Nowadays there are so many different kinds of chocolate on the market that we are literally spoiled for choice. "
With so much advertising on what we eat and what not, many people now eat with dark chocolate. Not only does dark chocolate have less sugar than others, but it also contains a high percentage of cocoa. These are made from pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa isalways listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, giving the chocolate is very smooth and of high quality.
The most popular of all chocolate and milk chocolate. Most children love it. Dark chocolate is sweeter than extra sugar, milk, vanilla and added.
Then there's white chocolate, which contains only cocoa butter, milk, sugar and vanilla.Because of the added milk, which both need this kind of melting chocolate, milk and chocolate, with care at low heat. Otherwise, will condense, and indeed edible, are not re-melt.
Chocolate drops (or feathers, as they are sometimes called) easy to melt. They can be used as decoration on cakes or as an ingredient in the popular chocolate brownie cake.
Chocolate is a spectacular chocolate fountain used. These makea jumping in the eye image for a special occasion, with the melted chocolate flows like a colorful waterfall ever - ready for the guests to marshmallows, dip strawberries and other small fruits, in the "Fountain". It is a good idea to catch to many napkins have to drop!
Those who are diabetic, often complain about how their food is limited, but at least they can have a piece of chocolate. Diabetic chocolate for sale in various outlets, and has a lower percentage of sugar than other chocolate.
Aside from candy and chocolate bars you can also buy chocolate flakes, containing both cocoa butter and vegetable oil. The butter adds flavor, and give the oil that helps Flocke its crumbly texture
Some specialty stores sell blocks of cocoa butter can be melted, mixed with cocoa powder and paint on the sepia colored pictures on cakes or plaques.
Vermicelli is another kind of> Chocolate. These tiny threads are used for the coating of truffles and cakes. Occasionally the name may be confused with the Italian vermicelli noodles - fine strands of pasta!
A current fashion is to decorate a wedding cake with chocolate curls, stand as tall bars around the sides of a cake. They may be made at home, but it is a time consuming task and it is not easy, they all have a similar size. So it's a good idea to buy from a specialty store if you can be sure they will allan equal length and thickness
Another type of coating is used as a pastry ganache known. This mix of cream and chocolate is very versatile. Fondue and cake over flooded, it is delicious to eat, and set with a gloss. The higher the quality of the chocolate, the higher the gloss on the coating. Alternatively ganache can be left to the company and then passed on cakes or truffles.
Modeling chocolate, another product which eitherbe purchased or homemade. This consists of glucose and liquid chocolate. The glucose model, the dough is smooth and easy - chocolate roses are particularly popular.
And finally we come to a kind of "so-called" chocolate ", which can lead to confusion. Packaged in different categories, it is often called the Chocolate Cake flavor case or Chocolate Flavored Coating. But what the title they all have one thing in common - albeit with cocoaPowder, the cocoa butter has been extracted and replaced with vegetable fat, so the manufacturer can not call it chocolate.
The addition of vegetable fat makes chocolate "melts more easily and work. But it has a drawback - because of the lack of cocoa butter does not eat it the same quality as a pure chocolate.
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