What is a folded chocolate?

merged chocolate is a sugar component that serves as an alternative to other types of chocolate baking. This product without chocolate is usually made of a mixture of certain vegetable fats, cocoa powder and malt substances. This type of chocolate is generally available at lower prices and does not require the same type of temperament process as chocolate made of cocoa butter and chocolate alcohol. Folded chocolate coating is often used for some candy brands and to fill some types of cookies.

Any kind of chocolate needs another source of fat to hold the rest of its ingredients together and give chocolate its taste and texture. Pure cocoa butter added to the chocolate results in a glossy surface and rich quality as soon as the baker tries and cools the chocolate properly. Compound chocolate generally does not contain any cocoa butter and instead uses vegetable additives based on oil, such as palm or coconut oil like fatitutes. This chocolate for confectionery may also contain vegetablebutter with stronger consistency; These are commonly called nonlauric fats.

During the preparation, the folded chocolate usually heats up to about 37 ° F (about 3 ° C) above the melting point before poured on the candy. While some bakers report that better tempered chocolate is a better choice for many types of desserts, others point out that many varieties of composed chocolate work works as well for most recipes if the ingredient is correctly heated and cooled. One of the most common problems with folded chocolate is a boring surface; This often occurs when excessive humidity is present during the cooling process. This problem may occur especially often with the use of a candy machine that is not maintained at a consistent internal cooling temperature.

Nelauric fats in composed chocolate can sometimes also affect the finished texture if it is unintentionally heated. Since this type ofCocoa butter games have a stronger consistency than palm oil or coconut oil, it can easily cause chocolate to become greasy if its temperature reaches more than a few degrees above the melting point. Even after cooling, it can often maintain the same oily texture on the surface of chocolate. Baking with nonlauric fats in this type of chocolate therefore requires special attention to temperature values, ideally using the thermometer of the candy.