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Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar. Fat and sugar bloom damage the appearance of chocolate but do not limit its shelf life.
Crystallisation of chocolate was already a concern by the mid-19th century. A textbook of the time for chocolate making notes that good quality chocolate must have a shiny and smooth surface, a clean break, and an optimal mouthfeel. [1] In 1902, chocolate makers believed the texture and appearance were improved when chocolate was cooled rapidly.
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
White chocolate: The outlier of the group—some might even say it's not real chocolate, but it is. Since white chocolate is made up of dairy and cocoa butter, it's likely to go bad earlier.
Semisweet chocolate is considered dark chocolate, but it's not all that dark—it's a good middle-ground choice, and is generally the default for chocolate chips. mphillips007 - Getty Images White ...
It often happens when chocolate is left in a hot place. The post Why Does Chocolate Bloom Make Candy Bars Look Dusty? appeared first on Taste of Home.
Flake is a British brand of chocolate bar currently manufactured by British chocolate company Cadbury, owned by Mondelez International, consisting of thinly folded milk chocolate. The bar has a unique crumbly texture, and softens but does not melt when heated (unless put in a velvetiser).
The result is a decadent, melt-in-your-mouth chocolate that has a silky, soft texture and isn't overwhelmingly sweet. It's an intoxicating treat for those who know they love the flavors of ...