About 3,500 years ago, the Mayans discovered cacao in Central America, which since the 17th century began to be marketed throughout Europe. Of course, it did not take long for it to become very popular in the world, so much so that it is found in almost every home around the world.
On the occasion of International Chocolate Day, which falls today (Friday), we checked with Karina Chaplinsky, owner and chief chocolatier at the chocolate boutique "De Karina" in Ein Zivan, how we can identify quality chocolate. According to her, the quality of chocolate is not measured only by the percentage of cocoa beans and cocoa butter, but by the complex process they must go through, which includes fermenting, roasting, grinding, crystallizing the cocoa butter and carefully mixing at the desired temperature that will lead to a precise texture and taste.
Fine chocolate shouldn't melt before it reaches your mouth. At a temperature of about 36.5°C, chocolate should have a smooth texture, solid color with shine and crack easily, suggesting that it has a good amount of cocoa butter.
Karina Chaplinsky // Photo: Courtesy of "De Karina"
Apart from the rich taste of chocolate, as its quality increases, so does the number of antioxidants that contribute to health. Some believe that chocolate containing more than 70% cocoa may help lower cholesterol, stress, and improve mood.
In order for us to celebrate the holiday properly, Chaplinsky shared with us some special recipes that combine chocolate and Tali Dori from "Chocolitli" - a boutique for chocolate workshops and praline sales in Ein Yahav in the Middle Arava - shared with us a recipe for a summer crunch.
Karina Chaplinsky's Super Chocolate Chip Cookies
Components (per 15 units):
- 150g dark chocolate 60% + 100g crushed dark chocolate
- 50 g butter
- 2 eggs
- 140 g sugar (3/4 cup)
- 160 g sifted flour (3/4 cup)
- 1 teaspoon baking soda
- A pinch of salt
How to prepare:
The chocolate boutique "De Karina" in Ein Zivan, photo: Adi Peretz
Fondue duet by Karina Chaplinsky
Ingredients (per 2 servings):
- 100 ml heavy cream 38%
- 100 ml 3% milk
- 50 g glucose
- 15 g butter
- 150g dark chocolate
- 150 grams of milk chocolate
- 1 glass of orange liqueur (optional)
- Seasonal fruits / marshmallows / brownie pieces and everything you want
How to prepare:
Assembling the dish:
The chocolate boutique "De Karina" in Ein Zivan, photo: Adi Peretz
White chocolate mousse and mascarpone recipe with Karina Chaplinsky's berry ganache
Ingredients (per 10 servings):
White chocolate mousse and mascarpone
- 300 ml heavy cream 38%
- 200g white chocolate
- 100 g mascarpone cheese
Ganache
100 ml heavy cream 38% (1/2 cup)
200g dark chocolate 70%
70g frozen berries + 80g berries to assemble the dish
How to prepare:
To prepare the mousse:
To make the ganache:
Assembling the dish:
The chocolate boutique "De Karina" in Ein Zivan // Photo: Ron Shelef
Recipe for Tali Dori's summer chocolate crunch milkshake from Chocolitelli
Ingredients (per 10 servings):
- 4 tablespoons chocolate ice cream (milky / fur)
- 1 glass of milk/soy milk
- 100g milk / dark chocolate
- 3 tablespoons candied hazelnuts
How to prepare:
Assembling the dish:
Tali Dori from "Chocolatelli" in Moshav Ein Yahav // Photo: Chocolitli
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