There are almost endless possibilities when it comes to choosing and buying chocolate. There are so many kits on the market like the taste of many people to treat them. The term covers a range of foods that are produced from the seeds of the tropical cacao tree, native to lowland tropical South America. People used to drink liquid chocolate beverages as back as 3000 years ago by the native Mayans and Aztecs. It is also associated with the Mayan god of fertility. Very The hot, white chocolate consumed today is to combine in bars, cocoa, fats such as cocoa butter and sugar.
White chocolate is a special type. The range is from the same plant cacao, but it turns the color with another production. It was the first time in New Hampshire after the First World War and of course, made hot, white chocolate first appeared then, but with only isolated requests. It is not as popular as a generic hot> Chocolate is, but it is far more demand than they in those days.
Chocolate is derived from usable items from the old cocoa bean. While dark chocolate using cocoa powder ground from the seeds, the versions of the white, you only use the butter. Actually, this is the reason for the hot, white chocolate has that very light color, and it contains neither alcohol nor cocoa. Because of this fact, the lack of syrup from the development process, the U.S. Foodand Drug Administration does not, he is even considered as belonging to the same family.
To create this delicious treat, producers of cocoa butter, using milk solids, vanilla, sugar and lecithin, and these hot, of course, its most important ingredients for white chocolate, all of these powders are (or should be). If real, natural cocoa butter is used, the result is a better flavor, higher quality. Other manufacturers are not using natural cocoa butter, but vegetable fats (these productsknown as a coating confectionery or summer coating). They end up with a lower quality. If you at the bar, that vegetable fat was used, would you rather buy a different variety, read using real cocoa butter. It will simply taste better.
If it with natural cocoa butter, white chocolate one ivory. They are a delicious combination of cream and vanilla, and no manufacturer, it is made with vegetable oil to ever manage to match it in taste. You can alsodistinguished white chocolate made with cocoa butter, that the use of vegetable fats by its consistency, taste and ability in order to be stored for many months before it expires. Here you will find more on http://www.gourmetdarkchocolatetruffles.com
White chocolate is very sensitive by nature. It melts easily and it will singe even easier so that it can be difficult to work with. When melted, the cocoa butter, divided, and create an oily compound that can be recovered byre-emulsifying.
If you treat white chocolate in the kitchen for the production of others (eg, ganache or chocolate fondue), take care and slow the entire process to determine that you do not melt it to ruin. It is designed for use in the decoration of milk or dark chocolate candy is ideal.
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