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Chocolate origin uses recipes
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How chocolate is made
Milk
Chocolate
is chocolate liquor with additional cocoa butter, milk, sweeteners and flavorings.
White
Chocolate
has no formal definition. White chocolate contains sugar, cocoa butter, milk
solids and flavorings such as vanilla but does not contain non-fat cocoa solids,
so is mostly 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.
Ganache
is
a thick, extremely rich chocolate spread. It 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.
A Brief
History of Chocolate
1502 - Christopher Columbus introduces chocolate to Spain from his fourth
voyage to the New World in 1502 but not as the product we know today. It was
only consumed as a drink. The word "chocolate" was derived from the
Aztec word xocolatl which means bitter water.
1640 – chocolate finds its way to England, among other European
countries.
1657- the drink becomes a
best seller in England and excessive duties are imposed on chocolate. It takes
almost 200 years before the duty is dropped.
1848 - English chocolate maker Joseph Storrs Fry created the first eating
chocolate by further refining the cocoa, adding sugar, and mixing the cocoa
butter back in.
1875 -
Swiss Daniel Peter added condensed milk
to chocolate and marketed
the first solid milk chocolate bar.
Chocolate in
cooking
When using chocolate for
culinary purposes, use as high a
quality as you can afford - i.e. containing
higher proportions of cocoa solids,
preferably 40% for milk chocolate and 70% for dark chocolate. This
information can usually be found in the ingredients section on the label.
Be very careful when melting chocolate as too high a heat can make it split. Therefore always melt in a heatproof bowl over very hot water in a small saucepan. It can also be successfully melted in the microwave using a medium setting.
Always store chocolate well wrapped in a cool, dry, dark cupboard.
Click here for lots of Chocolate Recipes
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