Saturday, August 09, 2008

Chocolate

Chocolate
Chocolate is the product made by grinding freshly-roasted and winnowed cocoa nibs. It contains 50 – 55% cocoa butter. When freshly made, it is liquid due to the heat generated by the milling process. This bitter chocolate liquor is usually cooled in molds to facilitate later handling. Milk chocolate is made from it by blending the liquor with sugar, milk solids and usually vanilla or some other flavoring such as cassia or cinnamon.
Chocolate
at
Labels: , , , ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Shortnotes of History
    Tofu, also known as bean curd, is one of the world’s oldest and most versatile plant-based foods. Made by curdling fresh soy milk, pressing the curds int...
  • Food Science and Human Nutrition
    Chikuwa is one of Japan’s most recognizable fish cakes, valued for its unique tube shape, mild flavor, and versatility in everyday cooking. Made primaril...