At last, we get to the end of the story of my adventures with Velveeta fudge. In Parts 1 and 2 of this story, I told you how I came by the recipe, and how I eventually felt some obligation to make this fudge. Today I’ll let you know the results of this kitchen experiment.
I really had no idea of what Velveeta fudge would taste like. Cheesy? My first taste was cautious. First thought: This is not bad.
Many people have no idea where chocolate originated, if you asked some they might say Hershey, Pennsylvania! In actuality the confection that is adored by millions of people all over the globe comes from the Amazon region of South America and Central America where it was found my the Mayans and then was spread through the rest of America coming through Mexico and the Aztec Empire. Like many other things, the Aztecs attributed the existence of the Cacao plant to their god, Quetzalcoatl.
You know the world is changing when the cognoscenti start to talk about gourmet chocolate in the same way other connoisseurs talk about wine. It used to be the norm that wine critics held sway using terms like gravel, blackberry, sweaty saddle and honey peach to describe a particular wine. These days a similar practice is being adopted by gourmet chocolate connoisseurs. There are top line producers of chocolates who are actively encouraging this trend by sponsoring chocolate tastings. At my local wine shop I have seen Shiraz filled chocolates at outrageous prices. The peculiar terminology or terroir that used to be the preserve of the wine industry is definitely changing and so are chocolate prices.
Research has shown time and time again that eating small portions of dark chocolate may provide numerous health benefits as a result of chocolate’s antioxidant properties. However, a new study, performed by a team of scientists in Scotland and Italy, suggests that eating milk chocolate or even drinking milk with your chocolate, significantly reduces those health benefits.
Chocolate derives from the seeds of the cacao tree, a small evergreen bush cultivated throughout the tropics. Cacao’s botanical name is ‘Theobromo cacao’, meaning ‘food of the gods’. Chocolate is created from cocoa, the solids of the cacao bean, and cocoa butter, the natural fat of the cocoa bean. Dark chocolate is the purest form of cocoa without any milk additives.
I know of no one that has eaten chocolate and not just absolutely loved it. There are probably some exceptions, but I am not aware of them. This is especially true of chocolate bars which come in so many varieties these days there is surely something for everyone. When you consider that you can get chocolate bars with fruit, marshmallows, nuts, caramel and more there is hardly another confection that has so many diverse choices.
Chocolate, like most ingredients used to prepare food has to be of good quality. So, do not hesitate to buy good or even very good chocolate when shopping. Of course, price will be higher but certainly this is the price of quality. The quality of a cake, a chocolate mousse or any cream or other chocolate preparation will reflect the chocolates quality exactly. Make no mistake; in this case the price plays an important part in the selection of the product.
Deal of the day
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