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The Chocolate Trinity in Baking School
AI have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?� -Virtual Chocolate.comChoc-o-late, even the word seems to melt in your mouth as you slowly pronounce it. Chocolate is defined at virtualchocolate.com as Aa food prepared from ground roasted cacao beans.� This bland definition doesn�t begin to capture the sheer taste magic of the chocolate trinity � dark chocolate, milk chocolate, and white chocolate.
Pastry school chocolate purists would probably turn up their noses at the inclusion of white chocolate in the chocolate trinity. There are those in baking school who would also disparage dark chocolate in favor of milk chocolate for their chocolate confections. I, however, think that dark chocolate enthusiasts have a more sophisticated palate. Dark chocolate rules.
Dark Chocolate
Dark chocolate is made with the highest percentage of chocolate liqueur. In pastry school, you learn that dark chocolate has the most intense chocolate flavor.
Milk Chocolate
Even though milk chocolate has a less intense chocolate flavor, it has the largest following world-wide. It was �invented� in 1875 when chocolatiers discovered that, by adding milk, chocolate could be made more cheaply and, therefore, made available to more people. It is widely used in baking school.
White Chocolate
Some consider white chocolate to be the poor relative of real chocolate. Some would not consider white chocolate to be chocolate at all. While milk chocolate and dark chocolate are made with chocolate liqueur, white chocolate is made from a cocoa butter base. It has a less intense and more delicate flavor and is often used to enhance other ingredients. White chocolate (actually ivory in color) is also used in pastry schools for cake decorating.
The Importance of Chocolate
Throughout history, many cultures have prized chocolate. The ancient Mayans used cacao beans as currency. For centuries, chocolate has been considered an aphrodisiac and for many, its taste brings a feeling of well-being. Three billion pounds of chocolate are consumed annually world-wide, with Americans consuming approximately 12 pounds per person each year. Nine out of ten people say they enjoy chocolate. Some say the tenth person just might be lying.About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. Judi has also worked as a training consultant on contracts with Duke University and Bell Atlantic. She is a graduate of the State University of New York at Binghamton, with a BA in English Literature.The Field Museum
Virtual Chocolate
Chef School Features
California Culinary Academy
Get your Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management degree at the acclaimed California Culinary Academy in beautiful San Francisco, CA.
The Art Institutes
Turn your passion into a four-star career. At The Art Institutes, you'll explore traditional, fundamental cooking skills and get hands on training in our student-run restaurants.
Western Culinary Institute
Western Culinary Institute (WCI) offers world-renowned Le Cordon Bleu Programs in the heart of one of the nation's most beautiful and culturally-thriving cities — Portland, OR.
