Kinds of Chocolate

In a strict sense, chocolate represents a food commodity which may be molded and which consists of cocoa nibs, nib particles, or cocoa liquor and sucrose, with or without added cocoa butter, natural herbs or spices, vanillin or ethyl vanillin. Chocolate contains at least 40% cocoa liquor or a blend of liquor and cocoa butter, and up to 60% sugar. The content of cocoa butter is at least 21% and, when cocoa liquor is blended with cocoa butter, at least 33%. 

The composition of the more important kinds of chocolates and confectionery coatings are shown in Table 21.26. 

Product Cocoa Skim milk Cocoa Total Butter Sugar 

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The first step in any chemical analysis is procuring a representative sample to measure—a process called sampling. Is all chocolate the same Of course not. Denby and Scott bought one chocolate bar in the neighborhood store and analyzed pieces of it. If you wanted to make broad statements about caffeine in chocolate, you would need to analyze a variety of chocolates from different manufacturers. You would also need to measure multiple samples of each type to determine the range of caffeine in each kind of chocolate. 

Several other kinds of conches also are used today. The popular rotary conche can handle chocolate paste in a dry stage direct from the refiners (23). The recently developed continuous conche actually Hquifies and conches in several stages and can produce up to 3600 kg of chocolate per hour in a floor area of only 34 m. ... 

Some people prefer dark chocolate. Others go for the gooey chocolate-covered cherries. Many don t care for coconut in their sweets. And most people are happy with any mixture of any kind. Different kinds of candies have different prices, depending on the ingredients. When you combine different candies in packages, the quality or price of each type is multiplied by the quantity or weight to determine the price of the mixture. 

LI ou know that atoms make up the matter around you, from stars to steel to J chocolate ice cream. You might think that there must be many different kinds of atoms to account for the huge diversity of matter, but the number of different kinds of atoms is surprisingly small. The great variety of substances results from the many ways a few kinds of atoms can be combined. Just as the three colors red, green, and blue can be combined to form any color on a television screen, or the 26 letters of the alphabet make up all the words in a dictionary, only a few kinds of atoms combine in different ways to produce all substances. To date, we know of slightly more than 100 distinct atoms. Of these, about 90 are found in nature. The remaining atoms have been created in the laboratory. 

Amylase facilitates the removal of starch-containing stains such as those from pasta, potato, gravy, chocolate, and baby food. Dried-up starch is difficult to remove from medium- to low temperatures. Amylase adheres to the surface of laundry, acting as an adhesive for other stain components. Starch acts as a kind of glue which binds particulate soil to the surface. Amylase hydrolyzes the starch into dextrins and oligosaccharides the latter are readily dissolved in the washing liquor and thus successively diminish the stain. Likewise, dried-on food, in particular stains and films from starch-containing foods, may be difficult to remove in a dishwasher. 

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. 

Finally, many kinds of emulsions pose difficult problems wherever they may occur. For example, crude oil when spilled on the ocean tends to become emulsified in the form of chocolate mousse emulsions, so named for their color and semisolid consistency. These water-in-oil emulsions with high water content tend to be quite stable due to the strong stabilizing films that are present. Mousse emulsions increase the quantity of pollutant and are usually very much more viscous than the oil itself. 

Dependence on caffeine, although a lesser central nervous system stimulant, is an instructive addiction to look at in many ways because it illustrates a number of additional properties about addiction itself. For example, although the price for coffee has increased manyfold over the past ten to fifteen years, sales have not diminished. To the addict, money is no object when it comes to obtaining his or her substance of choice. Caffeine (present in coffee, tea, colas, other soft drinks, chocolate, and some over-the-counter pain relievers and wakefulness aids) is generally viewed as a harmless substance therefore, what harm can an addiction to caffeine do There are two kinds of harm ... 

Samples milk, chocolate milk, and any two kinds of ice cream. 

The proprietor put a mug of steaming hot chocolate on the counter along with a doughnut. Now what Moyo wondered. I haven t got a clue what kind of coin to conjure up. 

Chapters 18—25 are related in that they discuss aspects of crude oil-based emulsions. The topic of environmental emulsions is covered by Fingas, Fieldhouse, and MuIIin. They analyze in depth the emulsification and stabilization processes in oil spills. These processes are crucial because they complicate the removal and treatment of these so-called mousses or chocolate mousses. Natural forces in the form of wind and waves are important mechanisms for the formation of the oil-spill emulsions. Most likely, the stabilization of the formed dispersions is due to naturally occurring components such as asphaltenes and resins. The authors give a comprehensive analysis of different kinds of oil spills with regard to stability and rheological properties. 

A special kind of BOPP film, known as opaque film, is used for packaging products such as candy, chocolate bars, and soaps and for labels, such as those now used on most soft drink bottles. Opaque film is produced in the tenter process from PP to which a fine filler (e.g., calcium carbonate) or an incompatible polymer has been added. 

The main feature of the Trade Descriptions Act 1968, as its name implies, is to outlaw the use of false trade descriptions. Section 2 of the Act contains a comprehensive and exhaustive list of what constitutes a false trade description for the purposes of the Act. This list can be summarised as saying that any statement about goods which when made can be either true or false is a trade description. This has meant that the statement (made in relation to a bar of chocolate) that it was of extra value was not a trade description it was such a vague kind of claim that no one could say of it that it was true or false. 

A recipe for 18 cookies calls for 1 cup of chocolate chips. How many cups of chocolate chips are needed for 3 dozen cookies What kind of proportion, direct or indirect, did you use to answer this question ... 

Exercise Imagine you are working in the following areas, and discuss the kinds of rheometers you would hke to use in setting up a laboratory to study asphalt, blood flow, cosmetics, chocolate. 

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