World Chocolate Day observed on July 7 globally is a day to celebrate the wonders of the cocoa product which is simply irresistible for most. This correspondent spoke to some of the city based chocolatiers on the challenges they face in making array of products from chocolate and its health benefits.
Chocolate lovers do not need an occasion to celebrate. Be it Christmas or a birthday party, no festivity is complete without it. Various chocolate themed days are celebrated throughout the world on different dates like milk chocolate day on July 28, US celebrates International Chocolate Day on September 13. Valentine week also includes a chocolate day. Having a sweet tooth is not that bad, chocolate is good for heart say the doctors. Speaking on the health benefits, a city based physician Dr Rajmeet Bedi says, “Moderate consumption of cocoa product is always healthy and adds to health benefits. In a large study of men and women in Denmark led by researchers at the Harvard TH Chan School of Public Health it was proven that chocolate lowers risk of atrial fibrillation resulting in irregular heartbeat says. This study has been published in the journal Heart.
Chocolatier Narender Grover who has done hotel management course from Germany says, “Since 1994 I am into making chocolate delicacies in Haridwar. Having spent decades in the chocolate industry, I still feel there is so much to be done with this dark beauty. In Germany, stuffing chocolate with Scotch, Rum, whiskey is in trend which in India, no chocolatier has tried yet perhaps due to less demand. Liquid chocolate stuffing is gaining grounds though in different hand mould chocolates.”
Showing different moulds like lady’s purse, high heeled shoe and necktie, Grover explained how his chef Mohammad Ashraf makes liquid chocolate in steam melt and design special cakes for customers on father’s day and mother’s day. For mother’s day, a purse shaped chocolate cake and on father’s day chocolate neck tie attracts clients. Chef Ashraf says, “It is a tricky thing to melt the chocolate bar in water bath upto 150 degrees to 250 degrees Celsius. The chocolate is poured into moulds and then refrigerated.”
Garima Chadha who is into chocolate making and chocolate decor for the past 11 years has trained many young women who have now started their own home business making chocolates, chocolate cakes and icecreams on demand. “I run my classes under the banner Sai Mithas and train girls in preparing eggless chocolates and cakes. One may not have even microwave oven at home but still can make these chocolates using chocolate powder, milk powder, cocoa powder, icing sugar, flavoured essences, vegetable oil or melted butter, garnishing silver balls, roasted nuts, jam, jelly and icing sugar funky shapes.” Mostly vegetarians like to make home- made chocolates but those who take eggs, chocolate compounds come in handy way to make chocolates. “We get both dark and white chocolate compounds in markets and one can melt the chocolate stubs in double boiling water system on gas stove or in microwave and then pour in silicon moulds and refrigerate for 15-20 minutes to get chocolates ready. Children like Doberman and Mickey Mouse chocolates, moulds for which are easily available in the market,” tells Garima. On Diwali, gifting home made chocolate baskets have become the latest trend and several women in Haridwar and Roorkee are taking this as home business.