I-chocolate yikhiqiza inqubo yokuhlanza ende, eyinkimbinkimbi eqala ngamakhadi webhontshisi we- theobroma ukhokho womuthi. Ukhokho lwe-Theobroma ngokwezwi nezwi lisho ukuthi "ukudla kwawonkulunkulu," futhi leli gama libonisa kokubili ukunambitheka kwasezulwini kwele tshokoleji futhi ukuhlonipha amasiko amaMeya nama-Aztec ayenalo ngokudla kwaphezulu. Lezi zindabuko zaseMelika zaseMelika zazingabokuqala ukuqaphela ukubaluleka kwebhontshisi yekhokho, besebenzisa ama-pod njengezimali futhi zikhonza ubhontshisi obuchotshoziwe njengesiphuzo phakathi kwamakilasi aphezulu.
Isiphuzo sokuqala soshokoledi esibuhlungu esithandwa amaMeya nama-Aztec ahluke kakhulu kumabhotela ethu abushelelezi, amnandi namhlanje, kodwa umthombo womabili usalokhu ufana: ubhontshisi obuncane bokukhokho .
Ukhokho
Umuthi we-cocoa yisitshalo sezitshalo ezikhula kuphela ngaphakathi kwama-degrees angu-20 e-Equator. Amazwe amakhulu okukhiqiza ukhokho yi-Ivory Coast neGhana, nakuba kunezimakethe eziningi ezincane eNingizimu Melika nase-Afrika. Umuthi we-cocoa ukhiqiza ama-pods unyaka wonke, ngakho-ke isihlahla esivamile singaba ne-pods kuzo zonke izigaba zokuvuthwa, kusukela ekuqaleni kwempuphu ehlumayo kuze kufike ku-pod evuthiwe ekulungele ukuvunwa. Kunezinhlobo ezintathu zezihlahla ze-cocoa: i-Forastero, imifino ejwayelekile kakhulu futhi enamandla ene-flavour ephawulekayo, i-Criollo, isihlahla esicabange kakhulu nesingavamile, esinezithelo ezinhle kakhulu, ne-Trinitario, i-hybrid phakathi kwe-Forastero ne- I-Criollo ekhombisa izici zombili izihlahla, zinezivuno ezivamile zamabhontshisi anomusa.
Inqubo
I-chocolate iqala ngokuvuna ama-pods . Ngenxa yokuthi ama-pods akhule kuwo wonke amazinga okuvuthwa futhi kunoma iyiphi indawo esihlahleni, ukuvunwa okuningi kwenziwa ngesandla ngamasaka. Izinyathelo ezimbili ezibalulekile kufanele zenzeke ngaphambi kokuba ukhokho ungahlanganiswa futhi uthunyelwe kumkhiqizi. Okokuqala, ama- pods ahlukanisiwe avulekele ubhontshisi be-cocoa esikhundleni, azungezwe ugaxekile lwe-fruity we-pod.
Leli phampi ngezinye izikhathi lisetshenziselwa ukwenza iziphuzo noma ama-dessert, njengoba kunambitheka okumnandi okunamnandi nge-flavour chocolate flavour.
Ubhontshisi kanye ne-pulp zikhishwa emapodini bese kwesobunxele ukuze zifakwe emabhakheni izinsuku ezimbili kuya kweziyisishiyagalombili. Lesi sinyathelo sibalulekile, njengoba inqubo yokuvutshelwa ihlanganisa ukunambitheka kwamabhontshisi futhi ihlinzekela ama-undertones amafutha e-pulp. Ngaphandle kokuvuthwa, ubhontshisi bekungaba yinto enamandla kakhulu futhi emunyu ukujabulela. Ama-chocolates amaningi aphezulu afaka inqubo ende yokuvutshelwa, engabunambitha kumanothi ezimbali, amafruity omkhiqizo wokugcina. Ngemuva kokuvutshelwa, ubhontshisi basakazwa emgqeni owodwa bese ushiya ukuze wome ngokuphelele , ngokuvamile ngelanga eliqondile. Kungemva kokuba ubhontshisi bevutshiwe ngokugcwele futhi bomile ukuthi bahlanganiswe futhi bathunyelwe kubakhiqizi bekholethi emhlabeni jikelele.
Ngemuva kokuba ubhontshisi befika esikhungweni sokukhiqiza, bakhishwa ukuze bakhiphe ama-flavour amaningi kakhulu e-chocolate. Isikhathi nokushisa kokugaya kuncike enhlobo yobhontshisi kanye namazinga azo umswakama. Ngemuva kokugaya, ubhontshisi adluliselwa kumuntu onqobayo ozosusa ama-shells ebhontshisi bese eshiya i-"nibs" -ukuthi ubhontshisi we-cocoa ogcwele ubisi be-cocoa ne- kakao ibhotela .
I- nibs yilezi zinhlayiya ezinobuthi obukhulu obubizwa ngokuthi i-chocolat (igama elidukisayo, ngoba umkhiqizo awuqukethe utshwala). Lokhu utshwala yisisekelo sayo yonke imikhiqizo ye-chocolate, futhi ekugcineni uqala ukufana nokuhogela njengokhokoledi evamile. Utshwala ucindezelwe ukususa ibhotela le-cocoa, elishiya i-disc powdery eyaziwa ngokuthi "i-cocoa presscake." I-presscake, lapho i-pulverized, iba yi-cocoa powder evamile. Ngalesi sikhathi, inqubo ye-chocolate ihluke kuye ngokuthi iresiphi nokubunjwa komkhiqizi. Uma i-tshokolethi ingumgangatho ophansi, ikhekhe le-pulverized lizoxubaniswa ngamafutha emifino, ushukela, kanye nama-flavourings ukuze abe yi-chocolate encane. Uma ushokoledi uzoba nekhwalithi ephakeme, ibhotela le-cocoa izophinde yengezwe utshwala we-chocolate, kanye nezinye izithako ezifana noshukela, i-vanilla nobisi.
Ikholethi elimhlophe lifaka inqubo efanayo, ngaphandle kokuthi ingenayo i-chocolat yotshwala noma i-cocoa powder. Ushokoledi osanda kuhlanganiswa uhambela uchungechunge lwezingqungquthela ukuze ubambe iqhaza ngaphambi kokuya kumshini wokuxhuma.
Ukuxhuma kuyisinyathelo sokugcina ekunqumeni ukunambitheka okugqamile nokuthungwa kwele tshokolethi . Umshini wokuxhuma, okuthiwa ngoba imiklamo yangempela yayifana nama-seashells, amadolo nokuxubusha ingxube ye-chocolate isikhathi esithile kusuka emahoreni amaningana kuya ezinsukwini ezimbalwa. Ijubane, izinga lokushisa, nobude lwenqubo yokuhlanganiswa inquma ukuthungwa kokugcina nesinambitheko se-tshokoleti, njengoba kuhlanganiswa kushisa i-tshokoleti futhi kukhishwa amathoni amaconsi asele. Ngemuva kokuxhuma, ushokoledi usulungiswa emishini emikhulu epholisayo ushokoledi kumazinga okushisa aqondile ukuze kuvezwe imigqa epholile, epholile. Okokugcina, ushokoledi uthululwa ekubunjweni, okuhlanganisiwe, futhi ukulungele ukuthunyelwa kubathengi abazimisele kakhulu emhlabeni jikelele.