bean-to-bar
New York Today: City of ChocolateGood morning on this numbing Thursday
Another Valentine’s Day has come and gone, but chocolate’s not going anywhere: It has been part of New York City’s recipe for more than 300 years.“It’s always in season, and you don’t need a holiday to enjoy it,” said Michael Laiskonis, the former executive pastry chef at the highly rated Le Bernardin, who, in 2015, opened the bean-to-bar Chocolate Lab for confectionary research at the Institute of Culinary Education.Mr. Laiskonis has been sifting through civil records, centuries-old cookbooks, dated directories and advertisements to reconstruct the history of chocolate in our city.Here’s a taste of what he has found, so far:While chocolate can be traced to 16th-century Aztec culture and then to Europe, long before it arrived here, Mr. Laiskonis discovered through ship manifests that by the early 1700s, colonial New York had become a major trade hub for cocoa coming up from South America and the Caribbean.
最近おしゃれなパッケージの板チョコがコマーシャルやお店で見かけることが多くなったと思います。その製造工程は、カカオ豆の状態から板チョコレートになるまでの全ての工程を自社で行い、販売するというもので、このことを“bean-to-bar”と言うそうです。
記事にあるように300年もの歴史があるチョコレートにはニューヨークにある専門店でもこのbean-to-barの製法でこだわりのあるチョコレートが並んでいることがわかりました。(lua)
