor at Ecole Chocolat for 7 years.
About our Panelists:
Zohara Mapes,
Chocolate Maker/
R&D;, TCHO
Zohara's passion for chocolate began as a young girl making French-style truffles. Her love for chocolate has led her on journeys through
Mayan jungles and into labs with chocolate technologists. She started a confection company creating seasonal pairings highlighting the diversity of flavors inherent in cacao.
Inspired to make chocolate from the source, she joined the
Bean Team at TCHO and became a chocolate maker. She also travels and works with the TCHOSource program for coop development to provide training on sensory and quality analysis of fine cocoa.
- published: 18 Oct 2014
- views: 673