Entertaining Appetizer - Sweet Chocolate

Many different kinds of chocolate are available for consommation, But What Is The Real Difference between theme? Chocolates are classified by the percentage of cocoa in the mix That and the Other ingredients are included. Some chocolates are only Suitable for cooking, while others are made for immediate consumption. Below are the changes and how edible They Are classified.

Semi-Sweet Chocolate - Made from unsweetened chocolate (chocolate liquor), with the aim of adding sugar, cocoa butter, lecithin and vanilla mixed in. Semi-sweet chocolate Must Contain at least 35% unsweetened chocolate, and IS Typically less Than 50%.

Dark Chocolate - The rules Regarding classification of chocolate in this category vary Throughout the World. Howeve, the one constant is That this type of chocolate contains no milk solids, sweeteners and cocoa objective Has butter added to the mix. In Europe, dark chocolate Must Consist of at least 35% cocoa solids while in the U.S., it must have a 15% concentration of chocolate liquor.

Milk Chocolate - Like you'd guess from the name, milk chocolate made with condensed IS gold Powdered milk. In Europe, milk chocolate must Consist of at least 25% cocoa solids, while in the U.S., it must have a 10% concentration of chocolate liquer and a minimum of 12% milk solids. Milk chocolate IS Primarily Used for eating and Is The MOST popular form of chocolate in the U.S.

White Chocolate - The name Given to White Chocolate Is a misnomer Because it isn't really chocolate at all. Strictly speaking, "any chocolate product as defined \ IS 100% based on cocoa solid. White "chocolate" Does not Contain "any cocoa solids made from cocoa am and is butter, milk solids and sugar.

Cover Chocolate - Chocolates Under this classification are true gourmet chocolates are rich in cocoa That butter (Upwards of 35%) Which Creates An Extremely high fat content. Cocoa butter Is The Fat Extracted from chocolate liquor. These chocolates container has very high percentage of cocoa powder Which Is The solid left after the cocoa butter IS Extracted from the chocolate liquor.

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