Chocolate 101
Posted: Thursday, October 08, 2009
by Avis Ward
GeoVi's Home for Pregnant Teens
What a beautiful crisp sunny fall day we are blessed to enjoy in the South Carolina Upstate. Fall is my favorite time of year. The SC Upstate boasts of excellent institutions of higher learning such as Furman and Clemson Universities and the lovely foothills of the Blue Ridge Mountains. It is a beautiful place to live with its close proximity to two metro-Cosmo cities, Charlotte and Atlanta.
Cooler temperatures are welcomed by Chocolatier's. They're busy preparing for Halloween to Valentine's Day sales. As connoisseurs anticipate homemade treats made of unsweetened, semisweet, sweetened, milk and white chocolates, Chocolate 101 will guide you through any confusion you may have about chocolate.
1. Unsweetened Chocolate
Unsweetened chocolate, sometimes called baking or bitter chocolate is pure chocolate without added sugar. It has an intense, bitter taste and is used almost exclusively for baking.
2. Sweet Baking Chocolate
Sweet baking chocolate is pure chocolate with added cocoa butter and sugar. It is sweeter than unsweetened chocolate but less so than semisweet chocolate. Used primarily for baking, it is stocked in the baking section.
3. Semisweet Chocolate
Semisweet chocolate is pure chocolate with added cocoa butter and sugar. The most versatile chocolate, it's available in many forms and is used in baking and making garnishes.
4. Milk Chocolate
Milk chocolate is pure chocolate with added cocoa butter, sugar, and milk solids. Most milk chocolates contain less pure chocolate than semisweet or bittersweet chocolates, so the flavor is milder. Look for milk chocolate in the candy aisle.
5. Unsweetened Cocoa Powder
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Cocoa powders labeled "Dutch-process" or "European-style" have been treated to neutralize the naturally occurring acids, giving them a mellower flavor and redder color.
6. White Chocolate
White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla. Although it is commonly called a chocolate, it's not a true one. Try different brands to find one you like; formulas-and tastes-vary by manufacturer.
Shopping for chocolate doesn't need to be confusing. Refer to your recipe if you're the baker or refer to your palate if you're the connoisseur. No matter where you fit, just enjoy!
Resource: Publix Supermarkets in Lakeland, Florida
2009 October by Avis Ward of GeoVi's Home for New Life
1. Unsweetened Chocolate
Unsweetened chocolate, sometimes called baking or bitter chocolate is pure chocolate without added sugar. It has an intense, bitter taste and is used almost exclusively for baking.
2. Sweet Baking Chocolate
Sweet baking chocolate is pure chocolate with added cocoa butter and sugar. It is sweeter than unsweetened chocolate but less so than semisweet chocolate. Used primarily for baking, it is stocked in the baking section.
3. Semisweet Chocolate
Semisweet chocolate is pure chocolate with added cocoa butter and sugar. The most versatile chocolate, it's available in many forms and is used in baking and making garnishes.
4. Milk Chocolate
Milk chocolate is pure chocolate with added cocoa butter, sugar, and milk solids. Most milk chocolates contain less pure chocolate than semisweet or bittersweet chocolates, so the flavor is milder. Look for milk chocolate in the candy aisle.
5. Unsweetened Cocoa Powder
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Cocoa powders labeled "Dutch-process" or "European-style" have been treated to neutralize the naturally occurring acids, giving them a mellower flavor and redder color.
6. White Chocolate
White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla. Although it is commonly called a chocolate, it's not a true one. Try different brands to find one you like; formulas-and tastes-vary by manufacturer.
Shopping for chocolate doesn't need to be confusing. Refer to your recipe if you're the baker or refer to your palate if you're the connoisseur. No matter where you fit, just enjoy!
Resource: Publix Supermarkets in Lakeland, Florida
2009 October by Avis Ward of GeoVi's Home for New Life
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Top-level comments on this article: (6 total)A lady and article after my own heart! Was SO glad to find out the antioxidant properties of my favorite FOOD GROUP -oh, don't tell me it is not a food group.... GRIN. Could you please add a sample - maybe a dark chocolate truffle?Marijo*grinning* Your favorite food group, eh? Thanks for being such light and upbeat, Marijo. I'm happy I tugged at your heartstrings with this one. Sending you a virtual dark chocolate truffle. Enjoy and be blessed!My hubby saved the day - brought home a package of dark chocolate Dove squares - he must have read out e-mails! I can do TWO a day and not get into trouble - by the way for those who are diabetic out there dark chocolate is LOW glycemic and you can eat a bit of it it you don't ever do says the Glycemic Index Eating Plans that are out there. MarijoWhat a sweet hubby (pun intended). It was great to read your info to diabetics. Way to go, Marijo! Thank you!I am thankfully not diabetic (yet they say) but glucose intolerant - stopped the med because it was causing stroked, congestive heart failure and heart attackes - decided to go with the Glycemic Index eating as it is backed by lab studies and measurable - and I am not from Missouri but am an old RN so you really do have to show me....I need to do a book review - the best book I have read in many moons on eating and blood sugar etc was The Glycemic Compelte Idiot's Guide to Glycemic Index Weight Loss - good info and written in a dynamite way so you don't even have to underline - best write that up, eh? Marijo
hi avis,oh my god, if i just had some chocolate.i went to walmart's before, and i got a three musketeers bar and i thought i was in Heaven!thanks for sharing this with us,my best to you,sueHi Sue,I couldn't resist the Hershey bar a couple of days ago, either. I had a bag of mini-butterfingers and knew I'd have no control and exchanged them out for the regular size Hershey bar with almonds. I wanted the biggie but did the best I could! Got mine from Wal-mart too! LOLThanks for stopping in and sharing your Heavenly experience! Mine was simply Divine! *grinning*My best returned,Avis
Hello Sistah! Your return is so sweet (pun intended)! I am not as big fan of chocolate, but I am now sufficiently educated about it at least :) You are such a blessing. Take care and blessings to you.Hi my brother! You're sweet, too and don't need the chocolate to help! Thank you for being a blessing in return. Take special care. *hugs*
Nice reminder article about a food I LOVE--I grew up with family that had an import store and they had chocolates from all over the world. We kids ate the best chocolates the world had to offer and boy did we get spoiled...my best....Steve, you have me laughing, "about a food I LOVE." You were sooo lucky to have the finest chocolates from all over the world at your disposal as a kid. Wow, how sweet life is, eh? I've had my share of Swiss chocolate as my former hubby's dad lives in Switzerland. I love the stuff too and must work at being good so that it can be good for me instead of harmful.Thanks, Steve. You're great!
Mmm...Chocolate! Food of the gods.-GMMmmmmm....yeah. Chooocolate! Thanks, G. Been thinking about you down there and hoping all's well.
Avis, I had NO idea chocolate had so many "faces." Sweet!!Ken, love the comment! Thanks. Ironically, we celebrate the 17th of this month as the "Sweetest Day!" Yipppppeeeeeee! Another reason to have a piece of chocolate! I must say, you have your "sweet" face on every time I've encountered you. Thanks for that! :)
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