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This is an unsweetened, ground semi-dry chocolate powder. Cocoa powder has a strong chocolate flavor and is available in processed or natural form. Natural cocoa powder is light brown in color and gives a strong chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes that use baking soda. Processed cocoa is darker in color and less acidic. It also has a milder chocolate flavor. Processed cocoa powder is suitable for recipes that use baking powder.
Also known as “dark chocolate” or “confectionery chocolate”. Chocolate is completely pure, consisting only of the same combination of cocoa beans. Although it is similar to chocolate in shape, image and smell, but it tastes quite bitter. And it is not suitable for consumption alone. It is better to use this cocoa in confectionery and with sugar to make it taste good.
Bitter chocolate gives a rich chocolate flavor to the products with which it is baked. Apart from white chocolate, the main raw material of other types of chocolate is bitter chocolate
This chocolate contains at least 35% pure cocoa. Most bittersweet chocolates contain 50% pure chocolate syrup, sometimes up to 70% or 80%. This chocolate is more better than sweet or semi-sweet chocolate. However, the amount of sugar used in this chocolate has no specific rules. In some brands, board beersuit may be even sweeter than semi-sweet chocolate.
Semi-sweet chocolate
Nestle Toll House is the name given to one of the American chocolate brands
Became popular. Semi-sweet chocolate contains at least 35% pure cocoa, and is usually darker in color than dark chocolate (next item). But it is sweeter than dark and sweet chocolate. Of course, the lack of a general rule in the sugar content of chocolates makes this classification completely relative and not true for all brands.
It is a type of dark chocolate, which means that it does not contain milk, but it has a high percentage of sugar and is sweeter than other types of dark chocolate. Most brands of dark chocolate have only 20 to 40 percent pure cocoa.
In addition to cocoa butter and the main chocolate syrup, milk chocolate also contains some condensed milk or milk powder. Milk chocolate should contain at least 10% chocolate juice, 3.39% milk oil, and 12% pure milk. Milk chocolate is usually sweeter than all types of dark chocolate. It also has a lighter color and less when eaten
Taste the main taste of chocolate. Proper softening of milk chocolate (for baking cakes and pastries) is difficult and requires excessive heat.
The name white chocolate has its roots in the cocoa butter it contains. Interestingly, it does not contain chocolate syrup or any other cocoa product. As a result, it basically does not taste like chocolate and usually tastes like vanilla or other ingredients. Basically, white chocolate should contain at least 20% cocoa butter, 14% pure milk and a maximum of 55% sugar. There are some types of white chocolate that contain vegetable fats instead of cocoa butter.
It is usually used by confectioners and confectioners or confectioners. This chocolate contains a large percentage (at least 30%) of cocoa butter and also a large percentage of cocoa juice.
This high price ratio makes it expensive, but instead it is a soft chocolate that melts quickly. That’s why we’ve rarely heard of it. This chocolate is very suitable for baking soft pastries. Available in Dark, Milky & White, but don’t expect to find it anywhere.
Jaindoya is a European chocolate made from chocolate and nutmeg. Hazelnut paste is more common but is also made with almond paste. Available in dark or milky varieties. This chocolate can be used as a flavoring or as a substitute for dark or milk chocolate. At room temperature it is hard enough to cut, but softer than to be used as icing.
It is also known by other names. “Confectionery”, “Summer” and “Combined” are other letters of this chocolate that taste like dark milk chocolate and in which vegetable oil or palm oil has replaced cocoa butter. These oils are cheaper and as a result this chocolate is cheaper than other chocolates and does not contain a lot of chocolate juice. It also does not taste like chocolate. But they have a good melting ability, so they are usually used in confectionery.
Many factories in the world produce sweets and chocolates. The large global market for these products prompted us to export and commercialize these products.
ATT Trading Group is ready to supply and deliver your orders from the destination.
