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Its World Chocolate day on the 7th of July so we want to showcase some of your delicious dishes that are all about chocolate! As well as this, read through the article to learn more about Chocolate and recipes...

How to celebrate World Chocolate Day?

Back in 1550, Europe was first introduced to chocolate and soon became a sweet household treat. Chocolate is created from seeds of a fruit from Cacao trees and is native to Central and South America.

There are many ways to celebrate World Chocolate Day:

  • Introduce a new chocolate flavour
  • Combine world flavours in a new chocolate recipe
  • produce and sell chocolate making kits for your consumers.
  • Host a chocolate tasting event/party
  • learn about chocolates from around the world
  • (Pictured to the right is @chefdrake2014 dark chocolate and lapsang souchong ganache, burnt lime ice cream and cranberry.)

    Fun Facts about chocolate

  • It takes 400 cocoa beans to make one pound of chocolate.
  • Each cacao tree produces approximately 2,500 beans.
  • Research to date supports that chocolate can be enjoyed as part of a balanced, heart-healthy diet and lifestyle.
  • There are an estimated 1.5 million cocoa farms in West Africa.
  • Some cacao trees are more than 200 years old, but most give marketable cocoa beans for only the first 25 years.
  • Cacao beans were so valuable to early Mesoamericans that they were used as currency.
  • It takes two to four days to make a single-serving chocolate bar.
  • Champagne and sparkling wines are too acidic to pair well with milk or dark chocolate. Try pairing a sweet bubbly with white chocolate and red wine with dark. In general you want to match the sweetness level of the wine with the sweetness level of the chocolate.
  • Worldwide, 40 million to 50 million people depend upon cocoa for their livelihood.
  • Ref: https://candyusa.com/story-of-chocolate/fun-facts-about-chocolate/

    (Pictured to the left is @iain.gourlay1 chocolate, orange and passionfruit sprayed with chocolate and cocoa butter.)

    Chocolate Soufflé

    Ingredients:

  • 500ml of milk
  • 50g of cocoa powder
  • 6 eggs
  • 270g of caster sugar
  • 40g of plain flour
  • 35g of cornflour
  • 1 tsp lemon juice
  • salt
  • dark chocolate, to coat the ramekin
  • butter, to coat the ramekin
  • Equipment:

  • Shop ramekins
  • Shop microplane
  • Pictured to the right is @jacquesverite dark chocolate tart, salted caramel and honeycomb.)

    Method:

    1. Place the milk in a saucepan and slowly bring to the boil.

    2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side.

    3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.

    4. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base.

    5. To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt.

    6. Preheat the oven to 185°C/gas mark 4.

    7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk.

    8. Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise.

    9. Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately.

    (Pictured to the left is @dezaancocoa true dark and rich terracotta cocoa powder features in this cocoa souffle with rosemary caramel and milk rosemary ice cream.)

    What are you doing for World Chocolate day? tag us on our social media @bunzllockhart

    Its World Chocolate day on the 7th of July so we want to showcase some of your delicious dishes that are all about chocolate! As well as this, read through the article to learn more about Chocolate and recipes...

    How to celebrate World Chocolate Day?

    Back in 1550, Europe was first introduced to chocolate and soon became a sweet household treat. Chocolate is created from seeds of a fruit from Cacao trees and is native to Central and South America.

    There are many ways to celebrate World Chocolate Day:

  • Introduce a new chocolate flavour
  • Combine world flavours in a new chocolate recipe
  • produce and sell chocolate making kits for your consumers.
  • Host a chocolate tasting event/party
  • learn about chocolates from around the world
  • (Pictured to the right is @chefdrake2014 dark chocolate and lapsang souchong ganache, burnt lime ice cream and cranberry.)

    Fun Facts about chocolate

  • It takes 400 cocoa beans to make one pound of chocolate.
  • Each cacao tree produces approximately 2,500 beans.
  • Research to date supports that chocolate can be enjoyed as part of a balanced, heart-healthy diet and lifestyle.
  • There are an estimated 1.5 million cocoa farms in West Africa.
  • Some cacao trees are more than 200 years old, but most give marketable cocoa beans for only the first 25 years.
  • Cacao beans were so valuable to early Mesoamericans that they were used as currency.
  • It takes two to four days to make a single-serving chocolate bar.
  • Champagne and sparkling wines are too acidic to pair well with milk or dark chocolate. Try pairing a sweet bubbly with white chocolate and red wine with dark. In general you want to match the sweetness level of the wine with the sweetness level of the chocolate.
  • Worldwide, 40 million to 50 million people depend upon cocoa for their livelihood.
  • Ref: https://candyusa.com/story-of-chocolate/fun-facts-about-chocolate/

    (Pictured to the left is @iain.gourlay1 chocolate, orange and passionfruit sprayed with chocolate and cocoa butter.)

    Chocolate Soufflé

    Ingredients:

  • 500ml of milk
  • 50g of cocoa powder
  • 6 eggs
  • 270g of caster sugar
  • 40g of plain flour
  • 35g of cornflour
  • 1 tsp lemon juice
  • salt
  • dark chocolate, to coat the ramekin
  • butter, to coat the ramekin
  • Equipment:

  • Shop ramekins
  • Shop microplane
  • Pictured to the right is @jacquesverite dark chocolate tart, salted caramel and honeycomb.)

    Method:

    1. Place the milk in a saucepan and slowly bring to the boil.

    2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side.

    3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.

    4. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base.

    5. To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt.

    6. Preheat the oven to 185°C/gas mark 4.

    7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk.

    8. Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise.

    9. Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately.

    (Pictured to the left is @dezaancocoa true dark and rich terracotta cocoa powder features in this cocoa souffle with rosemary caramel and milk rosemary ice cream.)

    What are you doing for World Chocolate day? tag us on our social media @bunzllockhart


    Comments

    Lockhart Catering on 5 July 2022 9:00 AM

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