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[17:31] Shania Shiras: Good evening! Please, come in and take a seat. We're going to get started!
[17:31] Shania Shiras gestured to the pillows, "Make yourselves cozy! We're about to learn about chocolate!"
[17:32] Shania Shiras: Alright, let's get started then! I'm a supporter of classes that start on time to respect your time and to get this class underway!
[17:33] Shania Shiras: I'll be your teacher today for our Gorean chocolate class. I'm delighted to see you all here! Please feel free to sit or stand, whatever is most comfortable for you.
[17:33] zCS # [Mod] DominiqueFolonzo Resident switched from [RP] to [Away].
[17:33] Asher Laurent did walk over to the classroom spotting his mother when he got to the doorway, he heard the work, chocolate and that was enough for him to walk in and sit down, he smiled to Kat, "Greetings mother of mine." he nodded to everyone else in the room
[17:34] Shania Shiras: I have had the incredibly exciting experience to not only be a botanist, or plant scientist, but I have actually traveled and spent time in locations where chocolate is actually grown... on the remarkable cacao tree! I've had the incredible experience to learn from people who grow these trees and invented chocolate!
[17:34] Kati Evans: Greeting Son. It is nice to see you.
[17:34] Shania Shiras: In today's lesson, we will learn some biology. We will learn some chemistry! We will explore the culinary world of chocolate, and hopefully you'll all learn something new along the way, too!
[17:35] Shania Shiras: Chocolate is a complex food product that involves biology, microbiology, chemistry, and physics. Every chocolate bar begins as a seed from a tropical tree and undergoes multiple scientific transformations before becoming the finished product we eat.
[17:35] zCS # [Mod] Coralia Marques switched from [Away] to [RP].
[17:35] Shania Shiras: The scientific name of the Cacao tree is Theobroma cacao... which literally translates to "Food of the Gods" and it's no wonder why!
[17:35] zCS # [Mod] Taliau Resident switched from [RP] to [OOC].
[17:36] Shania Shiras: The cacao tree grows in immediately tropical areas, with temperatures in the 65-90'F temperature range (I don't know the gorean translation to that temp!)
[17:36] Coralia (coralia.marques) slide back from her daydreams seeing the room had filled up some while she was away. She smiled and not wanting to interrupt the Mistress's lesson she would scoot closer to listen
[17:36] Shania Shiras: These trees require HIGH humidity, frequent rainfall, AND partial shade. Cacao trees are understory trees, meaning they grow beneath taller trees in rainforest ecosystems.
[17:36] zCS # [Mod] Niccia Straaf [RP] logged into the region.
[17:36] Shania Shiras: The cacao pod is a fruit!
[17:37] Vougan (vougankar) is offline.
[17:37] Shania Shiras: Inside the pod are seeds, the actual cacao beans and a sugary pulp... I wont lie, the pulp is very... how do you say slimy? Yes, let's go with slimy.
[17:37] Shania Shiras: It reminds me of a thick and slimy mucous.
[17:37] Shania Shiras: Delicious sounding, I know!
[17:37] Shania Shiras: But chocolate is made from the seeds, not from the pulp.
[17:38] Shania Shiras: The strangest part, perhaps, is that the sugary pulp is actually quite delicious, sweet, and fruity! IF you can get over the texture...
[17:38] Shania Shiras: (texture is completely snot-like...)
[17:38] Shania Shiras: Cacao flowers are pollinated by ONE specific tiny insect called a midge.
[17:39] Shania Shiras: This is a prime example of what we call "mutualism" in science, in that there is a biological relationship whereby both organisms benefit from the other.
[17:39] Shania Shiras: Without pollination, cacao pods cannot form.
[17:39] Shania Shiras: If you see on the tree in the middle of the class today, you'll see that these pods are growing quite strangely compared to most trees. Can anyone tell us what makes them SO unusual compared to other fruits on trees?
[17:41] Asher Laurent: You can't eat them from the tree?
[17:41] Coralia (coralia.marques) looked at the tree a moment unsure of the answer "they are on the trunk and not the branches?"
[17:41] River Rune: The pods are growing along the trunk
[17:41] Shania Shiras: Yes, that's certainly true Asher!
[17:41] Shania Shiras: Yes! Exactly.
[17:41] Red Bloodrose-Ryu (red.bloodrose) entered chat range (3.03 m).
[17:41] Shania Shiras: These peculiar little pods are quite literally growing along the TRUNK of the tree
[17:41] Shania Shiras: How strange that is to have pods growing on a trunk of a tree.
[17:41] Shania Shiras: In the early stages of growth, the pods are a bright green color...
[17:42] Shania Shiras: As the pods mature, the starches sweeten and the colors of the pods change to yellow, orange, and red, depending on the particular species of the cacao tree.
[17:42] Shania Shiras: The pods darken in color as they mature, letting the farmer know that the pods are becoming ripe and ready for harvest!
[17:43] Shania Shiras: When the pods are perfectly matured, they are ripe, the flesh of the pod is thick, and the mucousy slimy beans are ready for harvest!
[17:43] Shania Shiras: Now, you can quite literally enjoy the taste of the pulp like this, but the beans are incredibly bitter at this point.
[17:44] Shania Shiras: And, in fact, they are susceptible to mold, bacteria, or rotting.
[17:44] Shania Shiras: So, most fascinatingly, these beans go through the first real step, beyond harvest. Fermentation!
[17:44] Shania Shiras: Who knew that cacao beans were FERMENTED?? Absolutely wild!
[17:44] zCS # [Mod] tweaver90 Resident [Combat] logged into the region.
[17:44] Shania Shiras: During this fermentation process, it breaks down the sugars through the use of microbial life. These microbes are years, lactic acid bacteria, and acetic acid bactera.
[17:45] Shania Shiras: During this process, they convert the sugars into ethanol, lactic acid and acetic acid. This is a CRITICAL step!
[17:45] Shania Shiras: Through this process, the bacteria fermenting actually create heat. As the bacteria reproduce, eat, move, they create energy. The fermentation rises temperatures to over 120'F
[17:46] Shania Shiras: Fermentation is critical because THIS is where chocolate develops its flavor! It reduces the bitterness of the cacao beans and also kills the seed embryo.
[17:47] Shania Shiras: Inside every bean there is a tiny embryo that is ready to grow a new tree once it germinates. But this fermentation process kills that embryonic material, ensuring that the bean now can only be used for its cacao matter.
[17:47] zCS # [Mod] Shortboard Resident [RP] logged into the region.
[17:47] Shania Shiras: Quite simply put, without fermentation, chocolate would NOT taste like chocolate.
[17:47] Shania Shiras: Now, once the fermentation process is completed, the beans are then carefully dried.
[17:48] Shania Shiras: Over here you will see the drying rack that the beans are laid upon, in the sun, to dry completely.
[17:48] Torrid Whisper entered chat range (18.09 m).
[17:48] Shania Shiras: Drying reduces the moisture, but also prevents mold growth, spoilage, bacteria growth. This is a prime example of moisture control in the food preservation process.
[17:48] Shania Shiras: The beans must be completely dried before they move on to the next step: Roasting!
[17:49] Shania Shiras: During the roasting stage, the beans are heated on a low but constant temperature, over a fire. (250-300'F)
[17:49] Shania Shiras: Something MAGICAL happens here!
[17:50] Shania Shiras: This process that happens during roasting is called the Maillard reaction, which is a chemical reaction n the sugars and amino acids.
[17:50] Dallin (dallinpink) is offline.
[17:50] Melyna (niccia.straaf) entered chat range (19.56 m).
[17:50] Shania Shiras: You have probably all enjoyed a good piece of bread that has been toasted, yes?
[17:50] Shania Shiras: It just TASTES differently between bread and toast. Not just the consistency. But the FLAVOR.
[17:50] Shania Shiras: You've probably enjoyed a good sear on a stake.
[17:50] Shania Shiras: The browning of butter.
[17:50] Shania Shiras: The browning of a cookie when it's baking.
[17:51] Shania Shiras: This isn't just made up in your head. This is actual chemistry!
[17:51] Melyna (niccia.straaf) entered chat range (19.77 m).
[17:51] Melyna (niccia.straaf) entered chat range (18.90 m).
[17:51] Shania Shiras: Something happens when heat is applied to certain foods, and the sugars and amino acids react and create an incredbile depth of flavor, a brown color, an enhanced aroma!
[17:51] Tiara Ahris (tiara.deschanel) is offline.
[17:51] Shania Shiras: Coffee undergoes the exact same process and guess what? The same types of reactions
[17:52] Shania Shiras: This roasting is nothing short of magical chemistry in all of her wonder! This is where we REALLY begin to develop the chocolate flavor.
[17:52] Shania Shiras: BUT!
[17:52] Shania Shiras: Mind you...
[17:52] Shania Shiras: This chocolate, at this stage, is VERY VERY VERY bitter.
[17:52] Shania Shiras: Chocolate, by itself, is NOT sweet. It's incredibly bitter. Almost unpalatable!
[17:52] Shania Shiras: But fear not...
[17:52] Shania Shiras: that is short lived.
[17:52] Shania Shiras: Because...
[17:52] Shania Shiras: we have SUGAR! to the rescue
[17:52] Shania Shiras grins
[17:53] Shania Shiras: After the beans have been carefully roasted
[17:53] Shania Shiras: the shells of the beans become brittle and break apart really easily!
[17:53] Shania Shiras: You can actually crush the right in your hand and see the beans separate from the shells.
[17:53] Shania Shiras: This is called milling.
[17:53] Shania Shiras: And once those shells are removed, you are left with these delightful, but BITTER, tiny cacao nibs!
[17:54] Shania Shiras: You might have heard of cacao nibs before! Who know that they had to go through SUCH a process to get this far! But wait! We're not done yet!
[17:54] Shania Shiras: The nibs contain 50-55% FAT! Gasp. This is why we ladies don't eat too much chocolate...
[17:54] Shania Shiras grins
[17:54] Shania Shiras: That fat is called cocoa butter. You've probably heard of cocoa butter before. It even SMELLS chocolatey!
[17:55] Shania Shiras: If you grind those nibs up really really well, you can actually turn those nibs, with all of that luscious cocoa butter, into a liquid called chocolate liquor.
[17:55] Shania Shiras: Noted here: this is not actually alcohol at all, rather a chocolate fatty buttery liquid. STILL super bitter.
[17:55] Kaelith (kylovincent) is online.
[17:55] Aidoneus (andreas.belmonte) entered chat range (7.08 m).
[17:56] Shania Shiras: But, during this process, the chocolate actually changes phases from a solid nib to a liquid
[17:56] I R V I N (irvin.schnyder) entered chat range (15.37 m).
[17:56] Shania Shiras: This is what becomes fascinating... because every time you touch chocolate, it melts, right?
[17:56] Shania Shiras: That's because cocoa butter is a lipid fat, and this lipid fat melts at ... 93'F, just about the same temperature as the human body!
[17:56] Asher Laurent: In my mouth yes.
[17:57] Kaelith (kylovincent) is offline.
[17:57] zCS # [Mod] Irvin Schnyder switched from [OOC] to [Arena].
[17:57] Shania Shiras: So, chocolate melts when we handle it because it's melting point is literally meant to melt in your mouth! Exactly, Asher!
[17:57] Shania Shiras: hahaha
[17:57] Shania Shiras: We now move from melting to tempering chocolate, and this is where we go pretty deep into the science again.
[17:58] Shania Shiras: This liquid can form one of six different crystal structures. But what we really want are the V crystals. This is when the chocolate becomes glossy, smooth, but has a firm snap.
[17:58] Red Bloodrose-Ryu (red.bloodrose) is frowning, trying to remember the last time that she tasted chocolate.
[17:58] Shania Shiras: You ALL have had chocolate that is literally chunky, gritty, not smooth, not silky, not velvety.
[17:58] Shania Shiras: You can tell the difference when a REAL chocolatier knows what they're doing with the chocolate chemistry.
[17:59] Shania Shiras: Tempering the chocolate controls the crystal formations by heating and cooling. This is an important step in the processing of the chocolate itself.
[17:59] Shania Shiras: Now here's where things get interesting.
[17:59] Shania Shiras: You've all seen dark chocolate that says 90% or 60% or 55% dark chocolate, yes?
[17:59] zCS # [Mod] The Huntsman [Away] logged into the region.
[18:00] Shania Shiras: That literally translates to how much ACTUAL cacao is in the chocolate.
[18:00] zCS # [Mod] Cabalvento Resident [RP] logged into the region.
[18:00] Shania Shiras: In a 90% dark chocolate, that means 90% is cacao and 10% is sugar and 'other' ingredients, But usually just sugar.
[18:00] Shania Shiras: 50% would be 50% cacao
[18:00] Shania Shiras: Milk chocolate includes cocoa solids, cocoa butter, SUGAR, and milk!
[18:01] Shania Shiras: And even more wild is white choccolate
[18:01] Shania Shiras: which...
[18:01] Shania Shiras: literally...
[18:01] Shania Shiras: contains NO cacao at all, only the cacao butter solids and sugar and milk
[18:01] Shania Shiras: When we enjoy chocolates, sugars are added, milk is added for milk chocolate which is often much creamier and less bitter than dark chocolates
[18:02] Shania Shiras: and sometimes, even more crazy...
[18:02] Shania Shiras: People will separate the cacao butter entirely
[18:02] Shania Shiras: and REPLACE IT with coconut oil
[18:02] Shania Shiras: or other seed oils
[18:02] Shania Shiras: because cocoa butter is so valuable and expensive
[18:02] Shania Shiras: they remove it entirely from the chocolate and replace it with another lipid fat that is less expensive, and then have 2 products... cococa butter AND chocolate that has no cacao butter in it
[18:03] Shania Shiras: So when you get your chocolates, take a peek to see if you're able to determine if the chocolate has cacao butter in it or not.
[18:03] Shania Shiras: SOME chocolates, very famous popular chocolate companies, do this practice... it might surprise you.
[18:03] Shania Shiras wiggles her brows
[18:04] Shania Shiras: Alright so I've talked at you for 30 minutes, let's open it up for any questions you might have!
[18:04] Shania Shiras: No questions?
[18:04] Torrid Whisper: Do tell brand names to stay away from lol
[18:05] Torrid Whisper: Since you said famous ones does this trick
[18:05] Shania Shiras laughs "We will whisper in private, I'll tell you who to stay away from and who to buy... but I'll give you a hint, you usually pay for the quality that you get."
[18:05] John Savage (johnnyoldsmobile.adamczyk) is online.
[18:06] Shania Shiras: Does anyone prefer dark chocolate over milk??
[18:06] Asher Laurent: Where are the trees grown on Gor?
[18:06] Torrid Whisper: If it is quality, I do love the dark chocolate but a rare event for me
[18:06] Torrid Whisper: Cos!
[18:06] River Rune: I prefer dark chocolate
[18:06] Torrid Whisper: I read recently.. beans were brought from earth
[18:07] Shania Shiras: Great question, in Gor, the trees grow in jungle type climates where it is incredibly humid, hot year-round, AND have an understory, meaning they also have ancient forests of jungle or rainforest.
[18:08] Shania Shiras: I imagine they were brought from Earth at first, but chocolate certainly has a place here in Gor, so they must have appreciable quantities growing in dense jungle climates near those areas of intense heat, humidity, and shade.
[18:08] Shania Shiras: Not to mention, these trees need to have midges to pollinate them, so they either were brought with beans or... found native midges!
[18:08] Shania Shiras: Science is fascinating like that. Nature works her wonders.
[18:09] Shania Shiras: Great question, thank you for asking that.
[18:09] Torrid Whisper: I do not think Cos has that environment but it was mentioned online they had them grown there, was that wrong information I read Shania?
[18:09] Shania Shiras: It should be noted that in some areas, these trees can be so heavily harvested and planted, that it can be troublesome to native ecosystems.
[18:09] Red Bloodrose-Ryu (red.bloodrose): so, if you look at chocolate from an Ar's Station point of view, would it not likely be costly and depending on the merchant to ship such goods in?
[18:09] Shania Shiras: People will remove their own native ecosystems in the name of harvesting chocolate! Because we love chocolate SO much.
[18:10] Shania Shiras: Chocolate should be VERY costly and a real treat.
[18:10] Shania Shiras: This is not a commodity that every person has in their home on an average Tuesday.
[18:10] Shania Shiras: The process alone is incredibly intensive. The quantity would not be a massive commodity.
[18:11] Shania Shiras: Once you understand the science and biology of how and where chocolate comes from, it should shape how we use, trade, and think about chocolate.
[18:11] Torrid Whisper: Consdiering the medieval times also
[18:11] Shania Shiras: Yes, that too!
[18:11] Shania Shiras: Fruit deserts were far more common
[18:11] Shania Shiras: Than chocolates
[18:12] Shania Shiras: Fruit, honey, fig, dates, stone pit fruits, etc. Things that could be grown on your own land. Harvested locally, processed by local farmers.
[18:12] Shania Shiras: Berries
[18:12] Torrid Whisper: on Earth in medieval times, chocolate was only available in the Maya region of south America and not used as bars but used as drink mainly
[18:12] Shania Shiras: But chocolate is a rare treat.
[18:13] Shania Shiras: The very early Mayan drank it, but it was drank more like a bitter libation than a sweet treat. They did not add sugars to the drink.
[18:13] Torrid Whisper: Yes!
[18:13] Shania Shiras nods to Torrid
[18:13] Shania Shiras: Great questions, and excellent points.
[18:14] zCS # [Mod] Irvin Schnyder switched from [Arena] to [Away].
[18:14] Shania Shiras: Alright, well I have some chocolates for all of you to enjoy today... and now that you KNOW how rare they are, you will do your best to covet these like they are your last treat.
[18:15] Shania Shiras grins and passes the tray of chocolates around, "Pick from the dark, milk, or white... and don't hog them from the others." she grinned.
[18:15] Shania Shiras: Are there any other questions before we adjourn class for tonight?
[18:15] Verek (vedek.ireto) is offline.
[18:15] Melyna (niccia.straaf) is online.
[18:16] Asher Laurent: Thank you for holding the class for us tonight Kati and Shania.
[18:16] Red Bloodrose-Ryu (red.bloodrose) dips her head quietly and murmurs to the Lady Shani. "Mistress I am sadly aware I missed your learned comment on beekeeping. I have been appointed as the apiarist of the Statioh. I would consider it an honour to show you the hives of the city, should it please you."
[18:16] Verek (vedek.ireto) is online.
[18:16] Shania Shiras: well fantastic then, thank you for coming to learn all about Gorean chocolate! May this class inspire your interactions with chocolate in your Gorean lives. Wishing you all a wonderful evening!
[18:16] Kati Evans: Thank you, Shania.
[18:16] Shania Shiras nodded to Red, "Yes, I would love that! And I'll make sure to get you notes from our class on Wednesday!"
[18:17] River Rune smiled and stood, going to Shania's side. "A wonderful class, Mother!" she said warmly and squeezed her arm.
[18:17] Asher Laurent gets up and walks over to the doorway, "I will see you later mother."
[18:17] Shania Shiras: Oh -- and I'd love to thank Asher for providing this lovely classroom for us to learn in! Kati and I have really enjoyed this space. Thank you!
[18:17] Torrid Whisper: thank you very much, Shania!
[18:18] Red Bloodrose-Ryu (red.bloodrose): /.1 rerelease
[18:18] Red Bloodrose-Ryu (red.bloodrose): oops sorry
[18:18] Asher Laurent entered chat range (18.56 m).
[18:18] Legion Dryden (theforeignlegion) is online.
[18:19] zCS # [Mod] TheForeignLegion Resident [RP] logged into the region.
[18:19] Shania Shiras: My pleasure! Thank you all for coming.
[18:19] Torrid Whisper: Lovely to meet you btw :)
[18:19] Torrid Whisper: Next time in RP
[18:19] Torrid Whisper: smiles
[18:19] Shania Shiras: So nice to eet you!
[18:19] zCS # [Mod] ViktoriaDark Resident [RP] logged into the region.
[18:20] BilliAnn Bravin-Ireman (billiann.bravin) is offline.
[18:22] Elusia (lusiacarpathia): waves good-bye. *Lovely class, thank you, Shania, looking forward to your next...*
[18:22] Aidoneus (andreas.belmonte) doesn't see any one taking chocolate, takes it all and vanishes.. muahahaha.