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Chocolate, did you use it?

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on :2017-10-20
Chocolate has always been the best dessert in the world since its inception. Chocolate should be known to all. Chocolate is made from cocoa beans, made from cocoa butter and chocolate, which are made up of chocolate, color and flavor.
 
However, chocolate also plays an important role in the baking industry, but it is very important to choose which kind of chocolate to choose for different desserts. The correct type of chocolate used in cooking depends on the formula. 

All kinds of chocolate and their role in the recipe, like a delicious cake without flour chocolate and a piece of wood difference. YOQ CHOCOLATE MACHINERY provide automatic chocolate coin wrapper.

Experts said that for baking, unless specified to the high content of Cocoa Butter Chocolate recipe, or you'll be in cocoa chocolate range at 54% - 60%, or it will have to adjust the composition of the other. 

Chocolate varieties
①White chocolate
White chocolate does not contain cocoa powder, only fat, so it is white, its cocoa butter content is at least 20%, milk solid content 14%, sugar content is not more than 55%.
It's good for fruit desserts. Try the cranberry white chocolate cookies. 

②Milk chocolate
Milk chocolate is made with at least 10% cocoa paste plus at least 12% milk solids (including milk, cream and condensed milk) and added sugar, cocoa butter and milk fat.
It's good for snacks. 

③Sweet chocolate
No milk, made of cocoa butter, cocoa butter and sugar. The higher the content of cocoa, the more aromatic flavor, but it will show a bitter taste.
Sweet chocolate with cocoa content between 40~60% is good for making Japanese desserts. 

④Bulk chocolate for dessert
Block chocolate is used after cut. Sweet chocolate legend. YOQ CHOCOLATE MACHINERY the most poupular chocolate depositor company china.

⑤Plate chocolate
You can always see this chocolate when you buy dessert. In addition to cocoa butter, it also contains lots of fat and spices. 

Besides, cocoa powder
Sugar free cocoa pulp is processed to remove most of the fat inside, and then ground into cocoa powder. You can choose natural or Holland cocoa powder, and the cocoa powder processed by Holland principle is to treat cocoa beans with alkali to make it deeper and less acidic.

For more information, you can click automatic chocolate cooling tunnel.


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