What is a bittersweet chocolate?
Mixing chocolate is a sweetened form of dark chocolate that does not contain milk even in liquid or dry form. Horn -shift chocolate is basically a mixture of chocolate alcohol, sugar, cocoa butter and sometimes vanilla. Often lecithin is added as an emulsification agent. Chocolate alcohol, despite what its name seems to indicate, does not contain any alcohol. Rather, it is a form of cocoa produced by grinding cocoa beans down into a liquid form. The reinforced chocolate liqueur created in blocks is known as unsweetened baking chocolate.
In North America, according to identity standards, Food and Drug Administration is a necessary bittersweet chocolate, which contains at least 35 percent of chocolate alcohol. In the UK, this figure is somewhat higher and rises to 43 percent. The more chocolate alcohol contains chocolate, the more intense its taste will be. Especially high -quality dark -sweet chocolate can contain 65 to 70 percent or more Chocolate Liquor.
The terms Bittersweet and semisweet sometimes use interchangeably, there is a difference in standards that define these two. Although it is not formally regulated throughout the industry, dark -sweet chocolate generally contains more chocolate alcohol and less sugar than semi -sweet chocolate. Since the half -light of chocolate can contain up to 35 percent of the liqueur, both chocolates can be very similar. Bittersweet and semisweet chocolate can be used interchangeably when baking, with good results.
Both semisweet and dark -sweet chocolate are sometimes marked as "Couverture", indicating that chocolate contains at least 32 percent of cocoa butter. The smoker must be alleviated, the process that includes handling the chocolate temperature during the fat crystallization process in cocoa butter, before use. It is popular for immersion, coating and formation. After melting is smooth and liquid and when it solidifies, it has a beautifulGloss and cream texture.
Recent studies have revealed certain health benefits from regular consumption of small amounts of dark -cities chocolate. Due to the high cocoa content, dark chocolate is a good source of some flavonoids - namely epicatechin and gallinic acid - which can be protective for heart.
Horakowet chocolate also has antioxidant compounds and can also play a role in lowering blood pressure. However, it should be noted that flavonoids present in dark chocolate are destroyed by the processing of alkalia, as with the Dutch cocoa powder.
Bittersweet Chocolate is available in several forms, including bars, fries and pieces of different sizes. It is used for baking, cooking and is consumed from hands.
Chocolate, including bittersweet variety, is extremely sensitive to temperature and humidity. Ideal - but relatively narrow - chocolate storage window is between 59 and 63 ° F (15 and 17 degrees C), with a relative humidity at a fine 50 percent or less. Conditions different tEplots can cause changes in the appearance or texture of chocolate, including whitish "flower" on the surface due to the presence of fat and/or crystals of sugar. Although the appearance of chocolate may suffer, it is perfectly safe to eat.
Bittersweet chocolate, as well as other varieties, contains theobromine, alkaloid found in the cocoa plant. Theobromine is alternately attributed to the aphrodisiac and antitussive properties and blamed for insomnia, anxiety and polyuria. Theobromine, even in small quantities, is poisonous for dogs and cats and should be taken care of all chocolate from preventing animals.