Introduction
Many people do love chocolate. Chocolate baking or making has been around for a very long time. Some people love eating chocolate as dessert and some people love chocolate for gifts. In the past, chocolate was assumed to be food for the Gods and only rich or privileged people can afford them. Today, chocolate can be eaten by anyone. You do not have to rob a bank for you to enjoy the kind of chocolate that you want from mygift.
How is chocolate made?
Regardless of the ingredients and who created the chocolate, every chocolate that you will come across is made using basic ingredients. It can be chocolate liquor, milk solids, cocoa solids, sugar, cocoa butter, lecithin, and other ingredients. What defines the types of chocolate is the ration of ingredients used. Otherwise, the process of making chocolate is always the same. If you add more milk to the ingredients, the chocolate will become creamier. If you add more sugar, the chocolate will become sweeter. Less sugar makes the chocolate bitter and sometimes it will be closer to its natural state. Chocolate with less milk is harder and melting is not that easy.
The chocolate liquor is the first step in the process of transforming cacao beans into the chocolate that you want. Chocolate liquor is always obtained after the fermentation grinding and fermentation of cocoa beans. The cocoa beans resemble It usually resembles a paste that has a bitter taste. The paste is normally half cocoa butter and half solid. The paste is then poured into molds for the sake of hardening and form unsweetened chocolate.
The chocolate liquor will then be processed further into cocoa butter and cocoa solids. Mild solids most especially milk powder helps in mellow down the chocolate taste and the creaminess of the chocolate. If you are making white chocolates, the mild solids are compulsory. These kinds of chocolate taste sweeter and softer. Most chocolates have lecithin written in the list of ingredients. Lecithin is a well-known emulsifier that can be used in reducing the viscosity of chocolate especially when melted. Without lecithin, chocolate will be hard to temper or spread. Flavorings are then used in the creation of great chocolate bars. There different kinds of flavoring that can be adopted.
How can you differentiate between good and bad chocolate?
There are many brands of chocolate that telling which one is good is not that easy. Good chocolate has a good shine. Great mymallgift chocolate has also a snap especially when it is broken into pieces. Chocolate that is intense taste and melts into your mouth perfectly. When chocolate is bad, it can easily be identified by grey or white streaks. They are also known as chocolate bloom. Chocolate bloom is caused by crystallized sugar. This sugar always comes on the surface when it is exposed to humidity. If you are a fan of chocolate, it can be easy to identify good chocolate.
