Home > News > Other News > White chocolate is made of sugar, milk, and cocoa butter
News
Company News
Other News
Certifications
News

The black babies discovered in the World South Africa

Recently, this photo below was surprised by some foreign media. All the media says we are not racist, but the baby is too dark! It is likely that most...

Lion Antelope stage on the road of life and death World War 1 m from the visitors

On July 10, 2015, South Africa Kruger National Park, United Kingdom amateur photographer Carolyn Dunford captures a breathtaking sight, Lions and ante...

YOQ 1500L Chocolate Conche

Technical Parameters Model 1500 L chocolate conch machine Maximum capacity (L) 1500 Gr...

QYJ Series Chocolate Conche Machine

Chocolate conche is used in fine grinding of chocolate mass, it is the main equipment in chocolate production line. The outside material is carbon ste...

Pierre Marcolini - LV in chocolate

If you have not tried the strong taste of the 100% black chocolate you don't claim to be a professional chocolate lover. Because only really felt bitt...
Contact Us
Tel:+ 86-512-68327477   
Fax:+ 86-512-66517477   
Email: server01@aemost.com
Tel: +86 18260139499
Office address:  No.317 Mudong road, Mudu Town, Wuzhong District, Suzhou, China Contact Now

News

White chocolate is made of sugar, milk, and cocoa butter

chocolate-machines.com chocolate-machines.com 2017-04-25 11:59:35

    Swiss White chocolate

    "Cocoa powder" is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa (like the sort produced by the Broma process), and Dutch-process cocoa. Both are made by pulverizing partially defatted chocolate liquor and removing nearly all the cocoa butter; Dutch-process cocoa is additionally processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavor. Natural cocoa is commonly used in recipes that also use baking soda; as baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the flavonoids present in cocoa. In 2005 Hershey discontinued their pure Dutch-process European Style cocoa and replaced it with Special Dark, a blend of natural and Dutch-process cocoa.