Chocolate is made from the seeds of cacao tree. Its scientific name is Theobroma cacao, in Greek meaning the drink of the gods.
Products made from cocoa beans are known by different names in different regions of the world. For industrialists in North America, they classify cocoa products as follows:
Cocoa powder is a dense kernel of crushed and pressed butter.
Cocoa butter is the fat inside of the seed is pressed from the flour of the seed
Chocolate is a mixture of two ingredients on the same sugar, milk
Chocolate is a mixture of cocoa and cocoa butter, added sugar, milk, and other substances, finally packed into bars. Chocolate can also be made into a drink called cocoa or hot chocolate. Such drinks were first invented by the Aztecs and Mayans and spread widely throughout Europe.
Cocoa powder is a kind of pure cocoa almost pure without cocoa butter. Cocoa powder is pale in color, acidic and very strong chocolate smell. People often use cocoa powder when making cakes with baking powder. Baking powder helps to make the cake porous. Cocoa powder can be made in two schools: natural or Dutch. Dutch-style cocoa powder is usually treated with alkali before the final product, so people often use it to make drinks, even though the treatment has somewhat ruined the taste of chocolate.
Chocolate can also be shaped into different shapes, such as a rabbit or egg for Easter, Santa, pine, socks for Christmas and, heart-shaped. for Valentine’s day, shoes for women’s day.
The difference in color and taste is due to a mixture of different ingredients or it may also be due to the temperature and the baking time.
Bitter chocolate, or chocolate powder, is a kind of pure chocolate, with a strong smell and natural bitter taste of cacao tree. After being mixed with sugar, it is the ingredient of other chocolate-containing bakery products such as cakes, cookies, etc.
Dark chocolate is chocolate without milk. Sometimes it is also known as pure chocolate. The US government requires at least 15% of solid chocolate, while in Europe it is 35%.
Milk chocolate is chocolate mixed with milk powder or condensed milk to create a sweet taste. The US government requires at least 10% of solid chocolate, while the EU regulates 25%.
Couverture Chocolate is a type of chocolate that contains a lot of cocoa butter (more than 70%) and is high in fat (30 – 40%).
White chocolate is cocoa butter prepared without condensed cocoa Compound is a technical term used to refer cocoa mixture with vegetable fat instead of cocoa butter. This type is often used to cover finished chocolate bars.
Different flavors like mint, orange, strawberry, often added to chocolate bars. In addition, common side effects are peanuts, cashews, fruits, caramel, etc.