Chocolate-Sweet Ambrosia

Chocolate, chocolate, the taste sublime. What other edible delicacies may tease our taste and smell, I can not think of one that attracts power, as all the chocolate.

There are different flavors of chocolate. People have their personal preferences and steadfastness in the faith. Some of these forms of chocolate are as follows: The cocoa mass is well made ​​by grinding the center of roasted cocoa beans (NIB), aLiquid called cocoa mass. After cooling, the chocolate cooking liquid in the form of blocks of dark chocolate known. It is about 53% of cocoa butter and liquor in the blocks. Baking chocolate without vanilla sugar, but is sometimes used as a spice. Baking chocolate goes well with the name of dark chocolate. Sweet dark chocolate or a generic name for chocolate with 15% to 35% cocoa mass. It has a maximum of 12% milkSolids. Cocoa butter, sugar and vanilla added as the grains of the crushing plant. AMER and dark chocolate in this category. There must be a minimum of at least 35% of the cocoa mass. fat content is about 27%. Its flavor ranges from fruity, country products with only the taste of milk or milk products. The taste is determined by its mixture of milk components of beans. BITTER or semi-sweet chocolate is chocolate darkerfor food. It has the highest percentage of cocoa mass, at least 35% cocoa butter for extra facilitate the merger. As mentioned before, the taste is more dependent on the blend of cocoa beans. This is my favorite of all categories of chocolate. Milk chocolate is the most common flavor of chocolate intended for human consumption, consisting of cocoa mass, cocoa butter, milk, sweeteners and flavorings. He at least 10%Cocoa liquor and milk solids 12% milk with a high and / or caramelized flavor. It is commonly used for vegetables and candy coatings. Cocoa powder is the rest of the cocoa mass. Most of the cocoa butter is removed, the formula in less grease and chocolate. Chocolate contains cocoa dutched. Its colors range from light brown to red to black. Dutch chocolate, such as cocoa mass or cocoa powder treatedapproved by an alkalizing agent for color, flavor and dispersibility in liquids have changed. If there is extreme care is taken, it will turn black cocoa powder. Chocolate cover is made ​​of vegetable fats other than cocoa butter mixed with cocoa. How many chocolate products, chocolate coating used sugar, milk and seasonings. The use of fats other than cocoa butter can reduce the productionCosts. On the other hand, it is easier to use than real chocolate. You could leave a waxy feel in the mouth. It 's my least favorite form of chocolate flavor to the texture artificially. The white chocolate is primarily for coatings used previously. This is not a true chocolate because it contains cocoa butter but no chocolate solids not fat. Akin milk chocolate in its basic composition, contains sugar, cocoa butter, milk solids and flavorings. It 's a sweet,Taste the milk until the yellow color of pure white. I personally find irresistible sweet white chocolate.

Milk Powder

Milk Powder

Milk Powder

Whatever the shape or taste, chocolate is an ambrosia of the gods.

Chocolate-Sweet Ambrosia