Thursday, 5 September 2013

CHOCOLATE MUSEUM

SABRINA CHOCOLATE QUEEN
On

CHOCOLATE MUSEUM

Youngsters, big crowds, avid chocolate lovers, all waiting patiently daily for Chocolate Museum, Kota Damansara to open @ 10.00am. Since its opening in October 2013, the impressive Museum has attracted thousands of happy visitors !


The Museum opens at 10.00a.m. and closes @ 5.00p.m. from Monday to Sunday. Admission is Free !



Patiently awaiting for the Museum to open are students all the way from Politeknik Tuanku Syed Sirajuddin, Perlis. From Penang to Johore, the busloads of students keep increasing ! There are as so much knowledge acquired by all these young boys and girls on the History of Cocoa and the production of Chocolates.


Happy shoppers simply love this wonderful Chocolate Museum ! Exhilarating moments of the Journey into the interesting World of Chocolates are appreciated by many ! The highlight would be the opportunity to buy over 1,000 varieties of the World's Best Chocolates !



These visitors from Singapore are fascinated by the History of Cocoa. They spent two (2) solid hours digesting the tremendous amount of interesting information at this fantastic Chocolate Museum.

SOME INTERESTING FACTS ON COCOA CULTIVATION







Satisfied visitors from the Turkish Association in Malaysia who bought Malaysia's most exquisite chocolates ~  FIDANI

  
 
The detailed  information provided at the Chocolate Museum is really fascinating and amazing !

Christopher Columbus was the very first European who "discovered" Cocoa during his first voyage to Caribbean. He was greeted by the Aztecs who offered him a bag of cocoa beans in exchange for trade goods.

Although the Columbus was the first European carry these beans back to Europe (1502), it was his compatriot (Hernan Cortes) who credited by introducing them to the Western World 40 years later.

By recognizing its potential, Hernan Cortes took cocoa back to Spain. There were seed plantations in Trinidad, Haiti and West Africa island that gave Spain the virtual monopoly of cocoa market for as long as a century. Many Chocolate innovations have occurred since the 16th century.






 The Chocolate drinks were enjoyed by the Mayan & Aztecs civilizations. It was a delicious frothy beer - like celebrity drink !

In the early days, Cacao was served in special occasions as one of the strategies that families used to establish themselves to increase social prestige and status symbol.







Estatically Happy visitors to Malaysia's first Chocolate Museum ! This is also the very first one in South East Asia. As admission is free, daily there are numerous excited visitors. Seen here are avid Chocolate Lovers who found the Chocolate Museum very informative and interesting, great time learning, superb time shopping ! They were impressed by the varieties of exquisite, exclusive Chocolate, especially Fidani, La Suissa, Loacker and Danson. These are the World's finest high quality Chocolates




INTERESTING FACTS ON THE ORIGIN OF COCOA TO THE ART OF MAKING CHOCOLATE
Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe. Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting cocoa, refining cocoa to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products.

Top seven cocoa producing countries
ICCO forecasts of production of cocoa beans for the 1997/98 cocoa year
Country
Production forecast for 1997/98:
(in thousand tonnes)
Côte d'Ivoire
1150.0
370.0
310.0
160.0
155.0
125.0
100.0

Harvesting Cocoa & Cocoa processing
Chocolate production starts with harvesting coca in a forest. Cocoa comes from tropical evergreen Cocoa trees, such as Theobroma Cocoa, which grow in the wet lowland tropics of Central and South America, West Africa and Southeast Asia (within 20 C of the equator). Cocoa needs to be harvested manually in the forest. The seed pods of coca will first be collected; the beans will be selected and placed in piles. These cocoa beans will then be ready to be shipped to the manufacturer for mass production.
Step #1: Plucking and opening the Pods
Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. The pods are about the size of a football. The pods start out green and turn orange when they're ripe. When the pods are ripe, harvesters travel through the cocoa orchards with machetes and hack the pods gently off of the trees.

 

Cocoa Pods and harvesting

Machines could damage the tree or the clusters of flowers and pods that grow from the trunk, so workers must be harvest the pods by hand, using short, hooked blades mounted on long poles to reach the highest fruit.

After the cocoa pods are collected into baskets ,the pods are taken to a processing house. Here they are split open and the cocoa beans are removed. Pods can contain upwards of 50 cocoa beans each. Fresh cocoa beans are not brown at all, they do not taste at all like the sweet chocolate they will eventually produce.

Step #2: Fermenting the cocoa seeds
Now the beans undergo the fermentation processing. They are either placed in large, shallow, heated trays or covered with large banana leaves. If the climate is right, they may be simply heated by the sun. Workers come along periodically and stir them up so that all of the beans come out equally fermented. During fermentation is when the beans turn brown. This process may take five or eight days.
The fermentation of Cocoa Beans

Step #3: Drying the cocoa seeds
After fermentation, the cocoa seeds must be dried before they can be scooped into sacks and shipped to chocolate manufacturers. Farmers simply spread the fermented seeds on trays and leave them in the sun to dry. The drying process usually takes about a week and results in seeds that are about half of their original weight.

The dried and roasted Cocoa Beans

Manufacturing Chocolate
Once the cocoa beans have reached the machinery of chocolate factories, they are ready to be refined into chocolate. Generally, manufacturing processes differ slightly due to the different species of cocoa trees, but most factories use similar machines to break down the cocoa beans into cocoa butter and chocolate (International Cocoa Organization, 1998). Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. After the blending process, the liquid chocolate will be stored or delivered to the molding factory in tanks and will be poured into moulds for sale. Finally, wrapping and packaging machines will pack the chocolates and then they will be ready to transport.

A diagram showing the manufacturing process:

Step #1: Roasting and Winnowing the Cocoa
The first thing that chocolate manufacturers do with cocoa beans is roast them. This develops the colour and flavour of the beans into what our modern palates expect from fine chocolate. The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called "cocoa nibs."

The roasting process makes the shells of the cocoa brittle, and cocoa nibs pass through a series of sieves, which strain and sort the nibs according to size in a process called "winnowing".

Step #2: Grinding the Cocoa Nibs
Grinding is the process by which cocoa nibs are ground into " cocoa liquor", which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts. The cocoa liquor is mixed with cocoa butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added, depending on the individual manufacturer's formula and manufacturing methods.

Step #3: Blending Cocoa liquor and moulding Chocolate
After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. The Cocoa powder or 'mass' is blended back with the butter and liquor in varying quantities to make different types of chocolate or couverture. The basic blends with ingredients roughly in order of highest quantity first are as follows:

Milk Chocolate - sugar, milk or milk powder, cocoa powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.
White Chocolate- sugar, milk or milk powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.
Plain Dark Chocolate - cocoa powder, cocoa liquor, cocoa butter, sugar, Lethicin and Vanilla.

After blending is complete, molding is the final procedure for chocolate processing. This step allows cocoa liquor to cool and harden into different shapes depending on the mold. Finally the chocolate is packaged and distributed around the world.





The Chocolate Museum hosted a spectacular fashion Show with TV, Press and many special guests



                                   The Beautiful Fidani Chocolate Bride with our Pakistani guest, Rakkhi Sultana Awan.                                                      



The fashion Show's grand Finale ~ the lovely Fidani bride with a chocolate-designed wedding gown ......... a sight to behold !

Students, visitors from all walks of life find this Museum Panel extremely informative.


The Health aspects highlighted are absolutely interesting. Such information is always appealing to health conscious Chocolate Lovers !


The Museum's Chocolate Shop offers attractive low prices and many special offers !



  Great Daily offers @ Chocolate Museum
So many irresistible offers that are not found downtown ! So many free Premiums too ! Customers are so spoilt for choice and are so pampered with free imported Travel bags, plush toys and chocolates ! 





The Pakistani Association of Malaysia Love the Museum and the wonderful array of Chocolates ! These discerning chocolate lovers find the selection of chocolates irresistible ! They will be regular visitors because many of the varieties cannot be found downtown. The quality is superb and packaging, very exquisite indeed. They commented that this is the best "All in One" Chocolate Haven that offer free chocolate offers and generous free premium gifts too !

SIMPLY the BEST ! 


From Lindt of Switzerland to Malaysia's No. 1 Travel Retail brand, Danson! These are exclusive Travel Retail Chocolates attracting many shoppers to come over and over again !



 OTHER CHOCOLATE FACTS



Chocolate is used in many candy recipes: cakes, cookies, and for decorating foods such as chocolate covered strawberries. Chocolate shapes, such as chocolate kisses are used in recipes such as Chocolate Drop Pretzels.  We have many recipes for satisfying anyone's chocolate cravings.
Chocolate has many uses and comes in many different forms and types. Chocolate could be a powder or in a solid bar. It could be bitter or it could be sweet. Chocolate is used in many different types of recipes. It can also be used for decorating. Melting chocolate can sometimes be a challenge but with the information provided, you will learn how to prevent the problems associated with melting chocolate. You will also learn how the different types of chocolates should be used in different chocolate recipes. With all its flavors, forms, and uses, it is no wonder it is so popular. Chocolate seems to be a favorite in some form for most every special occasion imaginable, from Valentine's Day to a special birthday it always is a gift that someone will love.

CHOCOLATE

A preparation made from the seeds of the cacao tree. The seeds, called cacao beans, are husked, roasted, and ground to form the basis which all types of chocolate are made. The ground cocoa is combined with other ingredients to form a solid bar, which is known as unsweetened chocolate. Many recipes call for chocolate in an unsweetened form. Chocolate can be sweetened in varying degrees depending on how it will be used. Bittersweet, semisweet, and sweet varieties such as milk chocolate are all produced with the addition of other ingredients such as sugar vanilla, cocoa butter, milk powder. Bittersweet, semisweet, and milk chocolate produced in bars are among the most popular confections. Unsweetened chocolate, also known as Baker's chocolate, is seldom used for eating in a plain form because it is too bitter. Chocolate is used as a flavoring for numerous types of candies and desserts.
Note:
Cacao refers to the tree from which the beans are harvested and processed.
Cocoa refers to what is produced after the bean is processed.
Cocoa Butter refers to the fat content that is present in the cacao beans.

Types Of Chocolate:

Unsweetened Chocolate
This is chocolate in the purest form. Made from the cacao beans that have been fermented, dried, roasted and then ground, it is commonly known as chocolate liquor in the United States and cocoa mass in the UK. It consists of approximately 50% cocoa butter. This is mainly used for cooking and baking and generally not for eating.
Bittersweet Chocolate
This chocolate is produced by blending at least 35% chocolate liquor with up to 50% cocoa butter, sugar and vanilla. Bittersweet chocolate is dark in color and used for baking.
Semisweet Chocolate
This variety of chocolate used the same percentages of liquor and cocoa butter as the bittersweet but has additional sugar added.
Milk Chocolate
Milk chocolate is a very sweet chocolate that is produced by combining chocolate liquor with cocoa butter, vanilla and sugar. This chocolate also has milk solids added which gives the chocolate a lighter color and smoothness.
White Chocolate
White chocolate really isn't a chocolate at all due to the fact that it does not contain chocolate liquor. White chocolate is made from cocoa butter, sugar, vanilla and milk. It has the same consistency as chocolate, is white in color and is still commonly used in baking and cooking.
Cocoa Powder
This powder is produced after the chocolate liquor has been pressed and removed of almost all of its cocoa butter. What is left is then processed to form cocoa powder. There are two varieties of cocoa powder: unsweetened, or natural, and Dutch-processed. Dutch-process has an alkali agent added to neutralize the acids that are present. This produces a reddish colored powder that dissolves easily in water. Unsweetened powder is very bitter due to the acids and produces a deep chocolate flavor to recipes
Couverture
Couverture is a high quality chocolate that contains at least 32% cocoa butter. It is mainly used for dipping and creating shells for candies. Usually found in specialty chocolate stores.
Chocolate Chips
Chocolate chips are a processed chocolate available in all flavor varieties and shapes. A good chip will hold its shape when baked in cookies, cakes, etc. Here you see mini, chunked, semisweet and white chocolate chips.


Melting Chocolate

Melting chocolate so that it is creamy and smooth can be a challenge at times. It is important to not let the chocolate get exposed to any moisture. The moisture will cause the chocolate to become stiff and coarse, rather than creamy and smooth. Make sure any pans, bowls, or utensils that come in contact with the chocolate are completely dry. Just a couple of drops of water can cause the chocolate to tighten. Steam, condensation, and even the humidity in the air can cause a problem. Chocolate can be melted using one of the methods shown below.
Double Boiler Method
double boiler can easily be used to melt chocolate. See the steps below.
  1. Place 1-2 inches of water in the bottom of a sauce pan and allow it to boil.
  2. Remove the saucepan from the heat and wipe of the rim of the pan to eliminate any moisture that may be able to come into contact with the top portion of the double boiler.
  3. Add chopped chocolate or chips into the top portion of the double boiler and place it on top of the sauce pan.
  4. Stir this constantly in order for the heat to be dispersed evenly. The chocolate will melt from the indirect heat (steam) of the boiled water.
Note: It is important that you do not put a lid on the top portion if the double boiler because this can cause condensation that can drip down into the melting chocolate. Any amount of water, even the slightest drop that comes into contact with the melting chocolate can cause seizing. Seizing is when the cocoa butter separates from the solids and becomes lumpy. If this happens you may be able to salvage the chocolate by adding a small amount of vegetable oil and whisking it to regain the smoothness of melted chocolate.
In a Saucepan on Top of the Stove
  1. Break the chocolate up into small pieces and place in a heavy saucepan.
  2. Heat over low heat until melted.
  3. Stir frequently while melting to prevent scorching. If scorching does begin to occur, turn the heat down on the stove.
Warm water
  1. Place the chocolate in a heatproof bowl or cup and then place the container in a shallow pan containing hot water.
  2. Allow it to sit until the chocolate has melted. Stir occasionally.
Microwave Method
Using a microwave to melt chocolate should be done only when melting a small amount.
Choose a microwave safe bowl and place the chopped chocolate or chocolate chips into the bowl.
Microwave on the medium setting and melt chips in short time increments until almost melted.
When most of the chips have softened, stir the chocolate with a rubber spatula to disperse the heat until the remainder has melted.
Tips: Be very careful when melting milk chocolate and white chocolate so that it doesn't overheat. Since these two chocolates contain milk solids it is very easy for them to quickly separate and become grainy.
Chocolate melts best at 104º to 113ºF (40º to 45ºC). If you have the temperature beyond this point, the chocolate will burn or separate. If it does burn the only thing you can do is throw it out and begin again.


Tempering

Tempering is a procedure where you use heating and cooling to stabilize the chocolate. Chocolate that you buy from the store is already tempered, but when melted, all of that changes. The molecules of fat separate and in order to put them back, you must temper it. Tempering determines the final smoothness and shine that a chocolate will have. This procedure is only needed when working with candy, molds or extensive decorations. Most recipes do not call for tempering.


Decorating With Chocolate

There are many decorations you can make with chocolate to garnish your favorite pastries and desserts. Some decorating techniques are shown below.
Chocolate Curls
To make chocolate curls you will need a large block of chocolate and either a chef's knife, potato peeler or paring knife. The chocolate needs to be at room temperature for best results.
If you do not have a block of chocolate, you can create one by melting squares, pouring it in a plastic wrap lined loaf pan, and allowing it to harden by chilling in the refrigerator. Once it has hardened, remove it from the refrigerator and pull it up and out of the pan by pulling on the plastic wrap. Before using, allow it to set out so that it becomes room temperature.
To create smaller curls, use a paring knife or potato peeler. Hold the block of chocolate in one hand and use the peeler or knife in the other hand. Pull the blade upward along the edge, applying pressure as you move up the edge. The chocolate will curl in front of the blade, creating the chocolate curl.
Note: To make larger curls, use a chef's knife to create the curls. Hold the knife on top of the blade, not on the handle, and pull it toward you in a downward motion. The chocolate will curl up in front of the blade as you go.
Remember that the more pressure that you apply, the thicker the curls will be. Refrigerate the curls until you are ready to use them on your favorite pastry or dessert.
Grated Chocolate
Chocolate can be grated into shavings for "dusting" for tops of cakes, cupcakes, etc. In order to achieve this look, you will need a block of your favorite chocolate and a grater.
Hold the grater in one hand over a piece of parchment paper or waxed paper and the chocolate in the other. Slide the chocolate across the grates in and up and down motion similar to grating cheese, allowing the shavings to land on the paper.
Decorate with the shavings immediately because the fine chocolate will melt quickly and loose the desired effect.
Chocolate Shapes
Use the instructions on how to melt chocolate from above to begin this process.
Once the chocolate is melted, spoon it into a pastry bag or piping bag. You can also use a plastic bag with the corner tip cut off. Once filled, pipe the chocolate out onto waxed paper in whatever shape you desire. You can create hearts, initials, geometric shapes, etc.
Place your decorations in the refrigerator until set and then peel them off the paper and apply them to your pastry or dessert.


Chocolate Storage

Chocolate is vulnerable to its surroundings. It absorbs odors and moisture which have a negative effect on the chocolate. Storing chocolate in a cool, dry, dark place is best. Try not to store chocolate in the refrigerator because it has a tendency to "sweat". This surface moisture can cause sugar bloom. Sugar bloom occurs when the surface moisture starts dissolving the chocolate. When the moisture evaporates it leaves behind the sugar crystals, which gives the chocolate a grayish color.
The same theory is true when the chocolate is exposed to sudden temperature changes. The cocoa butter separates from the rest of the chocolate causing a graying color on the outside of the chocolate. Although neither one is attractive, the bloom does not harm the chocolate and it is still edible.



SABRINA CHOCOLATE QUEEN wishes to share with you the all-time favourite HERSHEY CHOCOLATE CHIPS recipe!

HERSHEY'S "Perfectly Chocolate" Chocolate Chip Cookies




Preparation Time:

  • 25 Minutes
Ingredients
·         2-1/4 cups all-purpose flour
·         1/3 cup HERSHEY'S Cocoa
·         1 teaspoon baking soda
·         1/2 teaspoon salt
·         1 cup butter or margarine , softened
·         3/4 cup granulated sugar
·         3/4 cup packed light brown sugar
·         1 teaspoon vanilla extract
·          eggs
·         2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
·         1 cup chopped nuts (optional)
Directions
1. Heat oven to 375°F. 
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies.


5 Facts About Chocolate Chip Cookies You Probably Didn’t Know!


§  The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.
§  The chocolate chip cookie was invented by Ruth Graves Wakefield in 1930 at the Toll House Inn Restaurant in Massachusetts.
§  Mrs. Wakefield sold her chocolate chip cookie recipe to Nestle, who began manufacturing chocolate chips in 1939.
§  Half of all home baked cookies are chocolate chip.
§  The Nabisco Chips Ahoy Chocolate Chip Cookie is the second best selling cookie in the U.S. right behind the Oreo.





THE CHOCOLATE MUSEUM'S FOUNDER 。。。。。 DATO' DAHLAN RASHID.  Also fondly known by many as The Chocolate King of Malaysia.







No. 2 Jalan Teknologi ¾,
Selangor Science Park 1,
Kota Damansara,
47810 Petaling Jaya,
Selangor
MALAYSIA
Phone: +603 - 74904260, +603 - 6143 4460




SABRINA 
CHOCOLATE QUEEN












No comments:

Post a Comment