HD ready concerns the abilities of television receivers to display high-definition pictures. The term has had official use in Europe since January 2005 when, EICTA (European Information, Communications and Consumer Electronics Technology Industry Associations) announced the requirements for the label.
EICTA introduced the label as a quality sign for the differentiation of display equipment, capable of processing and displaying high-definition signals. It is awarded on the basis of minimum functionality requirements that are detailed in the "EICTA conditions for HD Labeling of Display Devices".
Clarification for retail customers was required because many TV sources and displays were being promoted as capable of high definition when they were not. In early 2005, there were 74 different devices being sold as HD that were not actually HD ready, according to Alexander Oudendijk, senior VP of marketing for Astra - the operator of the only satellites carrying HDTV channels in Europe at that time.
The EICTA HD ready specifications and the concept of the in-store label are based on agreements made between over 60 broadcasters and manufacturers of the European HDTV Forum at its second session in June 2004, held at the Betzdorf, Luxembourg headquarters of founding member SES Astra.
In the USA, "HD Ready" refers to any display that is capable of accepting and displaying a high-definition signal at either 720p, 1080i or 1080p using a component video or digital input, and does not have a built-in HD-capable tuner.
Alternatives to HD ready TVs
Many PCs and laptops are actually more HD ready, in the true sense of the phrase, than the HD ready label requires. They will not, however, qualify for the HD ready label, unless they also meet the connector requirements.
Any sufficiently fast computer with a 1280x768 or higher resolution display is capable of displaying HD video, even though computers are generally not advertised as such. This video may come from the Internet, data files, or a DTV tuner card. The Internet already offers some HD content, like movie and videogame trailers.
HD ready 1080p
In order to be awarded the label "HD ready 1080p" (not equivalent to Full HD, as Full HD devices may not fulfill all HD Ready 1080p requirements), or the older "HD Ready" logo, a display device has to cover the following requirements:
HD ready 1080p
HD ready
Minimum native resolution
1920x1080
720 horizontal lines in widescreen ratio
Accepted video formats are reproduced without distortion
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N
Display 1080p and 1080i video without overscan (1:1 pixel mapping)
Y
N
Display native video modes at the same, or higher, refresh rate.
Y
N
Analogue YPbPr HD input
Y
Y
Digital HDMI or DVI HD input
Y
Y
720p HD progressive (1280x720 @50 & 60 Hz)
Y
Y
1080i HD (1920x1080 interlaced @50 & 60 Hz)
Y
Y
1080p HD (1920x1080 progressive @24, 50 & 60 Hz)
Y
N
The HDMI or DVI input supports copy protection (HDCP)
Y
Y
Older products that bear the label "HD ready" may not display the full picture resolution possible from an HD source. Most HD ready sets do not have enough pixels to give true pixel-for-pixel representation without interpolation of the higher HD resolution (1920x1080) – or (in rare cases) even the lower HD resolution (1280x720) horizontally (CRT based sets, or the plasma-based sets with 1024x768 resolution). This limitation has been removed for the "HD Ready 1080p" logo.
The term HD compatible is also being used in Europe to indicate that a display device has HDMI capability but with lower than HD ready resolution.
The following technical references apply to the above descriptions:
DVI: DDWG, “Digital Visual Interface”, rev 1.0, April 2, 1999 as further qualified in EIA861B, “A DTV Profile for Uncompressed High Speed Digital Interfaces” May 2002, furthermore allowing both DVI-D and DVI-I connectors, requiring compliance to both 50 and 60 Hz profiles, and requiring support for both 720p and 1080i video formats.
HDCP: Intel, “High-Bandwidth Digital Content Protection System”, rev 1.1, June 9, 2003.
(NB: on DVI HDCP rev 1.0 will apply)
YPbPr: EIA770.3-A, March 2000, with the notice that the connectors required may be available only through an adaptor.
How to Make Chocolate
Making chocolate from the bean isn't easy. Chocolate companies invest millions of dollars into tools and machinery to turn bitter cacao beans into delicious chocolate bars. But with many hours, possibly days, of hard work and dedication to detail, along with some equipment of your own, you can turn your kitchen into a miniature chocolate factory. By following these instructions and techniques, you'll be able to make your very own brand of chocolate.
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Steps
Roast the cocoa beans. The process is similar to roasting coffee beans, except with gentler requirements: 5-35 minutes at temperatures between 120-160 degrees C (250-325 F). You must generally expose the beans to an initial high temperature, lower the temperature gradually, and stop roasting when the beans start to crack (but not burn). The first image shows the cocoa beans before roasting, and the second image shows the after-result. You can accomplish this in your oven or by using a store-bought roaster.
If roasting in your oven, you will need to do a bit of experimenting because roasting times depend on the type of bean you're using. Lay the beans in a single layer across a cookie sheet. Start off with an 18 minute roast in a preheated oven at 450 degrees C (1200 degrees F). They'll be ready when they start to crack and when they actually taste like chocolate (let them cool before tasting!).
For roasting larger quantities of cocoa beans, you may want to invest in a drum, which is rotated over a gas grill.
See the Tips and Warnings below about roasting.
Crack and winnow the beans. After roasting, the beans must be cracked into nibs and winnowed, whereby the husks (chaff) are removed.
You can crack the beans with a hammer and remove the husks (which should be loose after proper roasting) by hand if you are working with a small batch.
For larger batches, you can use a very coarse, Corona type mill or purchase a specialized mill (shown here) to crack the beans into nibs. (In case you were wondering, a meat grinder doesn't work.)
To winnow the nibs, stir them gently with hands or a spoon as you blow on them with a hair dryer or small shop vac until the husks are blown away.
Grind the nibs into a cocoa liqueur. You will need equipment strong enough to liquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortar and pestles, and most juicers will not work. You may need to experiment to find equipment that gets the job done. Many home chocolatiers find success with a "Champion Juicer" (see Citations below). Feed the nibs into the juicer one handful at a time, being sure to push them in gently (not forcefully) or else the motor may overheat. Cocoa liqueur will come through the screen and a mixture of husks and liqueur will find its way through the spout. Feed this mixture through the juicer again until only the husk comes through the spout.
Conch and refine the chocolate. By definition, conching affects the characteristic taste, smell and texture of the chocolate, while refining reduces the size of the cocoa solids and sugar crystals. Both processes can be applied at the same time with a powerful wet grinder (success has been reported with a 2 L Santha Wet grinder, also called the Stone Chocolate Melanger; see Citations below). How you conch and refine the chocolate will depend on what equipment you use, but here are guidelines for the Santha wet grinder:
Melt the chocolate and the cocoa butter in the oven to about 120 F.
Combine with non-fat dry milk powder, sugar, lecithin and a vanilla pod (split and soaked in the cocoa butter 1 hour; this is an optional flavoring).
Pour the chocolate mixture in the grinder, periodically pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour (until the friction created by grinding keeps the chocolate liquid without additional heat being needed).
Continue refining for at least 10 hours and no more than 36 hours, until the chocolate tastes smooth and balanced, but be sure not to over-refine (or it will get gummy).
To take a break from refining (e.g. at night while you're sleeping, see Warnings), turn off the grinder, put the covered bowl into an oven that's preheated to 150 F but turned off, and leave it there overnight. It shouldn't solidify but if it does, take the cover off and turn the oven on about 150-175 until the chocolate melts (be careful not to let the bowl itself melt, though).
Temper the chocolate. This is likely the most difficult part of the process, but it ensures that the chocolate will be shiny and have a "snap" to it, rather than being matte and soft enough to melt in your hands. However, the great thing about tempering is you can do it as many times as you like and the chocolate won't be ruined. Or, you can purchase a tempering machine on the Internet for $300-400 (US). The most important thing is that you do not let any moisture in the chocolate, or it will be ruined.
Melt your chocolate carefully. You can accomplish this in the oven if you are using larger quantities of chocolate, or you can use a double broiler on the stove. It's your choice, just make sure that the chocolate does not burn (keep stirring) and you melt more than 1.5 pounds of chocolate. Any less and tempering could prove difficult. When the chocolate is melted to a temperature of around 110 or 120 degrees F, transfer it to a dry, cool bowl and stir until the chocolate temperature drops to about 100 degrees F. Use a candy thermometer to gauge the temperature. The chocolate in the bowl should remain at the same temperature while you work with chocolate outside of the bowl.
Pour about one third of the contents of the bowl onto a hard, non-porous counter top or other surface (granite or marble works best). Spread the chocolate out with the spatula, and then bring it all back together.
Continue doing this (about 10-15 minutes) until the chocolate is about 85 degrees F. By the time the chocolate cools down to that point, the chocolate should be a thick, gooey mass.
Add some of the 100 degree F chocolate from the bowl to get the chocolate workable again. Gently work the chocolate around.
Return the chocolate back into the bowl with the 100 degree chocolate. Stir it gently, and try not to create bubbles.
Check the chocolate's temperature. You want it around 90 degrees F, but never over 92 degrees. Anything higher than this and you may need to temper the chocolate again.
Mold the chocolate while it is still at about 90 degrees. Pour the chocolate into the molds, careful not to spill. Some people find it effective to use a large syringe to place chocolate in the mold, but it is all about personal preference. When all of the chocolate has been added to the molds, you may either freeze, refrigerate, or let them harden at room temperature. Again, it's all about personal preference, and there is no right way to do it.
Remove the chocolate from the molds when the chocolate is hardened. The molded chocolate should have a glossy appearance and should snap cleanly in two under pressure. If you are unsatisfied with your outcome, you may re-temper the chocolate as long as the chocolate remains dry and you haven't burned it.
Eat and Enjoy!
Tips
There are many things you can do with your chocolate when you're done. You could sell it, give it as gifts, or even enjoy it with friends. Any way you choose, will be rewarding.
Making chocolate is a learning process. Don't expect your very first batch to be absolutely perfect. If you make chocolate several times, you'll find what works for you and what doesn't. You might even consider adding ingredients of your own, or using your own methods of roasting or tempering that work well for you. Do research about different techniques and see what you can find, and experiment with your own.
Don't skip the roasting. The beans need to be roasted in order to sterilize them and reduce the risk of infection, as well as trigger the chemical reactions that make chocolate taste like chocolate.
It is possible to use a grinder or food processor to refine the chocolate, but this is strongly discouraged as it doesn't work nearly as well as an actual refiner.
It is likely that a mess will be made when you grind the cocoa.
An example of a coacher/refiner
There are many different chocolate-making tools, it may just take some searching. Look around in different stores and online. You might be surprised what you find!
Homemade chocolate makes a great gift- experiment with it to make a variety of chocolate-based gifts. Give it for a holiday or birthday and expect it to be enjoyed.
There is a way to make chocolate by hand, but it produces chocolate cruder than that found here.
Warnings
Always supervise your children when they make chocolate.
Some of the machines you will be working with are dangerous, so always take safety precautions and use your common sense.
Things You'll Need
Oven or store-bought cocoa bean roaster
Cocoa mill/grinder
Blow dryer
Food processor or an electric cocoa grinder
Concher/refiner (a food processor could be used as a substitute, but this is not recommended. The concher/refiner is preferred over the food processor due to ease and functionality)
Bowl
Spoon
Candy thermometer
Cocoa beans
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