While hot chocolate and hot cocoa are
often used interchangeably, they're not actually the same thing. Chocolate
begins as cacao seeds (often referred to as cocoa beans) that grow in pods on
the bark of the tropical Theobroma cacao tree. These
seeds are then fermented, dried, and roasted. The shells are removed, leaving
the cacao nibs. The nibs are crushed into a thick paste called chocolate liquor
(despite the name, it does not contain alcohol), which is made up of cocoa solids
and cocoa butter. The ancient peoples of Mesoamerica mixed this paste with
water to make a highly-prized beverage.
Chocolate was made this way and consumed
almost entirely as a drink until 1828 when Dutch chemist Coenraad Johannes van
Houten invented a process that could separate out most of the fat — the cocoa
butter — from the chocolate liquor, leaving a dry cake that is then pulverized
into cocoa powder. Before undergoing this “Dutching” process, the nibs are
treated with alkaline salts to neutralize their acidity, mellow the flavor, and
improve the cocoas' miscibility in warm water. The result is “Dutch cocoa.”
“Natural cocoa ” is that which does not undergo this Dutching process.
To make quality solid chocolate, cocoa
butter is re-added to the chocolate liquor, along with other ingredients like
sugar, vanilla, and milk.
Hot cocoa is made by cocoa powder,
either Dutch or natural, and hot chocolate is made of little pieces or shavings
of solid chocolate. The latter is also sometimes called “drinking chocolate.” Both are
delicious.
However, the delicious chocolate couldn’t
be produced without advanced methods & machines. YOQ Group Ltd. being the chocolate machine global supplier, specializes in chocolate machinery
producing over 20 years. You can see on our website the machines and methods
that we use. Our company is always open for those who is interested in getting
into the industry as well as those advanced chocolate manufacturers. YOQ BRINGS
YOU SWEET BUSINESS!
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