CHOCOLATE THAN NEVER

If the world is indeed running out of chocolate, it’s time to enjoy it till stocks last. Buy it, cook it, learn more about it

A report in The Washington Post went viral earlier this week when it revealed that there may soon be a severe shortage of chocolate in the world. The reasons for this shortage range from supply issues to unsuitable cultivating conditions and an appetite for chocolate that just keeps growing.

Considering time is limited (20 years feels only too soon in this regard), there’s no reason why we shouldn’t make the most of what we have while we still have it.
As we come to terms with the possibility of this unimaginable world without chocolate, we trace its the journey of its origin and discovery, help you cook with it and tell you where to eat and buy the good stuff in the city.

Chocolate dates back to the Mayan civilisation

Did you know?

Chocolate dates back to the Mayan civilisation

Although there is no solid proof about who really discovered chocolate, most sources claim that it was the Olmec civilisation of Mexico that first learnt about it. But no one knows whether they ate it, drank it or used it like currency. As per a post on thechocolatereview.com, the Mayan civilisation that followed the Olmec was the one that really cultivated cacao beans (from which chocolate is made). According to www.facts-aboutchocolate.com, “The cacao beans were used as currency. Ten beans would buy you a rabbit or a prostitute. Hundred beans would buy you a slave.” The rich in the Mayan civilisation ion also drank nk it by mixing ng the paste off cacao seeds “with hot water, spices, chili, vanilla, honey and flowers etc.”.

Chocolate was discovered while making beer 

In November 2007, according to a news report, scientists found out that chocolate was discovered 3,100 years ago when the Aztecs were using the cacao beans to make a celebratory beverage. As per the Daily Mail report, “One of the researchers, anthropologist John Henderson of Cornell University in Ithaca, New York, US, said cacao beverages were being concocted far earlier than previously believed — and it was a beer-like drink that started the chocolate craze.” A brewing accident is what led to them discovering chocolate as we know it, or so they claim.

The first bar of chocolate was made in the 1800s
The cacao tree’s seeds are used to make a variety of cocoa products, including chocolate. The most traditional method involves drying, roasting and powdering the seeds to make cocoa powder. So, chocolate was initially consumed as a drink. The first bar of chocolate, that we're used to eating, was made in 1847. “It was made by combining some of the melted cocoa butter with cocoa powder and sugar, creating a paste that could be pressed into a mould,” reveals thechocolatereview.com.

Chocolate isn’t sweet
Cocoa powder, from which chocolate is made, is not sweet; it even borders on tasting bitter. As a matter of fact, in 1958, it was because of its taste that the beverage made using cacao beans didn’t work for many. “With the addition of sugar cane and some spices, the drink began to gain acceptance with the royals and nobles,” claims thechocolatereview.com.

CHOCOLATE FLAN (DARK BEER CHOCOLATE SAUCE)

 

Ingredients 

1 small packet of digestive biscuits 100 gm butter 10 gm gelatin 100 ml stout beer
250 gm dark chocolate 200 gm cream

Method

Crumble the biscuits and mix in the butter. Layer the biscuit crumble on the base of the casserole or bowl and bake for 5 minutes at 175 degree C.
Melt the dark chocolate over a double boiler. Once it starts melting, add in the butter and the beer.
Beat the cream separately and fold it into the chocolate mixture. Finally add in the gelatin.
Now, pour this dark chocolate, beer, butter and gelatin mix over the baked crumble layer in the bowl.
Set it in the fridge for about a few hours. Garnish with mascarpone and a sprig of mint, and serve cool.

Manakish cheese recipe

Manakish

In this weekly section, we get chefs to recommend one simple recipe that the beginners and the experienced will enjoy alike

Ingredients
FOR THE DOUGH 1 kg flour 250 gm yoghurt 10 gm salt 7 gm sugar 30 gm yeast 20 ml olive oil 200 ml warm water FOR THE TOPPING 600 gm lamb mince 5 gm salt 5 gm pepper 10 gm thyme 150 gm cheddar cheese 50 gm zatar 200 gm tomato 20 gm eggplant

Method FOR THE DOUGH Knead the flour with the above mentioned ingredients. Roll the dough into medium-sized balls.

With a rolling pin, flatten each ball into a round circle with the diameter of roughly 9 inches.
FOR THE TOPPING Mix the ingredients of the topping, except the zatar, tomato and eggplant.
Spread this mixture on the surface of the flat bread. Now, top it with zatar, tomato and grilled eggplant.

Bake each flattened bread in the oven for four minutes at 280 degrees Celsius, and serve hot.

Manakish

manakish cheese recipe

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manakish oven

manakish cheese

manakish saj

manakish cheese calories

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manakish al basha

GRILLED CHICKEN WITH CHOCOLATE PORT WINE SAUCE

Ingredients
FOR THE SAUCE
1 tbs almonds, slivered 1 onion, diced 4 garlic cloves 2 tsp extra virgin olive oil 2 large tomatoes, diced salt to taste
1 tsp pink peppercorns 1 cup chicken stock 1 cup port wine
2 large red chillies 30 gm bittersweet chocolate FOR THE CHICKEN
4 chicken breasts (skinless), halved sea salt with herbs ground pink pepper to taste

Method

FOR THE SAUCE Grind the almonds, onion and garlic to a smooth paste. Heat the oil in a pan and sauté the paste.

Add the tomatoes, salt and pink pepper. Add the chicken broth, chilli, port wine and bring to a boil. Let this cook for six minutes.
Add the chocolate and bring to a simmer. Turn off the heat.
Pass the sauce through a blender and then a fine sieve and keep aside. FOR THE CHICKEN
Dry the chicken breasts and season them well with salt and pepper. On a grill pan, heat some oil and then proceed to grill the chicken for three minutes on each side till done.
Serve the chicken over the sauce. Garnish with micro greens.

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An extract from the article in The Washington Post reads: “Chocolate deficits, whereby farmers produce less cocoa than the world eats, are becoming the norm. Already, we are in the midst of what could be the longest streak of consecutive chocolate deficits in more than 50 years.” It goes on to reveal, “Last year, the world ate roughly 70,000 metric tons more cocoa than it produced. By 2020, the two chocolatemakers (two of the world’s biggest, Mars, Inc. and Barry Callebaut) warn that number could swell to 1 million metric tons, a more than 14-fold increase; by 2030, they think the deficit could reach 2 million metric tons.”

WHERE TO BUY COOKING CHOCOLATE

Arife Lamoulde, Crawford Market, Matunga, Bandra, Vashi Pure Sin Chocolates, Marine Lines Fantasie Fine Chocolates, various city outlets Swisswrap, Malad (E)
 

 

POPULAR CHOCOLATE DESTINATIONS IN TOWN

The Chocolate Room, Andheri (W) Chocolateria San Churro, Bandra (W) The Little Chocolate Shop, Malad (E) Leonidas Fresh Belgian Chocolates, Kemps Corner Truffles, Chocolate Studio, Juhu


 

Sunday Brunch @ Intercontinental

Sunday Brunch @ Intercontinental





Marine Drive Daawat-e-Khaas: Kebab Korner's Sunday Brunch offers a veritable culinary fare from North India, set amidst the picturesque Queen's Necklace. Enjoy a laid back, leisurely brunch with friends and family with choicest cuisine and beverage offering.Where: Kebab Korner, Hotel Intercontinental Marine Drive Time: 12.30 pm to 3 pm (Every Sunday) Price: `2,200 plus taxes Call: 0223987 9999, 3987 9859 Email: ls.icmd@ihg.com Website: http:www.mumbai.intercontinental.com





Children's Day Special @Blue Flame Restaurant

Children's Day Special @Blue Flame Restaurant





Enjoy special offer on buffet & Ala-carte for children up to 10 year-old for Children's Day from 14th to 23rd November. So, parents come over with your child for a delicious Children's Day celebration.Where: Blue Flame Restaurant, Hotel United-21, LBS Marg, Gokul Nagar, Near Castle Mill Nagar, Thane (W) Call: 022 4157 9999





Festive Delights @Puranmal

Festive Delights @Puranmal





Synonymous with delicious delights, Puranmal is known for using the finest ingredients in their food and sweets. Besides offering more than 90 varieties of North Indian, Bengali and other sweets. Puranmal serves delightful thalis. Along with that, the restaurant provides catering and online services as well.Where: Puranmal, Outlets@ R City Mall, Ghatkopar, Vile Parle, Chandivali and Lokhandwala Call: R City Mall, Ghatkopar 0222518 2132, Vileparle 0222671 6939, Lokhandwala + 91 92222 72027, Chandivali + 91 92222 72025.





Stone Fired Signature Pizzas @ Spaghetti Kitchen

Stone Fired Signature Pizzas @ Spaghetti Kitchen





Aficionados of Italian cuisine can experience a rare treat with Spaghetti Kitchen's `Pizze Di Firma'; a festival where in you can taste varieties of flavourful pizzas complimented by exotic ingredients giving foodies a true Italian taste in the heart of the city. There is something for all fans of Italian Cuisine as the Master Chefs have introduced the new Veg Italian favourites like Pizza Con Patate, Pizza Zuccette and Rustico Piccante. The nonvegetarians can relish the Chicken Salamino, the Pizza Rughetta and the spicy “Hot Wings“ inspired Pizza. `Pizze Di Firma' brings quality ingredients, authentic recipes and embrace its guests with concept of good taste.Where: Spaghetti Kitchen, Hiranandani Gardens, Powai, 022-6671 8800 804 Cr2, Nariman Point 022 6615 1151 152 Inorbit Mall, Malad (W) 022 6534 4660

WINE & DINE

WINE & DINE





Kids Eat Free @Chili's Kids special all this week for celebrating Children's Day at Chili's. Avail a free kids meal on every adult main course ordered till 16th Nov. The kids meal includes their favourites like Kids Cheese Pizzas, Veggie Burger and Mac n Cheese, accompanied with a side of their choice like mashed potatoes, fries or rice, along with juices and aerated beverages.Where: Chili's, #13 Ventura Building, Central Avenue, Hiranandani, Powai Call: 0226741 9003 Timing: 12 noon to 1.30 am Price for two: `1,500





THE NUTCRACKER MULTI-CUISINE

Restaurant Review





THE NUTCRACKER MULTI-CUISINE

I raise a toast with the unique “breakfast in a bottle“ along with my guests (in the photo). We're in the week old café “Nutcracker“ and we're celebrating the legendary 86year young Padmashree Dr RP Soonawala's forthcoming prestigious Dhanvantari award (conferred on the likes of Dr Christian Bernard).Internationally and nationally recognised for his medical inventions and pioneering Family planning work, the lovable doctor has delivered the nation including Juhi Chawla and Jay Mehta's daugher. The dapper gourmet Jay and RP share over a decade of friendship, passion for cars, food, chocolates and perfection. Though busy with his national and interntional businesses (including restauranting) Jay takes time off to dine at the world's finest Michelin-starred restaurants and the small homestyle ones (like he does today). He is a pure vegetarian.“Nutcracker“ serves pure vegetarian food too.

DÉCOR
It's seriously small. Sits cheek by jowl with Ayub's Kababwalla in the Kala Ghoda area. Charming in a rustic unfinished way, (three yellow stools suspended on the wall, cardboard-framed mirrors et al) old world art decotiled flooring.

FOOD
Homestyle vegetarian: All day breakfast (go for the Parsi Eggs with salli, yum Parsi Akuri, the cracked Wheat and Barley Upma) Burgers & Sandwiches (chunky black bean with garlic mayo has a satisfying bite, homemade barbecue sauce on the cheese one delights, classic grilled cheese sandwich deliciously oozes cheese). Healthy options too (must try the delicious breakfast in a bottle... The Asian Salad.) Ask for the square wedge of “Seven Layer Cookie,“ (chocolate, biscuit crumbs, almond flakes et al) and the dense yet light Belgian Chocolate Cake.

MINUS
No booking policy has us waiting. It was packed and the bare room amplified noise levels. No wine or beer in this café. Some of the dishes gloopy (sliders with egg and pesto) lacklustre (buttermilk pancakes). No Egg Florentine or Egg Parfait available today. Oversweet French Toast.

MY POINT
This open through the day, pure vegetarian (eggs included) café redefines family-run and homestyle (even the sauces are homemade). It follows in the footsteps of “Kala Ghoda Café“, “Pantry“ and “Teapot Café“ but is even more homespun. I have a big, fat, soft spot for familyrun restaurants and this one has the chartered accountant turned restaurateur Anahita Bafna cooking, her sister serving and her investment banker husband helping out too.Together they have delivered “Nutcracker“. Sure! it is a newborn and still needs to find it's feet. But we (who better than world-renowned obs-gynae Dr RP Soonawala) welcome this bonny new baby!

MELBOURNE MAGIC
Khulja sim sim. It's dessert time.We're in the kitchen garden of one of the World's 50 Best Restaurants and guess what we are doing here?
Foraging for rare and fragrant herbs with the renowned brilliant young chef Ben Shewry in Attica. He conjures up an amazing dessert for us (my Melbournian buddies Maggie White and Melanie Dsouza). Melbourne continues to mesmerise. And this charming cosmopolitan culinary city buzzes with fab coffee bars, hidden eateries, cafes, bars and worldfamous fine-dining restaurants. For me, it's a feast of the senses ... From dining in the Masterchef George Calombaris' restaurant “Gazi“ , Cutler & Co, strawberry picking and wine tasting in the Peninsula, to being healed in a hot spring. Thanks to my Instagram and Twitter buddies for your recognition... Please mail rashmiudaysingh2015@gmail.com, Twitter, Instagram @rashmiudaysingh.P.S.It's only here could I have had the most fabulous fine-dining meal in a restaurant named “Ten Minutes by Tractor“.