Cioccolata&Cioccolata

Storia della cioccolata

Posted by Massimiliano Quintiliani On Mag - 13 - 2011

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cacao Quella del cioccolato è una lunghissima storia in cui realtà e leggenda si fondono. Si ritiene che già nel 5000 a.C. esistessero alcune varietà di pianta di cacao sulla costa del Golfo del Messico e sull’Altipiano centrale: probabilmente i primi a coltivare il cacao furono gli appartenenti alla civiltà Maya. Successivamente, nella civiltà degli Aztechi, il cacao aveva un profondo significato simbolico (la bacca di cacao era usata durante i rituali per indicare il [ Read More ]

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Arrivo della cioccolata in Italia

Posted by Massimiliano Quintiliani On Mag - 13 - 2011

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Italia di cioccolato_Il Colosseo L’introduzione del cioccolato in Italia è ambigua e frammentaria; esistono due versioni in proposito: la più accreditata vorrebbe che il cioccolato sia stato introdotto in Italia da Emanuele Filiberto di Savoia (1528- 1580). L’altra ipotesi vorrebbe che Francesco D’antonio Carletti sia colui che ha portato il prodotto in Italia. Torino, capitale sabauda, è una delle maggiori depositarie della tradizione cioccolatiera italiana: sino almeno dal tardo ‘700 vi si affermò una ricca [ Read More ]

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Gianduiotto: nascita di una tradizione

Posted by Massimiliano Quintiliani On Mag - 13 - 2011

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gianduiotto La città di Torino non solo si distinse per l’innovazione tecnologica, ma anche per l’introduzione di nuovi gusti: il più conosciuto fra tutti è il famoso gianduiotto, nato nella metà dell’Ottocento, la cui pasta tenera e morbida è a base di cacao, zucchero, burro di cacao e le famose nocciole della varietà “Tonda Gentile delle Langhe”. Il celebre cioccolatino dalla caratteristica forma a spicchio prese il nome da Gianduja, la tipica maschera piemontese. Alcuni [ Read More ]

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Cioccolata calda: bevanda di compagnia

Posted by Massimiliano Quintiliani On Mag - 13 - 2011

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853_cioccolata-calda-peperoncin Quasi subito dopo l’introduzione della cioccolata si affermò anche l’uso della cioccolata calda: non solo nei cafè e nelle confetterie, anche nei salotti delle famiglie borghesi, la cioccolata veniva bevuta da sola, mescolata con latte o caffè, dando vita al Bicerìn, bevanda caratteristica del mattino a partire dal 1840. A partire dal 900, con il miglioramento delle condizioni economiche, aumentò la domanda di cioccolata da parte delle famiglie borghesi e i maitres cioccolatieri dovettero [ Read More ]

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Dalla pianta alla tavola : come nasce il cioccolato

Posted by Massimiliano Quintiliani On Mag - 13 - 2011

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cocoa-pods-and-cocoa-beans I produttori che iniziano il processo partendo dalla fava di Cacao, dopo aver provveduto alla mondatura, tostatura e raffinazione della stessa, procedono alla miscelazione del liquore di cacao con lo zucchero (ed il latte se previsto dalla ricetta). Si procede quindi alla fase di preraffinazione (con macchinari a 2 o 3 cilindri) e raffinazione (5 cilindri) per raggiungere una granulometria di almeno 20 micron. Il concaggio è la fase più importante della lavorazione del [ Read More ]

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“E’ la quantità che fa il veleno”

Posted by Massimiliano Quintiliani On Mar - 11 - 2011

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choco Noi divoriamo tutto in fretta: i cibi (pensiamo ai panini mangiati velocemente durante l’intervallo di colazione), ma anche mode, miti, personaggi, emozioni e scoperte. Il cioccolato invece ha sempre, nella sua storia, richiesto tempo. L’infuso veniva degustato lentamente data l’alta temperatura, lasciando così il tempo alla chiacchiera o alla riflessione; il cioccolato si scioglieva a poco a poco in bocca, sprigionando così tutto il suo delizioso sapore.

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