Blending Chocolate

Different types of chocolate or


couvertures are made by blending


varying amounts of chocolate


liquor with the fat (cocoa


butter). These types are


identified by the list of


ingredients in each, with the


ingredient with highest quantity


being listed first. U.S.


chocolates have a lower percentage


requirement for chocolate liquor


than other countries, so sugar may


be listed as the first ingredient:


· Plain dark chocolate: sugar,


cocoa butter, cocoa liquor and


occasionally vanilla.


· Milk chocolate: sugar, cocoa


butter, cocoa liquor, milk or milk


powder and vanilla.


· White chocolate: sugar, cocoa


butter, milk or milk powder and


vanilla, white chocolate is the


only one that does not use cocoa


liquor, therefore its milder taste.


http://allbizinabox.com/affiliate/


While some manufacturers, for


reasons of purity, prefer not to,


in most instances an emulsifying


agent like Soya lecithin is added.


Soya lecithin is the emulsifier


which keeps the ingredients of


cocoa butter and chocolate from


separating in candy bars. Failure


to use an emulsifier can cause a


loss of the perfectly smooth


texture, some chocolate


manufacturers now use PGPR,


(Polyglycerol Polyricinoleate)


which is an artificial emulsifier


made from castor oil; this allows


the use of less cocoa butter while


retaining the delicate taste and


texture of chocolate,


Take a look at:


http://allbizinabox.com/affiliate/


Processing also has a great deal


of influence on the texture and


feel of chocolate in the mouth.


(The physical and chemical


reaction of chocolate in the mouth


is called mouthfeel). Conching is


part of the process of blending


chocolate; it involves a container


filled with metal beads that act


as a grinder. Frictional heat


keeps the blended chocolate liquid


and conching creates smaller cocoa


and sugar particles causing the


smooth feel in the mouth.


Conching lasts from four to


seventy two hours, the longer it


takes the higher the quality of


the chocolate. After conching,


the chocolate is stored in heated


tanks (approximately 45-50 degrees


celsius) to wait for final


processing.


http://allbizinabox.com/affiliate/


Signature blends are developed by


different manufacturers by


changing the proportions of the


ingredients shown above. The


finest plain dark chocolates


contain at a minimum 70% cocoa (a


combination of solids and butter.)


Thank you,


http://allbizinabox.com/affiliate/

Users Reading this article are also interested in:
Top Searches on Chocolate Guide:
Dark Chocolate Cocoa White Chocolate Cocoa
About The Author, Carmen Sandago
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!