Guest guest Posted May 26, 2004 Report Share Posted May 26, 2004 CHOCOLATE Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture. * Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish. * Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste. * Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate. * Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered. * White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Dear Listees: Among other benefits of chocolate eg for heart, there is something in there that converts to PEA (Phenyl-Ethyl-Amine) that promotes high feeling via increased endorphin production. Now, assuming that that precursor in chocolate is cocoa, can we take cocoa say in tea to get the benefit of chocolate minus the harm from sugar in chocolate? Ratan Singh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Ratan ... You can buy cocoa powder on it's own and add boiling water but it's quite grim without milk and sugar. A large part of the enjoyment from eating chocolate comes from the actual mouth feel. Why not just buy some nice organic 85% plain chocolate and enjoy. Ray. Quote Link to comment Share on other sites More sharing options...
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