Kusukela kubavukuzi abafuna igolide kuya kubakhi abacwengisisa ubhontshisi, ushokoledi wethu wasendaweni unomlando onothile - kanye, nokuthi ungazithola kuphi izipho ezimnandi namuhla

Uma uhamba ufika phansi e-Ghirardelli Square, okuyinto abantu bendawo abangavamile ukuyenza, futhi ungene kulowo mugqa omude wezivakashi, ungawuhogela - ushokoledi emoyeni.I-Ghirardelli ayisawenzi ngempela ushokoledi e-San Francisco, kodwa lokho akunciphisi ukucwebezela kwe-Original Ghirardelli Ice Cream & Chocolate Shop, ngezitini zayo eziveziwe, ama-rails ethusi, kanye nezisetshenziswa zesikhathi esidala ezibiza amazinga amabili futhi kumnandi. amaqiniso omlando.Ingasaphathwa: gooey hot fudge sundaes.Incibilika phansi nsuku zonke kusuka kumawafa, i-fudge ibushelelezi kakhulu, inokukhanya okucacile kwama-emulsifiers neziqinisi, kanye nephunga elimnandi eligelezela esikweleni ngendlela efanayo nesinamoni i-Cinnabon ephunga ngayo isitolo.

Ushokoledi unomlando ocebile e-San Francisco, kusukela kubavukuzi bokuqala abafuna igolide kuya kubenzi besimanje abacwengisisa ubhontshisi.Thola ukunambitha lelo siko kuqala — bese, ngesikhathi soSuku Lwezithandani, qhubeka nokuskrola uye phansi ukuze uthole iziphakamiso zesipho zomzuzu wokugcina.

Kuyiqiniso elijabulisayo ukuthi i-Ghirardelli iyimboni endala kashokoledi esebenza ngokuqhubekayo e-United States.Ngaphandle kwalokho, uma uqala ukukhuhla phansi endishini, ungacishe uzwe lonke umugqa wesikhathi wefa likashokoledi waseMelika - kusukela ezinsukwini zeGold Rush, lapho abokufika baseFrance nabamaNtaliyane beqala ukukhiqiza ushokoledi ngezinga elikhulu, futhi. ukuqhubekela phambili kuguquko lweqembu elincane lika-Scharffen Berger ekupheleni kwenkulungwane yeminyaka.Bese kuba nefekthri entsha ekhazimulayo ye-Dandelion, ukuqonda kwayo kwe-California - ukujaha izithako ezingcono kakhulu futhi iziphathe kalula ngangokunokwenzeka - isiza ukuhola ukunyakaza kukashokoledi wezikebhe namuhla.Ngaleyo ndlela, ukuphindela emuva ngokusebenzisa amafekthri kashokoledi ase-San Francisco kufana nokuhlunga izinqolobane zikashokoledi eMelika.

I-Ghirardelli yasungulwa ngo-1852, ngaphambi kuka-Hershey ngo-1894 noma i-Nestlé Tollhouse ngo-1939. U-Domingo (owazalwa u-Domenico) u-Ghirardelli wayengumfiki wase-Italy owafika ngesikhathi se-Gold Rush, waqala wavula isitolo esijwayelekile e-Stockton, kwase kuba isitolo sikaswidi e-Kearny.Ifekthri yathuthela ePioneer Woolen Building ngasemanzini ngo-1893, lapho kuhlala khona iGhirardelli Square namuhla.Ngokungavamile, yasinda ekuzamazameni komhlaba ngo-1906, yabuyela ebhizinisini ngemva kwezinsuku eziyi-10 kuphela.Izinsuku zayo njengebhizinisi elincane, elikhulele ekhaya e-San Francisco sezadlula kudala, nokho: Manje inkampani iphethwe nguLindt, umdondoshiya womhlaba, futhi ushokoledi wayo unobisi obumnandi futhi ukhiqizwa ezikhungweni zayo e-San Leandro.

Okungaziwa kakhulu ukuthi iSan Francisco futhi iyikhaya lemboni endala kashokoledi ephethwe wumndeni ezweni: i-Guittard, ekwazile ukuzimela yaze yashintsha phakathi namakhulu eminyaka.Le nkampani yasungulwa ngo-1868, eminyakeni engu-16 kuphela ngemva kwe-Ghirardelli, futhi wonke umuntu ubelokhu edida izimbangi zangempela zama-G kusukela ngaleso sikhathi.U-Etienne (“Eddy”) Guittard wayengumfiki waseFrance owafika sekwephuzile kancane, futhi esikhundleni salokho wathola ingcebo yakhe ebhizinisini lokugaya, egcina abavukuzi ekhofini, etiyeni, nakushokoledi.Imboni yakhe yokuqala e-Sansome yasha ngenxa yokuzamazama, futhi umndeni wakha kabusha e-Main, eduze nendawo engasemanzini ngaleso sikhathi lapho imikhumbi yayithulula khona ubhontshisi.Ivula indlela yothelawayeka, ifektri yagcina ithuthele eBurlingame ngo-1954, futhi iqhutshwa isizukulwane sesine nesesihlanu somndeni namuhla.

U-Gary Guittard, umongameli wamanje kanye nesizukulwane sesine somndeni, usakhumbula ezulazula efekthri endala e-Main eseneminyaka engu-6 ubudala, ejaha umfowabo esakhiweni sezitini esiwumngcingo esinezitezi ezintathu esimazombezombe, futhi akhohliswa ukuthi anambithe okubabayo. ushokoledi utshwala.“Bekupholile.Nginganikela noma yini ukuze ngisenayo [leso sakhiwo] namuhla,” kusho uGuittard.“Ungacabanga?Kwakumnyama futhi kungekukhulu neze.Ikakhulukazi ngikhumbula iphunga.Sosa esitezi sesithathu, nephunga nje lendawo.”

Kodwa nakuba ushokoledi waseMelika usunesikhathi eside wachithwa umhlaba wonke ngokuba nobisi futhi unoshukela ngokweqile, uScharffen Berger wavutha edolobheni ekupheleni kwenkulungwane yeminyaka futhi waphayona isitayela sikashokoledi omnyama wasekhaya owawunesibindi futhi unokunambitheka.URobert Steinberg, owayengudokotela, kanye noJohn Scharffenberger, umenzi wewayini, basungula inkampani ngo-1997, beletha ulwanga lwe-oenophile ebhizinisini.Ngokungafani nabakhi bangaphambili, bathatha ushokoledi njengento ebalulekile njengewayini.UScharffen Berger waqala ukugazinga nokugaya ubhontshisi ngamaqoqo amancane, ekhipha ukunambitheka okumnyama nokumangalisayo.Ngokuphawulekayo, inkampani ithi bekungeyokuqala ukufaka amaphesenti kakhokho kumalebula, okungenani e-United States, ehola indlela yezwe lonke.

UScharffenberger washeshe wenza abangani abanomqondo ofanayo endaweni yesehlakalo sikashokoledi.U-Michael Recchiuti ungumkhiqizi wendawo ongawenzi ushokoledi yena, kodwa uyawuncibilikisa futhi awulolonge ube ama-truffles namaconfections, ubuchwepheshe obuhlukile.(“E-France, ngizobizwa nge-fondeur noma i-melter,” uyacacisa.) Waziqalela ibhizinisi lakhe ngawo lowo nyaka noScharffen Berger, edayisa iziqholo ezinambitheka ngayo yonke into kusukela ku-verbena kalamula omusha wasepulazini kuya kupelepele obomvana eFerry Building. .Ngenkathi esungula isitolo, lapho ezwa ngalokho uScharffenberger ayephezu kwayo.Uthi: “Bengithi, kupholile, akekho owenza ushokoledi.“Kufana nephepha lasendlini yangasese — wonke umuntu uwuthatha kalula ushokoledi.Akekho ocabanga ngempela ukuthi ivelaphi.”U-Recchiuti uthi ngeke akhohlwe lapho u-Scharffenberger efika emnyango wakhe ngomunye wemigoqo emikhulu kashokoledi ukumnika ukunambitheka okunamandla.

"Lapho uJohn Scharffenberger efika endaweni, yashintsha ngempela ifilosofi yethu," kusho uGuittard."Kuvule amehlo ami ngokunambitheka kukashokoledi."UGuittard waqaphela ukuthi uma inkampani kakhokho wakhe izoqhudelana enkulungwaneni ezayo yeminyaka, yayidinga ukuvela.Waqala ukundizela ezansi e-Ecuador, Jamaica, naseMadagascar ukuze ahlangane mathupha nabalimi, lapho ayefika khona eSteinberg ezikhumulweni zezindiza ezikude.Uthi kuthathe iminyaka eyisithupha noma eyisikhombisa ukuthi ekugcineni bathole indlela yokwenza ushokoledi ongcono.“Sishintshe yonke into: isikhathi, izinga lokushisa, ukunambitheka.Siphinde saqeqesha iqembu lonke futhi sabeka imingcele eqinile esinyathelweni ngasinye, ukuze sikhiphe okuphambili kubhontshisi ngamunye.Silungisa ngobhontshisi, ngoba awukwazi ukuwosa futhi ugaye i-Ecuador njengeMadagascar.Kuya ngokuthi lowo bhontshisi uthandani.”

Eminyakeni engamashumi amabili kamuva, i-Dandelion Chocolate iyisikhanyiso esilandelayo, ithatha lokho kunambitheka kashokoledi oqinile futhi kuyihlukanise ibe amaphrofayili ahlukene.IDandelion ivule indawo yayo entsha ebukekayo ku-16th Street ngonyaka odlule, futhi ihlonipha isiko lamafekthri kashokoledi eza ngaphambi kwayo, egcwele ngezitini eziveziwe, imishayo emikhulu, nemininingwane yethusi.Kodwa ukuthanda kuka-Dandelion kuwumsuka owodwa: Ibha ngayinye kashokoledi, egoqwe njengethikithi legolide, ifaka uhlobo olulodwa lukabhontshisi osendaweni ethile.I-Dandelion isebenzisa ubhontshisi kakhokho kanye noshukela kuphela, ngakho-ke akukho lutho lokufihla ukunambitheka okumsulwa kukabhontshisi.Ngokungafani nabakhiqizi abakhulu, abafana no-Hershey's noma i-Ghirardelli, abadonsa iningi likabhontshisi wabo e-Afrika, bawugazise wonke ezingeni lokushisa eliphezulu elifanayo, bese befaka izithasiselo eziningi ukuze banambitheke kahle, kuyindlela elinganiswe kahle kakhulu.Futhi ngaphezu kokufaka amaphesenti kumalebula, bangeza amanothi okunambitha, kusuka ku-brownies nobhanana kuya kusithelo esibomvu kanye nogwayi oshisayo.

"Maningi kakhulu amaphrofayili e-flavour ahlukile engiqala ukusebenza nawo," kusho umpheki uLisa Vega, owenza yonke iminikelo yophudingi endaweni yokudlela nasesitolo.“Isibonelo, yithi ufuna ukwenza uphaya wama-apula.Uya emakethe yabalimi bese uzama wonke ama-apula ahlukene, anamanothi okunambitha ahlukene kanye nendlela yokwenza, noma ngabe i-tart noma i-crunchy.Ekugcineni uthola ushokoledi ngaleyo ndlela, lapho usukwazi ukufinyelela kuyo yonke le mvelaphi ehlukene.”Uma uke waba nezikwele zikashokoledi wobisi lwe-Ghirardelli, ukuthatha lokho kulunywa kokuqala kwebha ye-Dandelion kuyisipiliyoni esihluke kakhulu.I-Dandelion ichaza ukunambitheka kwebha eyenziwe endaweni eyodwa e-Costa Rica “njengamanothi e-caramel egolide, i-ganache, ne-waffle cone.”Enye, evela eMadagascar, ikhipha isithelo se-tart, ngendlela “yekhekhe likashizi elisajingijolo nesigaxa sikalamula.”

UGhirardelli noScharffen Berger bobabili sebengabanikazi bezinkampani ezinkulu, iGhirardelli kaLindt kanye noScharffen Berger ekaHershey.(U-Robert Steinberg washona ngo-2008 eneminyaka engu-61, eminyakeni embalwa ngemva kokuba u-John Scharffenberger ethengise inkampani, ngo-2005.) UGuittard noDandelion baqhuba isiko lendawo."Ngokwami, ngizwa ukuthi izinkampani eziningi zobhontshisi kuya kubha zakhela kulokho [u-Scharffenberger] akwenzile," kukhumbula u-Guittard."Ngicabanga ukuthi i-Dandelion iyisipiliyoni sokudayisa nesitolo sokudlela, esilungele ushokoledi, futhi kuhle kubantu ukuthi bayiqonde kangcono inqubo."Enhliziyweni ye-Dandelion Factory, i-Bloom Chocolate Salon iyindawo yokudlela yokuhlala phansi enikeza ukudla kwasekuseni, itiye lantambama, indiza yamakhekhe kashokoledi, indiza yama-ayisikhilimu, kanye noshokoledi oshisayo.Uma i-Scharffenberger bekuyi-trailblazer, i-Dandelion ekugcineni iletha ukunaka okwengeziwe kulo msebenzi, ikhombisa inqubo yokwenza ushokoledi efektri esobala ngokoqobo, enamafasitela ezingilazi avumela amakhasimende ukuthi abukele inqubo yokwenza ibha.

Ukubuyela emuva phakathi namakhulu eminyaka, zisekhona izindlela eziningi zokujabulela umlando kashokoledi ocebile waseSan Francisco: ukumba i-fudge sundae eshisayo e-Ghirardelli Square, ukubhaka inqwaba yama-brownies ngezikwele ezimnyama ze-Scharffen Berger, ukwenza amakhukhi ngamachips kashokoledi awine umklomelo ka-Guittard. , noma amabha e-Dandelion enziwe ngobhontshisi ozungeza inkabazwe.Futhi uma ufuna ibhokisi likashokoledi lesithandwa sakho noma wena ngokwakho, ungavakashela e-Recchiuti e-Ferry Building.I-Recchiuti, njengabakhi beshokoledi abaningi nabapheki bekhekhe, ithanda i-Valrhona, uhlobo lwesiFulentshi oluyindinganiso yegolide emakhishini ochwepheshe.Kodwa ubuye adlale nge-Guittard, edayisela idlanzana lezinye izindawo zokudlela zasendaweni, amabhikawozi, nama-creameries futhi, okuhlanganisa no-Mister Jiu, Che Fico, Jane Bakery, kanye ne-Bi-Rite Creamery.

“Iningi lababhaki basekhaya basazi ngendlela yokubhaka,” kusho u-Amy Guittard, ojoyina uyise njengesizukulwane sesihlanu somndeni.“Kodwa ngihlale ngithi, cishe udla ushokoledi wethu kakhulu kunalokho okubonayo.”

Ingabe uzama ukuthola isipho se-Valentine's ngomzuzu wokugcina?Nansi imibono eyisikhombisa equkethe ushokoledi empeleni wenziwe lapha e-San Francisco.Ibhonasi: Wonke anamaphakheji amahle.

https://www.youtube.com/watch?v=T2hUIqjio3E

https://www.youtube.com/watch?v=N7Iy7hwNcb0

suzy@lstchocolatemachine.com

www.lstchocolatemachine.com