Chocolate Is Chocolate .. Or Is It ? Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 each: Robbie shelton xxxj77a,
Directions:
Recipe by: Hersheys Chocolate Cookbook
Purists would limit the use of the word "chocolate" to just two forms;
solid unsweetened chocolate or its liquid form, chocolate liquor. Theyre
right, of course. But the rest of the world is happily willing to accept a
much broader definition. Heres a little background on chocolate in its
various phases and forms:
~CACAO (COCOA) BEANS: are the starting point. They are the fruit of the
cocao tree, which is grown in a very limited climate zone - only 20
degrees north and south of the Equator - and mainly in West Africa and
Latin America.
~CACAO NIBS: are the "meat" for the beans. The beans are cleaned and then
roasted at carefully controlled temperatures to bring out their full
flavor and aroma.
When the outer shells are removed, the nibs are ready to go on to greater
things. (They contain more than 50% cocoa butter, and thats rich treasure
indeed.)
~CHOCOLATE LIQUOR: is what makes all real chocolate products possible.
The nibs are ground by a process that generates enough heat to liquefy the
cocoa butter, thus creating the liquor. (The term "liquor" is used in its
true sense, that of liquid essence - it has nothing to do with alcohol.)
~COCOA BUTTER:is the vegetable fat thats extracted when the chocolate
liquor is "pressed" under high pressure. This butter has a distinctive
melting quality that gives chocolate products their unique texture.
~COCOA POWDER: made by the American process (such as HERSHEYS Cocoa) is
the marvelous by-product that remains after most of the cocoa butter has
been extracted from the liquor. It has no additives and no preservatives,
so its 100% pure. And because most of the cocoa butter has been removed,
it has the lowest fat content of any chocolate product. Stored in a
tightly closed container, cocoa will retain its freshness and quality
almost indefinitely - and without refrigeration.
~DUTCH-PROCESS COCOA POWDER: is made from chocolate liquor that has been
treated with an alkali agent.
This makes a darker powder, with a flavor that differs from that of
American-process cocoa.
~BITTER CHOCOLATE: commonly referred to as unsweetened, baking or cooking
chocolate, is chocolate AU NATUREL. It is pure chocolate liquor, cooled
and molded, usually in blocks.
~SEMI-SWEET CHOCOLATE:is a combination of chocolate liquor with added
cocoa butter and sugar. To qualify for this term, the product must contain
at least 35% chocolate liquor. Available in bars, this form is more
popularly available in chips.
~SWEET (DARK) CHOCOLATE: combines the same ingredients as semi-sweet ,
but the balance is different. This form must contain 15% chocolate liquor,
but it has a higher sugar level.
~MILK CHOCOLATE: also uses the same ingredients but with the addition of
milk or cream. At least 10% chocolate liquor is required in milk chocolate
products.
~WHITE CHOCOLATE: also called confectioners chocolate, is known in the
chocolate industry as compound chocolate. It isnt really chocolate at
all.
Most or all of the cocoa butter has been removed and replaced by another
vegetable fat, and it contains no chocolate liquor. Also called
confectioners coating, it is available in a range of colors, from dark to
white and even pastels.
~CHOCOLATE-FLAVORED: is the term applied to food products that derive
their flavor from cocoa and/or chocolate liquor but do not contain a
sufficient quantity of these ingredients to meet the governments
definition of "true" chocolate. Chocolate-flavored syrup, which combine
chocolate liquor or cocoa, sugar, water, salt and sometimes other
flavorings, are among the products in this category.
~ARTIFICIAL CHOCOLATE: is a product of the chemical industry, not
chocolate-makers. Such products contain no ingredients derived from the
cacao bean - and, at the extreme, contain no sugar or milk.
This comes from "HERSHEYS CHOCOLATE COOKBOOK".
Source from luhu.jp
Purists would limit the use of the word "chocolate" to just two forms;
solid unsweetened chocolate or its liquid form, chocolate liquor. Theyre
right, of course. But the rest of the world is happily willing to accept a
much broader definition. Heres a little background on chocolate in its
various phases and forms:
~CACAO (COCOA) BEANS: are the starting point. They are the fruit of the
cocao tree, which is grown in a very limited climate zone - only 20
degrees north and south of the Equator - and mainly in West Africa and
Latin America.
~CACAO NIBS: are the "meat" for the beans. The beans are cleaned and then
roasted at carefully controlled temperatures to bring out their full
flavor and aroma.
When the outer shells are removed, the nibs are ready to go on to greater
things. (They contain more than 50% cocoa butter, and thats rich treasure
indeed.)
~CHOCOLATE LIQUOR: is what makes all real chocolate products possible.
The nibs are ground by a process that generates enough heat to liquefy the
cocoa butter, thus creating the liquor. (The term "liquor" is used in its
true sense, that of liquid essence - it has nothing to do with alcohol.)
~COCOA BUTTER:is the vegetable fat thats extracted when the chocolate
liquor is "pressed" under high pressure. This butter has a distinctive
melting quality that gives chocolate products their unique texture.
~COCOA POWDER: made by the American process (such as HERSHEYS Cocoa) is
the marvelous by-product that remains after most of the cocoa butter has
been extracted from the liquor. It has no additives and no preservatives,
so its 100% pure. And because most of the cocoa butter has been removed,
it has the lowest fat content of any chocolate product. Stored in a
tightly closed container, cocoa will retain its freshness and quality
almost indefinitely - and without refrigeration.
~DUTCH-PROCESS COCOA POWDER: is made from chocolate liquor that has been
treated with an alkali agent.
This makes a darker powder, with a flavor that differs from that of
American-process cocoa.
~BITTER CHOCOLATE: commonly referred to as unsweetened, baking or cooking
chocolate, is chocolate AU NATUREL. It is pure chocolate liquor, cooled
and molded, usually in blocks.
~SEMI-SWEET CHOCOLATE:is a combination of chocolate liquor with added
cocoa butter and sugar. To qualify for this term, the product must contain
at least 35% chocolate liquor. Available in bars, this form is more
popularly available in chips.
~SWEET (DARK) CHOCOLATE: combines the same ingredients as semi-sweet ,
but the balance is different. This form must contain 15% chocolate liquor,
but it has a higher sugar level.
~MILK CHOCOLATE: also uses the same ingredients but with the addition of
milk or cream. At least 10% chocolate liquor is required in milk chocolate
products.
~WHITE CHOCOLATE: also called confectioners chocolate, is known in the
chocolate industry as compound chocolate. It isnt really chocolate at
all.
Most or all of the cocoa butter has been removed and replaced by another
vegetable fat, and it contains no chocolate liquor. Also called
confectioners coating, it is available in a range of colors, from dark to
white and even pastels.
~CHOCOLATE-FLAVORED: is the term applied to food products that derive
their flavor from cocoa and/or chocolate liquor but do not contain a
sufficient quantity of these ingredients to meet the governments
definition of "true" chocolate. Chocolate-flavored syrup, which combine
chocolate liquor or cocoa, sugar, water, salt and sometimes other
flavorings, are among the products in this category.
~ARTIFICIAL CHOCOLATE: is a product of the chemical industry, not
chocolate-makers. Such products contain no ingredients derived from the
cacao bean - and, at the extreme, contain no sugar or milk.
This comes from "HERSHEYS CHOCOLATE COOKBOOK".
Source from luhu.jp
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