Chocolate
The term used for the cocoa bean prior to being fermented on the jungle floor.
What is cacao?
When chilled and then exposed to high humidity chocolate can display this form of abuse.
What is sugar bloom?
Lard comes from this animal.
What is a pig / hog?
My main function in baked goods.
What is tenderizing?
A part of an egg that is rich in lecithin which is a natural and powerful emulsifier.
What is an egg yolk?
Many people use this product as it does not require tempering.
What is coating chocolate?
After grinding the cocoa nib these two items result from pressing the cocoa masse under great pressure.
What is cocoa butter and cocoa powder?
Cream that has been introduced to lactic acid producing bacteria and then churned produces this.
What is cultured butter?
Expeller pressing olives at this temperature range gives the best quality oil.
What is cold/ not hot?
The name of a common baking shortening that has added emulsifiers.
What is sweetex? Used for........
The name of this product may be misleading as it contains no cocoa solids.
What is white chocolate?
Highest quality chocolate often used in the production of truffles due to its high cocoa butter content. This is also a term meaning to coat.
What is couverture?
The shape of a triglyceride that is polyunsaturated.
What is bent?
Remember triglycerides that are saturated with hydrogen are straight, this allows for dense stacking of the triglyceride creating a fat.
Highly saturating an oil with hydrogen would create this common baking ingredient.
What is a fat?
One end of me is attracted to oils / fats and the other end of me prefers this.
What is water?
A bar of chocolate is labeled 75%. This tells us 25% is made of this item.
What is sugar (then vanilla, lecithin, possibly dairy solids if milk or white chocolate)?
This common emulsifier is added to chocolate to thin it out. It is not meant to emulsify as there is no water in chocolate.
What is lecithin?
The percentage of water in butter.
What is 16 to 18%?
These oils are often a solid at room temperature but they melt quickly at temperatures just above room temperature.
What are tropical oils?
There are two types of emulsions- fat in water and water in fat. Cream is an example of this type of emulsion.
What is fat in water?
Winnowing is a process where the cocoa bean is crushed and the shell is blown away. This is the resulting item.
What is a cocoa nib?
Dutched cocoa has been treated with an alkali (basically baking soda). One positive result that bakers like when using Dutched cocoa.
What is darker color?
What is mellower flavor?
What disperses more easily in water?
By the way, what is one undesirable effect?
The type of man made fat that most often contains salt water.
What is margarine?
The name of the process used to make oils more solid.
What is hydrogenation?
Fats, oils, and emulsifiers are all categorized under this term.
What are lipids?