www.iccadubai.ae 339 chocolate is made with chocolate liquor, cocoa butter, vegetable fats, sugar and flavourings. 4. Drinking Chocolate Drinking chocolate is cocoa with a high proportion of sugar. Thus it has a mild, very sweet flavour. Apart from its obvious use in drinks it can be useful as a coating on things such as truffles. 5. Origin Chocolate Also known as origin cacao, pure origin cacao and monorigin cacao refers to cacao beans grown in one particular area or region, or the chocolate made from these beans (which can be called single origin chocolate). The Theobroma cacao tree grows in the rich soils of the tropical rainforest, in a global belt 20˚ north and south of the Equator. While much of the flavour of the cacao is attributable to the genetics of the plant, the fermentation and drying post-harvest, each region’s soil composition, climate, and other factors contribute to regional differences in cacao bean flavours. 6. Compound Chocolate Also referred to as baker’s chocolate, in this chocolate some or all the cocoa butter may be replaced by highly refined edible fats, the highest class of theses fats is known as cocoa butter equivalent, and a lesser class as cocoa butter replacement. The amount and proportion of these fats used in making compound is often made for particular applications such as ice-cream coating and confectionery enrobing. This chocolate is cheaper than Couverture and is easier to use as it does not need tempering. Truffles Chocolate Truffles are a rich and elegant, bite-sized delight made with a creamy mixture of chocolate, cream, and butter to which various flavourings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits). This mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in France and Italy. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma. There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the
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