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MARCH 2014 frombeantobar.com

34New crazy chocolate flavours revealed From no-fuss to fabulous recipes to create them in your own kitchen

plusAn interview with one of the most influential Londoners Aneesh Popat and his chocolates

MARCH 2014CONTENTS

4-5‘Aneesh Popat’ busy crafting into his mouth watering milk chocolate”

1Editors Page

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6

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34 New choc-olate flavours revealed

Origins of chocolate

Aneesh Popat is one of the most influential Londoners!

Aneesh Popat is voted amongst the 1000 most influential Lon-doners 2013 with his unusual and exciting chocolate combinations. His creation is showcased at Michelin starred restaurants and royalty. Born and brought up in Britain and Indian by heritage, Aneesh has fused his mastery of Eastern spices with Western influences, reflection of this evident in his creations which range from rose and cinnamon ganache to his famous chilli and lime truffle. He studies ingredients, looking at their flavour components to match them on a chemical level, so no matter how “out-there” they may sound, your brain has no option but to tell you that “it works!” The entrepreneur with a sweet tooth has invented the impossible, the healthy chocolate that helps you lose weight with no compromise on the taste, the chocolates he produces (ganache) provides all the flavours but without butter, cream, eggs or gelatin. Find out more about him through his own words on pages 4-5

Your Turn!recipes

TOP 10 Reasons why chocolates good for you

Your Turn!recipes

HOW TO CONTACT US

welcome Time for a treat can be a magical time. A chance to get together with loved ones, to cook yummy delicious chocolate treats. But it also requires planning and preparations. So we’ve packed this month’s magazine with brand new chocolate recipes for all your

festive occasions: big family dinners, a drinks party, treats for a crowd and for just the two of you. Our chocolate treats have been tried and tested by the very best chocolatiers in the UK to ensure you’ll get a great result at home. We un-derstand that you’re busy and its hard to put everything you wish on the table and so we’ve packed this months edition with loads of prep-ahead choices, quick and simple choco-late treats, as well as well as advice and step to step cooking instructions to guide you on the way. We’re here to make life easier, and allot more delicious.

Hina Depala, Editor

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O•ChocolatecomesfromthefruitofaCacaotree, known as the Theobroma Cacao. •Thetreegrowsonsmallfarmsinremotetropical areas in West Africa, South East Asia, Central and South America.•Thesetreesflourishhotrainyclimatesjust20% north and south of the equator. Because these condition have to be just right, growing cocoa is a difficult job that requires care and

•Thefruitofthecocaotreeisarugbyshaped pod that comes in variety of col-ours inside each pod a sweet white fruity plum that covers 50 to 60 seeds, It is from these seeds that chocolate is made. •Oncethepodisrippedtheyarehar-vested in the same way they have been gathered for thousands of years, by hand. The trunks of these tress to soft to climb so farmers use long handled instruments

•Aftercollectingthepodseachoneisspilt open then the farmer scoops out the white pulp an separates the seeds, com-monly known as cocoa beans •Thebeansarecoveredbybananaleavesor burlap while they ferment in the white pulp after fermenting the beans uncov-ered and dried in the hot sun, both fer-mentation and drying are both extremely important steps in helping chocolate develop its unique flavour.

•Whenthebeansareachievemaximumdryness its time to go to market, the farmer puts the cocoa beans in burlap sacks in which they will be shipped to chocolate factories around the world.

rigins Of Chocolate

Did you k

now?

•JosephFryofFry&Sonsproducedandsoldtheworld’sfirstchocolatebar.•Cadburyisthelargestandbestknownchocolatemakerintheworld.•CacaoisaMayanwordmeaning‘GodFood’hence,thecacaotreewasworshipped.•100Cocoabeanswereworthmorethansilver,ifnotgold.•TheAztecsenjoyedcacaoasabeverageandnamesitXocolatl.Spanishfounditimpossi-ble to pronounce so they named it ‘Chocolat’ which was further changed to ‘Chocolate’ by the English.•ChristopherColumbusisbelievedtobethefirsttobringcocoabeanstoEurope.•Europeexplorerschanged‘cacao’to‘cocoa’.

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“If everything in the world was made of

chocolate - I would have eaten it by now”

INTERVIEWINTERVIEWWITH ANEESH POPAT

Chocolate has been my passion, ever since a young age, it’s been my first love.This passion has led me to create unique chocolate flavour combinations through my mathematical and scientific background skills.

I am self – taught but the inspiration has come from many chefs and chocolatiers. I have travelled to shadow some of the worlds best chocolatiers and to learn new skills in making chocolates. I had the opportunity to spend time with 1993 MOF Chocolatier from who I learn the art of sculpting in chocolate. All these experiences have made me who I am today, and become a supplier to Michelin starred restaurants and Indian royalty.

Surprisingly, chocolate is good for people if chocolatiers have made it in the right way. I believe in using quality ingredients and un-derstanding the need of today’s health con-scious society. I create chocolates to meet this need, without compromising on the taste.

Chocolate brings you into a world full of bliss and happiness, giving a strong feeling of love. This has been proven by experiments con-ducted at Harvard University. I hope you fall in love with chocolate as I have.

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“If everything in the world was made of

chocolate - I would have eaten it by now”

Awards

• Evening Standard Power 1000 - 2013• 50+ Gold Award UK Small Business - 2012

http://www.the-chocolatier.co.uk

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Salted Caramel Cardamom& Coffee

Violet, Sandalwood &Vanilla

Kulfi Peppermint

Passion Fruit Dark Salted Caramel

Honey Milk Salted Caramel

Vanilla&Cinnamon

Banana&Clove

Salt&Pepper

Salt&Lime

Fresh Basil Leaf

Peanut&GreenTea

Quince,Rose&Honey

Coconut&Allspice

EarlGreyTea Cardamom Pistachio

Thandai CarawayCoffeePineapple&Cardamom

Raspberry

Milk Papua New Guinea

Cappuccino 70% Cuban Chilli&LimeRose&Cinnamon

Strawberry&Mint Leaf

Chai Tea Sweet Tamarind Cardamom&Coffee

34 NEW CHOCOLATE FLAVOURS REVEALED

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YOUR TURN!

make your own Easter eggs at home Method

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Additional information

Ingredients

icing for pip-ing Easter eggs

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3 2

Kcals Protein Carbs Fat Saturates Fiber Sugar salt

342 1g 3g 4.6g 2.8g 0g 9.2g 0.04g

This recipe is taken from BBC food recipes

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Polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould

Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermom-eter into the chocolate and heat until it reaches 43C/110F. Take off the heat and cool to 35C/95F. Now it is ready to use. Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, Carefully un-mould the egg halves and place on a clean surface taking care not to handle the choc-olate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.

To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests.

4300g/10½oz dark chocolate

Milk chocolate

10 to 30 mins

cooking time

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TOP 10 Reasons why chocolates good for you

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You live longer: Researchers at Harvard University found that those who ate mod-est amounts of chocolate up to three times a month, lived almost a year longer than those who didn’t eat any. This is likely to be due to the fact that cocoa contains anti-oxidants called polyphenols, also found in red wine, which prevent the oxidation of harmful cholesterol. Antioxidants are also known to protect against cancer.

Good for stress: because it contains valeric acid, which is a relaxant and tranquilliser.

Do not put on weight: people who eat chocolate on a regular basis are, on average, actually thinner that those who don’t.

Boost concentration: If you eat it mid-afternoon, when blood sugar levels get a bit low. Chocolate has a reasonably low glycaemic index, which means it gives long-lasting energy because it doesn’t raise blood sugar too quickly.

Makes you more alert: It contains a stimulant called theobromine, a caffeine-like sub-stance that is thought to make us more alert.

6Its nutritious: A 50g bar of plain chocolate contains 1.2mg of iron, and 45mg of magne-sium. And milk chocolate is a reasonable source of calcium - a 50g bar contains 110mg.

7 Makes you more alert: It contains a stimulant called theobromine, a caffeine-like sub-stance that is thought to make us more alert.

8Good for bones: This is where the sweeter, less cocoa-rich bars actually score better, as they count as a dairy-rich food that helps keep your bones strong.

9 Doesn’t give spots: No one food that can cause acne

10Lowers blood pressure: Flavanols found in cocoa beans aid production of nitric oxide, which stimulates blood vessels to dilate.

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YOUR TURN!Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reach-es simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream togeth-er until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp. at a time, totaste.Trybourbon,GrandMarni-er, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.

To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.

Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in choco-late, line a baking tray with grease-proof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.

Method

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Additional information

Ingredients

284ml pot double cream

280g good-quality dark chocolate, 70% cocoa solids

50g unsalted butter

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Kcals Protein Carbs Fat Saturates Fiber Sugar salt

67 1g 3g 6g 3g 0g 2g 0g

This recipe is taken from The Delia Collection: Chocolate

make your own chocolates at home