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chocolate is frequently used for cooking purposes

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on :2017-05-02

  "Bittersweet chocolate" is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla flavouring, and sometimes lecithin has been added. It typically has less sugar and more liquor than semisweet chocolate, but the two are interchangeable when baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture'. Many brands now print on the package the percentage of cocoa in the chocolate (as chocolate liquor and added cocoa butter). The higher the percentage of cocoa, the less sweet the chocolate is. 

  "Semisweet chocolate" is frequently used for cooking purposes. It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is "sweet chocolate." Semisweet chocolate does not contain milk solids. 

  "Couverture" is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, Chocodate, Chocofig fuel chocolates, and Guittard. These chocolates contain a high percentage of cocoa.


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