Chocolate is produced from the seeds of the cacao tree. The seeds have a very bitter/sour taste,to develop the flavor the seeds must be fermented. Fermentation: The pods are harvested, they are split open and seeds removed. The pulp and seeds are put in a pile and covered with banana leaves. Fermentation begins when the yeasts and bacteria, converts the sugar in the pulp to alcohol and to lactic and acetic acid. Fermentation can take from three to seven days then the beans are dried in the sun. Sun drying is gentler and will not harden the bean or dry the interior. The shells are removed and cacao nibs are ground and liquefied, producing chocolate liquor. It's then further processed to make cocoa solids (The nonfat component of chocolate:cocoa powder) and cocoa butter (The fatty component of chocolate).
Different Kinds of Chocolate
Unsweetened chocolate primarily cocoa solids and cocoa butter. Sweet chocolate is simply chocolate and sugar. Milk chocolate contains sugar and milk (either milk powder or condensed milk). White chocolate, which is not considered chocolate, does not contain cocoa solids. It is a combination of cocoa butter, sugar, and milk. When cocoa solids and cocoa butter are separated, what is produced is natural cocoa powder. Natural cocoa is reddish in color and has a bitter taste. Dutch processed cocoa powder has a more brown color and has been treated with alkali which neutralizes the acidity, giving it a milder flavor. Recipes calling for cocoa powder are referring to natural cocoa powder. Because Dutch cocoa (Dutch processed cocoa) is neutral it does not react with baking soda. Recipes using Dutch cocoa will call for baking powder, unless the recipe calls for other acidic ingredients like buttermilk or molasses.
Chocolate in Baking
What's the best chocolate to use in baking?
Well, it depends on the chocolate you use. Two things need to be considered, flavor and what you are baking. When baking a dessert where there are multiple flavors (ie. Cake) a less expensive brand is sufficient. If using a more expensive brand of chocolate, it would be best to use a recipe that has less ingredients so as not veil the depth of flavor (ie. Truffle Torte). If you are going to spend the money on fine chocolate you better taste it in your baked goods, right?
Cacao
nice post.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this cacao widget at the end of this post so we could add you in our list of food bloggers who blogged about cacao,Thanks!
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