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Chocolate, sweet chocolate, the most sublime tastes. All other edible delights mocks our senses of taste and smell, I can not think of a alone has the power to attract like chocolate.

There are several flavors of chocolate. People have their personal preferences and stand firm in their convictions. Some of these forms of chocolate are:

• CHOCOLATE center alcohol is obtained by grinding the roasted cocoa bean (Tip) of a sweet liquid known as chocolate liquor. After cooling, the liquid chocolate is molded into blocks known as chocolate unsweetened baking. There are about 53% of cocoa butter, liquor and blocks. Baking chocolate is vanilla sugar, but is sometimes used as flavoring. baking chocolate is also called chocolate.
• SWEET DARK Chocolate or is a generic name for chocolate with 35% alcohol 15% chocolate. He has more than 12% milk solids. Cocoa butter, sugar and vanilla are added as grain from the plant. Bittersweet and semisweet chocolate are in this category. There must be a minimum of at least 35% chocolate liquor. The content fat is about 27%. Its fruity ground almost without milk or dairy products taste varies. The taste is determined by the mixture of milk components beans.
• BITTER or bittersweet chocolate is the darkest of chocolate to eat. At the highest percentage of chocolate liquor, at least 35% with cocoa butter for easier melting. As above, the flavor is more dependent on the mixture of cocoa beans. This is my favorite in all categories of chocolate.
• Chocolate milk is the most common flavor of chocolate consumption, which is chocolate liquor in which cocoa butter, milk, sweeteners, flavorings have been added. Unless at least 10% chocolate liquor and 12% dry matter with high milk and / or caramelized flavor. It is generally used for dressings and candy coating.
• Cocoa is the powder remains of chocolate liquor. Most of the cocoa butter is extracted, if the form of less fat and chocolate. Cocoa includes Dutch chocolate. Their colors ranging from light brown to red to black.
• Dutch chocolate, as chocolate liquor or cocoa powder is treated with approved alkalizing agent until its color, flavor and dispersibility in liquids are changed. If there are extreme treatments, will become a dark cocoa powder.
• Chocolate flavored layer is composed of vegetable fats other than cocoa butter mixed with cocoa powder. Like many chocolate products chocolate flavored sugar coating used, milk, and flavorings. The use of fats other than butter Cocoa can lower production costs. In addition, is easier to use than real chocolate. You can leave a feeling of wax in the mouth. It is my favorite form of chocolate flavored with artificial texture.
• WHITE CHOCOLATE is mainly used as a layer. This is not a true chocolate because it contains cocoa butter but no chocolate solids non fat. Similar to milk chocolate in its basic composition, which contains sugar, cocoa butter, milk solids and flavorings. It has a sweet, milky, with colors ranging from pure white to yellow. Personally, I find it very sweet white chocolate.

Whatever the shape or taste that is, chocolate is still an ambrosia of the gods.

Terry Kaufman is Chief Editorial Writer for Niftykitchen.com, Niftyhomebar.com, and Niftygarden.com.

©2007 Terry Kaufman.

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