We continue to study the materials in pastry or pastry Chocolate The chocolate

It is a smooth paste made by mixing, beating, heating and cooling the cocoa paste with sugar and cocoa butter.
The quality chocolate is shiny on the outside and inside is matte, without bubbles or white spots, when the chocolate is not fresh has a grayish, whitish or crystallized color.

Cocoa and chocolate flavoring a variety of foods such as pies, cakes, puddings, cakes, chocolates, liqueurs, etc.

Chocolate sauces season certain dishes including the famous mole poblano and turkey stew with chocolate, pepper and sesame stands.

To melt the chocolate you have to respect some rules that are very important.

it should melt in water bath and its temperature should never pass the 50 ° C to not alter the taste, if this happens is not convenient to use because it will have a very bitter taste which can not be removed with nothing.

  During the work of melt should not fall on chocolate or steam, or water, nor should add another ingredient to make it more fluid, this depends on the quality.

Couverture chocolate is containing a high percentage of cocoa butter to be used should be tempered in order to have a good shine, consistency and flavor, it is always recommended for pralines, Easter eggs and all premium product line, there are also chocolate baths, they contain a high percentage of hydrogenated oils, its use is for lower quality products, only to melt in a double boiler and is ready for use.

Milk chocolate coating

It includes milk powder, sugar and vanilla flavoring mixed with cocoa butter. Its flavor is sweet and creamy texture is only used in baking.

It must be very careful when buying and also to keep them as they are put in bad taste.

Chocolate cover

It contains between 35% and 70% of cocoa paste, cocoa butter plus, sugar and sometimes emulsifiers. You can find bitter or bittersweet.

White chocolate coating

It is made with cocoa butter to which is added condensed milk or condensed milk or milk powder, sugar and vanilla essence, its flavor is sweeter and creamier than milk chocolate texture.

Cocoa

It is obtained from the pod of the cacao tree and is the main ingredient of chocolate. cocoa paste and pressed there is extracted, on the one hand cocoa powder and other cocoa butter is pale yellow.

It is marketed as bitter cocoa, or sweet cocoa which is added powdered sugar.