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maltatoday, SUNDAY, 18 DECEMBER 2016 39 DURING the festive season we all tend to indulge a little bit. And chocolate is the ultimate indul- gence. But chocolate is not indig- enous to Europe, and Christmas before Christopher Columbus journeyed to the Americas was a chocolate-free one. Can you imagine what Christmas would be like without those chocolate Santas, Christmas log or advent calendar? Chocolate making today bears very little resemblance to the original xocotlatl that the Span- ish colonialists discovered from the Aztecs. Columbus discovered the co- coa bean in the New World where local tribes had built a cul- ture of worship around the holy bean, though it wasn't until Cor- tez discovered the monetary and nutritional value of chocolate, 17 years later, that chocolate came to Europe. The Aztecs brewed their own party drink that they called xo- cotlatl – a bitter-tasting drink made from roasted ground cocoa beans with peppery spices and hot peppers. Though not to the taste of Spanish conquerors, they were intrigued by the monetary value of the cocoa bean, which was used as payment for slaves and was thus known as the "gold of the New World." The Spanish monks then en- hanced the drink with sugar and vanilla with some describing the drink as delicious and nutritional and the clergy banning the drink as it was lust arousing. The myths that chocolate caused pleasure were around even then and have lived on to this day. The effects of chocolate have been studied extensively and it has been concluded that the brain treats chocolate as a drug with pharmacological actions occurring in the brain. Chocolate contains cannabi- noids, the compounds respon- sible for the high of marijuana, though the concentration is too low to cause an effect. The com- pounds which do have an effect are caffeine, tyramine and tryp- tophan, which convert into feel- good chemicals dopamine and serotonin. Today a number of different types of chocolate are available. Cocoa powder: This unsweet- ened powder is pulverized, par- tially defatted chocolate liquor. Cocoa powder gives an intense chocolate taste and is available in "Dutch-processed" (alkalized) or natural varieties. Unsweetened chocolate: Also known as "bitter" or "baking" chocolate. This is pure choco- late liquor, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own – it is best used in cooking, when it can be combined with sugar to make it more palatable. Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and leici- thin (an emulsifier). There are no milk solids added in dark choco- late. The cocoa content of com- mercial dark chocolate bars can range from 30% (sweet dark) to 70-80% for extremely dark bars. Bittersweet chocolate and semi- sweet chocolate also fall into the "dark chocolate" category. Bittersweet chocolate: Choco- late contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% chocolate liquor, with some bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more bitter flavour than sweet dark or semi-sweet bars. Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35% cocoa sol- ids, and is generally assumed to be darker than sweet dark choc- olate, but sweeter than bitter- sweet. However, the lack of regu- lations regarding sugar content means that these classifications are relative and not consistent across brands. Sweet dark chocolate: is "dark chocolate" in the sense that it does not contain milk solids, but it still has a high percent- age of sugar and is much sweeter than other types of dark choco- late. Many brands of sweet dark chocolate have only 20-40% co- coa solids. Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk chocolate contains either condensed milk or dry milk solids. Milk choco- late must contain at least 10% chocolate liquor, 3.39% butter- fat, and 12% milk solids. Milk chocolates are typically much sweeter than dark chocolate, and have a lighter colour and a less pronounced chocolate taste. Milk chocolate is more difficult to temper properly and more prone to overheating. White chocolate: White choco- late gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a re- sult, it has no pronounced choc- olate taste, but commonly tastes like vanilla or other added fla- vourings. By law, white chocolate must contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar. Fine food of the week Food Sandra Dimech Serves 6-8 Ingredients • 1 tin sweetened condensed milk • 1 tsp sea salt • 250g plain chocolate • 150g butter, cubed • 2 eggs • 2 egg yolks • 100g caster sugar • 1 tbsp plain flour • Crème fraîche or pouring cream to serve Method Salted caramel 1. Place the tin of sweetened con- densed milk in a pan of water, making sure it is covered in wa- ter, and bring to boil. 2. Simmer for 2½ to 3 hours, mak- ing sure can is kept covered in water. 3. Remove the can and leave to cool for about 30 mins. 4. Take about 3 tbsp of the cara- mel and mix with salt. Refriger- ate. (Use the rest of caramel in a banoffee pie, as ice cream top- ping or as cake filling) Chocolate mixture 1. Place chocolate and butter in a heatproof bowl over a pan of gently simmering water until melted. The bowl should not touch the water. Remove it from heat and give it a good stir. 2. Whisk sugar, eggs and egg yolks until thick and creamy in colour. 3. Add the melted chocolate to the sugar and egg mixture and whisk until smooth and glossy. 4. Sift the flour over the chocolate mixture and fold it in gently. 5. Spoon half the mixture into the base of 6 to 8 greased ramekins. 6. Place a teaspoonful of the salted caramel in the centre on top and cover with the remaining choc- olate mixture. 7. Bake in a pre-heated oven at 180°C for 18-22 mins. The pud- dings should have risen and feel firm to touch. Leave to stand for 3 to 4 minutes. Turn the puddings onto serving plate and serve with crème fraîche or pouring cream. These puddings are also good after they have gone cold. They can also be prepared to step 5 and frozen. They can be baked from frozen for about 25 minutes. Recipe of the week Chocolate: The ultimate festive indulgence Salted caramel puddings Chocolate releases chemicals in the brain that create a feel good factor