Monthly Archive: March 2010

Mar 14

History of Chocolate

Origins of Chocolate Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage, and as an ingredient in foods. Chocolate has been used as a drink for nearly all of its history. The earliest …

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Mar 09

World’s Best White Chocolate Bars

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The Best White Chocolate The average composition of a typical bar of top-quality white chocolate is about 30% cocoa butter and 70% sugar and milk solids combined. With such a low percentage of cocoa butter in comparison to milk and sugar, the texture is usually thick, soft and sometimes fudge-like. By contrast, a 70% cocoa …

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Mar 03

Cocoa Powder Facts

What is Cocoa Powder? Cocoa powder is a powder which is obtained from cocoa solids, one of the two components of chocolate liquor. chocolate liquor is a substance which is obtained during the manufacturing process which turns cacao beans into chocolate products. Cocoa powder can be added to baked goods for a chocolatey flavor, whisked …

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Mar 01

Guittard Maple Walnut Truffles

A great combination of tastes and textures Yield: 16-20 one-inch truffles 1 cup (6 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS 2 tablespoons evaporated milk 1 tablespoon unsalted butter 1/2 teaspoon maple flavoring 1/2 cup finely chopped walnuts Combine all ingredients except walnuts in top of double boiler over low heat, stirring frequently until melted and …

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