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 Home > Sugar Free Menu > Sugar Free Chocolates > Sugar Free Chocolate or Sugarless Chocolates
Sugar Free Chocolate or Sugarless ChocolatesChocolate comes from the seed of the tropical cacao tree.
Chocolate was created by the Mesoamerican civilization, from cacao beans, and cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces and beverages. They even invented the hot chocollate drink we take for granted today!
Could you image all of those economies that were built in Europe in making confectionary treats would not exist, no Hersey, no Miilky Wya, to horror the thought. But now back to how the ancients made the “ca cao” drink.... The cocoa beans were ground! and mixed with water to produce a variety of beverages (density or how rich the flavor), both sweet and bitter, which were reserved for only the highest noblemen and clerics of the Mesoamerican world.
Now do we really have to comment about that one? Does The Donald get 2nd cut? Nope...
Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics. The beans have an intensely flavoured bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa.
Today, chocolate commonly refers to bars made from the combination of cocoa solids, fat, sugar and other ingredients. For us in the sugar free wortld, we use Maltitol, some chocolate makers are using isomalt. Chocolate is often produced as small molded forms in the shape of squares, animals, people, or inanimate objects to celebrate festivals worldwide. For example, there are moulds of rabbits or eggs for Easter, coins for Hanukkah, Saint Nicholas (Santa Claus) for Christmas, and hearts for Valentine's Day.
Chocolate can also be made into drinks (called cocoa and hot chocolate), as originated by the Aztecs and the Mayas.
So what is a Ganache?
Ganache is a French word (literal translated as "fool") for a mixture of chocolate and heavy cream. Ganache is used as an icing or filling for pastries, filled chocolates, chocolate truffles, and other desserts. Its origins date to around 1850, possibly invented in Switzerland or in France.[1]
Ganache is normally made by boiling heavy cream, then pouring it over chopped (bitter) chocolate. The mixture is stirred or blended until smooth. Ganache can be enhanced with liqueurs or extracts.
Depending usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is = parts chocolate & cream; this is used for filling cakes. For a chocolate truffle base, a ratio of 2:1 (chocolate to cream) is used. For making a glaze, the ratio is 3:1.
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