History and Cultivation
the strawberry has been around for much of human history with evidence dating back to 234 bc. There are two variations of strawberries. One is from the old world. The other was domesticated in the new world by native Americans in the 1600. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of F. virginiana from eastern North America and F. chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
Cacoa and Chocolate
Cacao has been around for centuries in the Americas. Evidence ranges from the South American interior Andean basin to the western mountainous region of Huehuetenango, Guatemala, about its origin. The true cultivation and usage of Cacao started in Mesoamerican around 3,800 to 3,000 B.P. The Olmec were the first civilization to use cacao as a medicinal and ceremonial product. The predecessor civilization of the Maya spread its usage and spiritual properties. They truly held this tree in high regard. It was valued for its medicinal properties and used as a form of currency. More specifically, the seeds were used as a form of commodity money. Unlike fiat currency, it is money that holds intrinsic value. Examples include salt, metals, and textiles. So much so that people made counterfeit currency to trick there buyers. They used dirt and other materials to create fake cacao seeds. They included hints of dried and powdered cocoa throughout the currency so the scent could still be recognized. the Maya invented hot chocolate by adding locally sourced honey, agave syrup, chili peppers, and vanilla.
European Introductions to Cacao
When the Spanish brought cacao back to Europe, they added sugar and dairy. This created the beverage we all know to this day. Later introductions like cinnamon were brought over and added to this delicious festive drink. Joseph Fry first solidified chocolate and shaped it into a solid form in Bristol, England, in 1847. The chocolate bar was made by pressing a paste of cocoa powder, cocoa butter, and sugar into a mold.
Tempering Chocolate
Tempering chocolate is a process that involves heating and cooling chocolate to create a stable structure. This process gives chocolate its signature shine and snap. Jean Tobler from invented the process in the 1890s. He developed the process of tempering chocolate. This created the shiny finish and “snap” when a chocolate bar is broken. Tempering Chocolate involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes. The liquid is then heated to keep only the most stable crystal forms. These crystals serve as nuclei. The rest of the cocoa butter solidifies around these nuclei.
only 3 Ingredients!
Chocolate- any chocolate works well with this desert. I personally love a 65% dark chocolate for this occasion. I find the tardiness combines well with the strawberry’s light profile. Its sweet yet mellow and bold flavor enhances the fruitful taste. So when you bite into this treat it is a bite worth having
Crisco Shortening– Crisco shortening helps chocolate stay solid at room temperature. It also adds a shiny, glossy finish to the finished product.
Raspberry or Cherry Chocolate- Adding this as a glaze for the finished product honestly looks phenomenal. It adds another contrast of flavor to this already fabulous treat.
Utensils
- Aluminum or Heat Resistant bowl- This will be used to hold the chocolate above the pot to prevent burning from occurring if used on the surface
- Pot- Used for simmering the water that gradually melts the chocolate on the surface of the bowl
- heat resistant spatula- to prevent clumping and to have a clean smooth finished product.
- Small plate- when dipping the strawberries and setting them aside use the plate as a preventative measure for not making a mess as you carry it to the sheet pan
- sheet pan
Yield: 24 servings: 2
| Ingredients | Recipe |
| Chocolate- 2 LB Strawberries- 3 cups or 8 large Strawberries per cup. Cisco- 2 Tablespoons Sea Salt Flakes Cherry, Raspberry Glaze-1 LB | -wash strawberries allow to dry on rack -Assemble ingredients and utensils -Place water in pot -Place bowl on top of pot -add chocolate -bring Water to a simmer – as the chocolate begins to melt make sure to stir -add Cisco Shortening -once the chocolate is fully melted remove bowl pot and set aside -arrange table – using the leaf as a holder gently dip strawberries into bowl, make sure to shake any excess chocolate as it will ruin the structure and shape if placed without waiting. -place on Sheet pan with parchment paper on top. -Use the same steps for the raspberry chocolate glaze. – refrigerate covered strawberries for 30 minutes. Place chocolate raspberry in a parchment pastry bag- in a diagonal motion sway the chocolate over the strawberries. – add sea salt flakes when plates. DO NOT add sea salt flakes if not eaten right away as salt will melt the chocolate at room temperature. Enjoy this deciduous treat! |
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