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Basic Forms Of Edible Chocolates

  • CHOCOLATE LIQUOR
    Made by grinding the center of the cocoa bean (nib) to a liquid form. Afterwhich it is cooled and molded into blocks also known as unsweetened (bitter) baking chocolate, commonly used in baking. The liquor and blocks contain roughly 53% cocoa butter.

  • CONFECTIONERY COATING
    A mixture of sugar, milk powder, hardened vegetable oil and flavorings. It does not contain cocoa butter. Used as coating or dips for candies.

  • DARK CHOCOLATE
    Also called bittersweet, continental or semi-sweet chocolate. It is chocolate liquor plus addtional amounts of cocoa butter and sweeteners.

  • MILK CHOCOLATE
    Contains cocoa butter, milk, sweeteners and flavorings that are added to chocolate liquor.
    Commonly used as coatings for candies as well.

  • PRALINE CHOCOLATE
    Chocolates with fillings such as liquor, nuts, nut cream, ganache (butter cream) and fruits.

  • TRUFFLES
    Each chocolate ball is rolled in dark cocoa powder to look like an expensive truffle mushroom. Fillings can include fruits, butter cream, irish coffee and liquor.

  • WHITE CHOCOLATE
    Contains cocoa butter, sugar, milk solids and flavorings such as vanilla. White chocolate is the most fragile form of chocolate. Imitation white chocolate is made with vegetable oil rather than cocoa butter.

    White chocolate is not considered chocolate because it does not contain non-fat cocoa solids.

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Chapter: Chocolates :: 20 April 2007

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