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Compound Chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy. It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between for milk chocolate, or between for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between above the coating's melting point. See also *Polyglycerol polyricinoleate (PGPR) an emulsifier made from castor beans commonly used in compound chocolate *Types of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
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. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Physical properties Natural cocoa Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Fats And Oils
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. Vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetener
{{Wiktionary, sweetener A sweetener is a substance added to food or drink to impart the flavor of sweetness, either because it contains a type of sugar, or because it contains a sweet-tasting sugar substitute. Many artificial sweeteners have been invented and are now used in commercially produced food and drink. Natural non-sugar sweeteners also exist, such as glycyrrhizin found in licorice. List of sweeteners * Sugar **Sugar alcohol **Sucrose, or glucose-fructose, commonly called ''table sugar'' ***Fructose, or ''fruit sugar'' ***Glucose, or dextrose *Sugar substitute, or ''artificial sweetener'' * Syrups ** Agave syrup, or ''agave nectar'' **Maple syrup **Corn syrup ***High-fructose corn syrup (HFCS), used industrially *Honey *Unrefined sweetener See also * Sweet (other) Sweet is a basic taste sensation associated with sugars. Sweet may also refer to: Food * Candy or sweets * Confectionery or sweet * Dessert or sweet * Sweet (wine), a sweetness classification M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Oil
frameless , right , alt = A cracked coconut and a bottle of coconut oil Coconut oil (or coconut butter) is an edible oil derived from the wick, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat; in warmer climates during the summer months it is a clear thin liquid oil, melting at warmer room temperatures of around . Unrefined varieties have a distinct coconut aroma. It is used as a food oil, and in industrial applications for cosmetics and detergent production. Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food.Media summary: Production Oil production is dependent upon palm cultivation. Oil production is thus threatened by coconut pest The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...s. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Kernel Oil
Palm kernel oil is an edible plant oil derived from the kernel of the oil palm tree ''Elaeis guineensis''. It is related to other two edible oils: ''palm oil'', extracted from the fruit pulp of the oil palm, and ''coconut oil'', extracted from the kernel of the coconut. Palm kernel oil, palm oil, and coconut oil are three of the few highly saturated vegetable fats; these oils give the name to the 16-carbon saturated fatty acid palmitic acid that they contain. Palm kernel oil, which is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil. History Oil from the African oil palm ''Elaeis guineensis'' has long been recognized in West African countries. European merchants trading with West Africa occasionally purchased palm oil for use in Europe, but palm kernel oil remained rare outside West Africa. The USDA has published historical production figures for palm kernel oil for years beginning October 1 and ending September 30: Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature. Extraction and composition Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. Cocoa butter contains a high proportion of saturated fats as well as monounsatu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bar
A chocolate bar (Commonwealth English) or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. A wide variety of chocolate bar brands are sold. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts, covered in milk chocolate. The first solid chocolate bar put into production was made by J. S. Fry & Sons of Bristol, England, in 1847. Cadbury began producing one in 1849. Released in 1866, a filled chocolate bar, Fry's Chocolate Cream, was the first mass-produced chocolate bar. In 1912, the Goo Goo Cluster was the first mass-produced combination bar; it included marshmallow, nougat, caramel, and roasted peanuts. In some varieties of English and food labeling standards, the term ''chocolate bar'' is reserved for bars of solid chocolate, with ''candy b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enrober
An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include nuts, ice cream, toffee, chocolate bars, biscuits and cookies. Enrobing with chocolate extends a confection's shelf life. The enrober machine was invented in France in 1903, brought to the United States, and perfected to perform the work of at least twenty people. The process of enrobing involves placing the items on the enrober's feed band, which may consist of a wire mesh or containers in which the confection to be enrobed are placed, with each container having drain holes to recover excess chocolate. The enrober maintains the coating medium at a controlled constant temperature and pumps the medium into a flow pan. The medium flows from the flow pan in a continuous curtain and bottoming bed that the food items pass through, completely coating them. A wire mesh conveyor belt then transports the coated confection to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolatier
A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. Education and training Traditionally, chocolatiers, especially in Europe, trained through an apprenticeship with other chocolatiers. It is now equally common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create desserts as well as skillfully crafted pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice. Culinary schools There are a variety of culinary schools and spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-sweet Chocolate
Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation. The use of particular name designations is subject to governmental regulation in some countries. List of types Raw chocolate Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. Dark chocolate Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
