Chocolate shells

Moisture controllers attract water. Sometimes they work so well that they actually pull water from the air. The liquid center of chocolate-covered cherries can be created by adding glycerin to the fondant that is molded around the cherry before it is dipped in chocolate. Over time, the glycerin absorbs so much water from the cherry that the fondant dissolves, making a liquid syrup inside the chocolate shell. 

Crustless liqueurs are made by depositing or injecting a suitable mixed sugar and alcohol syrup into a chocolate shell. The important point is that the water activity of the syrup has to be such that the centre does not dissolve sugar from the chocolate. Crustless liqueurs keep less well than crusted ones. 

Where toffee goes into a moulded chocolate product the problems are as follows the caramel must be fluid enough to deposit into a chocolate shell while being cool enough so as not to melt the shell and the water activity of the caramel must be sufficiently low to keep the product stable. While these are difficult problems, they are not insurmountable. 

Cocoa beans are sometimes evaluated in the laboratory to distinguish and characterize flavors. Beans are roasted at a standardized temperature for a specific period of time, shelled, usually by hand, and ground or heated slightly to obtain chocolate Hquor. The Hquor s taste is evaluated by a panel of... 

Winnowing. Winnowing, often called cracking and fanning, is one of the most important operations in cocoa processing. It is a simple process that involves separating the nib, or kernel, from the inedible shell. Failure to remove shell results in lower quahty cocoa and chocolate products, more wear on nib grinding machines, and lower efficiency in all subsequent operations. 

The cacao plant, Theobroma cacao, is the source of chocolate which is well known and highly prized in international commerce. The cacao pods contain beans which are fermented and pressed to provide a brown liquid which is the raw material for chocolate. The press cake is ground and sold as cocoa and it also provides a brown colorant. The pods, beans, shells, husks and stems have also been suggested as colorants. They contain a very complex mixture of acyl acids, leucoanthocyanins, flavonoid polymers, tannins, and catechin-type polymers.33... 

Cocoa shells are a waste product of the chocolate industry. Apply in a layer at least 2 in (5 cm) deep. 

Fishing line. The shells all had holes in them and I threaded it through the chocolate foils. 

Aasted, L. (1992). Method and apparatus for the production of shells of fat-containing, chocolate-like masses under pressure hm A-wp,Aasted-MikroverkAPS 14... 

Monsanto, Chocolate Bayou, Texas Shell Chemical, Houston, Texas Skelly Oil, Eldorado, Kansas... 

Cacao Shell, Cocoa shells. Shells ol the seed of Theobroma cacao L., Sterculiaceae. Habit. Brazil, Central America, Mexico, West Indies, and most tropical countries. Constit. Theobromine, caffeine, cacao red. protein, pentosans, pec tic acid, starch. Ref Dittmar, Ettgenharia e quim S, no. ], I (1953), C.A. 48, 2949e (1954). Monographs.- E. M, Chatt, Cocoa (Interscience, New York, 1953) D, H. Urquhart, Cocoa (Longmans, London, I960 Powell, Harris, Chocolate and Cocoa in Kirk-Ot(inter Encyclopedia of Chemical Teh nofogy. vol. 5 (Interscience, New York, 2nd ed., 1964) pp 363-402. 

Thin, papery, reddish-brown, concavo-convex shells weak chocolate-like odor and taste. 

The analytical method is very easy and consists of extracting, out of the food sample, the dry or rigid part which contains the radicals induced by the radiation process (bones in meat, shells in nuts, part of the food in dried fruits, chocolate. ), drying this part (water prevents the ESR analysis because of the 0-H dipole, which absorbs the microwave energy) under reduced pressure at 50°C max in order to avoid modification of the food... 

Fermentation facilitates separation of beans from the surronnding pulp and shell, inactivates the seeds, initiates the aromatic precursors and color development, and significantly reduces bitterness. During this stage the sucrose and proteinaceous constituents are partially hydrolyzed, any polyphenolic compounds are oxidized and glucose is converted into alcohol and then oxidized to acetic and lactic acids. Beans that have not been fermented do not develop a chocolate flavor when roasted [4],... 

Cacao nibs, cocoa powder, and certain other cocoa products (e.g., chocolates) are governed by standards of identity set forth in the Code of Federal Regulations (21 CFR 163.110-163.155). For example, cacao nibs used for cocoa manufacture are required to have no more than 1.75% cacao shell. Breakfast cocoa (or high-fat cocoa) must have at least 22% cacao fat (cocoa butter), cocoa (or medium-fat cocoa) must contain less than... 

Salted peanuts consume about 25 to 35% of the shelled nuts. The nuts may be roasted and salted without removing the skins. About 15 to 25% of the shelled nuts is used in candies, such as, chocolate and plain peanut bars, peanut brittle, and sugar-coated peanuts. A small quantity of peanuts is used by bakeries in making peanut cookies (57). 

Cocoa beans are used extensively in the manufacture of chocolate, but this chapter is confined to the use of cocoa as a beverage. To produce the cocoa powder used in the beverage, the beans are roasted at 150°C and the shell (hull) and meat of the bean (nib) are mechanically separated. The nibs, which contain about 55% cocoa butter, are then finely ground while hot to produce a liquid mass or liquor . This sets on cooling and is... 

A rotational molding machine looks somewhat like a crazy ride at an amusement park. The molds are usually made of iron or steel, but since there is no pressure involved, they can be simple shells. The process is suited only for certain materials, those that will melt and coat the mold, and also withstand the heat for the full duration of the molding cycle (which can be several minutes). It is well suited for making simple, hollow parts (things like chocolate Easter bunnies and rubber duckies). 

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