Gong Jing: Chocolate, the temptation of safety

At the end of the year, I saw that the purchasing agent was drinking the net red chocolate of a certain country in the Middle East in the circle of friends, although the daily habits were black and clever, I still liked to try new. Recently, I saw the diamond-shaped dark chocolate stuffed with pineapple sauce and couldn't help but place an order. As a result, the feeling is still more form than content, although the sweetness of pineapple sauce and a certain proportion of black cleverness bring beauty to the taste buds, but the sweetness is high. After all, I was seduced by the appearance. Without learning his lesson, he chopped up the so-called Ganache. Gannashi, the three words look very relational, luscious and pleasant expectations. It is known that Ganache means a mixture of French chocolate and light cream, and the finished product is like a sandwich chocolate. But it seems that imagination is the reason to try, and the regret of the end is inevitable, too sweet, but the visual sense of the star-dotted appearance is quite strong. Such a self-casting net may also know that this is the "temptation of safety".

Chocolate has its own seductive properties. It is called candy, which is more plump than candy; call it dessert, and seems to be more refreshing than it; it is a snack, but in extraordinary times, a few pieces of chocolate can be described as a subsistence element. This is also the reason why the outbreak of the First World War in 1914 stimulated the mass production of chocolate, and a large number of chocolate was distributed to the battlefield to replenish the supplies of the soldiers. It can also be liquid, and a cup of hot chocolate feels more mellow than the same amount of milk. Liquid chocolate is also the originator of the lump chocolate we are accustomed to today, and if it were not for the early 16th century Spanish explorer Honando Coster who was interested in drinking a drink called xocolati in the local Aztec kingdom of Mexico, the invention of chocolate may have been delayed for a few years. Costermine, who saw the opportunity, brought it back to Spain in 1528 and later planted cocoa trees on a small island in West Africa. The Spaniards ground the cocoa beans into powder, added water and soup, heated them, and called chocolate, which was all the rage. It is said that the Spaniards regarded the cocoa process as a "sunflower treasure book", and when the secret was not announced and the traffic information was closed, the Spaniards were dominant for a while. It is also said that Princess Maria Salsa of Spain was obsessed with chocolate and even dedicated cocoa beans as an engagement gift to Louis XIV. According to the data, chocolate spread to France in 1642, first for The Catholics, and gradually spread throughout Europe. At this time, in fact, chocolate was still liquid, and it was not until 1847 that people added cocoa butter to chocolate drinks to make chewable chocolate pieces. In 1875, Switzerland invented milk chocolate, so that the fragrance of chocolate in various names bloomed, and I couldn't help but think that the Chinese translation of "Swiss Lotus" was really Xindaya, and it was pure and desirable, which was in line with the imagination of chocolate and the energy it actually possessed, such as the well-known antioxidant effect, promoting the secretion of endorphins in the brain to relieve stress and relieve anxiety. The natural blend between chocolate and emotion, no matter what kind of love, giving away chocolate is generally always good.

Many years ago, the beautifully packaged chocolate (mainly imported chocolate) that could be eaten in the market can also be regarded as the popular "Versailles style". In the 1970s, I could only eat a few egg-shaped chocolates occasionally, mostly from wedding tables. Egg-shaped chocolate shanghai production, wrapped in gold tin foil, tin foil quality is average, peeled fragile, accidentally fell to the ground, picked up and wiped, fell into the mouth. In fact, I later learned that this chocolate is not real chocolate, instead of cocoa butter for cocoa butter, but it has been extravagant, and the white rabbit also has to eat a small vinegar. In a few years, there is an extra gold coin chocolate in the candy, which is just a cocoa butter, and the appearance is pleasing and pleasing. There are also waffles and waffles wrapped in cocoa butter. Later, the reform and opening up, the economy developed, and gradually ate the various brands of dark chocolate milk chocolate wine heart chocolate and raw coincidence, of course, the kind of hazelnut soft heartbreak nuts layered Italian chocolate advertisement is also very deeply rooted in the hearts of the people, its crunchy soft multi-structure dyeing taste quite a sense of mountains and rivers, although not everyone is happy, its structure is quite "Love Chocolate" (novel / movie) In the beautiful woman Viana brought to the closed town of Ransk Wangai the chocolate mellow wind, The dull townspeople from resistance to motivation to attempt, human relations become vivid and intimate because of chocolate, the priest who suppresses chocolate temptation tries to prevent it, and even sneaks into the shop at night to try to "smash" those hateful chocolates, but his taste buds can't help it, "Try it." Eat and eat. Try it. The priest couldn't help but bite and chew. The soft and sweet "chocolate" disintegrates dogma and depression in the natural fragrance, and the town is revitalized.

Literary and artistic works are inevitably exaggerated, chocolate is not just a head, "saving heavenly reason, destroying people's desires" is difficult to maintain, but it is better to "informal, lyrical spirit" when it is reasonable. How to express the spirit of chocolate, eat so many ready-made, also DIY under it. Try it, do it. Online shopping raw chocolate chunks, supplemented by natural flavors, maple syrup, melted and stirred into the mold according to the recipe, rose shell animals have different shapes, pure taste. Keep up the good work, and make chocolate oatmeal nut dried fruit energy blocks, packaged in pieces, refrigerated in the refrigerator, and served with tea. Handmade products, sugar-free or reduced sugar, food safety. Of course, it is not enough to be mellow than the brand chocolate, if you add a certain proportion of lecithin, I believe the taste is better. Natural handmade will not be often, after all, the chocolate process is complex, their own kitchen map less added raw ecology, self-made self-food, to get fun and floating. However, looking back at the time of young growth, the food industry is not as developed as it is today, and many foods are derived from family handicrafts, but precipitated as the first taste buds of life.

Chocolate and romance are associated with chocolate advertising, perhaps this is the same as diamonds, but it is just an algorithm of human social culture and economy, repeatedly promoted, and even controlled by the human brain. But chocolate is delicious. From the documentary "The Bitter Truth", it is learned that 40% of the world's cocoa comes from the West African region of Côte d'Ivoire, where there are many child laborers on cocoa farms, and although the global commitment to abolish child labor has been more than a decade, it has almost never really been practiced in this industry. Many cocoa bean pickers have never eaten chocolate. Capital is strongly controlled, the economy is in trouble, and local workers can only survive here. What to do? Can't say that you don't eat chocolate, you will still eat it, bitter and aftertaste. (Gong Jing)