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 !
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.
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.
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.
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
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".
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.
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.
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.
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Double Boiler Method
A double boiler can easily be used to melt chocolate. See the steps below.
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.
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In a Saucepan on Top of the Stove
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Warm water
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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.
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Microwave on the medium setting and melt chips in short time increments until almost melted.
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| When most of the chips have softened, stir the chocolate with a rubber spatula to disperse the heat until the remainder has melted. |  | |
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.
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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.
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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.
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| 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. | |
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.
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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.
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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.
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Place your decorations in the refrigerator until set and then peel them off the paper and apply them to your pastry or dessert.
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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
·
2 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
Selangor Science Park 1,
Kota Damansara,
47810 Petaling Jaya,
Selangor
MALAYSIA
Phone: +603 - 74904260, +603 - 6143 4460
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SABRINA
CHOCOLATE QUEEN
