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Cioccolato Di Modica
The CIOCCOLATO DI MODICA (" Chocolate
Chocolate
of Modica", also known as CIOCCOLATA MODICANA) is an Italian P.A.T. specialty chocolate, typical of the municipality of Modica in Sicily
Sicily
, characterized by an ancient and original recipe that gives the chocolate a peculiar grainy texture and aromatic flavor. The specialty, inspired by the Aztec original recipe for Xocoatl
Xocoatl
, was introduced in the County of Modica by the Spaniards, during their domination in southern Italy. Since 2009 a festival named "Chocobarocco" is held every year in the city. CONTENTS * 1 See also * 2 References * 3 Further reading * 4 External links SEE ALSO * Food portal * Italian cuisine
Italian cuisine
* * Types of chocolate REFERENCES * ^ "Mipaaf - Tredicesima revisione dell\'elenco dei prodotti agroalimentari tradizionali". politicheagricole.it
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Modeling Chocolate
MODELING CHOCOLATE, also called CHOCOLATE LEATHER, PLASTIC CHOCOLATE or CANDY CLAY, is a chocolate paste made by melting chocolate and combining it with corn syrup , glucose syrup , or golden syrup . Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries , modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting , marzipan , or fondant . Modeling chocolate
Modeling chocolate
can be made from white , dark , semi-sweet , or milk chocolate . SEE ALSO * Types of chocolate REFERENCES * ^ Peters, Colette (December 6, 2013). "Modeling Chocolate". Food & Wine
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Milk Chocolate
Chocolate
Chocolate
is a range of foods derived from cocoa (cacao), mixed with fat (i.e., cocoa butter ) and finely powdered sugar to produce a solid confectionery . There are several TYPES OF CHOCOLATE, classified according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently. CONTENTS * 1 Terminology * 2 Types * 2.1 By country/region * 2.1.1 United States
United States
* 2.1.2 Canada * 2.1.3 European Union
European Union
* 2.1.4 Japan * 3 Definition * 4 Quality * 5 See also * 6 References * 7 External links TERMINOLOGYThe cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world
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Organic Chocolate
ORGANIC CHOCOLATE is chocolate which has been certified organic . As of 2016, it was a growing sector in the global chocolate industry. organic chocolate is a socially-desirable product for some consumers. Major brands, such as The Hershey Company
The Hershey Company
, have begun to produce organic chocolate. SOURCEMany, if not most, producers of organic chocolate source their ingredients from certified fair trade cocoa farms and cooperatives. Organic chocolate
Organic chocolate
comes in many varieties, including milk chocolate , white chocolate , and dark chocolate
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White Chocolate
WHITE CHOCOLATE is a chocolate derivative. It commonly consists of cocoa butter , sugar and milk solids and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cocoa bean component, is high enough to keep white chocolate solid at room temperature . CONTENTS * 1 Composition * 2 Regulations * 3 History * 4 See also * 5 References COMPOSITION White chocolate
White chocolate
does not contain non-fat cocoa solids , the primary nutritional constituent of chocolate liquor —chocolate in its raw, unsweetened form. During manufacture the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk , semi-sweet , and dark chocolate . But, unlike those other chocolate types, the cocoa solids are not recombined. As a result this fat, cocoa butter, is the only cacao ingredient in white chocolate
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Raw Chocolate
RAW CHOCOLATE is chocolate which is produced in a raw or minimally-processed form. It is made from unroasted (sun-dried) cacao beans and cold pressed cacao butter . A variety of crystalline and liquid sweeteners may be used, including: coconut sugar , xylitol , agave nectar , maple syrup , and stevia . Cane sugar
Cane sugar
and other highly processed sugars are not used, but this is no evidence of being less harmful. Dairy products are not added to raw chocolate, therefore it is usually vegan . Soy is also usually avoided – soy lecithin is often used in processed chocolate. It is also naturally gluten-free . It represents a fast-growing segment of the chocolate industry. The low-heat or "cold" production process (which avoids roasting) may help to preserve vitamins, antioxidants , and minerals which are naturally present in raw cocoa . Many, if not most, marketers produce chocolate that is certified organic or fairly-traded
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Dark Chocolate
DARK CHOCOLATE (also known as BLACK CHOCOLATE or PLAIN CHOCOLATE) is a form of chocolate which is made from cocoa butter instead of milk-based butter like milk chocolate , and contains a higher percentage of cocoa. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. Dark chocolate
Dark chocolate
contains antioxidants , such as polyphenols , and is relatively low in sugar. It has a reputation as a healthier alternative to other types of chocolate , such as milk chocolate. Dark chocolate
Dark chocolate
has been identified as a potential "superfood ". This has helped lead to a global increase in demand for dark chocolate
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Couverture Chocolate
COUVERTURE CHOCOLATE is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering , gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids; Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" should not be confused with compound chocolate . Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fats
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Theobromine
THEOBROMINE, formerly known as XANTHEOSE, is a bitter alkaloid of the cacao plant , with the chemical formula C7 H8 N4 O2 . It is found in chocolate , as well as in a number of other foods, including the leaves of the tea plant, and the kola (or cola) nut. It is classified as a xanthine alkaloid , which also include the similar compounds theophylline and caffeine . The compounds differ in that caffeine has an extra methyl group (see under Pharmacology section). Despite its name, the compound contains no bromine —theobromine is derived from Theobroma
Theobroma
, the name of the genus of the cacao tree, (which itself is made up of the Greek roots theo ("god ") and broma ("food"), meaning "food of the gods" ) with the suffix -ine given to alkaloids and other basic nitrogen-containing compounds. Theobromine
Theobromine
is a slightly water-soluble (330 mg/L ), crystalline , bitter powder
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Theophylline
THEOPHYLLINE, also known as 1,3-DIMETHYLXANTHINE, is a methylxanthine drug used in therapy for respiratory diseases such as chronic obstructive pulmonary disease (COPD) and asthma under a variety of brand names. As a member of the xanthine family, it bears structural and pharmacological similarity to theobromine and caffeine , and is readily found in nature, and is present in tea ( Camellia sinensis
Camellia sinensis
) and cocoa ( Theobroma cacao
Theobroma cacao
). A small amount of theophylline is one of the products of caffeine metabolic processing in the liver
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Baking Chocolate
BAKING CHOCOLATE, also referred to as BITTER CHOCOLATE, COOKING CHOCOLATE and UNSWEETENED CHOCOLATE, is a type of chocolate that is prepared or manufactured for baking . It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened, bitter-sweet semi-sweet and sweet varieties. It may be prepared with chocolate liquor or cocoa solids . Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. Bittersweet baking chocolate "must contain 35 percent chocolate liquor or higher." Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being "almost all sugar." Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate." Sweet baking chocolate contains more sugar than bittersweet and semi-sweet varieties, and semi-sweet varieties contain more sugar than bittersweet varieties
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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 candy bars to replace enrobed chocolate on a product. Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate . Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point
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Chocolate Bar
A CHOCOLATE BAR is a chocolate confection in an oblong or rectangular form, which distinguishes it from bulk chocolate produced for commercial use or individually portioned chocolates such as pastilles , bon-bons , and truffles . In most of the English-speaking world, chocolate bar also refers to a typically snack -sized bar coated with or substantially consisting of chocolate but containing other ingredients. A chocolate bar made exclusively from chocolate contains some or all of the following components: cocoa solids , cocoa butter , sugar , and milk . The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate , milk chocolate , and white chocolate . In addition to these main ingredients a chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. While vanilla is the most common flavouring, many other flavours are available, including mint, orange , and coffee
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List Of Chocolate Bar Brands
This is a LIST OF CHOCOLATE BAR BRANDS, in alphabetical order. A chocolate bar is a confection in bar form comprising some or all of the following components: cocoa solids , cocoa butter , sugar , and/or milk . The relative presence or absence of these components form the subclasses of dark chocolate , milk chocolate , and white chocolate . In addition to these main ingredients, it may contain emulsifiers such as soy lecithin and flavours such as vanilla . In most of the English-speaking world, chocolate bar also refers to what is sometimes called a candy bar in American English. This is a form of confectionery usually packaged in a bar or log form, often coated with chocolate , and sized as a snack for one person. Within that term, a variety of products exists, ranging from solid chocolate bars to multiple layerings or mixtures of ingredients such as nuts , fruit , caramel , or fondant containing no chocolate
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Chocolate Crackles
CHOCOLATE CRACKLES (also known as chocolate bubble cakes ) are a popular children's confection in Australia and New Zealand, especially for birthday parties and at school fêtes . The earliest recipe found so far is from The Australian Women\'s Weekly in December 1937. The principal ingredient is the commercial breakfast cereal Rice Bubbles . The binding ingredient is hydrogenated coconut oil (such as the brand Copha ), which is solid at room temperature. Since making chocolate crackles does not require baking it is often used as an activity for young children. CONTENTS * 1 Recipe * 2 See also * 3 Notes * 4 References RECIPEThe recipe is relatively easy requiring only vegetable shortening, icing sugar , cocoa , desiccated coconut and Rice Bubbles (or Coco Pops ). The hydrogenated oil is melted and combined with the dry ingredients and portions of the mixture are placed in cupcake pans to set, usually in the refrigerator
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Chocolate Coin
CHOCOLATE COINS, or CHOCOLATE MONEY, are gold foil covered chocolates in the shape of coins . The gifting of chocolate coins to children is a Christmas
Christmas
tradition in parts of Europe, and may also occur on Saint Nicholas Day . Chocolate
Chocolate
coins have also been incorporated into Jewish celebrations, as Hanukkah gelt and St. Patrick's Day as gifts left behind from Leprechauns the night before. CONTENTS * 1 History * 2 United Kingdom * 3 See also * 4 References HISTORYAs a Christmas
Christmas
tradition, the chocolate coin giving was thought to be started by the deeds of Saint Nicholas. He was the bishop of Myra in Lycia, which is now considered Turkey. Although there isn’t any written documentation, many legends speak of his kindness to children. He was said to be an incredibly shy person and wanted to give money to the poor children of Myra without them knowing about it
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