yannA little too much chocolate is just about right.
Humans have been using chocolate for quite a while. During these thousands of years, we have changed it enormously and it is a common treat in our modern societies.
It originally came from Mesoamerica where it was god sent and so valuable that it was used as currency at one point.
Only used for rituals or medicine, it was at first a drink, quite bitter and with spices or corn puree added to it. Once it made it to Europe in the sixteenth century, sugar was added and it became popular. Legend has it that the first chocolate company opening in France was as early as 1732. The 19th century saw technology advancements and new ways of preparation until it became the solid chocolate we enjoy today.
Can you imagine all the kinds of chocolate we have access to today? To enjoy, bake with or add on to anything?
Yann Haute Patisserie uses (a lot) of chocolate and the large majority is from Valrhona, a French company. We feel that it is the best quality for our customers and it fits with our values.
They explain: “Valrhona not only puts great effort into preserve cocoa with great aromatic potential but also works very hard to have a positive impact on the communities in which the cocoa is produced. To achieve these goals, our cocoa strategy is based on 4 pillars: Quality, Innovation, Sustainability, Ethics & Respect of the environment.”
See their latest corporate social responsibility report here.
Did you know?
It takes approximately 400 cacao beans to make one pound (450 gr.) of chocolate. (there is ‘only’ about 30-40 per sheath)
Bonus: A recipe from Yann:
BLACK OUT CAKE [ Quite easy & delicious! ]
800gr sugar
550gr flour all purpose
240gr cocoa powder
2 tsp baking powder
2 tsp baking soda
330gr creme fraiche
500 gr milk
6 eggs
500 gr water or coffee
115 gr melted butter
115 gr grape seed oil
Mix all dry ingredients together. Slowly add the rest.
Bake at 350 F until your knife comes out clean (Time will depend on the thickness of your cake)