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Does not
contain sugar or flavorings and is made from chocolate liquor. |
Contains unsweetened chocolate liquor that has been blended with sugar, cocoa butter and flavorings. |
Is a special blend of chocolate with sugar and cocoa butter. It's most popular use has been for German Chocolate Cakes or Fudge. |
Dark Chocolate Is cocoa blended with sugar, vegetable oil and flavorings. During baking pieces will soften slightly but still hold their shape. |
Milk Chocolate Is chocolate liquor combined with extra cocoa butter, milk or cream, sugar and flavorings.
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Is a blend of chocolate and vegetable oil that has been pre-melted. It is semi-liquid so you can use it without melting or measuring. |
Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered. There are several kinds of cocoa: Low-fat cocoa has the most fat removed. It typically has less than ten percent cocoa butter remaining. Medium-fat cocoa has anywhere from ten to twenty-two percent cocoa butter in it. Drinking or Breakfast cocoa has over twenty-two percent left in it. This is the cocoa used in chocolate milk powders like Nestle's Quik. Dutch process cocoa is cocoa which has been specially processed to neutralize the natural acids in the chocolate. It is slightly darker and has a much different taste than regular cocoa.
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White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.
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Substitutions |
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