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Modern manufactured baking chocolate is typically formed from chocolate liquor formed into bars or chocolate chips. [5] Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering. [4] This type of baking chocolate may be easier to ...
Rodolphe Lindt invented the conche in Berne, in 1879.It produced chocolate with superior aroma and melting characteristics compared to other processes used at that time. The Lindt chocolate company states that Lindt (perhaps mistakenly) allowed a mixer containing chocolate to run over a weekend (or possibly overnight, according to other variants of the possibly apocryphal story). [4]
It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking. The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. [4] Alkalizing agents employed vary, but include potassium carbonate and sodium carbonate.
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Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [168] Its reputation as a mood enhancer is driven in part by marketing. [169] Chocolate is a popular metaphor for the black racial category, [170] and has connotations of transgression and sexuality.
Aerated chocolate – Chocolate containing tiny gas bubbles; Baking chocolate – Chocolate intended for use in baking; Bittersweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar; Cioccolato di Modica – Italian specialty chocolate