Ambrosia chocolate sweet

Taste of chocolate, sweet chocolate, sublime. Whatever the other seductive appetite our senses of taste and smell, I can't think of one that has the ability to attract, as well as chocolate.

There are many different tastes of chocolate. People have personal preferences and will stand firm in their beliefs. Here are a few Brown shapes:

Chocolate syrup by grinding roasted cocoa nibs (NIB) to a smooth liquid known as chocolate syrup. After cooling, the chocolate syrup is formed into blocks known as unsweetened baking "chocolates". There are about 53% cocoa butter liquor and blocks. Chocolate cake vanilla no sugar but is sometimes used as a condiment. Brown bread also goes by the name "bitter chocolate".

 

Sweet dark chocolate or general name for chocolate by 15% to 35% chocolate liquor. Maximum solids in milk, 12%. Cocoa butter, sugar and vanilla added beans come from the factory for grinding. Bittersweet Chocolate and simisoit belong to this category. There must be a minimum of at least 35 percent chocolate syrup. The fat content is about 27%. Flavors range from the earthy flavor of almost no milk or dairy products. More flavor is determined by a combination of beans from dairy ingredients.

 

Bittersweet or SEMISWEET chocolate very dark brown for food. Have the highest percentage of cocoa liquor, at least 35%, with cocoa butter to melt more easily. As described above, more flavor depending on the mix of cocoa beans. This is a personal favorite of all the categories of chocolate.

 

Chocolate milk chocolate flavor that is most often used for consumption, consisting of chocolate syrup to cocoa butter, milk, sweeteners, and flavorings have been added. Have a minimum of at least 10% chocolate liquor, 12% milk solids with strong milk or flavored caramel. Generally used for ornaments and candy coating.

 

Cocoa powder chocolate syrup is the rest. Most of the cocoa butter is removed, making the shape of a fat Brown. Including dochid chocolate cocoa. Colors run the whole gamut of red light Tan to black.

Netherlands chocolate, chocolate syrup or cocoa powder, alkalizing agents supported for adjusting color and flavor in fluid disbersabiliti. If given the extreme care will turn to black cocoa powder.

 

Chocolate flavored coating made up of vegetable fats other than cocoa butter mixed with cocoa powder. Layers of chocolate used, like a lot of chocolate products, sugar, milk and flavorings. You can use the fat other than cocoa butter for less than the cost of production. On the other hand, it is easier to use than real chocolate. Waxy feeling left in your mouth. My least favorite is chocolate because synthetic fabrics.

 

White chocolate is often used as a coating. This is not true because chocolate contains cocoa butter, but not without solid chocolate. Closer to chocolate milk in the basic structure, consisting of sugar, cocoa butter, milk solids and flavorings. Sweet, Milky, with colors ranging from pure white to yellow-white. I personally feel the sweet white chocolate.

Whatever form it takes, or taste the chocolate stick Ambrosia of the gods.