Ushokoledi waseNingizimu Pacific Ukhokho awufani nanoma yini engake ngaba nayo e-Australia.Ibha eyodwa inambitheka sengathi ithelwe oju.Enye iphunga njengezimbali futhi inambitheka sengathi ihlanganiswe nezinhlamvu ezithosiwe zokusanhlamvu.Ngesizini ezayo amabha kashokoledi afanayo angase anambitheke njenge-caramel noma i-passionfruit.Nokho aziqukethe lutho ngaphandle kukabhontshisi kakhokho ogazingiwe kanye nentwana kashukela.

Lena indlela ushokoledi ongaba ngayo uma wenziwa ubhontshisi ukuya kubha.Njengamagilebhisi ewayini nobhontshisi wekhofi, ubhontshisi kakhokho ungaveza izinhlobonhlobo ezinkulu zama-flavour namaphunga, ikakhulukazi ngemva kokuvutshelwa (isinyathelo esibalulekile ekukhiqizeni wonke ushokoledi).Kuye ngesizini kanye nalapho ubhontshisi utshalwe khona, isitshalo esisodwa singanambitha ngendlela ehluke kakhulu kwesinye.Lawa ma-flavour namaphunga, abonakala kuphela lapho ubhontshisi uthathwe ngokucophelela endaweni eyodwa (izwe elilodwa noma indawo ekhulayo) noma ipulazi elilodwa (ipulazi elilodwa noma iqoqo elincane lamapulazi okubambisana).

Ngokuphambene, ushokoledi wamagama amakhulu ophethe amashalofu eziteshini zikaphethiloli nezitolo ezinkulu usebenzisa impushana kakhokho etholakalayo eshibhe kakhulu - ngokuvamile etholakala ezindaweni eziningi emhlabeni jikelele - ukuze kuzuzwe ukunambitheka kwawo okungaguquki kodwa okujwayelekile unyaka wonke.Kwesinye isikhathi, ithengwa eshibhile kakhulu abalimi abatholi ngisho iholo lokuziphilisa.Futhi izitolo eziningi zikashokholethi ezisezingeni eliphezulu zivele zisebenze ngoshokoledi we-couverture ongenisiwe, kunokuthenga ubhontshisi.

Lokho kusiletha kolunye uhlangothi lwale ndaba: I-South Pacific Cacao, esinye sezitolo ezimbalwa zikashokoledi webhontshisi nebha e-Sydney.Inkampani esezinze eHaberfield iyibhizinisi elihlanganyelwe phakathi kukaJessica Pedemont noBrian Atkin.Uke waba ngumpheki we-Rockpool onekhono lokwenza ushokoledi.Ungowase-Solomon Islander-Australia ophethe i-Makira Gold, ibhizinisi lezenhlalakahle elinika abalimi base-Pacific Island amandla okuyeka ukulima kwekhwalithi ephansi, okuphansi okuhloselwe imakethe kashokoledi wokuhweba.Wonke ubhontshisi we-South Pacific Cacao uvela ku-Makira Gold.

Ngaphambi kokuba ubhontshisi ufike ePedemont, uyakhiwa, uvutshelwe, womiswe futhi uhlanganiswe ukuze kucace ukuthi yimuphi ubhontshisi owakuphi umlimi.Nakuba ubhontshisi uhluka ngokwesizini nesizini, i-Pedemont iyazi cishe ukuthi yimaphi amaphrofayili e-flavour agqama kakhulu kubhontshisi womlimi ngamunye.Ukuze kukhiqizwe ukunambitheka okuhluke kakhulu - kungakhathaliseki ukuthi uju, izimbali, umhlaba noma i-citric - futhi unciphise ukubaba kwemvelo kukabhontshisi, ukuvutshelwa kubalulekile.

“Ubhontshisi we-cocoa oyinqwaba yezentengiso awunakho ukuvutshelwa okudingekayo kushokoledi wekhwalithi enhle.Senze zonke izinhlobo zomsebenzi [futhi sanikeza imishini] ukusiza abalimi ukuthuthukisa ukuvutshelwa kwabo,” kusho u-Atkin.

U-Atkin nethimba lakhe benza umsebenzi omningi ngemuva kwezigcawu ukuze baqiniseke ukuthi ubhontshisi be-Pacific Island busezingeni eliphezulu ngangokunokwenzeka.Kwesinye isikhathi kulula njengokuhlinzeka ngesikhwama esivalwe kahle sohambo olude lwesikebhe, noma ukubhekana nezinkinga eziyinkimbinkimbi ezihlobene nemvula enkulu yase-Solomon Islands nezintengo ezimba eqolo zikagesi.Kodwa njenganoma yisiphi isikhwama sikabhontshisi, kuzohlala kukhona ama-duds ambalwa okudingeka atholakale futhi asuswe.I-Pedemont yenza lokhu ngesandla e-Haberfield.

“Ingxenye enkulu ye-flavour iphuma ekuvubeleni, kodwa ukugazinga kungenye yamathuluzi umenzi kashokoledi angawasebenzisa ukuze alungise ukunambitheka kwawo,” kusho u-Atkin.

"I-roaster yezentengiselwano izosabisa," kusho uPedemont.“Asigazisi emazingeni okushisa aphezulu.Sithola ubhontshisi we-premium, omiswe elangeni nesingafuni ukuwosiwa kakhulu.”Ingabe kufana nekhofi, lapho okugazingiwe okukhanyayo kuveza ukunambitheka kwemvelo okwengeziwe kukabhontshisi, futhi ukuthosa okumnyama kubangela ukunambitheka okuvamile?Akunjalo, uPedemont uthi: “Kuya ngobhontshisi.”

Inqubo yokuhlukanisa ikhoba kubhontshisi.Ngesandla, iyamangalisa futhi idla isikhathi, kodwa u-Pedemont utshale imali emshinini owakhiwe ngokwezifiso ngenxa yalokhu.Ngokuvamile ikhoba liphonswa ngaphandle ngemva kwalokho, kodwa yena uyalihlenga elakhe futhi aliguqule libe itiye (i tisane, ukuze linembe kakhudlwana) elinuka futhi linambitheka njengoshokoledi, itiye eliluhlaza nebhali.

Ubhontshisi kufanele ugaywe ube inhlama futhi, ekugcineni, uketshezi olubonakalayo ngaphambi kokuba abunjwe abe amabha.Kungakanani futhi kanjani ukuhlanganisa kuyisinqumo esikhulu kumenzi kashokoledi, nakuba kuvame ukuba yinqubo yezinsuku ezimbili noma ezintathu.Gaya isikhathi eside futhi uthole ukuthungwa okushelelayo, kodwa ugaye isikhathi eside futhi umoya oweqile uzoqeda ukunambitheka okuthile.Abanye abenzi bakashokoledi bafaka umoya ngenjongo ngokugaya ngesivalo, abanye baguga ukuxubana emshinini wokugaya.I-Pedemont ayikwenzi lokho.Ubhontshisi wakhe muhle kakhulu, uthatha indlela yokungenelela okuncane.

Phakathi nenqubo yokugaya, u-Pedemont uzokwengeza lokho acabanga ukuthi ushokoledi udinga, kanye nanoma yiziphi izithako ezengeziwe afuna ukuzihlola.Ushokoledi omnyama uzofakwa kancane kashukela (ushukela ongaphekiwe, ophilayo ovela eBundaberg, noma ushukela ocolisiswe ngejusi yezithelo ze-monk), kanti ushokoledi wobisi uthola ingcosana kakhukhunathi osuthiwe (ugaywa phansi nobhontshisi bese usetshenziswa njenge enye indlela yobisi).Ngokuvamile ibhotela lika-cocoa lingengezwa kodwa ubhontshisi waseNingizimu Pacific unamafutha anele.Okungeziwe kungase kuhlanganise i-vanilla yasesiqhingini esincane saseNiue, upelepele, amantongomane aphilayo, ubhontshisi wekhofi osuka ku-roaster yendawo, noma usawoti omncane nje.

Inqubo yokuguqula ushokoledi owuketshezi ube ibhulokhi elihle elikwazi ukuthwebula.Akulula njengokuyipholisa nje.Yenza lokho, futhi ibhulokhi likashokoledi lokugcina lizoba lukhuni futhi lixhuge njenge-doona.I-Tempering iqinisekisa ukuthi amakristalu e-cocoa-bhotela ayakheka ngendlela ehlelekile, okwenza ushokoledi ube ne-sheen kanye ne-snap.Indlela yesikole esidala iwukuthela ushokoledi owuketshezi etsheni lemabula bese upholisa kancane, kuyilapho usonga ushokoledi phezu kwawo, okwenza lawo makristalu ahlangane futhi akhe ubuqotho besakhiwo.

Kodwa i-Pedemont kanye nabanye abaningi abenzi besimanje basebenzisa umshini, okulula, osheshayo futhi ongaguquki.

Ngaphambi kokuthi ushokoledi oshisayo uphole ngokuphelele futhi uqine, uthululelwa esikhunjini ukuze usethe.I-South Pacific Cacao ithanda onxande abalula abanokuphrinta ngaphezulu.

Ibanga ngokuvamile lisuka kukhukhunathi, inyibilika esandleni sakho ngamaphesenti angu-50 womkhiqizo kakhokho ukuya kukhokho obumunyu, oyizimbali noqinile ongamaphesenti angu-100.Ibha ye-stock-standard ye-South Pacific Cacao iwukhokho ongamaphesenti angama-70 ukuya kwangu-75, inombolo ethize kancane futhi enambitheka njengoju olungcono kakhulu olukhona.I-Chocolate Artisan, ibhizinisi lesibili lika-Pedemont endaweni efanayo, lisebenza ngokukhethekile ngamabhoni, amakhekhe nama-oda angokwezifiso.

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