Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar.
Milk chocolate : sweet chocolate that additionally contains milk powder or condensed milk.
White chocolate : it contains cocoa butter, sugar, and milk, but no cocoa solids.Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids.Because of this, many countries do not consider white chocolate as chocolate at all.
Dark chocolate : it has been promoted for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals, and is produced by adding fat and sugar to the cacao mixture.
Sweet chocolate : it is required a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.
Semisweet chocolate : it is a dark chocolate with a low sugar content.
Bittersweet chocolate : it is chocolate liquor to which some sugar , more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
Unsweetened chocolate : it is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate.And the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.
Raw chocolate : it often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.
0 件のコメント:
コメントを投稿