chocolate recipe
Several ways are used to reduce
the cost of producing chocolate;
reducing the cocoa solid content
and using non-cocoa fat instead of
cocoa fat (cocoa butter) are two
of those ways. A popular
ingredient in many foods any
change in its cost has a big
impact on the food industry.
Two jobs are associated with
making chocolate candy:
Chocolate makers produce
couverture chocolate which is used
by professional cooks. This form
of chocolate melts smoothly and is
glossy, however it needs
tempering. Couverture chocolate
has a minimum of 32% cocoa butter,
allowing it to form a thinner
coating often used to chocolate
coat fruits, this is also the
chocolate used in chocolate
fountains.
chocolate recipe
hot chocolate | chocolate chip
