On Food and Cooking

all the added sugar particles to make the mixture creamily fluid rather than pasty when it melts. The hig ...

cocoa butter that contains suspended particles of the original cacao beans and of sugar. Milk chocolate a ...

The composition of dark and milk chocolates. Left: Dark chocolate consists of cacao-bean particles and ...

Creations of Cocoa Butter The remarkable appearance and consistency of chocolate are a direct expression of the phy ...

carefully controlled. Cocoa butter can solidify into six different kinds of fat crystals! Only two are stable ki ...

melted chocolate, the fat molecules (p. 798) of cocoa butter are in constant random motion. Cent er: When ...

enzymes that break these down into the building blocks of flavor. The second factor is the complexity of c ...

bitterness (diketopiperazines) From added sugar and vanilla, sweetness and the warm character of the spice From ...

traditionally had distinct flavors. In continental Europe, where it was invented, milk chocolate is made ...

The Kinds of Chocolate Manufacturers produce a wide range of different chocolates, some meant for eating as ...

Their flavor is stronger and more complex. Dark chocolate contains cocoa solids, cocoa butter, and sugar, bu ...

of chocolate, and the mildest. It contains milk solids and a large proportion of sugar, which together usua ...

invented around 1930, and is a mixture of purified, usually deodorized cocoa butter, milk solids, and sugar. I ...

cocoa butter, U.S. liquor Unsweetened 99 Bittersweet/semisweet 35 70–35 Sweet (dark) 1515 Milk 1010 Unsweetened cocoa powd ...

Total carbohydratesProtein Unsweetened 3013 Bittersweet/semisweet45–654–6 Sweet (dark) 722 Milk 608 Unsweetened cocoa powd ...

more random and so retards the formation of crystals. Thanks to its abundant antioxidant molecules and chemically ...

chocolate, and a valuable ingredient in its own right. Natural cocoa powder has a strong chocolate tas ...

bitter phenolics, which now bond to each other to form flavorless dark pigments. The result is a c ...

rely on acidic natural cocoa to react with baking soda and generate leavening carbon dioxide. If the same ...

provide flavor, richness, and structure- building capacity; their dry particles contain both starch and protein, ...