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Topic: Chocolate liquor

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Chocolate

	Chocolate - MSN Encarta
		Chocolate, preparation made from the fruit of the cacao tree and used as a flavoring and as an ingredient in beverages and various kinds of confectionery.
		Chocolate was first prepared for a European by the Aztecs.
		The fat in chocolate consists of approximately equal amounts of oleic acid—a monounsaturated fat like that found in olive oil—and two saturated fats, stearic and palmitic acid.
	encarta.msn.com /encyclopedia_761569428/Chocolate.html (1031 words)

	Chocolates à la Carte - Chocolate Terms
		Bittersweet and semi-sweet fall under this definition; however, bittersweet is traditionally the term reserved for chocolate with a minimum of 50% chocolate liquor.
		Chocolate with at least 10% chocolate liquor and 12% milk solids, combined with sugar, cocoa butter, lecithin and vanilla.
		Dry and hard to the touch, sugar bloom is the result of surface moisture dissolving sugar in the chocolate and subsequent recrystallization of the sugar on the chocolate surface.
	www.chocolatesalacarte.com /look/qna (886 words)

	Chocolate Toxicity
		Chocolate Liquor is the liquid that results from grinding the hulled cacao beans.
		Unsweetened Chocolate is chocolate liquor that is 50-60% cocoa butter
		Milk chocolate is chocolate that is at least 10% chocolate liquor, the rest being milk solids, vanilla or lecithin.
	www.marvistavet.com /html/body_chocolate_toxicity.html (615 words)

	chocolate - Allrecipes
		The final step for most chocolate is conching, a process by which huge machines with rotating blades slowly blend the heated chocolate liquor, ridding it of residual moisture and volatile acids.
		Chocolate comes in many forms, from 1-ounce squares to 1/2-inch chunks to chips ranging in size from 1/2 to 1/8 inch in diameter.
		Though chocolate can be melted with liquid (at least 1/4 cup liquid per 6 ounces chocolate), a single drop of moisture in melted chocolate will cause it to SEIZE (clump and harden).
	allrecipes.com /howto/chocolate/detail.aspx (896 words)

	ChocolateSource.com About Chocolate- Glossary
		Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking.
		Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator.
		White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor.
	www.chocolatesource.com /glossary/index.asp (1738 words)

	Glossary
		When the French created chocolate pots in the seventeenth century, their lids were made with a center hole to hold a molinillo to stir the chocolate.
		Because chocolate has these different melting points it is unstable and causes the cocoa butter to easily rise to the surface of chocolate.
		To temper chocolate, it is heated so it melts completely, stirred to cool to approximately 78 degrees Fahrenheit, then heated again to an exact temperature, depending on the type of chocolate it is...
	www.chocolatemonthclub.com /glossary.htm (4151 words)

	Food Facts & Trivia: Chocolate Liquor
		Chocolate Liquor is produced by grinding the cocoa bean nib (center) to a smooth, liquid state.
		The chocolate liquor can then be cooled and molded into blocks also known as unsweetened baking chocolate.
		The liquor and blocks contain roughly 53 percent cocoa butter.
	www.foodreference.com /html/fchocolateliquor.html (139 words)

	What Is Chocolate, Anyway?
		Chocolate liquor can be processed into cocoa powder by pressing most of the cocoa butter out of the chocolate liquor.
		The majority of chocolates made in Europe have a higher cocoa butter content than those made in the U.S. Chocolate liquor plus cocoa butter, sugar and vanilla flavoring are processed to produce dark, flavorful chocolate.
		White chocolate is a mixture of cocoa butter, sugar, milk and vanilla flavoring.
	www.creativechocolates.com /chocolate_what_is.html (555 words)

	FABULOUS FOODS - ALL ABOUT CHOCOLATE - HOW TO COOK, STORE AND BUY IT
		Chocolate comes in many forms: unsweetened, semi-sweet, bittersweet, milk chocolate and white chocolate (which technically isn't chocolate at all, but does have similarities so we'll include it here as well).
		Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature.
		Remove from the heat as soon as the chocolate is melted and stir until smooth.
	www.fabulousfoods.com /school/csingred/chocolate.html (750 words)

	Your Chocolate Shop
		Chocolate containing high percentages of Cocoa Butter, called Couverture, is difficult to work with and must be tempered, Cocoa Butter has a complex crystalline structure that takes a precise process of heating and cooling (tempering) in order to set correctly.
		Semisweet Chocolate is a dark chocolate that focuses on a marriage of bitter chocolate and sugar sweet.
		White Chocolate is not categorized as Chocolate by the U.S. Food and Drug Administration due to its lack of Chocolate Liquor and is labeled as "Confectionary" or "Confectionary Coating".
	yourchocolateshop.com /info_pages.php?pages_id=7?osCsid=fdb9e2f8affcf6d9b92dcd4ede207521 (1437 words)

	Land O'Lakes: What's On Trend? Chocolate
		Chocolate comes from cocoa beans that are shelled, roasted and ground to make a mixture called chocolate liquor, the basic ingredient in all chocolate.
		Although commonly referred to as chocolate because it is used like chocolate, it isn't true chocolate because it doesn't contain chocolate liquor or unsweetened cocoa.
		Chocolate stored in warmer temperatures may develop a whitish-gray film on the surface known as "bloom" from the cocoa butter and sugar rising to the surface.
	www.landolakes.com /mealideas/whatsontrend_chocolate.cfm (584 words)

	Chocolate Chocolate Chocolate Company (Site not responding. Last check: 2007-10-13)
		To make milk chocolate coating, fresh whole milk is added to the chocolate liquor, sugar, cocoa butter and vanilla flavoring.
		Cocoa butter, the natural fat of the bean with a delicate chocolate aroma, is pressed from chocolate liquor.
		Chocolate liquor plus cocoa butter, sugar and vanilla flavoring are processed to produce dark, flavorful chocolate.
	www.chocolatechocolate.com /howchoc.htm (234 words)

	The Chocolate Chipper - Chocolate Liquor
		Chocolate liquor is used in a lot of alcoholic beverages.
		Chocolate liquor is made by grinding the center of a cocoa bean to a liquid state.
		Obviously, since chocolate liquor is the basis of all chocolate, it's also in non-alcoholic chocolate drinks from chocolate milk to hot chocolate to chocolate milkshakes and even chocolate coffee drinks.
	www.chocolatechipper.com /chocolate/n17.html (336 words)

	Candy USA!
		According to FDA standards, white chocolate is a combination of cocoa butter, sugar, butterfat, milk solids, lecithin and flavorings.
		All cocoa powder is made from chocolate liquor that has nearly all the cocoa butter removed under pressure so that it forms a press cake.
		Chocolates that are wrapped often have liquid or softer centers (cherry cordials for example).
	www.candyusa.org /Chocolate/faq.asp (1196 words)

	Chocolate
		Chocolate is made from the kernels of cocoa beans which are ground to form a paste called chocolate liquor.
		This chocolate liquor is hardened into molds to form baking chocolate (bitter chocolate).
		Sweet chocolate, used for eating, is formed by mixing sugar and additional cocoa butter to the chocolate liquor.
	mistupid.com /food/chocolate.htm (175 words)

	Chocolate Fountain Sales Chocolate Fountains
		Milk Chocolate: Must contain a minimum of 10 percent of chocolate liquor and at least 12 percent milk solids.
		Dark Chocolate: Must contain a minimum of 35 percent chocolate liquor, less than 12 percent milk solids and an average fat content of 27 percent.
		Due to the higher percentage of cocoa butter, this chocolate is easy to work with and is used to create the thin glossy chocolate coating on fruit dipped in chocolate or in fancy chocolate preparation.
	www.chocolatefountainsales.com /chocolate_types.htm (300 words)

	Cooking Light - Chocolate Defined - Healthy Recipes and Menus
		Although 35 percent is the required minimum, American bittersweet and semisweet chocolates found in the supermarket--such as Hershey's or Baker's--usually contain at least 50 percent chocolate liquor.
		Milk chocolate is lighter in color and has a milder, creamier flavor than dark chocolate.
		White chocolate is not really chocolate because it does not contain chocolate liquor.
	www.cookinglight.com /cooking/cs/allabout/article/0,13803,232526-232518,00.html (602 words)

	Chemical & Engineering News: WHAT'S THAT STUFF? - CHOCOLATE
		Dark chocolate is made by mixing the separated cocoa butter with chocolate liquor and sugar.
		Chocolate viscosity can also be reduced by adding a small amount of an emulsifier, such as lecithin, a naturally occurring surface-active agent.
		The next stage in chocolate manufacture involves cooling the liquid under controlled conditions to allow the fat, which holds all the solid sugar and cocoa particles together, to set in a crystalline form that has a smooth texture and appealing appearance.
	pubs.acs.org /cen/whatstuff/stuff/7849sci5.html (968 words)

	Chocolate Products - Nutritional Information - HERSHEY'S
		Milk chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients.
		- Chocolate or chocolate liquor is produced by grinding cocoa beans smooth into a liquid state.
		This chocolate can be sold as unsweetened chocolate or baking chocolate or used to make other chocolate types such as milk chocolate, sweet chocolate, or semisweet chocolate.
	www.hersheys.com /nutrition/chocolate.asp (232 words)

	Chocolate - All About Chocolate - Making Chocolate
		Chocolate liquor is actually about half cocoa butter and half cocoa solids.
		Milk Chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar, and flavorings.
		Semi-Sweet or Bittersweet Chocolate is the darkest eating chocolate and has at least 35% chocolate liquor, in addition to sugar and cocoa butter.
	www.fieldmuseum.org /Chocolate/making_manuf7.html (493 words)

	Questions Answered - Chocolate Lover Gifts Solutions
		Chocolate liquor at this stage is a paste made of the nonfat solids from the nibs, as well as some of the remaining cocoa butter...
		The chocolate liquor must be finely ground in order to give it that "mouth watering smoothness" you mentioned.
		Chocolate is considered a complementary food, since it contains all three organic substances, although not well balanced: carbohydrates (starch, diverse sugars), fats (cocoa butter), and vegetable proteins.
	www.chocolatemonthclub.com /pastfaqs.htm (3565 words)

	Milk Chocolate - Joyofbaking.com
		Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids.
		It contains less chocolate liquor than dark chocolate and therefore does not have as pronounced a chocolate flavor.
		The best way to choose what brand of chocolate to use in a recipe is by taste as the flavor of the chocolate does not change after baking.
	www.joyofbaking.com /MilkChocolate.html (376 words)

	The Nut Factory : Kitchen : Interesting Facts : Chocolate Glossary (Site not responding. Last check: 2007-10-13)
		Dark Chocolate that contains a minimum of 35% chocolate liquor Bittersweet and semi-sweet both fall under this definition, however, bittersweet is traditionally the term reserved from chocolate with a minimum of 50% chocolate liquor.
		Chocolate with at least 10% chocolate liquor and 12% mild solids, combined with sugar, cocoa, butter, lecithin and vanilla.
		Chocolate and cocoa may help prevent heart attacks, researchers said on Wednesday, but don't run to the office vending machine yet.
	www.thenutfactory.com /kitchen/facts/facts-chocolate-glossary.html (1253 words)

	Ghirardelli :: Chocolate Glossary
		Bittersweet and semi-sweet both fall under this definition; however, bittersweet is often the term used for chocolate with a minimum of 50% chocolate liquor.
		Chocolate Liquor: The ground up center (nib) of the cocoa bean (otherwise known as unsweetened chocolate) in a smooth, liquid state.
		Milk Chocolate: Chocolate with at least 10% chocolate liquor, 12% milk solids and 3.39% milk fat, combined with sugar, cocoa butter, and vanilla.
	www.ghirardelli.com /chocopedia/glossary.aspx (503 words)

	Chocolate by Definition - Chocolate Glossary from L.A. Burdick Handmade Chocolate
		MILK CHOCOLATE: Chocolate liquor to which dairy, sugar, vanilla and often lecithin have been added.
		It does not contain chocolate liquor, but must contain at least 33% cocao butter to be considered of good quality.
		The measurement of the average particle size of the cocoa solids in the chocolate, expressed in ten-thousandths of an inch or in microns.
	www.burdickchocolate.com /about-chocolate-glossary.asp (845 words)

	Chocolate 101 Workshop
		After roasting at high temperatures to develop the chocolate flavor, the cocoa beans are shelled and the remaining nibs are crushed into a thick liquid called chocolate liquor, containing only the chocolate solids and the rich, creamy cocoa butter.
		Contains chocolate liquor, additional cocoa butter and sugar but with a darker more pronounced European chocolate flavor, due to the higher chocolate liquor content.
		The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate.
	www.kraftfoods.com /kf/ff/chocolate/ChocolateTypes (360 words)

	chocolate Definition in the Food Dictionary at Epicurious.com (Site not responding. Last check: 2007-10-13)
		Though bittersweet, semisweet and sweet chocolate may often be used interchangeably in some recipes with little textural change, milk chocolate — because of the milk protein — cannot.
		Because all chocolate scorches easily — which completely ruins the flavor — it should be melted slowly over low heat.
		Though chocolate can be melted with liquid (at least 1/4 cup liquid per 6 ounces chocolate), a single drop of moisture in melted chocolate will cause it to
	www.epicurious.com /cooking/how_to/food_dictionary/search?query=chocolate&submit.x=15&submit.y=9 (983 words)

	How Chocolate is Made
		Dark chocolate is made by combining chocolate liquor with sugar, cocoa butter, and vanilla.
		To make milk chocolate chocolate liquor is combined with cocoa butter, sugar, and milk solids or powder.
		High quality chocolate is conched for several days and lower quality chocolate are conched for onbly a few hours.
	library.thinkquest.org /J0110012/made/made.htm (755 words)

	Earl Haig Chocolate Page
		Some of the liquor id hardened into moulds to form baking (bitter) chocolate but most is pressed to extract the cocoa butter.
		These three products- chocolate liquor, cocoa powder and cocoa butter- are combined to make all the different kinds of chocolate.
		To make milk chocolate, the chocolate liquor is added to fluid or powdered milk sugar.
	www.geocities.com /ehchocoland/manu1.htm (576 words)

	Howstuffworks "How Chocolate Works"
		Chocolate is a favorite for kids and adults alike.
		Chocolate bars, chocolate fudge, chocolate cake, chocolate chip cookies, chocolate ice cream, chocolate milk, chocolate cereal, hot chocolate, chocolate sauce...
		Once roasted, winnowed and blended, the nibs are ground, and the ground nibs form a viscous liquid called chocolate liquor (the word liquor has nothing to do with alcohol -- that's just what it's called).
	home.howstuffworks.com /chocolate.htm (609 words)

	Liquor-Infused Chocolate Strawberries - Allrecipes
		Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth.
		When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.
		Did not try to add liquor or cream to the chocolate mixture, just dipped them into chocolate that was melted over a simmering water.
	allrecipes.com /recipe/liquor-infused-chocolate-strawberries/detail.aspx (553 words)

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