Wow, thanks for the neat info!! Now, where the heck is that chocolate?? <g>
-Benny > Types of Chocolate .... > > Anyone ever see that movie Chocolat ? > > Chocolate Liquor is produced by grinding the cocoa bean nib (center) to > a smooth, liquid state. The chocolate liquor can then be cooled and > molded into blocks also known as unsweetened baking chocolate. The > liquor and blocks contain roughly 53% cocoa butter. > > Semi-Sweet (Bittersweet) chocolate is chocolate liquor with additional > sweeteners and cocoa butter. It is also known as dark chocolate. > According to United States standards, it must contain at least 35% > chocolate liquor. Its fat content averages 27%. > > Milk Chocolate consists of cocoa butter, milk, sweeteners and flavorings > that are added to chocolate liquor. Milk chocolate lends itself to good > use for garnishes and candy coatings. All milk chocolate made in the > U.S. must contain at least 10% chocolate liquor and 12% whole milk. > > Sweet Chocolate contains more sweeteners than semi-sweet chocolate and > at least 15% chocolate liquor. Sweet chocolate is used mostly for > decorating and garnishing. The fat content is similar to semi-sweet > chocolate. > > White Chocolate has no formal definition. White chocolate contains cocoa > butter but does not contain non-fat cocoa solids. Mostly used as a > coating, it contains sugar, cocoa butter, milk solids and flavorings > such as vanilla. White chocolate is the most fragile form of chocolate. > Imitation white chocolate is made with vegetable oil rather than cocoa > butter. > > Liquid Chocolate was developed for baking, is unsweetened, comes in > individual 1 ounce packages and is convenient because it requires no > melting. However, because it's made with vegetable oil rather than cocoa > butter, it doesn't deliver either the same texture or flavor as regular > unsweetened chocolate. > > Couverture is a term describing professional-quality coating chocolate > that is extremely glossy. It usually contains a minimum of 32% cocoa > butter, which enables it to form a much thinner shell than ordinary > confectionary coating. Couverture is usually only found in specialty > candy-making shops. You often find it as the chocolate that surrounds > chocolate-covered fruits or as the shell of fancy filled chocolates. > > Ganache is a thick, extremely rich chocolate spread. It is often found > between the layers of gourmet chocolate cakes. Ganache is made by > pouring hot cream over chopped up chocolate and whipping the mixture > until the chocolate melts and the mixture becomes thick and stiff. > > Confectionery Coating is used as a dip for candies. A confectionery, or > summer coating, is a blend of sugar, milk powder, hardened vegetable oil > and various flavorings. It comes in a variety of pastel colors. Some > confectionaries have low fat cocoa powder added, but none contain cocoa > butter nor can it be classified as chocolate. > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/cf_lists/index.cfm?forumid=5 Subscription: http://www.houseoffusion.com/cf_lists/index.cfm?method=subscribe&forumid=5 Get the mailserver that powers this list at http://www.coolfusion.com Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
