TYPE OF CHOCOLATE
·
Dark Chocolate: The bare essentials.
Dark chocolate is simply chocolate liquor (the centers of cocoa beans ground to a liquid), extra cocoa butter, sugar, an emulsifier (often lecithin) and vanilla or other flavorings. Dark chocolates may contain milk fat to soften the texture, but they do not generally have a milky flavor.Dark chocolate also is known as semi-sweet chocolate. Unsweetened chocolate, or baking chocolate, is 100 percent chocolate liquor and is typically very bitter and astringent.Darker chocolates often have a higher percent cacao, which means they have a higher proportion of cocoa beans in them than other chocolates do. See more about percent cacao and how it affects a chocolate’s taste.
Dark chocolate is simply chocolate liquor (the centers of cocoa beans ground to a liquid), extra cocoa butter, sugar, an emulsifier (often lecithin) and vanilla or other flavorings. Dark chocolates may contain milk fat to soften the texture, but they do not generally have a milky flavor.Dark chocolate also is known as semi-sweet chocolate. Unsweetened chocolate, or baking chocolate, is 100 percent chocolate liquor and is typically very bitter and astringent.Darker chocolates often have a higher percent cacao, which means they have a higher proportion of cocoa beans in them than other chocolates do. See more about percent cacao and how it affects a chocolate’s taste.
·
Milk Chocolate: All of the above, plus milk solids.
Surprisingly, sweet and creamy milk chocolate isn’t usually made with cold, frothy milk. It’s usually made with dry milk solids, which look like powdered milk. Milk chocolate has at least 10 percent cocoa liquor by weight, and at least 12 percent milk solids. It’s the most common kind of eating chocolate.
Surprisingly, sweet and creamy milk chocolate isn’t usually made with cold, frothy milk. It’s usually made with dry milk solids, which look like powdered milk. Milk chocolate has at least 10 percent cocoa liquor by weight, and at least 12 percent milk solids. It’s the most common kind of eating chocolate.
·
White Chocolate: Cocoa butter takes center stage.
White chocolate features cocoa butter—think milk chocolate minus the cocoa solids. In addition to the cocoa butter, sugar, milk solids, lecithin and vanilla, white chocolate may contain other flavorings. It has at least 20 percent cocoa butter, 14 percent milk solids, and no more than 55 percent sugar.
White chocolate features cocoa butter—think milk chocolate minus the cocoa solids. In addition to the cocoa butter, sugar, milk solids, lecithin and vanilla, white chocolate may contain other flavorings. It has at least 20 percent cocoa butter, 14 percent milk solids, and no more than 55 percent sugar.
THE DETAIL
·
Baking Chocolate: Chocolate liquor, served straight up, is all that’s in baking
chocolate. Its bitterness comes from pure nibs, the finely ground centers of
roasted cocoa beans. Also called unsweetened chocolate, it has no sugar and is
used often in dessert recipes with sugar as a separate ingredient. All other
chocolate is called eating chocolate.
·
Bittersweet Chocolate: The darkest of eating chocolate, bittersweet has the highest
percentage of chocolate liquor and may contain extra cocoa butter. Both
bittersweet and semi-sweet chocolate must contain at least 35 percent chocolate
liquor, but bittersweet usually contains at least 50 percent cacao. Chocolates
in this range are often referred to as dark chocolate.
·
Cacao and % Cacao: Pronounced “kuh-KOW” or “kuh-KAY -oh”, cacao represents the
three ingredients derived from a cocoa bean—chocolate liquor, extra cocoa
butter and cocoa powder. The % cacao refers to the total amount of these
ingredients contained, by weight, in the finished product. See more about cacao
percentages.
·
Chocolate-Flavored Coating: These coatings may contain chocolate liquor and/or cocoa
powder, but use vegetable fats to supplement or replace cocoa butter. While
often used to cover confectionery or ice cream products, they can be molded
into solid bars or shapes. While coatings made with vegetable fats cannot be called
“chocolate,” they may legally use the claim “made with chocolate” if they are
made with chocolate liquor, since U.S. regulations consider “chocolate” and
“chocolate liquor” as synonymous.
·
Chocolate Liquor: Grinding the nib, or center, of a cocoa bean into a smooth,
liquid state produces what’s called chocolate liquor—also called chocolate
mass, cocoa mass, cacao mass and cocoa paste. According to U.S. regulations,
chocolate liquor may also be called chocolate, unsweetened chocolate, baking
chocolate, or bitter chocolate. An essential part of dark and milk chocolate,
this ingredient with the many names does not contain alcohol, or vegetable fat.
·
Chocolate Mass: Another name for chocolate liquor (above).
·
Cocoa Beans:
The source of all things chocolate, cocoa “beans” are actually seeds from the
fruit of Theobroma cacao, a tree native to the tropical Amazon forests that is now grown
commercially worldwide within 20 degrees latitude of the Equator. Approximately
20 to 40 seeds cluster inside football-shaped pods and are covered by sweet
white fruit pulp.
·
Cocoa Butter:
Cocoa butter is the fat naturally present in cocoa beans. It melts just below
body temperature, giving chocolate its unique mouthfeel. The nibs, or centers
of the cocoa beans, are 50 to 60 percent cocoa butter. There is no connection
to dairy butter.
·
Cocoa or Cocoa Powder: Comes from pressing chocolate liquor, the liquid that comes
from grinding the nibs or centers of cocoa beans, to separate out of the cocoa
butter. What’s left are the chocolate solids, called press cake. The press cake
is then ground, becoming the dry cocoa powder used in hot cocoa mixes and
baking. Under U.S. regulations, “cocoa” and “cocoa powder” can be used
interchangeably.
·
Cocoa Solids:
Chocolate liquor without most of the cocoa butter—the ground nibs, or centers
of cocoa beans, with the cocoa butter pressed out. Cocoa solids, sometimes
called chocolate solids, often are ground into cocoa powder.
·
Dutch (or Dutched) Process: While being ground into chocolate liquor and pressed into
cocoa powder, nibs may be treated with an alkaline solution to neutralize
acidity. This process darkens the color of the cocoa and produces a milder
chocolate flavor. When treated cocoa is used in a food product, the terms
“dutched” or “alkalized” are included on the ingredient declaration for
products sold in the U.S.
·
Nib: The nib is the
center or meat of the cocoa bean. Roasted or unroasted cocoa beans are cracked
mechanically to break off the cocoa bean shells and expose the nibs. See more
about how chocolate is made.
·
Organic Chocolate: Chocolate grown without agricultural chemicals and meeting
USDA Organic requirements. See more about certifications.
·
Raw Chocolate: Raw chocolate is made from unroasted cocoa beans. See
recommendations on raw chocolate from the National Confectioners Association.
·
Semisweet Chocolate: Like bittersweet chocolate, semisweet chocolate is required by
U.S. regulations to contain at least 35 percent chocolate liquor. Generally,
semisweet chocolate contains 35 to 45 percent chocolate liquor. Semisweet
chocolate is often referred to as dark chocolate.
·
Sweet Chocolate: Sweet chocolate is a combination of chocolate liquor, cocoa
butter and sugar containing at least 15 percent chocolate liquor.
·
Unsweetened Chocolate: The same as baking chocolate (above).
RECIPE OF THE DAY
Strawberry milkshake recipe
1. First, rinse the strawberries and then drain them. 250 grams
strawberries or about 22 to 25 small to medium strawberries.
2. Slice off the green leafy part from all the strawberries.
This is also called as hulling the strawberries. Then chop the strawberries.
3. Add the chopped strawberries to a blender jar.
4. Add 2 cups of chilled milk. You can also add about 2.5 cups
of chilled milk.
5. Add sugar as required. If the strawberries are very sweet,
then you don’t need to add any sugar. I added 3 tbsp sugar.
6. Blend the milkshake till smooth.
7. pour
in tall glasses and Serve
strawberry milkshake immediately. You can also add a scoop of
vanilla ice cream or strawberry ice cream and have a strawberry ice cream
shake.
INSTAGRAM- https://www.instagram.com/_bhojnam/
Really worth reading 👌nice
ReplyDeleteits really Helpful. Chef vanshak
ReplyDeleteReally helpful in these day .... Good work bro... Keep going
ReplyDeleteVery nyc
ReplyDelete