Thursday, December 23, 2010

Species of chocolate

·         Assalamualaikum,
Hikhik, before, I posted about chocolate. Then, I felt like I want to share with you all the kind of chocolate. They are:
Made by grinding the center of the cocoa bean (nib) to a liquid form. Afterwhich it is cooled and molded into blocks also known as unsweetened (bitter) baking chocolate, commonly used in baking. The liquor and blocks contain roughly 53% cocoa butter.
A mixture of sugar, milk powder, hardened vegetable oil and flavorings. It does not contain cocoa butter. Used as coating or dips for candies.
Also called bittersweet, continental or semi-sweet chocolate. It is chocolate liquor plus addtional amounts of cocoa butter and sweeteners.
Contains cocoa butter, milk, sweeteners and flavorings that are added to chocolate liquor.
Commonly used as coatings for candies as well.
Chocolates with fillings such as liquor, nuts, nut cream, ganache (butter cream) and fruits.
·         TRUFFLES
Each chocolate ball is rolled in dark cocoa powder to look like an expensive truffle mushroom. Fillings can include fruits, butter cream, irish coffee and liquor.
Contains cocoa butter, sugar, milk solids and flavorings such as vanilla. White chocolate is the most fragile form of chocolate. Imitation white chocolate is made with vegetable oil rather than cocoa butter.
White chocolate is not considered chocolate because it does not contain non-fat cocoa solids.
Hm, from the last post, some of us said that they don’t like chocolate. Actually most of the children likes them, me? Love it!!!
PS: Information from Mr Google

1 comment:

  1. pelik kan white chocolate...
    dah putih,coklat lak tu..hahah


Salam, thank you very much for speaking your mind..........

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