rusty2rusty

DIFFERENT KINDS OF CHOCOLATE:

Depending on what is added to (or removed from) the
chocolate liquor, different flavors and varieties of
chocolate are produced. Each has a different chemical
make-up, the differences are not solely in the taste.
Be sure, therefore, to use the kind the recipe calls
for, as different varieties will react differently to
heat and moisture.

* Unsweetened or Baking chocolate is simply ed,
hardened chocolate liquor. It is used primarily as an
ingredient in recipes, or as a garnish.

* Semi-sweet chocolate is also used primarily in recipes.
It has extra cocoa butter and sugar added. Sweet cooking
chocolate is basically the same, with more sugar for
taste.

* Milk chocolate is chocolate liquor with extra cocoa
butter, sugar, milk and vanilla added. This is the most
popular form for chocolate. It is primarily an eating
chocolate.

* Cocoa is chocolate liquor with much of the cocoa butter
removed, creating a fine powder. It can pick up moisture
and odors from other products, so you should keep cocoa
in a , dry place, tightly covered.

* White chocolate is somewhat of a misnomer. In the
United States, in order to be legally called 'chocolate'
a product must contain cocoa solids. White chocolate does
not contain these solids, which leaves it a smooth ivory
or beige color. Real white chocolate is primarily cocoa
butter, sugar, milk and vanilla. There are some products
on the market that call themselves white chocolate, but
are made with vegetable oils instead of cocoa butter.
Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close
attention to it while heating or melting it.

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