原料可可短缺- 2020年無朱古力食?

Chocolate-Mmmm-v2

全球最大朱古力製造商瑪氏公司(Mars)與百樂嘉利寶(Barry Callebaut )提出警告,近年來製造朱古力的原料可可短缺,再加上亞洲市場需求擴大,出現供不應求情況,2020年前朱古力可能變成有錢也買不到的奢侈品,各位朱古力迷要注意了!

根據英國《獨立報》報導,瑞士百樂嘉利寶集團稱,去年可可需求多於供給7萬噸,導致價格上漲25%,8月份時甚至達到了每噸2,000英鎊。專家估計2020年可可短缺將擴大至100萬噸。

可可出產國非洲象牙海岸和迦納等地因乾旱、樹種疾病及農人改種其他更高經濟價值作物等問題,造成原材料供應連年減少,無法滿足龐大市場需求,巧克力未來可能成為昂貴奢侈品。

為了確保可可的供應,目前已有研究團隊正在開發能夠抗病耐旱的新品種可可樹,期望舒緩短缺狀況,應付朱古力生產需求。

資料來源: 圖片 & 原文

朱古力紅菜頭蛋糕 Chocolate and beetroot cake

Chocolate-and-beetroot-cake

份量Serve: 16

材料 INGREDIENTS
橄欖油 olive oil
麵粉 (灑粉用) plain flour, for dusting
300克 特選黑朱古力 (70%可可成份) 300g good-quality dark chocolate (70% cocoa solids)
259克 新鮮菜頭 250g raw beetroot
4隻 走地雞蛋 4 large free-range eggs
150克 黃糖 150g golden caster sugar
120克 磨碎杏仁 120g ground almonds
1茶匙 泡打粉 1 teaspoon baking powder
1湯匙 特選可可粉 1 tablespoon good-quality cocoa powder
天然乳酪, 伴食用 natural yoghurt, to serve

做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
1. Preheat the oven to 180°C/350°F/gas 4.

2. 橄欖油輕抹蛋糕模的底部和邊位
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. 取出烘焙紙一張,剪出與蛋糕模相若的尺度寸,並置於糕模內
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. 於糕模週邊灑上麵粉,倒出多餘麵粉
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. 將200克朱古力弄成小塊,放入耐熱碗內
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.

6. 以中火把水燒熱至微滾,置耐熱碗於小鍋上,留意耐熱碗不要碰到水,直至朱古力溶化,期間攪拌
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

7. 當朱古力溶化後,戴上防熱手套,小心地移開耐熱碗,注意小鍋內的蒸汽
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. 使用刨皮器刨去除紅菜頭的皮(穿上手套可防手上染色 ),切開四塊
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. 用食物處理器將紅菜頭刨成粗絲,放入大碗中
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. 將蛋白及蛋黃分開,將蛋白放於一大碗中,蛋黃放於紅菜頭裡,然後洗手
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. 於紅菜頭碗中加入砂糖、杏仁、泡打粉、可可粉和已溶朱古力並拌勻
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. 用打蛋器把蛋白打至硬身
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. 使用刮刀在紅菜頭混物中拌入四分一蛋白,混合後再加入剩餘蛋白,切勿過份攪拌
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. 將混合物倒入蛋糕模內,用刮刀鋪平
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. 置預熱焗爐內焗50分鐘,或至蛋糕升起達全熟程度
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. 用牙籤插入蛋糕將中間,5秒後拉出,如牙籤沒有蛋糕漿即表示已熟;如牙籤上仍有蛋糕漿,便需要再焗
16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

17. 待蛋糕輕微降溫後再放在鋼線架上待冷
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. 享用時,溶化剩餘朱古力(使用上術方法),每件蛋糕可配上少許乳酪及淋上朱古力醬
18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-and-beetroot-cake

Special thanks on translation: Ms Ida Lam

朱古力脆脆香蕉素蛋糕 Vegan Banana Bread with Chocolate Chunks

vegan-banana-bread

材料 INGREDIENTS
8隻 熟香蕉
1/3杯 菜油
1/3杯 紅糖
1/3杯 白砂糖
1茶匙 香草精油
1.5杯 中筋麵粉
1茶匙小蘇打
1茶匙發酵粉
1杯黑巧克力磚或純素角豆片
8 ripe bananas
1/3 cup vegetable oil
1/3 cup dark brown sugar
1/3 cup white granulated sugar
1 teaspoon vanilla
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chunks or vegan carob chips

做法 Methods

1. 將香蕉壓成蓉。烤箱預熱至350°F/ 200°C。
Mash the bananas. Preheat oven to 350°F.

2. 於香蕉蓉加入菜油,攪拌至順滑的狀態。
Add the oil to the mashed bananas and mix until smooth.

3. 將紅糖、白砂糖和香草精油加入香蕉蓉中攪拌至沒有粒粒存在。
Add all sugar along with the vanilla to the banana mixture. Mix well, removing any lumps in the brown sugar that may form..

4. 篩入麵粉、泡打粉、蘇打粉攪拌。
Add flour , baking soda and baking powder  to the batter and mix until everything is well incorporated and smooth.

5. 將黑巧克力磚切碎加入香蕉糊中。統素食者可用純素角豆片取代黑巧克力磚。
Using a bar of chocolate, cut up 1 cup of chocolate chunks and add to the batter. You can also use vegan carob chips as a substitute for the chocolate chunks. Fold the chocolate chunks into the batter.

6. 於蛋糕模上掃油,再灑一些麵粉,避免蛋糕粘在蛋糕模上。
Put a little bit of oil on a paper towel and rub it inside the bundt pan. Then add some flour and to coat the inside of the pan. This will keep your cake from sticking to the pan.

7. 將香蕉糊倒入蛋糕模中,放入350°F/200°C焗爐烘40﹣45分鐘。取出,放在烤架上放涼約 15﹣30分鐘後即可。
Pour the batter into the prepared bundt pan and bake for 40-45 minutes at 350°F. Let the banana bread cool down on a wire rack for 15-30 minutes before serving.

Source: inhabitots