FROM BEAN TO BAR by Hina Depala

Plan your perfect Dessert

From Bean to Bar MARCH 2014

frombeantobar.com

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

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

MARCH 2014 CONTENTS

1 Editors Page

2 Origins of chocolate

3 34 New chocolate flavours revealed

6 Your Turn! recipes

7 TOP 10 Reasons why chocolates good for you

8 Your Turn! recipes

4-5 ‘Aneesh Popat’ busy crafting into his mouth watering milk chocolate” Aneesh Popat is one of the most influential Londoners! Aneesh Popat is voted amongst the 1000 most influential Londoners 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

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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 understand 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 chocolate 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 Our From Bean To Bar promise to you

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month From Bean To Bar magazine • Each gives you brand-new, reliable recipes.

Unfortunately we are unable to answer any medical or nutritional queries.

recipe in the magazine whether it • Every be by a TV chef, from a book or created

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rigins Of Chocolate

•Chocolate comes from the fruit of a Cacao tree, known as the Theobroma Cacao. •The tree grows on small farms in remote tropical areas in West Africa, South East Asia, Central and South America. •These trees flourish hot rainy climates just 20% north and south of the equator. Because these condition have to be just right, growing cocoa is a difficult job that requires care and

•The fruit of the cocao tree is a rugby shaped pod that comes in variety of colours inside each pod a sweet white fruity plum that covers 50 to 60 seeds, It is from these seeds that chocolate is made. •Once the pod is ripped they are harvested 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

•After collecting the pods each one is spilt open then the farmer scoops out the white pulp an separates the seeds, commonly known as cocoa beans •The beans are covered by banana leaves or burlap while they ferment in the white pulp after fermenting the beans uncovered and dried in the hot sun, both fermentation and drying are both extremely important steps in helping chocolate develop its unique flavour.

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•When the beans are achieve maximum dryness 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.

•Joseph Fry of Fry & Sons produced and sold the world’s first chocolate bar. •Cadbury is the largest and best known chocolate maker in the world. •Cacao is a Mayan word meaning ‘God Food’ hence, the cacao tree was worshipped. •100 Cocoa beans were worth more than silver, if not gold. •The Aztecs enjoyed cacao as a beverage and names it Xocolatl. Spanish found it impossible to pronounce so they named it ‘Chocolat’ which was further changed to ‘Chocolate’ by the English. •Christopher Columbus is believed to be the first to bring cocoa beans to Europe. •Europe explorers changed ‘cacao’ to ‘cocoa’.

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INTERVIEW WITH ANEESH POPAT

Chocolate has been my passion, ever since a young age, itâ&#x20AC;&#x2122;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 â&#x20AC;&#x201C; 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 understanding the need of todayâ&#x20AC;&#x2122;s health conscious 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 conducted at Harvard University. I hope you fall in love with chocolate as I have.

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

“If everything in the world was made of chocolate - I would have eaten it by now”

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

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D E L A E V E R S R LATE FLAVOU

NEW CHOCO

Salted Caramel

Kulfi

Peanut & Green Tea

Violet, Sandalwood & Vanilla

Peppermint

Quince, Rose & Honey

Cardamom & Coffee

Dark Salted Caramel

Passion Fruit

Milk Salted Caramel

Vanilla & Cinnamon

Honey

Salt & Lime

Banana & Clove

Coconut & Allspice

Fresh Basil Leaf

Earl Grey Tea

Cardamom

Salt & Pepper

Pistachio

Raspberry

Pineapple & Cardamom

Coffee

Caraway

Thandai

70% Cuban

Rose & Cinnamon

Chilli & Lime

Cappuccino

Milk Papua New Guinea

Strawberry & Mint Leaf

Sweet Tamarind

Chai Tea

Cardamom & Coffee

O Y

r ou y ke a m

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Method

R U

Taster e

R nE w U o

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me o th a s

Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer 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 chocolate too much as it will start to melt from the heat of your hands.

Ingredients

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.

300g/10Â˝oz dark chocolate

Milk chocolate

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

icing for piping Easter eggs

10 to 30 mins cooking time

Additional information Kcals

Protein

342

Carbs

Fat

Saturates

4.6g

2.8g

This recipe is taken from BBC food recipes

Fiber

Sugar

salt

9.2g

0.04g

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TOP 10

Reasons why chocolates good for you

You live longer: Researchers at Harvard University found that those who ate modest 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 antioxidants 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.

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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 substance that is thought to make us more alert.

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

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

Good 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.

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

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

r ou y O Y make

! N

me R o U at h

Tocolates

ch R n U ow

50g unsalted butter

280g good-quality dark chocolate, 70% cocoa solids 284ml pot

Method

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 reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together 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, to taste. Try bourbon, Grand Marnier, 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.

Ingredients

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double cream

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 chocolate, line a baking tray with greaseproof 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.