Valentine Day
Its Valentine's day, so I thought I share some thoughts with you guysDid you know Hershey's kisses started after a Italian candy called Bacio (Kiss)?
These tear shaped chocolate candies are sold in pairs (only) and contain a nut encased in chocolate. Chocolates Have Become a Token of One's Love For Nearly 80 Years "Dammi tanti baci," Italian for "give me many kisses," is where it all began. While chocolate says romance in any language, Perugina’s Baci chocolate is romance. Perugina, an Italian tradition of passion and style, began in 1907 as a labor of love between Giovanni Buitoni, the young heir to Perugina, and Luisa Spagnoli, a confectioner in her own right, in the charming and ancient Umbrian hill town of Perugia in central Italy. The two kept their love a secret, and Luisa continued to create many of Perugina’s truly indulgent chocolates, building Perugina into one of the most successful confectioners in Italy.
In 1922, Luisa created Baci, Perugina’s signature product. Imagine a woman so enchanted with love she would send secret love notes wrapped around her chocolate confections. Luisa’s passion inspired a tradition. Each Baci, which means "kisses" in Italian, with its creamy dark chocolate and rich hazelnut center, comes wrapped in a poetic love note in four languages describing the course of love—a true gesture of romance. Silky dark chocolate outside, whipped chocolate filling that is blended with finely chopped hazelnuts inside, and topped with a whole hazelnut. An Italian tradition of passion and style.
In modern Italian tradition, couples exchange these candies, but not without kisses. Prospective amorous guys or girls go up to their center of admiration and also share the Bacio. Their agreement to share this candy, followed by kisses is a sign of approval of their love.
I then wonder why in America are such candies sold in packets numbers 100-200?...Do you see the driftIn India the tear shaped candies are made of sweetened saturated milk and exchanged during the festival of Ganpati ( the Elephant God) seeking good wishes.
Usually, modaks are made with an outer crust of rice flour, and a filling of coconut (sweetened with jaggery or, sometimes, sugar). Saffron is also added sometimes. Modaks are then steamed, and are served either hot or cold. Sometimes they are also deep-fried to increase their shelf life.
It is considered to be the favorite food item of Lord Ganesh. It is customary to offer twenty-one or one hundred eight modaks to Lord Ganesh.
It is a typically maharashtrian delicacy . It gained prominence and became famous during the rule of the brahmin peshwas, who were staunch ganesh worshipers.
It is a part of brahmin culture and no ganesh chaturthi is complete without "ukdiche modak".
Nowadays confectioners make modaks out of condensed milk i . e same material that "pedas" are made of.
The filling inside the modak is called"saran" and is made of coconut. Traditionally, the filling is not dry . It should be wet and syrupy.
Making perfect modaks is a skill as the outer layer should not be too thick nor too thin so as to ruptur.
It is a delicasy of the koknastha brahmins / chitpavans and ingriedients i.e. rice and coconut are found in plenty in konkan region.
These tear shaped chocolate candies are sold in pairs (only) and contain a nut encased in chocolate. Chocolates Have Become a Token of One's Love For Nearly 80 Years "Dammi tanti baci," Italian for "give me many kisses," is where it all began. While chocolate says romance in any language, Perugina’s Baci chocolate is romance. Perugina, an Italian tradition of passion and style, began in 1907 as a labor of love between Giovanni Buitoni, the young heir to Perugina, and Luisa Spagnoli, a confectioner in her own right, in the charming and ancient Umbrian hill town of Perugia in central Italy. The two kept their love a secret, and Luisa continued to create many of Perugina’s truly indulgent chocolates, building Perugina into one of the most successful confectioners in Italy.
In 1922, Luisa created Baci, Perugina’s signature product. Imagine a woman so enchanted with love she would send secret love notes wrapped around her chocolate confections. Luisa’s passion inspired a tradition. Each Baci, which means "kisses" in Italian, with its creamy dark chocolate and rich hazelnut center, comes wrapped in a poetic love note in four languages describing the course of love—a true gesture of romance. Silky dark chocolate outside, whipped chocolate filling that is blended with finely chopped hazelnuts inside, and topped with a whole hazelnut. An Italian tradition of passion and style.
In modern Italian tradition, couples exchange these candies, but not without kisses. Prospective amorous guys or girls go up to their center of admiration and also share the Bacio. Their agreement to share this candy, followed by kisses is a sign of approval of their love.
I then wonder why in America are such candies sold in packets numbers 100-200?...Do you see the driftIn India the tear shaped candies are made of sweetened saturated milk and exchanged during the festival of Ganpati ( the Elephant God) seeking good wishes.
Usually, modaks are made with an outer crust of rice flour, and a filling of coconut (sweetened with jaggery or, sometimes, sugar). Saffron is also added sometimes. Modaks are then steamed, and are served either hot or cold. Sometimes they are also deep-fried to increase their shelf life.
It is considered to be the favorite food item of Lord Ganesh. It is customary to offer twenty-one or one hundred eight modaks to Lord Ganesh.
It is a typically maharashtrian delicacy . It gained prominence and became famous during the rule of the brahmin peshwas, who were staunch ganesh worshipers.
It is a part of brahmin culture and no ganesh chaturthi is complete without "ukdiche modak".
Nowadays confectioners make modaks out of condensed milk i . e same material that "pedas" are made of.
The filling inside the modak is called"saran" and is made of coconut. Traditionally, the filling is not dry . It should be wet and syrupy.
Making perfect modaks is a skill as the outer layer should not be too thick nor too thin so as to ruptur.
It is a delicasy of the koknastha brahmins / chitpavans and ingriedients i.e. rice and coconut are found in plenty in konkan region.
Comments