Chocolate brownies gift cultivars rankings - how to choose chocolate

 Boke 8 Chocolate 400g [truffle gift box] delicious snacks
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how to select chocolate - chocolate common species
1, tasteless chocolate plate: tasteless chocolate contains cocoa butter plate high quality, general about 50%, texture hard, as a semi-waste production of chocolate, you need to add more thinner. such as: making chocolate filling, and hazelnut sauce, and other West Point fillings, the common use of soft fat or light cream dilution. < br> 2, cocoa butter plate (and some grainy): it is the blood out of cocoa beans from the oil, chocolate in the coagulant, and its value determines the quality of the chocolate with the level of quality. cocoa butter's melting point higher melting point is about 28.C, room temperature solid state, mainly for the production of chocolate and darker or drier diluted chocolate products, such as: chocolate hazelnut sauce and stuffing, etc., it can serve to dilute and chocolate with flowers The role of light. In addition, because the cocoa butter in chocolate coagulant, therefore, the lower the quality of cocoa butter with chocolate can be added to appropriate quality of the cocoa butter, increase the viscosity of chocolate, and progress after his ejection
light effect and texture.
3, milk chocolate: milk chocolate from the cocoa products (cocoa liquor, cocoa powder, cocoa butter and chocolate a good brand), dairy products, sugar, spices and composition of the surface active agent information. milk Chocolate is so widely used, can be used as cake sandwich, cream face, squeeze-type word or ejection system, etc..
4, white chocolate: white chocolate and milk chocolate contains the same ingredients, but does not contain cocoa powder, dairy products and sugar-containing mass is relatively large, high sweetness, the word can also be used for extrusion, as filling and cake decorating.
5, dark chocolate: dark chocolate plate hardness greater quality with higher cocoa butter. According to qualitatively different with cocoa butter, dark chocolate has different levels., such as: soft dark chocolate, cocoa mass containing 32-34%; Glaze with rigid quality chocolate containing 38-40% cocoa butter; superhard quality quality chocolate containing 38-55% cocoa butter, not only of high nutritional value, that in the stripping and manipulation. dark chocolate in the top of the most widely processed snacks, such as: chocolate, cream face, squeeze the word, all mounted mint chocolate gift ornaments, a variety of stripping the system type, Pizi cake, chocolate bread and chocolate biscuits.
6, cocoa powder: Cocoa powder is commonly used in chocolate products, raw materials, cocoa butter containing low quality, normal is 20%, can be into the sweet smell of cocoa powder, cocoa powder and two, tasteless mixture of cocoa powder can be made with cake flour, bread, biscuits, you can also prepared with chocolate cream and butter cream. sweet chocolate, cocoa powder used for the sandwich, hot or sieve the cake surface for decoration.
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