Blending Chocolate

Blending Chocolate

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Different types of chocolate or
couvertures are made by blending
varying amounts of chocolate
liquor with the fat (cocoa
butter). These types are
identified by the list of
ingredients in each, with the
ingredient with highest quantity
being listed first. U.S.
chocolates have a lower percentage
requirement for chocolate liquor
than other countries, so sugar may
be listed as the first ingredient:
· Plain dark chocolate: sugar,
cocoa butter, cocoa liquor and
occasionally vanilla.
· Milk chocolate: sugar, cocoa
butter, cocoa liquor, milk or milk
powder and vanilla.
· White chocolate: sugar, cocoa
butter, milk or milk powder and
vanilla, white chocolate is the
only one that does not use cocoa
liquor, therefore its milder taste.
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While some manufacturers, for
reasons of purity, prefer not to,
in most instances an emulsifying
agent like Soya lecithin is added.
Soya lecithin is the emulsifier
which keeps the ingredients of
cocoa butter and chocolate from
separating in candy bars. Failure
to use an emulsifier can cause a
loss of the perfectly smooth
texture, some chocolate
manufacturers now use PGPR,
(Polyglycerol Polyricinoleate)
which is an artificial emulsifier
made from castor oil; this allows
the use of less cocoa butter while
retaining the delicate taste and
texture of chocolate,
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Processing also has a great deal
of influence on the texture and
feel of chocolate in the mouth.
(The physical and chemical
reaction of chocolate in the mouth
is called mouthfeel). Conching is
part of the process of blending
chocolate; it involves a container
filled with metal beads that act
as a grinder. Frictional heat
keeps the blended chocolate liquid
and conching creates smaller cocoa
and sugar particles causing the
smooth feel in the mouth.
Conching lasts from four to
seventy two hours, the longer it
takes the higher the quality of
the chocolate. After conching,
the chocolate is stored in heated
tanks (approximately 45-50 degrees
celsius) to wait for final
processing.
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Signature blends are developed by
different manufacturers by
changing the proportions of the
ingredients shown above. The
finest plain dark chocolates
contain at a minimum 70% cocoa (a
combination of solids and butter.)
Thank you,
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About the Author:
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very
hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"...
She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event!

Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate
to have found the right business to give her such break in life!



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