All About Chocolate

Chocolate for all of us associated with something sweet, hearty, aromatic and enticing.Chocolate can be met in different ways - pastries, puddings and desserts, while the milkor dark chocolate is a favorite treat for many. Chocolate is derived, in particular the treatment of cocoa tree seeds called cocoa beans. They are shelled, roasted and then powdered in all, both sweetened and unsweetened chocolate based. Chocolate with noadded sugar, cocoa beans are ground mass, along with other ingredients, in manyarticles. Unsweetened chocolate, which is also known as the Baker chocolate, are seldom used in the diet on their own, because it is very bitter.

To give chocolate sweetness, add sugar to it. It is commonly found in various types of sweet chocolate: bitter, bitter sweet and sweet, which is usually milk chocolate,accompanied by vanilla, cocoa butter, milk powder and / or chocolate syrup. The most commonly used in the production of bitter sweet, bitter sweet and sweet chocolate,which is welded in cake form, which produces chocolate candy toppings.

Note: The word "cacao"refers to the cacao tree from which cocoa beans are harvested.Cocoa is also a product from the processing of cocoa beans. Cocoa butter is the fat part of the composition of cocoa beans.

Chocolate Types

Unsweetened chocolate

Unsweetened chocolate is the purest form of chocolate. It is made from cocoa beans that are fermented, dried, roasted and ground. U.S. chocolate this way is more commonly known by the name of chocolate syrup (liqueur), but in Britain it is usually called cocoamass. This type of chocolate contain on average 50% of cocoa butter, and the most commonly used in food preparation and cooking, but not consumed on its own.

Bitter sweet chocolate

Bitter-sweet chocolate from the mixture of at least 35% unsweetened chocolate mass and up to 50% of cocoa butter, adding sugar and vanillin. It has a dark color, and most often used in cooking because it gives food a rich chocolate flavor and excellent aroma.

Medium-sweet chocolate

This type of chocolate, like the bitter-sweet chocolate, containing 35% unsweetened chocolate mass and up to 50% of cocoa butter, which are added more sugar. It gives this type of chocolate taste a lot sweeter, and so the chocolate is good to use in confectionery.

Milk chocolate

Milk chocolate is sweet chocolate type, made from unsweetened chocolate mass, cocoa butter, vanilla and sugar, and milk is added to the mass, which gives chocolate a lighter color and makes it smoother. Many choose to just milk chocolate because of its mild taste. Usually in children less like eating dark chocolate because of its bitterness.

White Chocolate

White chocolate actually can not be called chocolate because it contains no cocoa. It is composed of cocoa butter, sugar, vanillin and milk. It has the same texture as other forms of chocolate, and is also much used in confectionery.

Cocoa powder

Cocoa powder is obtained by pressing unsweetened chocolate mass and the removal of cocoa butter. The mass is then dried and processed into powder, which is also known to all cocoa powder. There are two types of cocoa powder: not sweet, also known as natural, and "Dutch-processed" (in Dutch), accompanied by an alkaline (basic) reagent, which neutralizes acid. This gives the powder is red dish, and it is easily soluble in water. Unsweetened cocoa powder is a very bitter taste, caused by the cocoa contained acid, and it gives food a rich, saturated taste.

Couverture chocolate (couverture)

Chocolate Glaze is a high quality chocolate that contains at least 32% cocoa butter.Usually you can find a special chocolate stores and it is used in chocolate candy making glazed toppings, as well as other confectionery articles.

Chocolate chips

Chocolate chips are produced from different kinds of chocolate, specifically treating them. It is found in a wide range of chocolate pieces in appearance and taste. High-quality pieces retain their shape, adding them to cookies, cakes baking them and other sweets. The picture is a mini pieces, dice, medium-sweet and white chocolate pieces.

Chocolate Storage
Chocolate should be stored very carefully because it may be adversely affected by environmental factors such as different flavors, moisture. It would be best to store chocolate in a cool, dry and dark place. It is not recommended to keep the chocolate in the refrigerator, because this gives rise to condensation and humidity can lead to off-white membrane on the surface of chocolate. It occurs when the humidity begins to dissolve the chocolate. When it evaporates, crystals formed, which in turn grantedchocolate gray tone. Similarly, occurs when chocolate is exposed to suddentemperature changes. Cocoa butter separates from the rest of the mass that makes thechocolate top layer of greyish. However, even the chocolate is still edible, despite the unattractive appearance.