Chocolate is a name given to products that are derived from cacao
which are then mixed with some sort of fat (e.g. cocoa butter, oil) and
finely powdered sugar to produce a solid edible product. It exists in
several types according to the proportion of ingredients used in a
particular recipe. In several instances the use of particular name
designations is subject to governmental regulation.
What do you know about the Types of Chocolate? Dip into this quick
Unsweetened chocolate is pure chocolate liquor, also known as bitter or
baking chocolate, mixed with some form of fat to produce a solid
substance. It is unadulterated chocolate: the pure, ground, roasted
chocolate beans impart a strong, deep chocolate flavor. With the
addition of sugar, what is it used as the base for?
2. Dark chocolate is produced by adding fat and sugar to cacao. It is
chocolate without milk as an additive. What is it sometimes called? .
3. What is the chocolate with milk powder or condensed milk added?
4. Hershey process milk chocolate, invented by Milton S. Hershey,
founder of The Hershey Company , is able to be produced more
economically, by being less sensitive to freshness of the milk. This
compound gives the product a particular taste, to which the American
public has become accustomed to. What is the particular taste in this
5. It is often used for cooking purposes. It is a dark chocolate with
a low (typically half) sugar content. What is the chocolate?
6. Bittersweet chocolate is chocolate liquor (or unsweetened
chocolate) to which some sugar (typically a third), more cocoa butter,
vanilla and sometimes lecithin has been added. It has less sugar and
more liquor than semisweet chocolate, but the two are interchangeable in
baking. True or False?
7. What is a confection based on sugar and fat (either cocoa butter
or vegetable oils) without the cocoa solids?
8. Cocoa powder: There are two types of unsweetened baking cocoa
available: natural cocoa, and Dutch-process cocoa (such as the Hershey's
European Style Cocoa and the Droste brand). Both are made by pulverizing
partially defatted chocolate liquor and removing nearly all the cocoa
butter. Who produces the natural cocoa powder?
9. It is the technical term for a confection combining cocoa with
vegetable fat, usually tropical fats and/or hydrogenated fats, as a
replacement for cocoa butter. It is primarily used for candy bar
coatings, but because it does not contain cocoa butter, in the US it is
not allowed to be called "chocolate." What is the technical
10. In the U.S., who regulates the naming and ingredients of cacao