However, just because this sinful flavor is so beloved, that doesn't mean that everybody understands the different chocolate camps.
I bring this us today, because many home enthusiasts will do the entire years worth of baking within the next 2 weeks. and after that....their pantry will remain bare until next holiday season.
So here go you.....Mr / Ms Recreational Baker.......
Take a gander at this, and have your best bake ever.
Merry Christmas L.A.B. Rats
Bittersweet Chocolate – Bittersweet chocolate can usually be substituted for semisweet chocolate; however it is made with less sugar, therefore is less sweet than semisweet chocolate
Cocoa – This is the unsweetened brown powder produced after cocoa beans are ground and the cocoa butter has been removed.
Dark Chocolate - Dark chocolate is made with chocolate liquor, extra cocoa butter, sugar, and vanilla flavoring.
Dutch Cocoa – This is cocoa that has been processed with an alkalizing agent. Dutch processed cocoa has a smoother flavor and darker color than regular cocoa, and is usually the preferred cocoa for baking.
Chocolate Liquor – When cocoa beans are ground in the manufacturing process, a sticky liquid is produced called chocolate liquor.
Chocolate Syrup – A sweet liquid made from cocoa and corn syrup.
German Sweet Chocolate – German Sweet Chocolate is sweeter than semi-sweet chocolate.
Milk Chocolate - Milk Chocolate is made with whole milk, cream, condensed milk, or dried milk which is added to chocolate liquor, cocoa butter, sugar, and vanilla flavoring.
Semisweet Chocolate – Semi-sweet chocolate is made with chocolate liquor, extra cocoa butter, sugar, and vanilla flavoring.
Unsweetened Chocolate – Also called baking chocolate. Unsweetened chocolate is chocolate liquor in a solid form and contains no sugar.
White Chocolate -
White chocolate contains chocolate liquor, therefore is not a true chocolate. It consists of cocoa butter, milk solids, milk fat, and sweeteners such as sugar or high-fructose corn syrup.
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