No video :(

Trying Every Type Of Chocolate | The Big Guide | Epicurious

Подписаться 5 млн

Просмотров 621 тыс.

50% 1

There are over 15 types of chocolate and pro chef Adrienne Cheatham is back to break down when and how to use each one. From cacao beans and nibs to Mexican table chocolate and the best choice for cookies, learn how to get the most out of the complex world of chocolate in the kitchen.
Director: Cory Cavin
Director of Photography: Corey Eisenstein
Editor: Mack Johnson
Host and Expert: Adrienne Cheatham
Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner
Culinary Producer: Lisa Masuda
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O’Neill
Production Assistant: Sophie Pulver
Hair and Makeup: Lorraine Altamura
Associate Culinary Producer: Katrina Zito
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 There Are Over 15 Types Of Chocolate
0:13 Cacao Beans
1:25 Cacao Nibs
2:00 A Brief Note On Making Chocolate
2:23 Unsweetened Chocolate
3:30 Milk Chocolate
4:26 Semisweet Chocolate
5:26 German’s Chocolate
6:39 Dark Chocolate
8:30 A Brief Note On Fat Bloom
9:01 Mexican Table Chocolate
10:41 Modeling Chocolate
12:04 Couverture Chocolate
13:33 A Brief Note On Tempering
14:03 White Chocolate
15:47 Ruby Chocolate
17:05 Natural Cocoa Powder
18:37 Dutch-Process Cocoa Powder
20:08 Black Cocoa Powder
21:14 Sweet Cocoa Powder
21:58 Go forth, Cocoa Connoisseurs
Still haven’t subscribed to Epicurious on RU-vid? ►► bit.ly/epiyoutu...
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Опубликовано:

15 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 378

@davidmelgar1197 Год назад

One thing I'm surprised they didn't mention- since chocolate is naturally acidic, it (and natural cocoa powder) reacts with baking soda, leavening whatever it's in. Dutched is much more neutral, and black is actively alkaline, and so won't react with baking soda. Important when baking since a recipe with soda (instead of, or in addition to baking powder) is likely relying on chocolate acidity for lift.

@hypercane2023 Год назад

Well done noticing :)

@BluejThompson Год назад

I love baking with black cocoa powder the cakes almost never dome

@countesselizabeth Год назад

They just use a baking powder

@znaflhr Год назад

Bro selling DMT in RU-vid replies💀

@paulkanja Год назад

@@znaflhr silk r 2.0 lmao

@azca. Год назад

Her ability to express flavor so eloquently in words is impressive.

@zidvicious6047 Год назад

She is my favorite presenter aside from Rose. 😊

@Azazeil Год назад

I was expecting her to use her words better when I read this comment before the video honestly

@timestamp6444 Год назад

@@zidvicious6047 Rose intimidates me.

@Scriptadiaboly 4 месяца назад

Actually no, but it's OK for this format

@ulawan5 Год назад

Always wish more people talked about how lovely cacao shell tea is, I got some at a historical museum once and I was hooked, it's a lot less oily than actual cacao brewed into tea and it helps to reduce waste too! Wildly underrated little treat that people have been having for centuries

@madisonashton9229 Год назад

Actually you don't want to use the husks. Most of the heavy metals found in cacao are concentrated in the husk, and concentrated down into a tea you will be getting a very heavy does of heavy metals. I recommend making tea with the nibs instead, it's a lot healthier

@harpy2602 Год назад

I love Adrienne's host style and ability to xplain the profiles/textures. Informative without being stuffy or snobbish, and (to me) engaging!

@sweetlorikeet Год назад

Be super careful buying white chocolate these days, I found some very sneaky 'white choc chips' the other day that had zero cocoa butter content. It was vegetables fats and sugar. That tastes different!

@noellesantiagogonzalez7125 Год назад

Honestly yeah, that I why I only get white chocolate when its high quality stuff, and brands I trust cause utherwise the fake stuff tastes absolutely awful.

@NickyHendriks Год назад

Pff, this is just misleading the consumer. Hearing this I almost think it is the US as the US seriously lacks legislation to protect consumers. In the EU these practises are forbidden and if a company does it they can get serious fines. They can make such a product but to call it 'chocolate' it has to have a certain amount of cacao butter or mass in it.

@sdoaiza Год назад

Where I live those products legally cannot be named chocolate. They usually are named couverture

@cookiesandpudding8485 Год назад

@@NickyHendriksIn America, there is profit to be made by deceiving the consumer. We don’t have the same quality control legislations because disease and obesity is an industry

@edwardtu79themixedcontentctr Год назад

@@sdoaiza That’s probably because they require a bar of chocolate to have a higher cacao percentage to actually be called chocolate in your area. Here in the US, products that have a low cacao percentage can be called chocolate, as long as the words “milk” or “white” are used before it, which is why milk chocolate in the US generally has a lower cacao percentage than that in Europe.

@JohnPMiller Год назад

Thank you, Adrienne, for tasting each and every one of the chocolates in this video. Such dedication to your job!😉

@jontalbot1 Год назад

Really good presentation. Other channels could learn from this- crisp, clear, to the point, not too tricksy, good diction, well paced, informative but light in tone, good props, clean background. Excellent

@julesjacobs8931 Год назад

Roasted white chocolate is completely new to me.

@hayleybartek8643 Год назад

I like the ruby chocolate and it still surprises me that it was invented not very long ago. It's the fruit-chocolate.

@triskaknee3548 Год назад

I just love the way she explains things I love every video she does . I'm more knowledgeable about so many types of each food items. Your friend Trish in Sandiego Ca USA

@ET_Explorer Год назад

4:02 There is also Dark Milk Chocolate: which is essentially milk chocolate with a very high percentage of cacao compared to the sugar and milk powder. This can be a 60-65% milk chocolate bar. The creamy milky flavour is still there, but competes more with the cocoa.

@RaymondHng Год назад

There's also "fake chocolate" which is cocoa powder and hydrogenated vegetable oil.

@amia- Год назад

Sounds gross.

@RaymondHng Год назад

@@amia- It’s used in Butterfinger candy bars.

@hopsiepike Год назад

It’s why they have to call it a chocolatey coating. It’s not legally chocolate.

@jamesevangelista6460 Год назад

@@amia- its everywhere lol

@kenny_ki Год назад

it tastes like straight butter

@ashleyfarias449 Год назад

I was SUPER skeptical about mexican chocolate when i first heard of it but god I was so wrong. And taza chocolate (the disc she has in this video) is so freaking good, they're truly my favorite - I eat those discs on my own ...easily 😂😂 no sharing here

@NickyHendriks Год назад

Loved that you had Valrhona in here which is probably one of the best industrial size brands available for pastry-chocolate. The 85% dark chocolate pellets you had fall under the couverture as well. Couverture isn't made for tempering per say but in Europe (or at least Netherlands) we talk about couverture when it's chocolate made for melting and baking so it can come in pellets, bricks, 3500gr bars, chips and so forth. Valrhona does make some regular dark chocolate bars but they're quite uncommon, all their other chocolate is made for baking and other work in the kitchen. The blooming that the 85% chocolate had also comes because it is not tempered and the chocolate pellets damage each other in the bags. I missed one type of chocolate though, it's called blonde. It literally is white chocolate but the sugar is caramelized before adding it to the cacao butter. Valrhona has the Caramelia and Dulcey, they are amazing to process in mousses and stuff. If you ever wanna have an amazing experience with chocolate, get the Valrhona Itakuja, it's one of my favourites to this day and unfortunately only comes in pellet-form and aren't easy to find. It's a twice-fermented cacao dark chocolate of around 56% cacao mass but with the second fermentation passion fruit is added to ferment with the beans which gives it this nice little tropical flavour. It's amazing.

@madisonashton9229 Год назад

that sounds like a great baking chocolate. If you like the double ferment, I think you would also quite enjoy the double ferment fro Fu Wan, a Taiwanese bean-to-bar chocolate company. And the Manoa Millani, another bean-to-bar company. Both are award winners, I've met the owners of both of the companies and they were really nice!

@oxoelfoxo Год назад

@@madisonashton9229 my first time to hear about double fermented chocolate. what are the flavors of Fu Wan and Manoa Millani's? do they also use passion fruit?

@NickyHendriks Год назад

@@madisonashton9229 I should check them out! Do they get a bit of funk because of the second fermentation? The Itakuja has no funk but a lot of sourness because of the passion fruit.

@eldibs Год назад

Cacao steeped in tea? That wouldy be pretty... chocolatea. **sunglasses**

@Landis963 Год назад

1:49 I once added cacao nibs to a spice mix for steaks, which worked pretty well, IMO.

@BabyMakR Год назад

I can't remember which show, bit I watched a cooking show once where the chef used, I think, 90% chocolate to make a sauce for a steak.

@Landis963 Год назад

@@BabyMakR Probably a variant on the mole sauce brought up when she covered the Mexican Table Chocolate.

@lucaredroserose1966 Год назад

Unsweetened chocolate is good in curry too it gives a rich taste

@givrally7634 Год назад

What about Dulcey / Blonde chocolate ? You might argue it's just caramelized white chocolate, but it has a completely different flavor profile.

@NickyHendriks Год назад

I agree! I hate white chocolate but Dulcey or Caramelia by Valrhona are great.

@aclstudios Год назад

Basically she covered that with roasted white chocolate.

@Nomaybeno Год назад

The Mexican Table Chocolate in this video is from Taza Chocolate. If anyone hasn’t tried it, I highly recommend! It’s my favorite right now

@advice196 Год назад

Pastry chef here. The video was very well done. I really liked it. You forgot about gold chocolate (one of my favourites). Also the Ruby Chocolate comes from a specific kind of cacao bean that is natrually red pinkish and no colours are added.

@lessiec2738 Год назад

I adore ruby chocolate and I'm gonna give you a better description (hers was fine it just didn't describe it in the best way, and didn't make it sound appealing) : when you first bite into it, the best way to describe the taste is Lindt milk chocolate. and as you continue to chew, it begins to taste like a sweet and tart berry. its very creamy, and tastes super fancy and it is absolutely amazing.

@lessiec2738 Год назад

@@adde-j6q I could care less that its pink, its just so good. the pink is cute, but its not even close to my favorite color.

@MegaBlair007 Год назад

keeping its manufacture process a secret is a crime against humanity

@lessiec2738 Год назад

@@MegaBlair007 REAL , I also wish it was more popular in stores. I've been wanting it for so long and it's so hard to find

@klarafloricic5227 Год назад

It’s my favourite and its so hard to get… :(

@mattymattffs Год назад

This was great. I'm a little surprised by the comments on Ruby. It's been a while but I remember reading that it was a specific bean? Personally I love it for the fruity notes.

@Django44 Год назад

Well done; this IS a large, complex cooking ingredient to fully comprehend and then to master in its varied uses. My favorite - and one of the world's best - is Valrhona (12:04). Few chocolatiers can match its superb qualities.

@DissonantSynth Год назад

Awesome video Edit: that coconut/pecan frosting sounds heavenly

@jl4260 Год назад

I actually love ruby chocolate because I love the delicate fruity notes in the flavour but it's not my favourite. It's interesting to me that you guys didn't include Gianduja. That tastes phenomenal to me. Like straight solidified Nutella 🤤

@MinXuanNg Год назад

Nutella is just a bastardised and commercialised version of gianduia

@BVtok26 Год назад

You can tell how much she doesn't like white chocolate from how she talks about it and when she took that bite 😂 I think they both have their uses and there are good and bad versions of both of them. I just think there's too much hate on it because of the name. I wonder if people would have such a reaction to it if it was just called sweetened cocoa butter. On a different topic I'm very curious to try a red velvet cake w/o the food coloring but just a reddish brown from the dutch processed cocoa like she said it was originally done.

@ratman6754 Год назад

I mean, Red velvet is just chocolate cake with a bit of extra ingredients. Expect “chocolate” in mega air quotes.

@littleDutchie92 Год назад

@3:37 So nice to see she has Tony Chocolonely bars. Its a Dutch brand created to enhance equality and proper wages and fair income for everyone along the food chain. They make sure the farmers get paid what they deserve etc.

@juliabishop1408 Год назад

This is a choco-holics video. So I loved this. 🍫💝

@ralphangelotactay2952 Год назад

Fellow Chocoholics, this is a MUST watch for us... 🍫 🍫 🍫

@marshall7439 Год назад

french person here, and i wanna say "Couverture" in french means "blanket" ! so it makes sense that it's called that if it's used for tempering, since you coat stuff in that chocolate

@ok-ky1ns 8 месяцев назад

i love that this channel not only teach you to cook but also give you free history and geography lessons

@meekaeelbooley Год назад

This video but with flours, sugars, fats and oils would be great too❤️

@BabyMakR Год назад

Yes please!!!

@cazzabojangles Год назад

A video where it's just some poor sod tasting different types of raw flour would honestly be interesting but I think they'd be quite unwell

@yinyang3681 Год назад

I first had Mexican Table Chocolate in a Spanish class and HOLY HECC- I know it's supposed to be for cooking, but I love eating it straight up. It can make your stomach hurt if you have too much though.

@_Toxicity Год назад

I need this in my life. Thank you.

@ColinsCity Год назад

vegan white chocolate is delicious, they can be made with coconut sugar sometimes which gives the chocolate a caramel flavour, some brands will use almond or hazelnut paste in the white chocolate and that is absolutely amazing, I usually buy them for holidays or as a treat. My favourite 'milk' chocolate is gianduja chocolate, I love hazelnut and chocolate together so much. I prefer the taste of dark raw cacao chocolate, those fruity notes are really special which is not found in the non-raw chocolate.

@genedavid4873 Год назад

Couldn't agree more with cacao nibs on granola! I love it too!

@gwendyp125 Год назад

Adrienne, my fav chef. She is gorgeous, confident, knowledgeable, funny and extremely good at describing flavors, I could watch her 24/7. Please invite her again, what topic? anything! anything that she would like to teach us

@Shabtai1024 Год назад

She keeps describing chocolate as umami... what in chocolate activates glutamic/nucleic acid taste receptors?

@RandJohnson 25 дней назад

When you eat chocolate in less processed forms like the nibs or the powder without alkali and other more raw usages there is a very distinct sort of mushroom flavor especially in roasted nibs.

@RTgrl Год назад

Nice to see Soma on a US channel! My favourite chocolatier for years. They are wonderfully unique without sacrificing chocolate quality. I get my sister a roasted white chocolate bar every year for xmas, but their pralines are the best imo. Properly crunchy and nutty- mmm, soma.

@Millixxxxxx Год назад

Imo the unsweetened types taste the best. Chocolate does not need sugar, milk or other additives. The darker, the better. I'd eat cacao nibs as they are and I've always been that way even as a kid.

@guiyolaa Год назад

Yo guys, for the love of god somebody do something about this guy trying to sell stuff in the comments please

@tiffanieosley1461 Год назад

I absolutely LOVE Adrienne!! These segments are definitely her thing. She explains with such passion and knowledge in each subject 👏🏾

@cazzabojangles Год назад

Watching this with a chocolate allergy but looks entertaining

@DissonantSynth Год назад

Oh no! I wonder if there artificial chocolate flavours that you can eat/drink? Do you know what exactly it is that you're allergic to?

@cazzabojangles Год назад

@@DissonantSynth It's the cacao, unfortunately! I can still have white chocolate, but it was the only kind I ate for years and I absolutely hate the stuff now. It was just a sensitivity when I was younger, but around 2015, it started getting more serious, to the point where I start vomiting, my lips blister and my throat closes up, so I have epi pens for it. It's a weird thing to be allergic to, and it's annoying more than anything, since I love chocolate

@DissonantSynth Год назад

@@cazzabojangles that's terrible. I'm sorry. The bright side is, there are millions of desserts and snacks that don't use chocolate. You probably like coffee and nuts?

@annconover1277 Год назад

Can you eat Carob?

@cazzabojangles Год назад

@@annconover1277 Unfortunately not :/

@michaelteague5630 Год назад

Some of the health benefits of cocoa are adversely affected by processing, such as the "Dutch" chocolate use of chemicals.

@BrinteySpeans 11 месяцев назад

More of these please!! Citrus was SO INTERESTING

@SpamEggSausage 6 месяцев назад

you can also use walnuts or almonds in that icing for German chocolate cake if you don't have any pecans

@Hezkun Год назад

I thought I was insane for tasting acidic fruity notes on very dark chocolate Glad to see that Choco is just like that

@daulahiftitah6461 Год назад

Here's an idea: Considering there are chefs from various regions in the world, I was thinking that maybe they could make a common dish side-by-side, since I think it's nice to know that even when we all come from different countries, there's probably a dish or two that shares some common ingredients. Also, it has to be as authentic as possible; no "spin-off", no "chef's take", not "a fancy take" (like, a fine dining or using luxury ingredients, because a lot of us can't afford one. Heck, if it's a street food, bring it on full-form), can be done vegan-friendly... basically a passport kitchen, but side by side

@satyris410 Год назад

If the recipe you're making has sugar and butter or cream then don't use milk chocolate, stick to dark chocolate and add cream and/or sugar to get a lighter flavour but still with full chocolate flavour.

@poppyorangeflower Год назад

55-75% semisweet is where it's at, especially with hazelnuts or salt.

@MIZZCTM89 Год назад

I grew up in Milton Massachusetts which is next door to Dorchester (Lower Mills) where the Baker Chocolate Factory was located. It was always a big deal growing up. In 2014 it was turned into Condos.

@broma3974 Год назад

That's depressing

@JayceeR Год назад

about the unsweetened chocolate... there's a company in my city that grows cocoa and sells the most bitter chocolate... the chocolate my mum buys from that company is not in a chocolate bar form so unlike what chef Adrienne said about unsweetened chocolate as typically used for baking, here it's typically eat as a snack by some people or put it in some hot drink (in a hot weather, yes.) and more.. i tried eating it and also putting it in a hot milk.. i prefer dark chocolate most of the time, but the cocoa is still too bitter for me but I can still eat it once in a while...

@xtoxicxxkitten8875 Год назад

I love to eat Reese's, it's my favorite chocolate snack because of the peanut butter 😋

@dwidana2574 Год назад

So oreo comes from chocolate powder processed several times using Dutch method? I learn something new today!

@nefeodia4909 Год назад

watching this made me feel like a chef

@TheQueenofMaggots Год назад

I think you guys put actual effort into your videos instead of copy and pasting what works you guys try new things, and as a person who is a youtube snob I actually enjoy a lot of your videos… It shows me that even huge channels can feel personable and have videos that actually have vision and people who care about what they are making

@rainbow_vader Год назад

I'm more addicted to chocolate than I could be to any drug ever

@sarahperkins2 Год назад

I love dark chocolate. I prefer it with seasalt and caramel- perfect balance of bitter, salty, and sweet

@motlalepulamudau1743 Год назад

I love her!

@Joy_Aqis Год назад

Okay i want this in peppercorns version 👀

@darkmatter345 Год назад

I eat baking chocolate sometimes on its own with coffee 😅

@mayhoo221 Год назад

This lady is living my dream…

@EmilyGOODEN0UGH Год назад

You should have included the low end options and explained the differences. "Chocolate melts,", "dipping chocolate," and (eww) "Palmers chocolate flavored candy"

@tehkuwen5222 Год назад

I’m proud to say I knew most of this information, imma culinary nerd lol

@astrailiaous_Sempticreed Год назад

Hydrox reigns supreme!

@Solo-vh9fm Год назад

It’s been a while since I had ruby chocolate but I remember liking the tame citrusy notes

@kidskitchenbr Год назад

Thank you so much for this. Very helpful! Interesting to know about the german’s chocolate. I had no idea this existed being from another country

@JG-rq1ws Год назад

Adrienne is the best! I

@faathima.abdulkader Год назад

This was very informative. Thank you!

@vsic1005 Год назад

What a wonderful job to have 😍

@OblivionSoldier Год назад

Ngl, I'd want to dig in all of that chocolate as a chocoholic.

@biendereviere Год назад

As a 6-7 yr old I was thought at primary school that cacao beans come from Africa - that’s probably why Belgium’s most desired and best chocolate brand has an African elephant in its logo - yes I’m talking about C’ôte D’Or - but Adrienne talks about the Amazon region and Central/South America ; can anyone explain to me where the confusion comes from or are both correct? 😅

@kiamoore806 9 месяцев назад

Editing is so much better

@davidmilhouscarter8198 Год назад

6:08 German Chocolate Cake is also a drink.

@Mntt28 Год назад

Great Video!!! It's very informative. Gather and conclude All type of Chocolate invery easy understandind term. Loveeeeee

@kevinferrell8237 Год назад

Every time I hear that drumroll, I keep expecting to hear an explanation of a kitchen gadget.

@norricommander 11 месяцев назад

Please do one of these on teas

@jaydenlobbe7911 2 месяца назад

I actually disagree when people say White Chocolate isn't "real chocolate" Because the way I see it, Cocoa Butter is the most important part of Chocolate, Chocolate bars as we know them wouldn't exist without Cocoa Butter, since they're what gives Chocolate it's Texture (The reason Chocolate melts in your mouth is because Cocoa Butter melts at body temperature, the reason Chocolate snaps when you break off a piece is also because of Cocoa Butter, specifically because it's been Tempered), without Cocoa Butter we'd have to rely on substitutes like Vegetable Oil to make Chocolate bars, but everyone who likes White Chocolate knows how to tell the difference between real Cocoa Butter and substitutes, and let me stress this point: Substitutes for Cocoa Butter are HORRIBLE, nobody would actually eat Milk or Dark Chocolate bars if they used Substitutes, but for some inane reason it's so common for Substitutes to be used for White Chocolate that everybody who eats White Chocolate can tell the difference just by *looking*

@jonnj9701 Год назад

She mentioned brands like Hershey's, but it's important to note that Hershey's adds in (or may just have as byproduct) butyric acid- also found in bile- that gives their chocolate a "vomity" aftertaste. They're not the only company that does this either. Most Americans are inured to the taste after so long with it but this is why Europeans hate American chocolate; European chocolate generally doesn't have this added.

@d.e.p.-j.7106 Год назад

I've heard that there's no truth the butyric acid claim.

@jonnj9701 Год назад

@@d.e.p.-j.7106 They might not add it in but it's possible it could be a byproduct of how they process their milk.

@alyssakirschbaum4205 Год назад

Soma is 100% the best chocolate place in Toronto

@omanitestaub4640 Год назад

Very informative!

@bbsv13 Год назад

Cacao nibs in smoothies is the bomb

@johngiddens8101 Год назад

Fat bloom...the new term for coming out of our wintery hibernation into the warming spring season.

@seanking8427 Год назад

5:14 I prefer Dark Chocolate for my Chocolate Chip Cookies, because Dark Chocolate is my favorite Chocolate 6:39 and I believe it’s perfect for both Chocolate Chip Cookies and Chocolate Ice Cream

@jordanprado4798 Год назад

Nibs are very tasty as an açaí topping

@kristinekapst Год назад

You can tell she's not a fan of the white and ruby chocolate

@packertai1 Год назад

Very interesting video! I love Chocolate, any dessert or pastry that has it in it. It a fan of white chocolate though! 😕 Since I have gotten older I prefer dark over milk. Sometimes milk is too sweet for me. I have learned so much, thank you! Wow! 💗😋🍫

@saurabhsrivastava5878 13 дней назад

Thanks 👍🏻

@toneddef Год назад

Well done video, with nice explanations. It really makes me want to go find a high quality caramel to get the phantom taste of bitter chocolate out of my mouth.

@rachelk4805 Год назад

LOVE ruby chocolate. So yummy.

@martijnkeisers5900 Год назад

What about cacao powder and Dutch chocolate?

@matherman1111 Год назад

how is this lady in almost every video. i first saw her in the citrus one and now i find her on almost every guide-

@aileenviolet7779 Год назад

very random but I would love to see one of these about types of tomatoes!!

@srw2289 Год назад

When I ate a non-sweetened chocolate, my face got distorted by the sour and bitter flavor. But she tasted it and gave a detailed explanation....🙄Anyway, I love a sweetened chocolate.

@Genny-Zee Год назад

If I hear someone say umami one more time…😅

@BabyMakR Год назад

Umami one more time. 😋

@wolfie7051 5 дней назад

Umami

@EngPheniks 6 месяцев назад

Maturity is when you start loving the Dark chocolate and prefer it over the usual milk chocolate

@JellyFishAreLikeJelly 2 дня назад

I agree!

@AshokRajindra-tr8lx 4 месяца назад

Callets be used instead of couverture for homemade chocolate?

@adb1917 Год назад

So cocoa powder is the polar opposite of white chocolate? Does a chocolate have to have both cocoa solids and cocoa butter to be considered chocolate? If cocoa powder is considered chocolate than shouldn’t white chocolate as well? If it’s because the butters vs solids, than why do we consider cocoa butters less “chocolate” than solids? Chocolate mysteries 🤔

@lisaseidler2080 Год назад

To answer your questions: It isn't really the polar opposite, that would be pure cocoa butter. However, if we're talking about the average household use of chocolate, then, yeah, sure. Chocolate, at least in the EU, has regulations that qualify the amounts of cocoa solids and cocoa butter it has to have. According to these regulations, white chocolate is definetely a kind of chocolate, though it gets a seperate set of regulations, without cocoa solids. As a chocolatier and pastry chef, I definetely consider white chocolate to be just that. because it is largely based on a cocoa derived product. It is however more of a philosophical discussion in the community. Hope some of that helped :)