“FOOD OF THE GOD’S” CHOCOLATE

3 BASIC TYPES OF CHOCOLATE 1.Dark Chocolate Bittersweet or semisweet chocolate 2.Milk Chocolate 3.White Chocolate

7 VARIATIONS OF THESE BASIC TYPES OF CHOCOLATE USED IN BAKING 1.Unsweetened It’s a thick paste, called unsweetened chocolate, chocolate liquor, or bakers chocolate. Used primarily as a flavoring in recipes. Its very bitter. 2.Cocoa Powder Dry powder left from the pressing of the cocoa butter. 3.Bittersweet and Semisweet Chocolate Cocoa butter, sugar, vanilla and other flavorings are added to chocolate liquor to produce this.

4. Chocolate chips or morsels A special blend of chocolate that contains less cocoa than other chocolates, so they can retain their shape when baked. 5. Milk chocolate Nestle company in Switzerland developed this by developing a milk powder and then adding it to dark chocolate. It is sweeter than dark chocolate.

6.White Chocolate Not a true chocolate. It is made from cocoa butter, sugar, milk powder, flavorings. Does NOT contain ANY chocolate liquor. It is quite sweet. 7.Compound or Coating chocolate Chocolate made with vegetable fat instead of cocoa butter. This saves the producers money. It is easier to use for dipping or glazing and does not require tempering.

DUTCH PROCESSED CHOCOLATE Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking. Most chocolate is Dutch Processed. “Nibs” is another name for cleaned cocoa kernels.

TEMPERING CHOCOLATE The process of properly crystalizing chocolate. Upon melting chocolate, the fatty acid crystals separate. The objective in tempering chocolate is the entice the crystals of cocoa BACK INTO 1 stable form. Tempering chocolate is necessary when the chocolate is to be used by itself and not incorporated into a recipe. Tempering gives a shiny, flawless appearance. It prevents the cocoa butter from separating out of the chocolate and causing white swirls or spots.

TABLING METHOD A method to cool chocolate You pour the chocolate on to a marble slab, move it around with 2 metal spatulas to cool it.

STORING CHOCOLATE Can be stored for up to a year. 4 THINGS TO AVOID WHEN STORING: HEAT Do not want the cocoa butter to separate out. MOISTURE Will cause it to become thick when melted ODORS Cocoa butter absorbs odors easily LIGHT Light breaks down the cocoa butter causing it to go rancid. The covering of the chocolate should prevent contact with light