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  2. Chocolate liquor - Wikipedia

    en.wikipedia.org/wiki/Chocolate_liquor

    The liquor is either separated into (non-fat) cocoa solids and cocoa butter, or cooled and molded into blocks, which can be used as unsweetened baking chocolate. Like the nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. [ 3 ]

  3. Chocolate liqueur - Wikipedia

    en.wikipedia.org/wiki/Chocolate_liqueur

    Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor , chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology , baking , and cooking .

  4. Chocolate - Wikipedia

    en.wikipedia.org/wiki/Chocolate

    Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.

  5. Here's What You Need to Know About Different Types of Chocolate

    www.aol.com/heres-know-different-types-chocolate...

    Chocolate purists have argued that because it lacks chocolate liquor and a "chocolatey" taste, it shouldn't be called chocolate, but its smooth, rich, vanilla-like flavor has won over plenty of ...

  6. Types of chocolate - Wikipedia

    en.wikipedia.org/wiki/Types_of_chocolate

    It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness.

  7. Baking chocolate - Wikipedia

    en.wikipedia.org/wiki/Baking_chocolate

    Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [7] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar. [5] Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate". [8]

  8. Sugar crust - Wikipedia

    en.wikipedia.org/wiki/Sugar_crust

    Traditional sugar crust lining in liqueur chocolates. Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates to make liqueur chocolate or liqueur soaked fruit such as cherry. The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice.

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