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Chocolate is a name given to products that are derived from cocoa which are then mixed with some sort of fat (e.g. cocoa butter, oil) and finely powdered sugar to produce a solid edible product. To make chocolate, the cocoa bean is roasted and shelled, leaving only the nibs, or centres .It exists in several types according to the proportion of ingredients used in a particular recipe. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions.
Bitter chocolate is defined as containing more than 35% chocolate liquor. Despite its name chocolate liquor contains no alcohol. It is made up of the finely ground nib (or centre) of the cocoa bean to form a smooth liquid. This liquid is quite bitter to taste as it has had no added sugar and is essentially chocolate in its purest form. The liquor is cooled and moulded into blocks, which contain approximately 53% cocoa butter.Bitter chocolate is often used in cooking and is also known as unsweetened and baking chocolate
Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter.
Chocolate powders are made from cocoa and may be used for cooking and drinking.
Chocolates may also be powdered by crushing them and then grinding in a grinder.
Chop chocolate slab with a sharp knife into small or big chunks as per the recipe requirement. The chocolate can be crushed, sliced or powdered.
Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. It is sometimes called "plain chocolate".
They are brightly colored chocolate buttons with crispy shells, encased in a pack that's as colorful as the product itself.
Grate the chocolate on a grater. Grated chocolates are usually used as a garnish.
Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.
How to select
White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).
There are many fine chocolate boutique, cafés and brands springing up all the time in cities around the world. When tasting a chocolate for the first time, buy from a source you know is fresh. When buying from a local supermarket always check the dates. Chocolate does not simply "expire" on the date and can last for a few years from the time it was made if properly stored - it is still edible and perfectly good for baking and eating for months or a year or more past the date.Culinary uses
· Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate
· When included as a cooking ingredient in cakes, desserts, sauces etc. they add a touch of real chocolatey flavor.
· Chocolate is best used in conjunction with other ingredients and used to make tasty treats such a chocolate cookies, muffins and chocolate mousses.
· Chocolate is the best option for use in cooking as it gives the chef greater control over the consistency and sweetness of the dish.How to store
Store chocolates in plastic wrappings in refrigerator.Health benefits
· Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body.
· It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.
· Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicalsGlycemic index
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