Knowledge of Chocolate

Knowledge of Chocolate

  • Mar.2018. 20

    Switzerland – the country famous for its milk chocolates

    Being the pioneer of milk chocolate, Switzerland is the major producer of dairy products and the country famous for its high-end milk chocolates in the world. In general, the cacao content of high-quality milk chocolate should be at least above 30% so as to not only preserve the original flavor of chocolate but also accentuate the fragrance and taste of chocolate thanks to the enrichment of high-quality milk.

  • Mar.2018. 20

    The Misunderstandings of chocolate

    Gaining weight, acnes, tooth decay, diabetes, becoming addictive…, obviously people have developed huge misunderstandings about chocolate since a long time ago. Every time when a child tries to grab a piece of chocolate, the mother who stands nearby will hurry to stop the behavior by keep telling the child about these wrong ideas. Moreover, due to the diverse grades of chocolate quality, the misunderstandings for some chocolates seem to be right and naturally justified. But still, there are some poor and innocent others being wronged and unjustly treated.

  • Mar.2018. 20

    How to make healthful cocoa drinks?

    If we add cacao powder in milk or water, whisk and fold in granulated sugar, honey, glucose for sipping this “authentic” cocoa drink, we will be able to profit from its sputum reducing efficacy and restorative effectiveness.

  • Mar.2018. 20

    Tips for storing your chocolates

    Store chocolates in a cool, dry place as they prefer to stay with the temperature around 16 to 22 ℃ and humidity less than 5% in the shades away from the light. Do not refrigerate the chocolates in the freezer though they like cool environment. Of course when it comes to the scorching summer in which the temperature often reaches to 30℃, it is essential that you put the chocolates into the refrigerator for proper storage.

  • Mar.2018. 20

    Home-made Hazelnut Chocolate Spread

    In western countries, people of all ages and both sexes love to eat hazelnut chocolates as desserts or sweet snacks, especially in Europe where the behavior of spreading hazelnut chocolate syrup on freshly baked waffles/pancakes is commonly seen. The recipe is so simple and plain that everybody is able to make the delicacy by themselves at home.

  • Mar.2018. 20

    Cacao Powder

    The first procedure of making cacao powder is to grind the roasted and stir-fried cocoa beans into powder and making it into a mash. Then sort out the remnants after the mash is condensed for the purpose of decomposing cacao fat to practice the process of drying and grounding into powder again so that the 100% natural cacao powder is completed.

  • Mar.2018. 20

    Hazelnut Chocolates

    If milk chocolate is the representative of Swiss chocolate, the hazelnut chocolate should undoubtedly be regarded as the synonym of Italy.

  • Mar.2018. 20

    The attribute of all kinds of cocoa bean

    The attribute of all kinds of cocoa bean
    Cocoa beans can be roughly categorized in three groups of Criollo, Forastero, and Trinitario. While Criollo and Forastero belong to natural variety, Trinitario is produced by artificial breeding technology. The three most representative varieties hold their own distinctive fragrance and savor, and they can be subdivided according to their place of origin, cultivation and processing method, cross-fertilizing among different varieties, and the intermixture of cocoa beans.

  • Mar.2018. 20

    White Chocolate

    White chocolate is a kind of cacao pate whose color and taste of chocolate have been dislodge. More precisely, it is a type of chocolate made from the mixture of milk powder, sugar, and milky white cocoa butter.

  • Mar.2018. 20

    White chocolate is not a real chocolate?

    The die-hard fans of cacao contend that it is not appropriate to define white chocolate as a real chocolate as it contains none cocoa pate.

  • Mar.2018. 20

    Milk chocolate

    In the year of 1870, a person named Daniel Peter invented a type of drink that blends chocolate and condensed milk together in Switzerland, a country which owns advanced dairy farming. After that, Nestle Company launches solid milk chocolate whose texture is smoother and mellower than the dark chocolate thanks to the addition of powdered milk, which is exactly the birth of milk chocolate.

  • Mar.2018. 20

    Dark Chocolate

    The constituents of genuine dark chocolate only include cacao (cocoa pate, cacao butter), granulated sugar, vanilla, and lecithin. Among all, the content of vanilla and lecithin merely holds less than 1%, which can almost be left out. Thus one can only discover the original slightly bitter taste of cacao from the sweetness of chocolate when the content of cacao attains to more than 50% (the remaining 50% is the ingredient of granulated sugar).

  • Mar.2018. 20

    Tips for choosing fine quality chocolates

    The content of cacao should be 50% or above. You can choose the right one in accordance with your own preference for bitterness among chocolates which surpass this basis.

  • Mar.2018. 20

    Beware of the Inferior Chocolates

    The biggest problem of inferior chocolates is that they are made of substitute fats such as coconut oil or palm-kernel oil in place of cacao butter. The chocolates which are made with these sorts of substitute fat will not only raise cholesterol but also increase the risk of heart disease.

  • Mar.2018. 20

    Top-class Chocolates

    In terms of dark chocolate, its constituents involve cacao butter, cocoa pate, granulated sugar, vanilla, and lecithin, in which the content of vanilla and lecithin merely holds less than 1% or even none at all; milk chocolate contains extra milk quality, and the main ingredients of white chocolate are cacao butter, granulated sugar, and cream.

  • Mar.2018. 20

    Compound Chocolates

    With regard to compound chocolate, it is with 20% to 30% of cacao content. In addition to fat content, it also contains substitute fat.

  • Mar.2018. 20

    Chocolate Decorators

    100% made of substitute fat, the chocolate decorator contains less than 1% of cacao and 0% of cacao butter.

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