Types of Chocolate by toriola1


									                                               Presented by Daniel Toriola

    Chocolate is something that is good on almost any pastry. You can also provide frozen options for your guests.
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                                                          Types Of Chocolate
                                                       By Jonathon Hardcastle

   If you always like to accompany your cup of coffee with a chocolate cookie or other
chocolate-based treat, or if you usually order a hot chocolate drink, you might not consider yourself a
chocoholic, but you certainly make it to the fans' category. But even of chocolate is not your first choice
when it comes to desert, you should probably by familiar with at least its main categories, just in case
you are asked if you prefer couverture over white chocolate for your ice-cream glace.

- Dark Chocolate can contain anything from 30% to 75% cocoa solids. It has a slightly sweet flavor and
a dark color and it is the chocolate type most used in cooking. For everyday cooking and the majority
of the recipes for dark chocolate, choose one with around 50% cocoa solids. However, dark chocolate
with a higher cocoa solid content will give a richer, more intense, flavor. This chocolate is often called
luxury or continental chocolate and has a cocoa solid content of between 70-75%. Occasionally,
cooking experts support that it is essential to use a better chocolate, but the recipe should specify
when that is the case.

- Milk Chocolate, as its name suggests, contains milk and has lovely creamy, mild, and sweet flavor. It
is mostly used as an eating chocolate, rather than in cooking. However it does have its place in
chocolate cookery, especially for decorations, and when a milder, creamy flavor is required. It is more
sensitive to heat than dark chocolate so care must be taken when melting it.

- White Chocolate contains lower cocoa butter content and cocoa solids. It can be quite temperamental
when used in cooking. Always choose a luxury white cooking chocolate to avoid problems and take
great care not to overheat when melting it. White chocolate is useful also for color contrast in
decoration, creating a dramatic effect when it is placed over darker backgrounds.

- Couverture is the preferred chocolate for professional use, as it retains a high gloss after melting and
cooling. Nevertheless, it requires tempering and is only available from specialist suppliers. In case it
can be found to special cooking supply stores, it usually is more expensive than regular milk chocolate.

- Chocolate Glace is a chocolate-flavored cake covering which is an inferior product not generally used
by true chocolate lovers. However, it has a high fat content, making it easier to handle when making
some decorations such as curls or caraque. In case you do not want to compromise flavor too much,
but have difficulty making the decorations with pure chocolate, try adding a few squares of

The Ultimate In Chocolate Recipes
Over 600 Chocolate Recipes, Cookies Cakes,Candies And Truffles ,
                                                                                                                Page 1
                                            Presented by Daniel Toriola

chocolate-flavored cake covering to a good quality chocolate.

- Chocolate Chips are available in dark, milk, and white chocolate varieties, and are used primarily for
baking and as decoration materials.

- Coco Powder is the powder left after the cocoa butter has been pressed from the roasted and ground
beans. It is unsweetened and bitter in flavor. It gives good, strong chocolate flavor when used in

Jonathon Hardcastle writes articles for http://wonderfulworldoffood.com/ - In addition, Jonathon also
writes articles for http://supershoppingtips.com/ and http://fitness-talk.net/

The World's # 1 Chocolate Cake
Recipe for The Worlds # 1 Chocolate Cake.
                                                                                                        Page 2
                                              Presented by Daniel Toriola

                                  Best Recipes: Old Fashioned Chocolate Milkshake
                                                          By Donna Monday

Best Recipes: Old Fashioned Chocolate Milkshake
 by: Donna Monday

Is there any drink more delicious to chocolate lovers than a tall glass of frosty chocolate milk?

How about a chocolate milkshake?

Chocolate milkshakes are easy to make and a delicious indulgence to have with your classic
restaurant meal consisting of hamburger, shake and fries. Instead of heading out to the closest fast
food joint when you feel that chocolate milkshake craving coming on, why not get out the blender and
make it yourself?

Chocolate milkshakes are easy to make and you can control how much chocolate syrup and ice cream
you use – and best of all, you decide the quality of ingredients that go into your glass of chocolate

Here’s a quick and easy chocolate milkshake recipe:

Old Fashioned Chocolate Milkshake 1 cup chocolate or vanilla ice cream ½ cup whole milk 3 – 4
tablespoons chocolate syrup


Put all the ingredients a blender.

Blend until smooth.


Copyright 2004
Donna Monday
Easy to make – fun to drink

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                                               Presented by Daniel Toriola

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