The many faces of chocolate
No matter how you fix it, chicken is still chicken, fish is still fish, and broccoli is still broccoli. You cook them using various methods, or eat your vegetables and fruits raw or cooked, but they are always only part of a meal. Chocolate, on the other hand, comes in a wide variety of ways to use, hot or cold, as a drink or as part of your main dish, as a dessert, as a snack, or as a special treat when you need a snack. me-up. So let’s explore the many faces of chocolate.
Start with the jargon. You all know that there is sugar-free and bittersweet chocolate, which is usually used for cooking, or for hat chocolate if milk and sugar are added. Semisweet is usually found in those chocolate chips we love so much, though they also come in milk chocolate and white chocolate (which is technically not chocolate at all, as it contains no cocoa solids … just cocoa butter). .
Cocoa and cocoa are used to mean the same thing, although the plant and the bean itself (before any processing it is called cocoa). It simply refers to the raw or roasted bean, without its shell and without anything added. If they are cut they are nibs, and when they are ground they turn into powder.
The chocolate liqueur is formed when you keep grinding the seeds into a paste (triggered by the release of cocoa butter from the powder). It does not contain alcohol. All other forms of chocolate are made from this form of the cocoa bean.
The things you use to cook or bake go by several different names: unsweetened, plain, bitter, or baking chocolate. It is usually bought in hard blocks and is good for when you want to use artificial sugar or make things less sweet. However, you can buy a semisweet baking chocolate, which adds the sugar but does not yet contain the cocoa butter.
Semisweet (also called dark or bittersweet chocolate) adds sugar and cocoa butter to it and turns into a less sweet chocolate found in candy bars, chocolate chips, fondues, and as a chocolate topping on ice cream bars and frozen bananas.
Milk chocolate and sweet chocolate are similar. Sweeter than semisweet, but without added milk solids, sweet chocolate is not as rich and creamy as milk chocolate, but it does have a stronger cocoa flavor. And the white chocolate has more cocoa butter, milk, and sugar, and none of the chocolate liquor, so it really isn’t chocolate at all!
The many faces of chocolate are incredible to explore. The beverage you drink is often made from cocoa powder, sweetened or unsweetened, made with or without milk. Contains very little cocoa butter. Dutch chocolate is cocoa that was washed with potassium carbonate, which gives it a darker color and a richer chocolate flavor.