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

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on :2017-04-25

    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.



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