0
Chocolate
Milk chocolate, dark chocolate, chocolate chips, chocolate ice cream... Chocolate has been a favorite confection throughout the ages. Ask or answer questions about this sweet treat.
4,682 Questions
How many insect legs are in an average chocolate bar and?
Many people say there is 8 but there could be less or more than that. Other things could be in there too like mold, poop, all sorts of things. There is even a law that tells specifically how much of these things that can be in food. It's almost impossible for the things to not get in food so the FDA made that law. Also there is about one or two rodent hairs in the chocolate bar.
How do you make drinking chocolate powder?
get a book
Well, Go to tescos or sainsburys. Walk down the aisles until you find the drinking section.
Reach for the cadburys drinking chocolate and lower it into your basket. Finish your shopping, pay for it and go home.
There
Serve and Enjoy
The cocoa beans must go through several processes after being harvested before they become chocolate as we know. To sum up these prcesses are : Fermentation of the cocoa beans Drying the beans out Cleaning (a multi stage process in itself) , Roasting, Blending, Micronizing, Winnowing, (Dutching), Grinding, Mixing, Refining, Comnching, Tempering, Molding and cooling.
Does ferrero rocher contain eggs?
Rolo are suitable for veggies as Nestle claim they use vegetarian whey.
Vegetarians should be aware of "whey" in products as a lot of products use non-veggie whey which comes from the stomach lining of calves ,such as, snack size mars bars
Where does hot chocolate originate from?
According to Wikipedia, the first "chocolate beverage" was created by the Myans over 2000 years ago. It became popular in Europe after it was introduced to them from Mexico and the New World. Hope this helps!
To temper chocolate the simple (but still quite effective) way that will give your chocolate a nice gloss, will make it easy to work with and taste great, you will need to .....
1. measure out your chocolate and separate into thirds
2. place two thirds in a saucepan over a low heat and stir constantly (low heat is very important)
3. after the chocolate has melted completely take it off the heat and set aside, then finely chop the other third of the chocolate.
4. using small amounts at a time (a small handful aprox) stir the finely chopped chocolate into the melted chocolate. when your first amount of chocolate melts add another, keep adding the chocolate (small amounts at a time), until it will no longer melt when added
your chocolate is now tempered!
Hint: in step 4. be very careful not to add too much chopped chocolate at a time (especially towards the end) because all chocolate must be melted.
p.s. Please tell me how i did with the explanation :)
What company makes Hersheys chocolate?
YES.
Sometime in fall 2007, Hershey changed their recipe, unannounced.
I have an older package of Hershey's Milk Chocolate Kisses from summer 2007. The ingredients are: Milk chocolate (sugar, milk, cocoa butter, chocolate, soy lecithin, and vanillin, artificial flavor). I also have a newer bag from just before Halloween 2007. The ingredients are: Milk chocolate (sugar, milk, chocolate, cocoa butter, LACTOSE, MILK FAT, soy lecithin and PGPR, EMULSIFIERS, and vanillin, artificial flavor). PGPR is a food additive used to replace real chocolate. It is cheaper to produce. Major chocolate manufacturers, including Hershey, are currently lobbying the FDA to allow non-chocolate to be labeled as chocolate. I encourage everyone to stop supporting companies who are deceptive to consumers. Natural stores such as Trader Joe's, Whole Foods Market, and the brand Ghiradelli still make real chocolate.
Does chocolate have good or bad fat in it?
Not always. Chocolates do tend to be high in calories, fats, milks, and sugar, if eaten in moderation they are fine.
1.
The cocoa beans are inspected and freed of any debris. After this, the processor can either roast them before or after the shell is removed.
The inside of the cocoa bean is called the nib. Generally speaking, chocolate manufacturers prefer to roast the beans before shelling them, while cocoa processors favor the nib-roasting process.
2.
Roasting the whole bean allows for more variety in the degree of roast and development of flavor, but requires beans of a uniform size, while nib roasting is more even and does not require uniform bean size. Roasting the nib directly also prevents migration of cocoa butter from the bean into the shell, which is discarded. Once the beans have been shelled and roasted (or roasted and shelled, as the case may be), the nib is ground into a paste. The heat generated by this process causes the cocoa butter in the nib to melt, earning it the name "cocoa liquor." The paste, further refined, may be sold as unsweetened baking chocolate. All cocoa products start with cocoa liquor, although the liquor required in the manufacture of chocolate has a different texture from the liquor required to make cocoa butter, cake and powder. Chocolate liquor destined for processing into cocoa butter and cake is refined to a very small particle size, while chocolate liquor for chocolate production need not be as finely ground.
3.
The liquor is then fed into hydraulic presses that remove a certain percentage of the cocoa butter, leaving behind a cake containing from 6 to 24 percent of the cocoa's initial butter. The extracted butter can be kept either in liquid or moulded form. The cocoa cake is either broken into smaller pieces (kibbled) and sold into the generic cocoa cake market, or ground into a fine powder. 4.
The cocoa processor has the option of treating the nib or the liquor with an alkali solution (alkalizing), which reduces the acidity by increasing the normal pH factor from about 5.0 up to 8.0. This treatment is also known as "dutching", honoring the homeland of its inventor, C. J. Van Houten, who also developed the cocoa butter pressing method. Alkalizing cocoa nib or cocoa liquor renders the powder darker; gives it a milder, but more chocolaty flavor, and allows it to stay in suspension longer in liquids such as milk. Cocoa butter extracted from alkalized liquor is more pungent, with a less desirable odor and flavor, and must be deodorized and refined. It is then carefully blended with other cocoa butters, so that the final butter for sale has a consistent flavor, color and viscosity. 5.
To manufacture chocolate, cocoa liquor is mixed with cocoa butter and sugar. For milk chocolate, producers can add fresh, sweetened condensed or powdered milk, depending on the desired taste. In the crumb or flake process, liquor is blended with sugar and pre-condensed milk, or sweetened condensed milk. It is then dried on heated rollers to produce the flavor more typical of European chocolate or mixed with slightly acidified milk to produce the flavor customary in the United States. After the mixing process, the blend is further refined to reduce the size of the milk and sugar particles. The mixture is then placed into conches-large agitators that stir the mixture under heat. Normally, cocoa butter is added to the mix at this stage, although some manufacturers add it during the original blending process. "Conching" further smoothes the mixture. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer. After conching, the liquid chocolate may be shipped in tanks or tempered and poured into molds for sale in blocks to confectioners, dairies, or bakers. It may also be converted into proprietary bars for sale direct to the consumer market.
Who did Europeans first learn about chocolate from?
The first chocolate maker in Europe was Cadbury. They were boxing chocolate candies in 1868. Chocolate had never been heard of in Spain until Christopher Columbus brought back cocoa beans to Spain. Spanish friars made the chocolate into a frothy drink that quickly became popular.
Why do women crave chocolate when there on there period?
Us women crave on chocolate when they are on a certain time of their period because they are probably pregnant. Why did I say that ? Because women and some times little girls or teenagers like to crave on something in the sweetish family (like oreos , glazed donuts ,chocolate cake ,etc;) so when they have their baby the baby wont be pail or skinny it would weigh maybe 5 pounds or more. That is just me because i have lots of experience (I have 3 children not to pretty when i scarfed down that humongous chocolate glazed cake).
Is dark chocalate good for you?
Dark chocolate contains antioxidants and high concentrations of cocoa powder. Both can help boost your immune system and also release chemicals in your body that are good and that promote happier feelings and sensations. Also, dark chocolate tends to be significantly lower in fats and sugars that other chocolates (milk, semi-sweet, unsweetened, white, ect.).
When can the shells of cocoa beans be removed easily from the beans?
after the cocoa beans are roasted
Is chocolate yummy or delicious?
While there really is no accounting for taste, chocolate is the most exquisite taste in the world!
Chocolate tastes like an angel from Heaven coming to sweep you off your feet, and to carry you on a chocolate cloud of chocolate dreams.
It's the most wonderful thing in the world!! I even named my cat Chocolate!!
Your opinion may vary.
How can you sweeten unsweetened chocolate?
It is not just "sweetness" that changes unsweetened chocolate to milk chocolate, it is the percentage of cocoa solids in the chocolate. The percentage of cocoa solids cannot be removed from the chocolate, so to change it to milk chocolate you need to recalibrate the proportions of the other ingredients. So to change it to milk chocolate, you would have to melt it and add cocoa butter, sugar, milk powder and soy lecithin. This readjusts the proportions in the chocolate to achieve a lower percentage of cocoa solids, creating milk chocolate.
Between chamomile tea and chocolate milk which has more caffeine?
The caffeine content of tea varies widely from one tea to the next, but it is impossible to make an accurate general statement about green, black, white, or oolong tea containing the most or the least caffeine. Rather, the processing of the individual tea, and most importantly, the part of the plant used, influences the caffeine content.
Teas containing more leaf buds tend to contain more caffeine, whereas teas made of mature leaves and stems tend to contain less caffeine. The processing also affects caffeine content; some roasted teas, such as hojicha, are very low in caffeine.
The teas with the most caffeine are thus "tippy" teas, those with the most leaf buds. These include Silver Needle or Bai Hao Yinzhen (a white tea), Tippy Assam, Yunnan Gold, and other tippy black teas, and a number of tippy green teas. Tippy Assam is often used in Irish Breakfast and other strong breakfast blends, so these blends can tend to be high in caffeine.
It is a widespread myth that black tea contains the most caffeine of any tea. Black teas made of larger, more mature leaves, such as Lapsang Souchong, can be very low in caffeine.
Caffeine content also depends on brewing. Longer steeping times and using more leaf both result in a higher caffeine content. Ways of brewing tea that result in a stronger tasting cup usually result in greater caffeine extraction.
black tea
Does chocolate cause depression?
No, chocolate it's self can not cause depression. The significance you place on it can. To explain further, if you believe it can cause depression you will feel sadder. So eat chocolate as much as possible and think good thoughts. BTW... there is no known cause for depression
What percent of dark chocolate in herseys kisses?
Well, mostly all of Hershey's chocolate is real chocolate. But in percentage I can say that about 90% of Hershey's chocolate is real chocolate. The rest is just like milk, etc.
What is the difference between water and chocolate milk?
Chocolate is a food and chocolate mik is a drink and a chocolate milk flavour
In addition: Yes, most chocolate milk drinks used a chocolate flavoring. If however the drink uses real cocoa powder than the chocolate cocoa drink possesses many of the same benefits and other forms of chocolate or cocoa.
Here are some details about different types of chocolate.
All forms of chocolate, including white have cocoa butter which contains a heart healthy sterol or fatty acid, known as stearic acid.
In addition both Dark and milk chocolate contain stearic acid as well as healthy polyphenols and nutrients known to benefit the body and to influence a positive mind set. Dark chocolate, however, contains the most nutrients and polyphenols.
How many grams in 1 percent lowfat chocolate milk?
In the American supermarket, low fat milk is available in 2% or 1%. The designation represents the amount of milk fat left in the milk by weight. In the American market, whole milk means it contains about 3.5% milk fat. [In Canada, I believe that the term "whole milk" means it is not pasteurized. To get non-pasteurized milk in America you would usually have to visit a specialty sore or dairy for "raw" milk.]
How may licks does it take to get to the center of a tootsie roll?
Tootsie pop: Over 9000
Bubblegum lollipop:209
Does dairy milk chocolate contain any eggs?
No. - No regulate chocolate contains alcohol unless stated on the label
What are some Austrian chocolate brands?
The most famous Swiss Chocolate Brands worldwise are Toblerone and Lindt. But other brands like Suchard, Caillier, Munz, Frey etc. are catching up since Swiss Chocolate is the best in the world.
