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All About Chocalate

AL ABQUT CHOCOLATE I♡ Chocolate Chocolate is a processed, typically sweetened food sweet chocolate, combining cocoa solids, cocoa produced from the seed of the tropical Theobroma butter or other fat, and sugar. Milk chocolate is sweet cacao tree. Cacao has been cultivated for at least chocolate that additionally contains milk powder or three millennia in Mexico, Central America and Nor- condensed milk. White chocolate contains cocoa thern South America. Its earliest documented use is butter, sugar, and milk but no cocoa solids. around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Cocoa solids contain alkaloids such as theobromine, Aztecs, who made it into a beverage known as xo- phenethylamine and caffeine. These have physiologi- colātl [o'kolat], a Nahuatl word meaning "bitter cal effects on the body and are linked to serotonin water". The seeds of the cacao tree have an intense levels in the brain. Some research found that chocola- bitter taste, and must be fermented to develop the te, eaten in moderation, can lower blood pressure.The flavor. presence of theobromine renders chocolate toxic to some animals, especially dogs and cats. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce Chocolate has become one of the most popular food cacao nibs. The nibs are then ground to cocoa mass, types and flavors in the world, and a vast number of pure chocolate in rough form. Because this cocoa foodstuffs involving chocolate have been created. mass usually is liquefied then molded with or without Chocolate chip cookies have become very common, other ingredients, it is called chocolate liquor. The and very popular, in most parts of Europe and North liquor also may be processed into two components: America. Gifts of chocolate molded into different cocoa solids and cocoa butter. Unsweetened baking shapes have become traditional on certain holidays. chocolate (bitter chocolate) contains primarily cocoa Chocolate is also used in cold and hot beverages, to solids and cocoa butter in varying proportions. Much produce chocolate milk and hot chocolate. of the chocolate consumed today is in the form of Different Kinds of Chocolate Unsweetened Made with solid chocolate liquor with nothing added. Too bitter to eat but lends a great chocolate flavor to brownies and cakes. It is made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers. Unsweete- ned is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking. Semi-Sweet This is made using the same method as unsweetened chocolate, but with just a pinch of sugar, cocoa butter and vanilla to give it a rich, sweet taste. Semi-sweet is perfect for garnishes and fondues. Bittersweet Contains chocolate liquor, additional cocoa butter and sugar but with a darker more pronounced European chocolate flavor, due to the higher chocolate liquor content. Dark chocolate Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and leicithin (an emulsifier).There are no milk solids added in dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70- 80% for ex- tremely dark bars. Bittersweet chocolate and semi-sweet chocolate also fall into the "dark chocolate" category Milk Made from milk solids, cocoa butter and sugar, milk chocolate is most often eaten as a candy bar. The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate. White Technically not even chocolate, it is made with cocoa butter, milk and sugar, but doesn't contain cocoa solids. As a result, it is creamy white in colour and mild and sweet in flavor. This is often used as a coating or decorative garnish. Characteristics of Quality Determining whether chocolate is of high quality involves all the senses. Glossy shine indicates that it has been properly stored, around 65 degrees F. When chocolate melts and resolidifies, the cocoa butter rises to the top, causing "bloom." It may look off, but changes the taste and texture only slightly. Snap Glossy. Aroma Texture: When talking about food in your mouth, texture is referred to as "mouth feel." The mouth feel of good chocolate should be smooth, not grainy, not waxy. It should melt in your mouth, literally. Cocoa butter has a melting point lower than 98.6 degrees F, body temperature. Chocolate with vegetable fat will hold its shape in your mouth longer. Solid shorte- ning has a melting temperature that is above body temperature and has a waxy mouth feel. Texture Taste: In the end, this is what will determine for you which chocolate is right. Every manufacturers' chocolate is different based on a combination of many factors including where the cacao beans come from, how they are roasted, and the balance of cocoa butter, sugar, and pure chocolate. Taste Production Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire, where child labor is a common practice to obtain the product. According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood. In the UK, most chocolatiers pur- chase their chocolate from them, to melt, mold and package to their own design. Sources http://candy.about.com/od/candybasics/a/chocguide.htm http://en.wikipedia.org/wiki/Types_of_chocolate http://www.facts-about-chocolate.com/types-of-chocolate/ http://www.kraftrecipes.com/recipes/dessert/chocolate-center/types-of-chocolate.aspx http://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/ http://en.wikipedia.org/wiki/Chocolate

All About Chocalate

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We compared all kind of different chocolate,determining whether is of high quality involves all the senses.

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