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  2. Cocoa butter - Wikipedia

    en.wikipedia.org/wiki/Cocoa_butter

    About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. [5] Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. [6]

  3. Outline of chocolate - Wikipedia

    en.wikipedia.org/wiki/Outline_of_chocolate

    Broma process – Method of extracting cocoa butter from cocoa beans; Conching – Process in the manufacture of chocolate; Dutch process cocoaCocoa that has been treated with an alkalizing agent; Federal Specification for Candy and Chocolate Confections – US standard for products made for use by the federal government

  4. Baking chocolate - Wikipedia

    en.wikipedia.org/wiki/Baking_chocolate

    Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. [7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [ 7 ] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.

  5. 3 indulgent chocolate mousse recipes to match Pantone's color ...

    www.aol.com/3-indulgent-chocolate-mousse-recipes...

    7. Fold the chocolate cream cheese mixture into the whipped cream. Continue folding until it’s completely mixed in. 8. Spread the chocolate mousse evenly over the chocolate cake layer.

  6. Celebrate National Hot Chocolate Day With These Fun Recipes ...

    www.aol.com/celebrate-national-hot-chocolate-day...

    1 stick salted butter. 1 (12 oz) bag chocolate chips. 3 eggs. 1 ¼ cups brown sugar. 1 tbsp pure vanilla extract. 1 ¾ cups flour. 1 ½ tsp baking powder. ¼ cup cocoa powder. ⅛ tsp salt ...

  7. Types of chocolate - Wikipedia

    en.wikipedia.org/wiki/Types_of_chocolate

    Cocoa content ≥35%, cocoa butter ≥18%, water ≤3%. It is also permitted to substitute milk solids for cocoa content as follows: cocoa content ≥21%, cocoa butter ≥18%, combined milk solids & cocoa content ≥35%, milk fats ≥3%, water ≤3%. Milk chocolate material (ミルクチョコレート生地, miruku chokorēto kiji)

  8. Chocolate bloom - Wikipedia

    en.wikipedia.org/wiki/Chocolate_bloom

    The technology of good chocolate production depends on ensuring that only the stable form of the cocoa butter ingredient exists in the final product. In poorly tempered chocolate, form IV will transform to V and eventually form VI, resulting in bloom, while in well-tempered chocolate, form V will transform to form VI and bloom may also occur ...

  9. 87 Christmas cookie recipes to bake this holiday season

    www.aol.com/38-easy-christmas-cookies-sweetest...

    A departure from Tosi’s typical dessert recipes, this cut-out cookie recipe only requires 4 ingredients: butter, light brown sugar, all-purpose flour and salt. There’s nostalgia in the ...

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