About of DUTCH PROCESS CHOCOLATE
Dutch process chocolate: Facts and details from Encyclopedia Topic
Search entire site: Dutch process chocolate (Encyclopedia) [ Dutch process chocolate facts from encyclopedia topic] Dutch process chocolate is A food made from roasted ground cacao beans [For more info, click on this link] that has been treated with an A mixture of soluble salts found in arid soils and some bodies of water; detrimental to agriculture [For more facts about this topic, click this link] zing agent to modify its color and giving it a milder flavor.. It forms the basis of much of modern chocolate candy.. The development of the Dutch process by The West Germanic language of the Netherlands [Click link for more facts about this topic] chocolate maker Conrad j..... [For more info, click on this link] along with his development of the method of removing fat from cacao beans by Press in which a force applied by a piston to a small area is transmitted through water to another piston having a large area [Follow this hyperlink for a summary of this subject] around 1828 were the basis of cocoa powder which simplified chocolate culture and led to the expansion of its use and laid the basis of solid chocolate candy.
Chocolate Recipes
Chocolate..... But, then I started running across low-fat chocolate recipes.. When you substitute cocoa for bakers chocolate, you save a lot of fat grams.. And, when you use dutch process cocoa (smoother and less harsh than regular cocoa), you have a real winner! Learning to use applesauce and prune puree (baby food prunes work well) as substitutes for the fat was the final ingredient to fabulous low-fat chocolate desserts.. Stir in chocolate.. Place one quarter of flour mix and chocolate.. Melt chocolate.. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently.. Remove from heat, add chocolate and stir until melted.. Stir in chocolate morsels.. Combine rum and chocolate squares in the top of a double boiler.. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently.. Remove from heat; add chocolate syrup, stirring until smooth.. Garnish with chocolate curls.
Chocolate - Wikipedia, the free encyclopedia
. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.. Chocolate is made from the, roasted, and ground beans taken from the pod of the tropical cacao tree, , which was native to and, discovered by ancient Mayas and Aztecs, but is now cultivated throughout the .. The resulting products are known as "chocolate" or, in some parts of the world, .. In the chocolate industry: is the solids of the cacao bean is the component Chocolate is a combination of the solids and the fat It is the solid and the fat combination, sweetened with and other ingredients, that is made into chocolate bars and which is commonly referred to as chocolate by the public.. The first chocolate beverages were made by the Aztecs and the Mayas and later the Europeans.. Chocolate is often produced as small moulded forms in the shape of, people, or inanimate objects to celebrate festivals worldwide.. Contents Types Classification Chocolate truffles typically have a thin shell of powdered chocolate with a soft center.
DOUBLE CHOCOLATE LAYER CAKE Recipe at Epicurious.com
. What's the best protein for the grill? Skirt steak Chicken breasts Pork chops Salmon fillets Get Prepped DOUBLE CHOCOLATE LAYER CAKE This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.. Finely chop chocolate and in a bowl combine with hot coffee.. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.. Make frosting: Finely chop chocolate.. Remove pan from heat and add chocolate, whisking until chocolate is melted.. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).. I am not a big cake fan (although I am a huge chocolate fan), and I couldn't stop eating it.
info: DUTCH PROCESS CHOCOLATE
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CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE Recipe at Epicurious.com
. Whisk in chocolate hazelnut spread until combined and remove from heat.. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
Chocolate: Elixir to the Gods!
. Used primarily to flavor drinks, cocoa forms the basis for scrumptious chocolate desserts as well.. Thankfully, Angelina Chocolate is now available in the United States at Dean & Deluca stores.. With the trend to "no fat" products, cocoa powder with little or no cocoa butter is used as a substitute for chocolate in most no or low fat products.. Cocoa powder imparts the taste of chocolate without the fat.. You can substitute cocoa powder for chocolate in your favorite recipes but you will have to replace the lost cocoa butter with another fat or fat substitute.. Also if the recipe calls for semi-sweet or sweet chocolate, you will have to increase the sugar content as well.. Garnish with marshmallows, whipping cream and/or ground chocolate.. Chocolate Cheesecake Cupcakes makes 12 cupcakes Cake batter: 1 cup 250 ml Flour 1/2 cup 125 ml Sugar 3 tablespoons 45 ml Cocoa powder 1/2 teaspoon 2 ml Baking Soda 1/2 cup 125 ml Water 1/4 cup 50 ml Vegetable oil 2 teaspoon 10 ml White Vinegar Cream cheese filling: 4 ounces 125 g Cream Cheese 1/3 cup 75 ml Sugar 1 Egg Beat the cream cheese, sugar and egg until light and fluffy.
Scharffen Berger -- Chocolate Facts
SEARCH FREQUENTLY ASKED QUESTIONS FAQs ABOUT CHOCOLATE We will email you a credit application to fax back to us.. FAQs ABOUT CHOCOLATE Folio Box A convenient way to give a variety of our 5 gram squares.
Cookbook:Chocolate - Wikibooks, collection of open-content textbooks
| Chocolate is a common ingredient in many kind of sweets.. this substance is usually sweetened and the sweetened product is referred to as chocolate.. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.. There are many kind of chocolate, including: Unsweetened Chocolate or Baking Chocolate : chocolate with nothing added.. Dark Chocolate : chocolate without milk as an additive, sometimes called plain chocolate.. government calls this Sweet Chocolate and requires 15% concentration of chocolate liquor.. Bittersweet Chocolate and Semi-sweet Chocolate : dark chocolate with a high percentage of cocoa liquor (bittersweet having more than semi-sweet).. Milk Chocolate : chocolate with milk added.. government requires 10% concentration chocolate liquor.. White Chocolate : a confection based on cocoa butter without the cocoa solids.. Cocoa Powder : unsweetened chocolate with most of the cocoa butter removed and pulverized into a powder, making it more convenient for cooking since melting is not required.
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For Chocolate Lovers Only: April 2000’s Recipe for Banana-Chocolate
Sponge Cake on StarChefs {$title} - {$pagename} | April 2000 RECIPES Banana-Chocolate Sponge Cake Banana-Chocolate Sponge Cake (for Passover or those on wheat-free diets) Tips: This cake uses no chemical leavening and no everyday, regular wheat flour, both being forbidden to those celebrating Passover.. It is a fine-textured, very tall sponge cake, with a distinct taste of bananas underlying its chocolate flavor; leavening is provided by air beaten into both egg yolks and egg whites.. Using a large rubber spatula, stir a large spoonful of the meringue into the chocolate batter to lighten it.
Chocolate Trading Co. UK. Buy fine chocolates and gourmet chocolate gifts online - Chocolate Glossary
£0.00 0 items shop by category shop by theme shop by cost shop by brand enter search registered users email password Chocolate Glossary Alkalisation A process of neutralising the acidity of cocoa before roasting, invented In the early 19th century.. Bittersweet A general American term for sweetened dark chocolate with a minimum of 35% cocoa solids.. Chocolate Liquor Chocolate liquor is produced from the grinding of the cocoa nib.. This is technically not yet chocolate.. This type of chocolate is also known as cocoa mass, cocoa solid or cocoa liquor.. It is extracted from the “chocolate liquor." Often added back at a later stage in varying amounts depending on the form of chocolate.. Cocoa Mass Same as Chocolate Liquor.. Cocoa Solids Same as Chocolate Liquor.. Cocoa powder is used in the making of deserts, baking and chocolate finishes.. Conching The process where the chocolate is repeatedly rolled and mixed in large vats called conchs.. The chocolate is kept at a stable temperature.
Dutch process cocoa@Everything2.com
. How much you should add depends on how much of a chocolate punch you want.. In my average brownie recipe, I use 12 tablespoons to achieve the flavor I want, but I'm a big chocolate fan.. 3 tablespoons cocoa and 1 tablespoon of oil roughly equates to one square or one ounce melted unsweetened chocolate.. If a recipe calls for bittersweet melted chocolate, add to this mix one tablespoon and one-half teaspoon plain .
Bittersweet Chocolate Sauce - All Recipes - Cooking Light 5Star
. It's Free Bittersweet Chocolate Sauce Provided by: Cooking Light Five-Star Recipes "Use Dutch process cocoa in this recipe because it dissolves easily to make a smooth sauce." Original recipe yield: 1 cup.
DUTCH PROCESS CHOCOLATE ?
pantry_subs_chocolate
. SUBSTITUTES - Chocolate & cocoa When you run out of something, what do you do ? The solution is to substitute an ingredient called for in a recipe with another one, but be careful because it doesn't always work.. (Cream of tartar, etc.) FOR: SUBSTITUTE WITH: 1 ounce baking chocolate = 1 baking chocolate square (read package to confirm) Unsweetened Baking Chocolate: 1 ounce square = 3 level tablespoons Dutch-process or regular (nonalkalized) cocoa PLUS 1 tablespoon shortening or butter or oil = 1/2 cup (3 oz) "morsels" (unsweetened), cut sugar by 1/4 cup and shortening by 1 TBSP.. Unsweetened Baking Chocolate: 1 ounce melted = 3 level tablespoons Dutch-process or regular cocoa PLUS 1 tablespoon oil or melted shortening or butter = 1 square of unsweetened baking chocolate equals 1 packet of pre-melted chocolate.. Semi-Sweet Chocolate: 1 cup (6 oz.) semi-sweet chips or 6 squares or bars (6 oz.) = 6 level tablespoons Dutch-process or regular cocoa PLUS 7 tablespoons sugar plus 1/4 cup shortening or butter.
Dr. Gourmet Healthy Recipes : Desserts : Chocolate Cheesecake
| eatTHISdiet Special Diet Resources Coumadin® / Warfarin GERD / Acid Reflux Low Sodium Diet Lactose Intolerance Columns Newsletter Chocolate Cheesecake Servings = 12 | Serving size = 1/12 cake This recipe should not be multiplied.. Crust 10 Famous® brand chocolate wafers 8 squares low-fat graham crackers 2 Tbsp.. canola oil Filling 3.5 ounces bittersweet baker’s chocolate 2 Tbsp.. While the water bath is heating, place the chocolate wafers, graham crackers, 2 tablespoons Dutch process cocoa, and 2 tablespoons Splenda in a food processor and process until fine crumbs.. Add the chocolate and stir while it melts slowly.. When the chocolate sauce is smooth, remove from the heat and place in food processor bowl fitted with a steel blade.. I made chocolate sauce, for example, where the results were not as good as in other recipes.
Asymmetrical Information: Chocolate Pound Cake
An | March 22, 2004 From the desk of Jane Galt : Chocolate Pound Cake This is the best chocolate cake I've ever had.. The caveat is that I'm not a chocolate freak, and this isn't the super-fudgy, dark 'n oily concoction that chocolate freaks generally like.. The chocolate extract gives it a lovely, delicate flavour.. Cake: 2 1/4 cups cake flour (not self-rising) 3/4 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream (8 1/2 ounces) 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened 1 1/2 cups granulated sugar 1 1/2 cups packed dark brown sugar 1 tablespoon chocolate extract (available at Williams Sonoma) 1 teaspoon vanilla extract 6 large eggs Do not preheat oven.. I hadn't heard of chocolate extract before, I'll have to look around for some (no nearby Williams-Sonoma stores, alas).
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