Baking chocolate

The worldwide uses of lecithin break down as follows margarine, 25—30% baking/chocolate and ice cream, 25—30% technical products, 10—20% cosmetics, 3—5% and pharmaceuticals, 3%. 

Chocolate Hquor is the soHd or semisohd food prepared by finely grinding the kernel or nib of the cocoa bean. It is also commonly called chocolate, unsweetened chocolate, baking chocolate, or cooking chocolate. In Europe chocolate Hquor is often called chocolate mass or cocoa mass. 

Chocolate liquor is the solid or semiplastic food prepared by finely grinding the nib of the cacao bean. It is commonly called baking chocolate, unsweetened chocolate, or bitter chocolate and, in Europe, is frequently referred to as chocolate mass or cocoa paste. Chocolate liquor is essentially the starting point from which all chocolate products are produced. Table 5 lists the theobromine and caffeine content of 22 various chocolate liquor samples determined by high pressure liquid chromatography (HPLC). The liquors averaged 1.22% theobromine and 0.214% caffeine.27- 28 The ratio of theobromine to caffeine ranged from 2.5 1 to 23.0 1. 

Baking chocolate, theobromine and caffeine content, 6 367t Baking enzymes, 10 297 Baking furnaces, 12 734—735 Balanced vinyl chloride processes, in vinyl chloride manufacture, 25 634, 635,... 

The CAKES IN this CHAPTER are the ones I m known for—the ones I ve baked for years and love making over and over again, for all kinds of occasions. The recipes can make either cakes or cupcakes, so depending on your mood or the type of party, you can decide which to bake. Chocolate always seems to be the most popular for birthdays, but I ve included a few different options, which vary from truly decadent to simple and quick. 

The National Institute of Standards and Technology (NIST) and the Community Bureau of Reference (BCR) have developed several food matrix standard reference materials for vitamin E analysis (Sharpless et al., 2000). Most of the materials contain either tocopherol acetate or a-tocopherol as the only certified constituent, but some materials contain all tocopherols (Table 1.7). It has been proposed to add tocopherols in baking chocolate for reference material (Sharpless et al., 2000). 

Baking chocolate—This is the commercial form of the chocolate liquor. It is cooled and formed into cakes. Home use of baking chocolate, which is bitter and unsweetened, includes many baked products. 

USES. The major products manufactured from the chocolate liquor include cocoa, baking chocolate, milk chocolate, and sweet and semisweet chocolate. Each product has some specific uses. 

Fig. D-10. Baked chocolate souffle with raspberry cream. (Courtesy, FHer-shey Food Corporation, FHershey, Fb.)...

Fig. D-11. No-Bake Chocolate Cheesecake (top). Chilled or Frozen Chocolate Mousse (bottom). (Courtesty, Hershey Foods Corporation, Hershey, Pa.)...

Nelson, B.C. and Sharpless, K.E., Quantification of the predominant monomeric cate-chins in baking chocolate standard reference material by LC/APCI-MS, J. Agric. Food Chem., 51, 531, 2003. 

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