the word chocolate comes to mind, or passes through our ears begin our tongue on the lips, licking mouth filling with saliva. Chocolates usually try for all of us. Besides food, chocolates are also used for cooking many joys. But how many of us know about the different varieties of chocolates? We can look at the nature of the most famous chocolate
milk chocolate. as the name suggests, milk chocolate has a creamy, sweet and light. It is a mixture of sugar, milk powder, cocoa butter, unsweetened chocolate, soy lecithin, vanilla, corn syrup, sugar and salt. Chocolate milk good for dessert sauces, fondue, dip coating and chocolate toppings. This is the chocolate consumed all the flavors of chocolate. Although it is sensitive to heat, it works great for decorating and cooking chocolate. Chocolate milk in the United States is cocoa mass with 10% and 12% milk as a minimum.
white chocolate: White chocolate differs from other flavors of chocolate. It is made from sugar, cocoa butter, milk solids and a flavoring such as vanilla. However, it does not contain cocoa butter which gives it a white color. White chocolate is used for all types of cooking and baking. It is made from sugar, cocoa butter, milk, lecithin, vanilla, butter, syrup and salt. It is sold in bars, blocks, boards and chips. It has a sweet and pleasant and can be used to make chocolate mousse, panna cotta and other desserts are.
dark chocolate: Dark chocolate is chocolate with high cocoa content and made very little milk or no milk somtimes. Dark chocolate can be different species. It can be sweet, semi-sweet, bittersweet or unsweetened. In general, dark chocolate contains at least 35 percent cocoa mass. Other ingredients include cream, sugar, butter, chocolate, cocoa, vanilla and salt. It is very popular for baking and dessert recipes
dark chocolate. dark chocolate is a type of dark chocolate with low sugar content. excellent way to introduce others to dark chocolate. Dark chocolate goes well with other flavors, melts easily and is ideal for dipping. It is sold in various shapes such as nuggets, chocolate, chocolate bars and discs. semi-sweet chocolate has a good sweet taste, it often contains 40-62% cocoa. Often it is used for cakes, cookies and brownies, and can be used instead of sweet dark chocolate.
bittersweet chocolate: Bittersweet chocolate with little or no sugar. It is often used as a paste or unsweetened chocolate or baking means. It contains sugar, cocoa butter, vanilla and lecithin. Lecithin has the cocoa butter and cocoa in a chocolate bar. The minimum amount of cocoa in dark chocolate is sweetened by 35%. The amount of bittersweet cocoa content in chocolate quality is around 60% to 85% depending on the brand. When the amount of cocoa solids the higher the sugar content is lower, resulting in a rich chocolate taste, intense and more or less bitter. It is strongly recommended that if a recipe is to replace the dark chocolate is not chocolate, semi-dry or sweet. Because of its deep, rich chocolate flavor, it is most often used in baked cakes and other desserts, or steamed.
unsweetened chocolate : He has many names mentioned as dark chocolate, cocoa or baking chocolate. It is preared without added sugar. Unsweetened chocolate is finely ground and roasted cocoa beans and has no alcohol content. Besides sugar, unsweetened chocolate may in cakes, brownies and cookies. It is packaged and sold in bars, cakes and slices.
