Choosing the right type of chocolate
As chocolate word comes to mind or that passes through our ears, our tongue begins to lick the lips, mouth filling with saliva. Chocolates usually try us all. Besides food, chocolates are also used in cooking and baking many delight. But how many of us know the different varieties of chocolates? We can take a look at the types of chocolate the most famous.
Milk Chocolate: As its name suggests, chocolate milk has a creamy, smooth and light taste. It is a mixture of sugar, whole milk powder, cocoa butter, unsweetened chocolate, soy lecithin, vanilla, corn syrup, sugar and salt. chocolate milk well work for dessert sauces, fondue, dip coatings and toppings of chocolate. This is the most chocolate consumed all the flavors of chocolate. Although is sensitive to heat, it works great for cooking and the Chocolate Factory. In the chocolate milk the United States is made with 10% chocolate liquor and 12% milk wide as a minimum.
White Chocolate: White chocolate is different from the chocolate flavor. It is made from sugar butter cocoa, dry milk and adding flavorings such as vanilla. However, it does not contain cocoa fat which gives it an off-white. White chocolate is used for all types of cooking and baking. It is made from sugar, cocoa butter, milk, lecithin, vanilla, butter, corn syrup and salt. It is sold in bars, blocks, discs and chips. It has a sweet and pleasant and can be used to make chocolate mousse, Panna Cotta and other desserts.
Dark chocolate: Dark chocolate is actually sweet chocolate high in cocoa and very little milk or somtimes no amount of milk. Dark chocolate may of various types. It may be sweet, semisweet, bittersweet or unsweetened. In general, dark chocolates contain chocolate liquor at least 35 percent. Other ingredients of the cream, sugar, butter, chocolate, cocoa, vanilla and salt. It is very popular baking and dessert recipes.
Semi-sweet chocolate: bittersweet chocolate is a type of dark chocolate with low sugar content. Great way to introduce others to dark chocolate. bittersweet chocolate combines well with other flavors, melts easily and is ideal for dipping. It is sold different forms such as nuggets, chocolate, chocolate chips, bars and discs. Semisweet chocolate has a good sweet taste, it often contains 40-62% cocoa. It is frequently used for cakes, cookies and brownies, and can be used instead of sweet dark chocolate.
Bittersweet Chocolate: Bittersweet Chocolate is made with little or no sugar. It is often described as unsweetened or baking chocolate or cooking. It contains sugar, cocoa butter, vanilla and lecithin. Lecithin has the cocoa butter and cocoa together in a bar of chocolate. The minimum amount of cocoa in dark chocolate sweet is 35%. The amount of cocoa solids in good bittersweet chocolate quality is around 60% to 85% depending on the brand. If the amount of cocoa solids is more sugar content is less, which gives a rich, intense and more or less bitter chocolate flavor. It is strongly recommended that if a recipe specifies bittersweet chocolate does not substitute semi-sweet or sweet chocolate. Because of its depth, rich chocolate flavor, it is most often used in cakes and other baked desserts.
Unsweetened chocolate: It has found many names like bitter chocolate chocolate liquor or chocolate for baking. There is no additional preared sugar. Unsweetened chocolate is made from finely ground and roasted cocoa beans and has no alcohol content. In addition to sugar, unsweetened chocolate can be used in cakes, brownies, and cookies. It is packaged and sold in bars, blocks and discs.
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