Njengeziningi eziningi zaseNingizimu Melika, lezi zintambo ezincane zesikhukhula zinezindaba eBrazil.
Baqanjwe ngegama elidumile lama-1940 eBrazilian Brig. U-Gen. Eduardo Gomes, ogijimela umengameli ngo-1945 futhi ngokusobala wayethanda le nqubo ye-chocolate.
Bane-flaam ye-caramel neyothokolethi engavamile futhi ehluke ngokuhlukile ekusebenzeni kwe-chocolate yaseMelika. Izingane zizokujabulela ukusiza ukwenza lezi, futhi kungokwemvelo ukuzikhonza ezinkomeni ezincane kakhulu zephepha ezifana nalabo abasebhokisini lama-chocolate. Gcina lezi chocolates esiqandisini.
Okuzokwenza
- I-14-ounce ingakwazi
- ubisi olunomsoco obumnandi
- 4 wezipuni cocoa powder
- 1/4 ithisipuni usawoti
- 3 wezipuni ibhotela
- 1 ithisipuni i-vanilla
- I-sprinkles ye-chocolate
Indlela Yokwenza
- Thela ubisi oluncibilikisiwe ebhodweni lakho eliqhamuka kakhulu. Faka umquba we- cocoa kanye nosawoti.
- Pheka, uvuse njalo, phezu kokushisa okuphansi. Gcina ingxube kakhulu emathunjini ukuvimbela ukuvutha nokunamathela.
- Pheka imizuzu engu-10 kuya kwemizuzu engu-15, uvuselela njalo, kuze kube yilapho ingxube iba mnandi kakhulu futhi ikhanya futhi iqala ukuphuma emaceleni nasemaceleni epani.
- Susa kusukela ekushiseni bese ugoqa ibhotela ne-vanilla.
- Hlanganisa esiqandisini imizuzu engu-20 kuya kwezingu-30. Ngezandla ezifakiwe, gcwalisa ingxube ngamabhola angu-1 intshi.
- Gcwalisa ibhola ngalinye emafletheni e-chocolate bese ubeka indebe yephepha.
- Hamba uze ulungele ukukhonza.
Konke Mayelana neKhocolate
Ama-Aztec asendulo namaMeya aseMexico naseCentral America ayengabantu bokuqala abawaziwayo ukuba badle ushokoledi, baqala eminyakeni engaba ngu-2 000 edlule. Isitshalo se-cocoa sizalwa eMexico, eNyakatho Melika, nasenyakatho eNingizimu Melika futhi sikhula emahlathini ashisayo asezindaweni ezishisayo.
Ukhokho lwe-Theobroma yigama lesayensi le-cocoa, futhi ngokuvamile lihunyushwe ngokuthi "ukudla konkulunkulu." Konke okusho nje ukuthi ama-Aztec namaMeya ayazi into enhle uma beyithola, futhi leyo moniker isasebenza.
Abahloli bamazwe baseSpain esifundeni kuma-1520s bathola ngokuthokozela nge-tshokoleti, futhi bathatha amakhaya aseCoca e-Spain. Ngangekhulu le-17, yonke iYurophu yayithandwa yi-chocolate eshisayo, yize kuphela abacebile bengakwazi ukuzitholela. Akekho owenza lutho ngaphandle kokuphuza ushokoledi kuze kube yilapho i-Victorian era, lapho kutholakala indlela yokwenza i-chocolate. Futhi manje kukhona umculi, i-Godiva, i-Cadbury, i-Hershey, i-Lindt, ne-Ghirardelli, phakathi kwamanye amaningi, kumnandi wonke umuntu.
Kuye kwaziwa kusukela ngawo-1990s ukuthi ukudla i-tshokoleti kubangela ukukhululwa kwe-endorphins ebuchosheni - amakhemikhali azizwa kahle. Ngakho-ke kunesizathu esihle sokuthi kungani umuntu ethanda ushokoledi. Iyakuthanda kuleli zwe, futhi yenza uzizwe ngaleyo ndlela, futhi. Kodwa kancane kufanele wenze iphutha: Iphakethe elimnyama le-chocolate eliyi-167 kilojoule ngehora ngalinye.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 94 |
| Inani lamafutha | 4 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 11 mg |
| I-sodium | 40 mg |
| Ama-carbohydrate | 14 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 2 g |