Sweet chocolate

Swaits reactions Sweat glands Sweep flocculation Sweet basil Sweet basil oil Sweet chocolate Sweet crude oil Sweeteners... 

Most chocolate consumed in the United States is consumed in the form of milk chocolate and sweet chocolate. Sweet chocolate is chocolate Hquor to which sugar and cocoa butter have been added. Milk chocolate contains these same ingredients and milk or milk soHds (Eig. 2). 

U.S. definitions and standards for chocolate are quite specific (19). Sweet chocolate must contain at least 15% chocolate Hquor by weight and must be sweetened with sucrose or mixtures of sucrose, dextrose, and com symp soflds ia specific ratios. Semisweet chocolate and bittersweet chocolate, though often referred to as sweet chocolate, must contain a minimum of 35% chocolate Hquor. The three products, sweet chocolate, semisweet chocolate, and bittersweet chocolate, are often simply called chocolate or dark chocolate to distinguish them from milk chocolate. Table 6 gives some typical formulations for sweet chocolates (5). 

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). 

Conching temperatures range from 55—85°C for sweet chocolate and from 45—55°C for milk chocolate. Higher temperatures are used for milk chocolate if caramel or butterscotch flavors are desired (24). 

Most chocolate is consumed in the form of chocolate confectionery. Sweet chocolate is produced from chocolate liquor with the addition of sugar and cocoa butter. Sometimes called dark chocolate, sweet chocolate must contain at least 15% chocolate liquor, but may contain as much as 50%. Semisweet or bittersweet chocolate consists of a minimum of 35% chocolate liquor. The chocolate liquor content results in sweet and semisweet chocolate containing the highest amount of theobromine and caffeine per serving of any type of chocolate confectionery (Table 9). Within brands of sweet chocolate, there is wide variation in the methylxanthine... 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Sweet chocolate, 6 361—366 amino acids content, 6 368t composition, 6 369t... 

Lipases are used to hydrolyse milk fat for a variety of uses in the confectionary, sweet, chocolate, sauce and snack food industries and there is interest in using immobilized lipases to modify fat flavours for such applications (Kilara, 1985). Enzymatic interesterification of milk lipids to modify rheological properties is also feasible. 

F Peach-like, heavy fruity at <10 ppm O 100aC Sweet, chocolate, toasted bready ... 

This is based on a cake my mom ofien made. It came from Maida Heatter s Book of Great Chocolate Desserts, except that Mom could never stick to the recipe. The sour cream tempers the cake s sweetness, and the cake itself is so moist that it almost resembles a pound cake in texture. I fill it with Vanilla Whipped Cream tinted in a bright color or Red Currant Curd, and cover it with Sweet Chocolate Ganache. It s the perfect cake for beginners—my husband found my recipe journal and baked this cake for my birthday ... 

Diablo Cake always tastes great with Mocha Buttercream (page l) or Sweet Chocolate Ganache (page 33 -... 

Most humans love things that taste sweet— chocolate candy, cake, ice cream, and so on. 

Features Sweet chocolate-like, fruity flavor Reguiatory FDA 21CFR 172.515 FEMA GRAS Manuf./Distrib. Aldrich http //www.sigma-aldrich.com, Fluka http //www.sigma-aidrich.com... 

Uses 0/w emulsifier emulsifier for low-calorie spreads and salad dressings, cocoa-based sweets, chocolate masses Trade Name Synonyms Cithrol PR [Croda Chem. Ltd http //www.croda.co.uk, Croda Oleochems.] Imwitor 600 [Sasol Germany http //WWW. sasoi. com ... 

Sweet and semisweet chocolate— Sweet chocolate is usually dark colored and contains sugar, added cocoa butter, and flavorings. Semisweet contains less sugar. Confectioners use the sweet and semisweet chocolate for making chocolate covered candies. Home use includes cookies, candy, cakes, and a variety of other items. 

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