TRAVELLIVE 3-2016
Getting up as the first rays of sun enter my room, I can feel in the air that the days of bitter cold and damp have passed and that days of warmth and sunshine are upon us. Good weather is a lucky sign for my upcoming journeys with friends. In this century of technology and high-speed connections, you can travel around the world with the click of a mouse. All the data you could ever want to form an itinerary, from the cuisine to the cultural development of the land, are on your screen immediately upon typing a few characters into the search box. But how long will this stay with you? The things you have just seen, the dreamlands of your fantasies, all fade away someday. Few things in life are more inevitable.
Getting up as the first rays of sun enter my room, I can feel in the air that the days of bitter cold and damp have passed and that days of warmth and sunshine are upon us. Good weather is a lucky sign for my upcoming journeys with friends.
In this century of technology and high-speed connections, you can travel around the world with the click of a mouse. All the data you could ever want to form an itinerary, from the cuisine to the cultural development of the land, are on your screen immediately upon typing a few characters into the search box. But how long will this stay with you? The things you have just seen, the dreamlands of your fantasies, all fade away someday. Few things in life are more inevitable.
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50<br />
Artists who specialize in<br />
chocolate confection are<br />
called chocolatiers, and<br />
the men and women in<br />
this field spend years honing their<br />
crafts for good reasons. Making<br />
good chocolate isn't simple. Firstly,<br />
the cocoa beans must be carefully<br />
selected to ferment evenly. Chocolate<br />
made from Vietnamese cocoa beans<br />
boasts signature flavors particular to<br />
each region. Cocoa beans from the<br />
land of fruits and honey near Tien<br />
River have a strong, bitter flavor while<br />
those harvested in Ba Ria - Vung<br />
Tau sustain a long aftertaste which<br />
develops and intensifies as you let<br />
it sit in your mouth. Like coffee, the<br />
roasting process plays a significant role<br />
in ensuring the best quality cocoa. At<br />
this stage, the cocoa beans are crispy,<br />
aromatic, and easily crushed. High<br />
quality cocoa is slightly bitter with a<br />
buttery taste. After that, the beans are<br />
mashed into concentrated liquid called<br />
chocolate liquor. The finely mashed<br />
cocoa is melted down before being<br />
fermented, mixed, and separated from<br />
the cocoa butter. After cooling and<br />
shaping, the chocolate bars are finally<br />
ready to be packaged.<br />
After the chocolatiers finish their work,<br />
the chocolate bars are transported to<br />
pastry chefs, or p©tissier, to compose<br />
the "melodies of taste", offering each<br />
diner a different impression of the<br />
same chocolate from a hot and crispy<br />
chocolate cover to an oleaginous<br />
chocolate cream and mouth watering<br />
<strong>TRAVELLIVE</strong><br />
chocolate mousse. Fans of chocolate<br />
never miss any chance to enjoy<br />
chocolate truffles and lava chocolate,<br />
two particularly special chocolate<br />
creations. Melt dark chocolate and<br />
blend with heavy cream at a 2:1 ratio<br />
(2 chocolate:1<br />
cream) and<br />
you will get<br />
truffles. If<br />
you mix them<br />
together 1:1 or 1:2 you will get chocolate<br />
ganache - the succulent filling of lava<br />
chocolate (fondant au chocolate).<br />
Lava chocolate attracts countless<br />
diners across generations with its<br />
smooth chocolate coat and bitter<br />
hot dark chocolate ganache which is<br />
ready to flow out like volcanic lava at<br />
any moment. It's easy to understand<br />
why this cake is called "Death by<br />
Chocolate". Lava chocolate was first<br />
created thanks to a "mistake" by<br />
Chef Georges Vongerichten when he<br />
An interesting feature of the cake<br />
is that it tastes better when the<br />
filling is still melting<br />
accidentally took off his chocolate cake<br />
before it was complete. An interesting<br />
feature of the cake is that it tastes better<br />
when the filling is still melting. Later<br />
on, Michelin Michel Bras came up with<br />
a new interpretation of lava chocolate<br />
by freezing the<br />
chocolate ganache<br />
and stuffing it into<br />
the crust before<br />
baking. That way<br />
the ganache filling melts as the crust<br />
is still being baked. With this new<br />
innovation, only the crust is baked<br />
and you don't need to worry that the<br />
interior of the cake will be baked all the<br />
way through like a brownie.<br />
You can try chocolate made from local cocoa<br />
at Marou Chocolate's outlets *Website:<br />
www.marouchocolate.com<br />
Lava Chocolate made from Vietnamese cocoa<br />
is available at Privä De Dessert *Website:<br />
www.privededessert.vn
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