Easy Guide to Food And Drinks

February 24, 2010

A Bakers Guide To Chocolate

Filed under: Chocolate — Tags: , , , , , , , , , , — CakeAuthor @ 6:55 am

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening.

Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate–bittersweet, semisweet chocolate–has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking.
Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate.

Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.

White chocolate contains no chocolate liquor but is made with cocoa butter. Historically, the FDA has not regulated the manufacture of white chocolate so you need to read labels carefully. If the product was made with vegetable oil instead of cocoa butter, it will not perform the same as a product with cocoa butter.

Chocolate chips are made with chocolate liquor with only minimal amounts of cocoa butter. Instead, they are made with vegetable oil and stabilizers to help them hold their shape. Without the cocoa butter, chocolate chips have a different taste and mouth feel. Chocolate chips will have a firmer set in puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be purchased in milk chocolate and semi-sweet chocolate.

About the author: Jon Benson works in an immigration agent and ebusiness is on http://contactslenses.co.nz

February 2, 2010

Two Giant Players In The History Of Chocolates

Filed under: Chocolate — Tags: , , , , — CakeAuthor @ 1:47 am

Therefore many players abound within the trade of chocolates, and thru the complete history of chocolates, they were Hershey’s and Nestle that a lot of or less, monopolized the main market shares within the chocolate industry.

Hershey

Where did the unique name of Hershey’s very come from? What is the relevance of the name to the chocolates, anyway? It has been said that it had been when a person who created the delicious chocolates which we currently call and popularly know as Hershey’s. That’s why it is only fit to name a town in honor of the man who created one among the oldest and most stable chocolate companies in the United States. Milton S. Hershey began an apprentice confectioner in 1876, and braved to determine his own business which drastically failed during a matter of years. He came to Pennsylvania from New York and tried his hand at selling caramel candies which he sold in 1900 to venture into chocolates once again. He then introduced the famous Hershey’s Milk Chocolate Bar which became an exceptional success.

In 1907, chocolates dropped to create a flat bottom and cone shape with tips was introduced as Hershey’s Kisses that were painstakingly wrapped by hand one by one. It absolutely was solely in 1921 {that the} packaging machine for Hershey’s kisses was invented and thus, started creating the process a lot of easier. Then they soon added the signature white ribbon that we have a tendency to saw as a kid, and still see, as a guarantee of a real Hershey product.

And nowadays, the company is not simply famous for the bar and the little mounds of chocolate kisses. Chocolates like Reese’s, Mr. Goodbar, Hershey’s Minatures and Cadbury are solely few of the foremost well-liked brands that are original Hershey’s.

Nestle

Unlike the other four corporations, Nestle did not begin as a chocolate manufacturer. In 1860’s, a pharmacist named Henri Nestle developed a food for premature babies that catapulted his popularity in Europe with the merchandise referred to as Farine Lactée Henri Nestlé.

In the early 1900’s, Nestle joined forces with a milk company and by the time World War I broke out, the demand for their products increased substantially. The same milk that they made was utilized by Daniel Peter, an acquaintance of Nestle, who used the found the right ratio of milk to chocolates. Milk Chocolates were manufactured in 1904.

Nestle when World War II

When the Second World War broke out, Nestle was affected with sales on their dairy product dropping from $20million to simply regarding $vi million in a very year. Steadfast, Nestle introduced what they thought would be common amongst the military currently waged against every other, Nescafe.

Year once the war, Nestle acquired many companies and ventured into different sorts of products. It’s believed to be the primary company ever to develop the correct mixture of milk and chocolate and is now famous for products like Nestle Crunch, Butterfinger and Nestle Toll Houses.

It’s been a century since men of nice imagination found a way to mass-manufacture what was once only on the market to the nobles. They managed not only to convey straightforward man a taste of the wonderful chocolate, but they additionally brought forth the brands we tend to still enjoy today. The history of chocolate is actually as wealthy as its taste, and certainly additional generations still however to return shall still enjoy the tasty goodness of chocolates.

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