Chocolate Sweet Passion

Recently **@ArteFM** gave me a challenge, to write **#SweetWeek** I was thinking what to do, so let's go with the filled chocolates, someone will probably say, wow you are in everything, you don't know what to do.... Well, yes, in this search of how to improve my income I have dedicated time to many things, among bakery, confectionery, sweets, carpentry, blacksmithing, painting.... The list is long. In this opportunity we are going to go step by step on how to make filled chocolate bonbons at home, but first a little bit of history.

https://www.thegourmetjournal.com/noticias/el-origen-del-cacao/ There are several Latin American countries that claim the beginning of cocoa production, of course I defend the belief that it was in Venezuela, but this is not the subject. Cacao comes from the temperate zones of America, a fruit consumed by the aborigines whose sweet pulp and bitter kernel was not consumed. This seed was also used as a currency of exchange. As time went by, a drink was prepared to perform magic rituals, which was only for consumption by the elites. The poor were forbidden to consume it. The Spanish explorers did not like the bitter taste, so they sweetened it with honey and this drink was taken to Spain, which allowed it to be distributed to other countries. The Spanish crown maintained the monopoly of Chocolate, it was only for the Court, besides being a drink for adults. The secret of the elaboration of chocolate was kept secret by the monks for decades.

http://retratosdelahistoria.blogspot.com/2012/03/el-chocolate-de-madrid-paris.html By the twentieth century, chocolate was prepared in many ways and became a delicacy. Between 1910 and 1920, the first filled chocolates (bonbons) were made. By this time, chocolate is treated as an art made by master chocolatiers with recognition in haute cuisine.

https://www.trendencias.com/lujo/los-conceptuales-huevos-de-pascua-de-oriol-balaguer All this secret of the elaboration of chocolate bonbons was a great mystery, but it is really very simple to make, as we will see below. **These are my wonderful Sponsors, I invite you to review their articles, they are very good and fascinating, I am sure you will like them.** First of all using couverture chocolate, because it is very easy to get it in the store, of course it is not the best chocolate, I prefer the bitter chocolate 70% (70% pure chocolate) and coming directly from the factory. **Utensils to be used:** Kitchen thermometer, which can measure temperatures between 20º and 60 ºC. If you don't have a thermometer you will have to make an approximate calculation, don't worry it will be fine. Spatula Bain-marie pot Chocolate molds **Ingredients:** Chocolate frosting (Bitter, Milk or White). Filling: Almonds, chocolate ganache, jam, peanut butter or whatever you want. The first thing to do is to chop the chocolate and melt it in a Bain Marie, with very low heat, if you don't have a thermometer, keep checking until it is completely dissolved, it should not exceed 58 ºC degrees because it would burn. Other ways to melt it is to put it in the sun, if you have a hair dryer you can use it to increase the temperature and move it with the spatula. **Tempering** It is to raise the temperature to melt it, then lower the temperature and raise the temperature again, this is done to give a better shine to the chocolate. Depending on the type of chocolate to be used, temperatures vary. **Dark chocolate or Bitter**: Melted between 50º to 55ºC degrees, Lower temperature between 28º to 29ºC and Tempered between 30º to 31ºC. **Milk Chocolate**: Melted between 40º-45ºC degrees, Lower temperature between 27º-28ºC and Tempering between 29º-30ºC. **White Chocolate**: Melted between 30º-35ºC. Lower temperature between 26º-27ºC. and tempering between 28º-29ºC.

http://confiteriaychocolatesdulzura.blogspot.com/2018/03/disfruta-haciendo-unos-ricos-bombones.html Then on a countertop, it can be made of cement or formica (preferably marble), it is moved with a spatula to lower the temperature to 28ºC and the temperature is raised again to 30ºC. Then you fill the molds, hit the counter to remove the air, let it rest for a minute, and empty the mold so that there is a chocolate film.

https://www.flavorcook.com/a-los-ricos-bombones-de-chocolate/ Then you fill it with whatever you like, it can be almonds, arequipe, dulce de leche, chocolate ganache, jam, you should not fill it completely, you must leave a space to cover it again with chocolate. Let it rest until it hardens, unmold it and that's it.

https://www.flavorcook.com/a-los-ricos-bombones-de-chocolate/ **Let's eat Bonbons** **If you want to participate you can visit the following link**: https://read.cash/@ArteFM/traditional-venezuelan-sweets-f552297f Tag @ArteFM Post #SweetWeek

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**REFERENCES:** **Photo Portada**: https://www.flavorcook.com/a-los-ricos-bombones-de-chocolate/ https://www.clubdelchocolate.com/content/70-cacao-en-la-america-precolombina https://www.clubdelchocolate.com/content/71-los-exploradores https://www.clubdelchocolate.com/content/73-la-llegada-del-chocolate-a-europa https://www.clubdelchocolate.com/content/74-chocolate-hoy https://www.marialunarillos.com/blog/como-atemperar-chocolate.html https://www.marialunarillos.com/blog/como-hacer-bombones-rellenos.html