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If milk is white why is white chocolate not called milk chocolate and milk chocolate called brown chocolate?
Different types of chocolateThere are really three types of chocolate: white, milk, and dark. Milk chocolate could reasonably be called brown chocolate, although there's a somewhat unappealing and unappetizing ring to that term. It usually contains from 33 to 50 percent cocoa and, as you may have guessed, milk or milk powder. Dark chocolate can contain much more cocoa than milk chocolate (up to 70 percent cocoa butter and solids) and contains no milk products. White chocolate contains only cocoa butter and no solids. It does contain milk products.So, white chocolate and milk (brown) chocolate contain milk products. Inasmuch as white chocolate does appear to be a shade of white, it's named appropriately.(edited by another person) And then dark chocolate would be called dark brown chocolate, which just seems wrong. Marketing may play a part, but you're best off believing the more common sense answer written above.
What are all the popular types of chocolate?
The differences in chocolates depend largely on the percent of cacao, sugar, and butter fat in the bar, and whether or not it is milk chocolate.The different types of chocolate are:Bitter chocolate - unsweetened cocoa solids combined with fat to form a solid bar. Used in cooking and baking.Dark or black chocolate - cocoa solids combined with fat and sugar to form a bar. European standard demand a minimum of 35% cocoa solids.Semi-sweet - dark chocolate with half as much sugar as "sweet chocolate."Bittersweet - chocolate to which less than a third by weight sugar, cocoa butter, vanilla, and lecithin have been added.Couverture - chocolate rich in cocoa butter. Typically a specialty shop product.Swiss Milk Chocolate - chocolate made with milk powder, liquid, or condensed milk, containing a minimum of 10% chocolate liquor, and 25% cocoa solids.Hershey Process Milk Chocolate - chocolate produced by the patented process developed by Milton Hershey. The process is proprietary, so is not performed by any but the Hershey Chocolate Company.Cocoa Powder - Broma, Dutch processed cocoa to produce a powder used for cooking and baking. Broma is also called natural cocoa and retains its slightly acidic pH. While Dutch Processed cocoa is neutralized with alkali to produce a smoother product.Compound chocolate - confection product made by combining cocoa with other vegetable fat (hydrolyzed coconut oil is common), and primary used as a candy coating.Raw Chocolate - dried cocoa nibs, or compressed cakes from which most of the cocoa butter has been removed.White chocolate is not a form of chocolate at all however. White chocolate does not contain cocoa. It is a product of cocoa butter, vanilla, and other solids.
What are the similarities between white chocolate and dark chocolate?
Cocoa is an ingriedient in chocolate. It is a refined dry powder made from the cocoa bean. The cocoa butter has been remove from it. Chocolate includes cocoa, cocoa butter, sugar, milk, and other ingridients. As the proportions change in the chocolate mixture, it is possable to derive various types of chocolate, like bitter, semi-sweet, dark, and milk chocolate.
What are the 2 ingredients that you love so much in chocolate?
milk and cocoa beans
What are the ingredients in chocolate milk?
Maybe cocoa powder, and milk, and sugar, and good stuff like that. :) Sorry I wasn't much help. lol
What is chocolatee made of?
Chocolate can be made up of a few ingredients, depending on the type. Milk chocolate and semi-sweet chocolate contain more milk and sugar in them, while dark chocolate contains a much higher percent of cocoa in them (usually about 60% or higer). White chocolate isn't actually "chocolate" at all, as it contains no cocoa in it. Instead, it is made with the milk fats from chocolate.
Is instant hot cocoa the same as cocoa?
Baking cocoa has no sweetner in it. It's extremely bitter. Chocolate cocoa is generally in a mix and already has sugar and the like. It's meant for drinking and not baking. Also Baking chocolate has more of the cocoa fat in it. Drinking cocoa has been processed to remove much of the fat.
Is dark chocolate better than milk chocolate?
yes definitely..dark chocolate has certain ingredients that lower blood pressure and fight diseases and it also contains more of the actual cocoa bean than milk chocolate does. It also contains significantly less carbs which is good for weight loss.....and dark chocolate is much more filling which means you don't have to eat more!!
Do you put water in hot chocolate?
Yes! Hot chocolate is much healthier when based on water than when made with milk! Cocoa contains many healthy compounds called polyphenols that are neutralized by milk proteins catechins. But if you add cocoa powder to water or melt dark chocolate in water, you can still reap those benefits of cocoa!
Does dark chocolate make you poo?
No.
What are two varieties of cocoa?
The two main types of cocoa are: Criollo - Sometimes called the prince of cocoas because it is a very high quality grade of cocoa with exceptional flavor and aroma. Forastero - A much more plentiful variety of high quality cocoa, representing most of the cocoa grown in the world. It has a higher yield and is easily cultivated. A third type of cocoa, Trinitario, is a cross between strains of the other two types.
What gives chocolate aphrodisiac properties?
Chocolate i/ˈtʃɒklət is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America and Northern South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl [ʃo'kolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.[1] The presence of theobromine renders chocolate toxic to some animals,[2] especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the deities and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[3] The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.
