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CHOCOLATE LIQUOR:
The thick pasty substance resulting from the grinding and
pressing of cocoa bean kernels or nibs. The liquor contains
50-60% of the original cocoa butter.
COCOA BUTTER:
The vegetable fat in cocoa beans which is pressed from the
choclate liquor during the production of cocoa powder and
added to the liquor in the production of chocolate.
COCOA POWDER:
The product which results from the removal of most of the
cocoa butter from the chocolate liquor under pressure. It
contains less than 10% of the original cocoa butter.
CONCHING:
A mixing process in which the chocolate liquor is kneaded.
The result of conching is chocolate with a complex flavor
free from harshness as well as with a very smooth texture.
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UNSWEETENED CHOCOLATE:
The product resulting from conching and cooling the chocolate
liquor with the addition of some cocoa butter.
BITTERSWEET CHOCOLATE:
The most intensely, chocolately chocolate derived from the
chocolate liquor and the addition of a small amount of sugar,
cocoa butter, and usually vanilla (or vanillin) and lecithin.
SEMI-SWEET OR SWEET DARK CHOCOLATE:
Semi-sweet chocolate is the most widely used in American baking
and is made like bittersweet chocolate with more sugar added.
MILK CHOCOLATE:
The product derived from the combination of chocolate liquor,
cocoa butter, sugar, milk powder, and usually vanilla (or vanillin)
and lecithin.
WHITE CHOCOLATE:
Really a misnomer because it contains no cocoa solids. In its
best form, it is made from cocoa butter, milk powder, sugar
and vanilla (or vanillin).
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