All About Chocolate - Different Types Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
UNSWEETENED CHOCOLATE OR,
-are packed eight to a,
-BAKING CHOCOLATE is the,
-carton. Used for all,
-basic chocolate from,
Kinds of baking.,
Which all other products,
SEMISWEET CHOCOLATE is,
-are made. Its pure,
-unsweetened chocolate,
-"chocolate liquor" molded,
-blended with sugar,
Into 1 ounce blocks which,
Directions:
additional cocoa butter and flavorings. Its also molded into 1 ounce
blocks and packed eight to a carton. Used in baking, too. SEMISWEET
CHOCOLATE PIECES, also called bits or chips, are a blend of
unsweetened chocolate, cugar and cocoa butter, specially formulate to
hold their shape softly when baked. SWEET COOKING CHOCOLATE is
similar to semisweet chocolate, but it contains a higher proportion
of sugar. Packaged in 4 ounce bars and used in baking. Also called
German sweet chocolate, LIQUID OR PREMELTED BAKING CHOCOLATE is an
unsweetened liquid product with a cocoa base packaged in 1 ounce
packets. It is used in place of melted unsweetened chocolate in
baking. MILK CHOCOLATE is sweet chocolate with milk added and comes
in the familiar candy bar. CHOCOLATE SYRUP is a combination of cocoa,
sugar, corn syrup and flavoring. It is used in baking, beverages and
as an ice cream topping. Available in 5-1/2 and 16 ounce cans. MILK
CHOCOLATE FUDGE TOPPING is like chocolate syrup, but has added milk,
cream or butter. It is used only as a dessert topping. BAKING COCOA
is unsweetened chocolate with varying amounts of cocoa butter
removed. Regular cocoa contains about 16% cocoa butter. Dutch
processed cocoa with about the same cocoa butter content has been
treated with an alkali and has a stronger flavor and darker color.
Its used in baking and making beverages. INSTANT COCOA is a blend of
cocoa, sugar and other flavorings. It is used in beverages because
it dissolves quickly. This should not be used in a recipe that
requires baking cocoa unless the recipe specifies "instant cocoa".
CHOCOLATE SUBSTITUTES, such as chocolate flavored chips, do not
contain chocolate liquor. They have a cocoa base to which vegetable
fats are added. So even though they are flavored to taste like
chocolate, they technically are not. WHITE CHOCOLATE - this is called
"the chocolate that isnt". The cacao mass which gives chocolate
its distinctive brown color and deep flavor does not go into white
chocolate. Because of the absence of chocolate liquor, it doesnt
meet the United States Food and Drug Administration standards for
chocolate manufacture. It may be made with vegetable fats instead of
cocoa butter and tinted with vegetable coloring and it contains added
flavors. Origin: Farm Journals Choice Chocolate Recipes Shared by:
Sharon Stevens
Submitted By SHARON STEVENS On 09-28-95
Source from luhu.jp
blocks and packed eight to a carton. Used in baking, too. SEMISWEET
CHOCOLATE PIECES, also called bits or chips, are a blend of
unsweetened chocolate, cugar and cocoa butter, specially formulate to
hold their shape softly when baked. SWEET COOKING CHOCOLATE is
similar to semisweet chocolate, but it contains a higher proportion
of sugar. Packaged in 4 ounce bars and used in baking. Also called
German sweet chocolate, LIQUID OR PREMELTED BAKING CHOCOLATE is an
unsweetened liquid product with a cocoa base packaged in 1 ounce
packets. It is used in place of melted unsweetened chocolate in
baking. MILK CHOCOLATE is sweet chocolate with milk added and comes
in the familiar candy bar. CHOCOLATE SYRUP is a combination of cocoa,
sugar, corn syrup and flavoring. It is used in baking, beverages and
as an ice cream topping. Available in 5-1/2 and 16 ounce cans. MILK
CHOCOLATE FUDGE TOPPING is like chocolate syrup, but has added milk,
cream or butter. It is used only as a dessert topping. BAKING COCOA
is unsweetened chocolate with varying amounts of cocoa butter
removed. Regular cocoa contains about 16% cocoa butter. Dutch
processed cocoa with about the same cocoa butter content has been
treated with an alkali and has a stronger flavor and darker color.
Its used in baking and making beverages. INSTANT COCOA is a blend of
cocoa, sugar and other flavorings. It is used in beverages because
it dissolves quickly. This should not be used in a recipe that
requires baking cocoa unless the recipe specifies "instant cocoa".
CHOCOLATE SUBSTITUTES, such as chocolate flavored chips, do not
contain chocolate liquor. They have a cocoa base to which vegetable
fats are added. So even though they are flavored to taste like
chocolate, they technically are not. WHITE CHOCOLATE - this is called
"the chocolate that isnt". The cacao mass which gives chocolate
its distinctive brown color and deep flavor does not go into white
chocolate. Because of the absence of chocolate liquor, it doesnt
meet the United States Food and Drug Administration standards for
chocolate manufacture. It may be made with vegetable fats instead of
cocoa butter and tinted with vegetable coloring and it contains added
flavors. Origin: Farm Journals Choice Chocolate Recipes Shared by:
Sharon Stevens
Submitted By SHARON STEVENS On 09-28-95
Source from luhu.jp