Chocolate milk

Chocolate is one of the most popular food types and tastes worldwide. Chocolates have ended up being traditional presents among specific vacations; chocolate bunnies and eggs on Easter, chocolate hearts or chocolate in heart-shaped boxes on Valentine’s Day. Chocolate is likewise utilized in cold and hot beverages, to produce chocolate milk and hot chocolate. A lot of chocolate lovers do not truly understand what or which type of chocolates they are eating. There are differs types and all differ in sense, taste and look.

Unsweetened chocolate (bitter chocolate) consists of mostly cocoa solids and cocoa butter in differing percentages.

The chocolate alcohol is refined and until it consists of 50-55% cocoa butter. Unsweetened chocolate is also called baking, plain or bitter chocolate. This is chocolate in its rawest kind. Since no sugar has been included to the chocolate it has a strong, bitter taste that is used frequently in cooking and baking, but is never ever consumed straight out the wrapper.

Milk chocolate is created by substituting whole milk solids for a part of the chocolate liquor utilized in producing sweet chocolate. The United States Government needs a 10% concentration of chocolate liquor and the European guidelines define a minimum of 25% cocoa solids.

For that reason milk chocolate does not include as much chocolate alcohol as dark chocolate, which offers it a softer chocolate taste. Milk chocolate differs; the better brand names consist of a greater percentage of chocolate liquor utilizing pure ingredients with no artificial flavoring. European milk chocolate usually contains condensed milk, while American and British milk chocolate includes a milk and sugar mixture.

Semi-sweet chocolate is mostly an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate is a dark chocolate with low sugar material.

This chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands. Sweet dark chocolate (bitter sweet) does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of dark chocolates. Chocolate liquor, some sugar, more cocoa butter and vanilla are added.

Often, lecithin is added as well, as an emulsifying agent. Many brands of sweet dark chocolate have only 20-40% cocoa solids. It has less sugar and more liquor than semi-sweet chocolate, but the two are interchangeable in baking. White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. It does not contain any cocoa solids. White chocolate has a creamy consistency and taste and should be ivory-colored. However, it lacks flavor because it contains no chocolate liquor which gives chocolate the bitter intense chocolate taste.

Because of this many countries do not consider white chocolate as chocolate. Chocolate has many uses and come in many different forms. Each variety offers its own set of uses, tastes, and textures that affect a dish. Whether to use milk chocolate or semi-sweet chocolate is up the chef and his/her preference, but also based on how that specific chocolate completes that dish. That won’t change over time; chocolate will always be a staple in all types of cuisine, which exemplifies how versatile an ingredient it is.