What are different types of chocolate?
beloved by the world, and especially women in bad moods, with a sweet, delicious substance known as chocolate has become popular only over the past 175 years. The Aztec Indians drank a hot mixture made of cocoa beans, but it does not resemble drinks as we know it. In fact, the first solid chocolate rods were sold in England in 1847. It also comes in many forms - some known, some less. Beans are then fired from the pods and either dried sun or dried machines. The second method takes less time, but produces a lower level of chocolate.
After drying, the beans are graded, baked and grounded. Ground beans are pushed to release fat or cocoa butter, resulting in cocoa or "liqueur". The cocoa liqueur is then used to produce different types of chocolate.
Milk chocolate is probably the best known. It is produced by a combination of cocoa liqueur, cocoa butter, lecithin, whole milk, vanilla and sugar. A quality product should have at least 33% cocoa solids. MostAnd in bulk varieties, however, has fewer. The American food and drug administration has set standards on what percentage of cocoa solids must have a specific type in order to mark and sell as this variety.
Some are the best to eat and others for cooking. Some types, such as Couverture Chocolate, can be used for baking, eating or coating candies. This is usually considered to be the highest quality and has a high percentage of cocoa butter, which is smooth and easily relieved. Couverture is also expensive, so it is more suitable for making candies than for general baking for which very high quality is not required.
chocolate baking is often bittersweet or unsweetened, which means it has 60 to 100% cocoa liqueur, very small sugar and much lower cocoa butter content than other varieties. It may also have a granular texture that doesn't matter when it is melted and used for baking. ChocolateSometimes he uses instead of Coverture because he is cheaper and has vegetable fat instead of some cocoa butter. Cocoa powder is also a well -known view in the aisle with food and has a wide range of uses. Eating chocolate is intended strictly to consume in the form of a bar.
White chocolate is not considered chocolate and therefore has no instructions for its composition. The best is composed of cocoa butter, whole milk, vanilla, sugar and lecithin. Some lower grades include a lot of vegetable fat, but only cocoa butter uses the best species.
Willy Wonka's Chocolate River from Charlie and The Chocolate Factory may be fantasy, but the author Roald Dahl had the right idea: everyone loves chocolate.