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MILK CHOCOLATE
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Description:
As its name suggests, it contains milk and has a creamy, mild and sweet flavour. It is mostly used as eating chocolate, rather than in cooking. It is good for decorations but more care is required while melting it as it is sensitive to heat.
How to select:
The quality of chocolate depends on the quality of raw materials and the care taken during its stages of manufacture.
A good chocolate is shiny brown, breaks cleanly and is free of lumps, tiny burst bubbles and white specks. It melts on the tongue and is neither greasy nor sticky.
Use:
Chocolate is extensively used in confectionery for numerous cakes, desserts, frosting, sauces. It is also used for some lesser known savouries, e.g. in Mexican cooking, the unsweetened variety is used.
How to store:
To store Chocolate, keep it wrapped either in the package and wrap that was on the Chocolate when it was purchased or place it in a tightly closed wax paper. All Chocolates must be kept away from heat and sunlight, preferably in a cool and dry area. As Chocolate ages and is exposed to air, a dull gray streaking or discolouring may occur across the surface of the Chocolate, which is referred to as a "bloom." Although the discolouration will not affect the flavour it does affect the appearance.
Health benefits:
Chocolate is a high calorie food product. Many researchers have become advocates of the benefits of Chocolate eaten in moderation. The flavonoids contained in Chocolate are considered to be beneficial in keeping the human body healthy and free of some sicknesses.
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