Chocolate
One piece
of evidence
for
intelligent design
This is the time of year when an air of eager anticipation graces the autumn atmosphere. However, this has nothing at all to do with the weather. Rather, we live in a household that is once more looking forward to the annual Salon du Chocolat in Paris. In fact, on 30 October, Pavilion 5, Viparis, Porte de Versailles, opens its doors right next to the Metro station of the same.
For true lovers of such an exceptional gift of nature, there will be more taking part and occupying even greater surface area than in previous years. The event continues for five sublime days and to make life easier it is possible to buy entry tickets online.
For those who do not yet know, chocolate came to us through South America after 1492. The rest, as we say, is history. Also, it may not be known that chocolate grows on trees but not ready packaged. That comes at the end of a fairly complex process from the harvesting of the cocoa bean.
The crucial information about chocolate is that it is good for you. There has been too much adverse publicity about it over the years. In fact, when it first arrived in Europe long after the Aztecs,Olmec and Mayans had benefitted from it, there were instructions for the medicinal, use of cocoa For example, The Badianus Codex (1552) prescribed using cacao flowers to treat fatigue, while the Florentine
Codex (1590) offered a prescription of cocoa beans, maize and the herb Calliandraanomala to lighten fever and shortness of breath and to remedy the faint of heart.
Manuscripts produced in Europe and New Spain from the 16th to the 20th centuries show it has been used to treat emaciated patients; stimulate the nervous systems of apathetic, exhausted or feeble patients and to improve digestion, anaemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and low virility. The litany goes on.
In The Natural History of Chocolate (1719), by D. De Que´lus, the author considered that chocolate was a pleasant food, nourishing, easy to digest and essential to good health. Who could disagree with that?
Unfortunately, once chocolate bars were created after 1870 by a new process combined with a variety of ingredients including sugar, milk and even synthetic flavourings health factors have been called into question. Purists have been known to call this contaminated. Nonetheless, research in recent years suggests skin quality can improve as chocolate has UV filters. Chocolate flavenoids have been used in cancer treatments and improve blood flow to the brain, enhancing its performance. Of course, chocolate bingers and chocoholics will have problems but that’s another story altogether. The best programme to follow is the “Ten Step Rule’ – never be more than ten steps away from your source of chocolate.
Looking briefly at the different types of chocolate is useful as it points towards quality. This can also have implications for health matters. White chocolate and milk chocolate are low in cocoa solids and contain emulsifiers, milk, milk solids, sugar and flavourings. It is dark chocolate which has a higher concentration of cocoa and cocoa butter. This can be sweet, semi-sweet, bittersweet and unsweetened, rising commensurately in cocoa solids the less sugar it contains. Unsweetened chocolate is for baking purposes being 100% cocoa solids with half of that being cocoa butter. Therefore, it is for culinary not eating use. The real gourmet type is bittersweet from 60 to 85% cocoa solids giving it a dark, intense and to some a sensual flavour.
For me personally, a proper balanced diet is a 100gm bar of Lindt “Excellence” in both hands.
In fact, the French really know how to promote this marvellous product. The Ministry of Foreign Affairs promoted the first Salon du Chocolat in 1994. Since then, it has travelled the world and latterly it has been staged in Shanghai and Beijing. Now from East to West; from North to South, chocolate has become a global treat.
The Salon transcends brands and individuals although these have their role to play. There will be over 400 participants this year all catching the eye of attendees with various creative, productive and marketing techniques at their disposal. Without a doubt, fashion devotees are already awaiting impatiently to see the latest creations in chocolate.
Ah! But yes! For those who have never seen the latest fashion items with frills in this textile there is definitely a massive surprise in store. The mannequin prepares with dresses imaginatively designed as the very latest bespoke and ready-to-wear for those with theprofessional confidence. However, it is probably wiser just to look and enthuse. Climatic conditions will not permit durable chocolate clothing in any other than the coolest places on the planet.
If you go to the Salon, expect to be agreeably astonished. There will be 180 chocolate makers from in and out of Europe. In addition, the cultural Cocoa Show will take place and there will be an unprecedented opportunity for children and adults to try out their skills at a pastry workshop.
Prior to the consumer show there is a Trade Show or Salon du Chocolat Professionnel from the 28-30 October. This is at the same place but in Pavilion 4. Chocolate traders, manufacturers and chocolatiers meet to talk about the substance of their livelihoods. There will be several features including the finals of the World Chocolate Masters, the leading international competition for chocolatiers and pastry chefs. They will stop at little to impress.
Naturally, some people find chocolate intimidating.Weight-watchers have been known to abandon all efforts at its merest mention. It does represent the zenith of Epicurean gourmet experience. For those struggling with diets though a useful tip is to eat a chocolate bar before each meal as it takes the edge off your appetite and you'll eat less. Also, a box of chocolates can provide you with a square meal. If that is not enough to coax you into yielding then the hollow chocolate that French people eat in enormous quantities at Easter, has no calories in it.
One of the most personally memorable things anyone ever said about chocolate came from the Pullitzer Prize-winning writer David McAlister Barry or Dave Barry as those closer knew him. He remarked that since the beginning, both the hand and the mouth were agreed that where chocolate was concerned, there was no need to involve your brain.
Just enjoy it.