The heavenly taste of bittersweet chocolates!
Everyone, all over the world, loves to eat chocolates and when he gets it as a gift then he does not have any words to say. Everyone desire for such a gift. In the market there is huge variety of chocolate gift baskets sold. Chocolates are available in a wide variety. Related to chocolates, there are lot of traditions and history.
Roasted cacao beans are used to make chocolate. To make chocolates, a specific process is followed wherein the beans are crushed and ground. In this process heat is generated that liquefies the fat or cocoa butter. As a result, a liquid is obtained that is referred to as "chocolate liquor." It is significant to note that there is no alcohol involved in this process rather liquid here means "liquid." Into molds, the liquor is poured which is then allowed to solidify; as a result unsweetened chocolate is obtained.
Sugar, vanilla, and lecithin are added to the liquor to make eating or baking chocolate, along with more cocoa butter. Bittersweet chocolate must contain at least 35 percent chocolate liquor according to the U.S. government standards, according to the Chocolate Manufacturers Association and according to semisweet can contain between 15 and 35 percent.
sugar free chocolate,is present in bittersweet chocolate but generally not as much as semisweet chocolate. Although, they could contain practically identical amounts of sugar and chocolate liquor and still retain their bittersweet and semisweet labels by government standards. The sweetness may differ from one brand to another.
Because of this, in most recipes, bittersweet and semisweet chocolate could be used interchangeably; although unsweetened chocolate cannot be used because it contains no sugar. But if a recipe needs bittersweet chocolate which is not available and instead one has semisweet chocolate then in that case to determine if you could substitute, tastes it first.
A guittard apeelssweetened form of dark chocolate is referred to bittersweet chocolate which does not contain milk in either liquid or dry form. Essentially a mixture of cocoa butter, chocolate liquor, sugar, and sometimes vanilla is contained in bittersweet chocolate. Often, as an emulsifying agent, lecithin is added. Despite what its name seems to suggest chocolate liquor contains no alcohol. Rather, it is a form of cocoa that is produced by grinding cocoa beans and obtaining it in a liquid form. Unsweetened baking chocolate is referred to as solidified chocolate liquor formed into blocks.
Although sometimes the terms bittersweet and semisweet are used interchangeably, defining the two, there is a difference in the standards. Bittersweet chocolate generally contains more chocolate liquor and less sugar than semisweet chocolate does although not formally regulated across the industry. However, the two chocolates can be very much alike since semisweet chocolate can contain up to 35 percent liquor. In baking bittersweet and semisweet chocolate can be used interchangeably, with good results.
Roasted cacao beans are used to make chocolate. To make chocolates, a specific process is followed wherein the beans are crushed and ground. In this process heat is generated that liquefies the fat or cocoa butter. As a result, a liquid is obtained that is referred to as "chocolate liquor." It is significant to note that there is no alcohol involved in this process rather liquid here means "liquid." Into molds, the liquor is poured which is then allowed to solidify; as a result unsweetened chocolate is obtained.
Sugar, vanilla, and lecithin are added to the liquor to make eating or baking chocolate, along with more cocoa butter. Bittersweet chocolate must contain at least 35 percent chocolate liquor according to the U.S. government standards, according to the Chocolate Manufacturers Association and according to semisweet can contain between 15 and 35 percent.
sugar free chocolate,is present in bittersweet chocolate but generally not as much as semisweet chocolate. Although, they could contain practically identical amounts of sugar and chocolate liquor and still retain their bittersweet and semisweet labels by government standards. The sweetness may differ from one brand to another.
Because of this, in most recipes, bittersweet and semisweet chocolate could be used interchangeably; although unsweetened chocolate cannot be used because it contains no sugar. But if a recipe needs bittersweet chocolate which is not available and instead one has semisweet chocolate then in that case to determine if you could substitute, tastes it first.
A guittard apeelssweetened form of dark chocolate is referred to bittersweet chocolate which does not contain milk in either liquid or dry form. Essentially a mixture of cocoa butter, chocolate liquor, sugar, and sometimes vanilla is contained in bittersweet chocolate. Often, as an emulsifying agent, lecithin is added. Despite what its name seems to suggest chocolate liquor contains no alcohol. Rather, it is a form of cocoa that is produced by grinding cocoa beans and obtaining it in a liquid form. Unsweetened baking chocolate is referred to as solidified chocolate liquor formed into blocks.
Although sometimes the terms bittersweet and semisweet are used interchangeably, defining the two, there is a difference in the standards. Bittersweet chocolate generally contains more chocolate liquor and less sugar than semisweet chocolate does although not formally regulated across the industry. However, the two chocolates can be very much alike since semisweet chocolate can contain up to 35 percent liquor. In baking bittersweet and semisweet chocolate can be used interchangeably, with good results.
