Chocolate Recipes: Chocolate Food Recipes Chocolate Chocolate Chocolates are produced from the tropical Theobroma cacao tree (also known as the cocoa tree) which is found in the tropical region of South America. Types of chocolates Chocolates are popular all over the world. There are 5 major types of chocolates: White Chocolate In some countries white chocolate is not considered as chocolate because it contains no cocoa solids. They are actually a chocolate derivative and consist of sugar, cocoa butter, milk solids and salt. White chocolate goes well with bananas, coconut, berries and wafers. Milk Chocolate The main ingredients used to make this type of chocolate is cocoa butter and cocoa and a major quantity of milk solids (thus the name). It is rather sweet to taste and used in making desserts. Dark Chocolate Bitter tasting dark chocolate has a high content of cocoa. Physicians suggest that dark chocolates are good for the heart, and they help reduce cardiovascular ailments as they contain potassium and copper. High in iron content, dark chocolates also cure anemia. Whereas, magnesium prevents high blood pressure, and diabetes. Sweetened Dark Chocolate This type of chocolate has 60-85 percent of cocoa in it and is not very sweet to taste. Also termed as bitter sweet chocolate.

Used widely in baking. Unsweetened Chocolate This chocolate has high content of cocoa and does not have sugar at all. It is completely bitter in taste and is not a very popular cooking option. It is has a high content of cocoa butter. Can chocolate be healthy? A new study shows that the flavanols in chocolate can reduce the risk of Alzheimer's and other dementia conditions by protecting brain cells and increasing blood flow around the brain. The cocoa content in chocolates can help reduce stress hormones. Dark chocolates are loaded with antioxidants and lower down the signs of aging and reduce cancer risks. Did you know? The word chocolate was actually been taken from the word 'Xocolatl' which means bitter water. The biggest bar of chocolate was made in the year 2000 and weighed 5000 pounds (2267 kg). The phrase 'death by chocolate' is usually taken as a joke by people but it was actually recorded in the 17th century in Mexico as the bishop in Mexico was actually killed by inducing poison in his chocolate. White chocolate : definition of White chocolate and synonyms of White chocolate (English) Cocoa butter , sugar , milk solids, salt This article is about the food.

For other uses, see White chocolate (disambiguation) . White chocolate is a confectionery derivative of chocolate . It commonly consists of cocoa butter , sugar , milk solids and salt, and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cacao bean component, is high enough to keep white chocolate solid at room temperature , yet low enough to allow white chocolate to melt in the mouth. Composition and regulations Raw white chocolate White chocolate is a derivative of chocolate as it does not contain cocoa solids , the primary nutritional constituent of chocolate liquor . During the manufacturing process, the dark-colored solids of the cacao bean are separated from its fatty content (as with milk, semi-sweet, and dark chocolate) but, unlike conventional chocolates, the cocoa solids are not later recombined. As a result, white chocolate does not contain the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine , riboflavin , theobromine , phenylethylamine , and serotonin . [1] Often, the cocoa butter is deodorized to remove its strong taste.

[2] Some preparations that may be confused with white chocolate (known as confectioner's coating, summer coating, or the brand name, Almond bark ) are made from inexpensive solid or hydrogenated vegetable and animal fats, and are not at all derived from cocoa . These preparations may actually be white (in contrast to white chocolate's ivory shade [2] ) and will lack cocoa butter's flavor. Regulations govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter , 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. [3] Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners. [4] Psychoactive properties Since white chocolate has no cocoa solids, it contains only trace amounts of the stimulants theobromine and caffeine , which are present in other chocolates.

[5] References Dworkins Blog - All About White Chocolate All About White Chocolate All About White Chocolate When we think about chocolate bars and products, the three main categories that come to mind are milk chocolate, dark chocolate and white chocolate. Although a higher percentage of the chocolate we carry in our cash and carry selection is either milk or dark, we carry some unique and delicious white chocolate products that can be showcased as a special treat in your current inventory. What is White Chocolate? White chocolate consists of cocoa butter, sugar and milk solids. The reason that it is white or ivory in appearance is that the cocoa butter has been extracted from the cocoa solids, which usually provide the brown colour of milk or dark chocolate. Sometimes, a bit of salt is added to white chocolate products in order to balance the sweetness, as the natural bitterness of cocoa solids isn’t present. Although the history of who invented white chocolate hasn’t been documented, it is said that Nestle was the first company to make a white chocolate bar in 1930. Today, many companies offer at least one white chocolate bar in their product offerings.

To be officially considered ‘white chocolate’, the product must have at least 20% cocoa butter, 14% milk solids, 3.5% milk fat and no more than 55% sugars within the make-up of its weight. White Chocolate Products Most white chocolate products in our cash and carry inventory are a white chocolate version of an already known and loved chocolate bar. For example, Reese’s makes a White Chocolate Reese’s Peanut Butter Cup which has the same peanut butter filling but with a white chocolate outer shell. Kit Kat also comes in a white chocolate version, Kit Kat White , with a white chocolate coating over 4 fingers of wafer cookie bar. Both of these products are best-sellers and almost essential to add to your chocolate bar offerings – and you’ll find the lowest prices in Ontario at Dworkin’s! Another staple in white chocolate products is the Hershey Cookies ‘n’ Creme Bar . Although this bar has pieces of chocolate cookie mixed within it, the base is made of white chocolate and it has been a popular chocolate bar for years. This product is also a great example of the use of salt in white chocolate to balance the sweetness of the white chocolate which makes for a well-rounded and delicious chocolate bar.

Occasionally, you’ll see white chocolate products offered as a limited edition version of a popular chocolate bar or as an ingredient in cookies or other sweet products and it’s always worth checking out our current selection to see what white chocolate items we have on our cash and carry shelves. If you don’t already, you should absolutely consider adding some white chocolate bars to your specialty candy store, convenience store or vending machine selection. Products like Reese’s White Chocolate Peanut Butter Cups and White Chocolate Kit Kat are proven best-sellers and are a way to offer something new and interesting to your inventory! White Chocolate | the C-spot White Chocolate Join our mailing list to receive the latest news and updates from the C-Spot. SUBSCRIBE! You have Successfully Subscribed! White Chocolate Most often a victim of ridicule & discrimination, some consider ‘White Chocolate’ a contradiction in terms, unworthy of the name; that it’s not even chocolate at all since it contains no cocoa mass (if it did, it’d be brown). For others, the holy grail of the chocolate craft lies in White. That’s right, White. It’s largely made up of the butter coming from the same cacáo seed that makes the darkest chocolate. They’re dimorphic twins.

Each seed consists of 2 cotyledons (“nibs”) & a small embryo, all enclosed in skin (“shell”). The cotyledons comprise 2 cell types — a) storage or parenchyma cells of fat globules, proteins & starch granules, & b) larger pigmented cells, containing polyphenols & methylxanthines. Cacáo butter can similarly vary in texture & quality depending on geography , variety & weather just like a single-origin / single-strain Dark Chocolate . The more prized beans grown in the northern stretches of South America tend to have softer butter compared to bulk grade cacáo from Africa . A strong QTL (Quantitative Trait Locus) or genetic cluster with a particular characteristic for cocoa butter hardness has been identified in lipids with a higher melting point (specifically LG7 & LG9). Climate temperature also affects chemical & physical characteristics of cocoa butter, both in terms of the percentage of fatty acids & their melting point. For instance, some Central American harvests in 2011 reported a few cacáo seed lots bearing 60%+ butter content. The average daily temperature during the last few months of pod development apparently affect the characteristics of cocoa butter as much as any other factor.

Lower temperatures give softer butters with a lower melting point. Most beans however have approximately 53% butter-fat. Nonetheless, whatever the exact percentage, fat represents over half of the dry weight & is the most important nutrient of the seed, vital for its food storage. Triglycerides constitute the main components of cocoa butter, representing around 97% of total composition. The remaining fraction includes free fatty acids, mono- & di-glycerides, phospholipids, glycolipids, & unsaponifiable matter. Those qualitative differences between cocoa butters seem to center around the ratio of triglycerides types marked SOS/SOO (S = “saturated fatty acid”; O = “oleic acid”). The SOS group of triglycerides form a solid at room temperature whereas SOO verge closer to liquid. Mesoamericans had been extracting cacáo fat at least as early as the 1500s (in 1527 Oviedo witnessed the Nicarao of the Nicoya Penisula [modern Nicaragua ] extracting cocoa butter; Bishop Landa mentioned in 1566 a grease or butter drawn from cacáo seeds in the Yucatán [ Mexico ]).

It was chemist Coenraad Johannes van Houten of the Netherlands, however, who patented the process in 1828, using a screw press to extract & separate dark-colored defatted cocoa mass (a/k/a ‘cocoa rock’) from the light or ivory-colored cacáo butter, which sensuously stakes out a melting point just below the temperature of the human body (that is, if tempered into an ideal Beta V crystalline form). This single most revolutionary advance in Western chocolate-making set in motion a chain reaction. It radically broke with the past – prior to that, cocoa was a beverage only – and modernized the whole phenomena leading to the chocolate bar. The Broma Process happened upon by Domingo Ghirardelli in 1865 by hanging a bag of chocolate in a warm room that caused cacáo butter to drip out, theoretically extracts more of it than the screw press but at such an extremely slow rate that it’s rarely if ever used on any industrial scale.

Cacáo butter is the goddess of vegetable fats & a primary ingredient in White Chocolate, along with milk, sugar, & typically vanilla – an invention for which no one seems willing to take credit (rumors circulate that the Mars candy bar company devised it right after WWI), giving cause to the Dark-Chocolate hardcore saying it tastes of ‘maternal flavors’ (milk, butter, honey) or, worse, infant formula & baby powder. Enraptured “Whiteys”, however, embrace it. When well done, it’s replete with the mouth… & Whiteys – the wiggas of chocolate – are all in it for the mouth… that over-the-top orgasmic bodymelt; proclaiming that maybe it is a feminine thing, that most women have a love affair with cocoa butter that baffles almost all men. As one maker in praise of cacáo butter says: I love everything about it … I love its texture … its melting properties … its crystalline structure & its temper-ability … I love pressing it … & I love the powder it leaves behind.

Quality White Chocolate rings with faint Dark Chocolate overtones, those tannic & deep notes of its conjoined sibling (albeit less profound & pronounced, but there nonetheless), as well as light fruit (lemon, peach) & sometimes toffee/caramel (particularly in its undiluted natural state). Since the C-spot™ is 100% all-things-chocolate / all-the-time, & anyone worth their salt, ur… chocolate, acknowledges that the clearest window onto a chocolate maker is often thru the quality of its White Chocolate (no cocoa powder or liquor to mask any chocolate bar’s carrier & fixative – the butter) & its unsweetened 100% Dark Chocolate (no sugar to catalyze cacáo’s myriad of compounds) – if it will man-up to make either – because in certain respects they represent the parentage of the entire line. In the case of a Great White, it takes time & dedication, plus lots of money to press cocoa butter. Over-roast, & it’s burnt & caustic; poor ferment – it sours & loses mouthfeel to astringency; insufficient drying – moldy or chalky.

Few actually bother so most just purchase industrial-grade, dirt-cheap deodorized butter from one of the candy giants that cloy with sugar & milk – a kiss-off to bring in another revenue stream from non-chocolate lovers. These 3 barsmiths press their own, harbingers that the new era of White Chocolate is upon us. How to Make White Chocolate in Less Than 5 Minutes | Cupcake Project How to Make White Chocolate in Less Than 5 Minutes July 10, 2011 Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen. Happy exploring! Start Here » You can make white chocolate from scratch – at home, in your microwave, with no special tools (not even a candy thermometer). You may think that making candy is completely out of your league. I assure you that making white chocolate is something you can definitely do and it will look like the white chocolate in my picture (or fancier if you use a different mold).

Making white chocolate takes under five minutes of your time and, even if you don’t typically enjoy white chocolate, this homemade white chocolate might change your mind. Most store-bought white chocolate is so sweet that the sugar and added vanilla flavor is pretty much all you taste. I’m not a fan. When you make your own white chocolate, the subtle chocolate flavor from the cocoa butter (the main ingredient in white chocolate) will come through along with whatever flavor(s) you choose to add. My homemade white chocolate shown above is made with ground ginger and orange extract for a more sophisticated, summery feel. You could make lemon white chocolate or cinnamon white chocolate or chili white chocolate or whatever combination your heart desires! When I crave chocolate, I’m still going to reach for a quality piece of dark chocolate like Patric or Amano . But now that I know how easy white chocolate is to make and its wide range of flavor possibilities, I’ll be working white chocolate made from scratch into my recipes more often. Cocoa Butter – The Key Ingredient In White Chocolate To make white chocolate, you’ll need cocoa butter. Cocoa butter is the edible vegetable fat from the cocoa bean.

If you’ve ever had really old chocolate sitting around your house and noticed that it started to get some white looking stuff on it, you’ve likely seen cocoa butter. In most instances, the white stuff is the cocoa butter separating from the chocolate. Navitas Naturals Cacao Butter, 1 Pound Pouches Cocoa butter comes in a solid block that resembles a giant bar of soap. You you may be able to find cocoa butter in your local baking supply store or health food store, but if you can’t, you can always buy cocoa butter online . Some cocoa butter is sold specifically for use in cosmetics and may have ingredients mixed into it that aren’t meant to be eaten, so be sure to check the package before buying. I bought my cocoa butter from Navitas and I was very happy with it. The 16 oz package was $25 and it was enough cocoa butter to make 12 white chocolate discs, 100 mini cocoa butter cookies , and 12 cocoa butter cupcakes . How To Make White Chocolate Below, you’ll find my recipe for orange ginger white chocolate discs. I based it on the white chocolate recipe from Hannah at BitterSweet .

I also include tips for creating your own flavors or for making a basic vanilla white chocolate. UPDATE 12/1/15: Many readers have had problems with this recipe. Although it worked for me, it is definitely not guaranteed to work. Try it at your own risk. Troubleshooting this recipe is on my long to-do list and if I can figure out where the problem is, I will give another update and change the recipe where needed. White chocolate - iSnare Free Encyclopedia White chocolate This article is about the confection . For other uses, see White chocolate (disambiguation) . White chocolate Bar of white chocolate containing pieces of rose petals Type Media: White chocolate White chocolate is a chocolate derivative. It commonly consists of cocoa butter , sugar and milk solids and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cocoa bean component, is high enough to keep white chocolate solid at room temperature . Contents 5 References Composition White chocolate is not chocolate in the strict sense as it does not contain non-fat cocoa solids , the primary nutritional constituent of chocolate liquor —chocolate in its raw, unsweetened form.

[1] During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk , semi-sweet , and dark chocolate . But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine , [2] while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine , riboflavin , and phenylethylamine . [3] Often, the cocoa butter is deodorized to remove its strong flavor. [4] If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 °C (356 °F).[ citation needed ] White chocolate may include additional flavorings. Vanilla is a common additive.

[5] Some preparations known as confectioner's coating or summer coating may be confused with white chocolate, but are made from inexpensive solid or hydrogenated vegetable and animal fats, and are not at all derived from cocoa. These preparations may actually be white (in contrast to white chocolate's ivory shade [4] ) and will lack cocoa butter's flavor. Regulations Regulations govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. [6] Before this date, American firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners. [7] History In the 1930s, the white chocolate Milkybar was launched in Europe by Swiss company Nestlé . [8] In North America, Kuno Baedeker developed a white chocolate while working for the Merckens Chocolate Company in 1945.

[9] See also Ingredient Functions - How To Cooking Tips - RecipeTips.com Ingredient Function Baking Powder A combination of baking soda, an acid and a moisture absorber, which together form a leavening agent. Just the right amount of acid is added to the baking soda so that when the baking powder is added to moist ingredients, there is a reaction that releases carbon dioxide bubbles. This reaction is what makes the batter or dough rise. Baking Soda An ingredient used as a leavening agent. When it is mixed with an acidic ingredient and then comes in contact with liquid ingredients, a chemical reaction occurs. The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses. The chemical reaction begins as soon as the liquid is added, so the dough or batter should be baked as soon as possible after it has been mixed. If too much time passes before baking, the gases can escape and the product will not rise properly when baked. Bran Bran is the outer layer of a kernel of grain.

Bran is added to cereals and baked goods to increase the nutritional value and to add fiber. Bread- crumbs Breadcrumbs are used to add texture and body to foods. They are added in with other ingredients or they can be used as a coating for meats, fish and vegetables. Breadcrumbs are used fresh or dried, and are used in different degrees of coarseness. Fresh breadcrumbs are handmade. Dried breadcrumbs can be made by hand but are also sold in food stores already dried and prepackaged. Brown Sugar Granulated sugar that has molasses syrup added to it. The molasses syrup softens the texture of the sugar. Brown sugar is available in a light and dark variety. The darker has a more intense flavor. Use light brown sugar unless dark brown is specifically specified in the recipe. Canning & Pickling Salt A fine-grained salt that does not contain any additives, which prevents the brine from becoming cloudy when canning and pickling food. It is used when canning and pickling vegetables and meats. It can also be used in the same manner as table salt but it may start to clump when exposed to excessive humidity.

Cocoa Powder An unsweetened powder made from the leftover chocolate liquor that has had the cocoa butter removed. The chocolate liquor is made from cacao beans and about 75% of it is extracted as cocoa butter and the remainder is dried and ground into cocoa powder. Cocoa powder is used to add chocolate flavoring to baked goods. Corn Meal/Flour Made from ground dried corn. It is available coarse, medium or fine ground. Corn flour is ground finer than fine ground corn meal. Corn meal or flour will not form gluten so products made from them have a more coarse, dense texture than products made from some of the other flours. Corn meal and corn flour provide a corn flavor to products it is used in. Cornstarch A thickening agent used in sauces, gravies, soups and desserts. It is finely ground from the heart of the corn kernel and has twice the thickening power of flour. Cream of Tartar A white powder made from the acid deposits that form on the inside of the wine barrels during wine making. It is added to egg whites to give them more volume and stability. It also helps to stop sugar syrups from crystallizing and makes creamier frostings and candies when it is one of their ingredients.

This acidic powder is also added to baking soda to create commercial baking powder. Flour Generally, flour is the ingredient that gives baked goods their form and structure. When the flour is mixed with water, the proteins in flour interact with each other to form gluten. Gluten is what gives the dough its elasticity and the ability to stretch as the leavening agent produces the carbon dioxide gases that cause the dough to rise. Different types of wheat flour contain different amounts of proteins for forming gluten. Soft wheat have a lower protein content than hard wheat. A flour with higher protein content is more desirable for yeast breads, whereas lower protein content is better for cakes, pastries, and quick breads to produce a more tender texture. Flour - All-Purpose All-purpose flour is a multipurpose flour made from hard and soft wheat. It can be used for all baking purposes. It is available bleached and unbleached. Flour - Arrowroot Arrowroot flour is a fine powder ground from the arrowroot plant. It does not have any flavor and its texture is similar to cornstarch. It is used as a thickener for sauces, gravies, puddings and dessert fillings.

Arrowroot flour has approximately 50% more thickening power than flour. Flour - Bread Bread flour is a hard wheat flour that is higher in gluten forming protein. It is used with yeast breads because the higher gluten content produces bread that is lighter, has more volume and is less crumbly. Flour - Cake Cake flour is a soft-wheat flour with a fine-texture and a high starch content. It contains a lower level of protein than bread flour. When mixed with moisture, the protein in flour turns to gluten that gives the baked goods strength and structure. Pastries and cakes need only a limited amount of gluten. Since the pastry flour contains less protein it creates tender pastries and cakes. Cake flour is also referred to as pastry flour. Flour - Oat Oat flour is ground from rolled oats. It provides a nutlike flavor and has a high protein content. Oat flour does not form gluten like the wheat flour, so it must be used in combination with a wheat flour so that the bread will rise. When using oat flour, about 1/3 of the flour can be oat flour and 2/3 should be wheat flour.

Flour - Pastry Pastry flour is a soft-wheat flour with a fine-texture and a high starch content. It contains a lower level of protein than bread flour. When mixed with moisture, the protein in flour turns to gluten that gives the baked goods strength and structure. Pastries and cakes need only a limited amount of gluten. Since the pastry flour contains less protein it creates tender pastries and cakes. The higher level of protein found in bread flour is required to create the structure of the bread crumb. Pastry flour is also referred to as cake flour. Flour - Potato Starch Potato starch flour is a non-gluten forming flour that is ground from dried, cooked potatoes. It is a fine textured flour that has a mild potato flavor. Potato starch flour must be used in combination with a gluten forming flour, such as a all-purpose flour. Flour - Rice Rice flour is a flour made from finely ground long or short grain rice. It is used as a thickening agent to thicken puddings, desserts, and sauces. It is also used to make noodles. It does not form gluten, so it can be substituted for wheat flour in some recipes to be used by people that do not tolerate gluten.

Flour - Rye Rye flour is ground from grains of rye grass and has a slightly sweet-sour flavor. It does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently, so it must be combined with wheat flour. Rye flour produces a denser and darker loaf of bread and is available in light, medium and dark varieties. The darker the flour the darker the loaf of bread will be. When using light rye flour in combination with wheat flour, you can use about 40% rye flour. When using the medium or dark rye flour, the amount of rye flour must be decreased. Flour - Self-rising Self-rising flour is an all-purpose flour into which baking powder (a leavening agent) and salt have been added. When used in a recipe in place of all-purpose flour, the baking powder and salt are omitted from the other ingredients. Flour - Semolina Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough.

Dough made from semolina flour is too hard to handle when rolling out by hand because of its stickiness but when mixed with unbleached white flour it produces a strong dough that is easier to handle. Semolina flour is used when making pasta and some breads. Flour - Soy Soy flour is flour ground from hulled and roasted soybeans. Soy flour cannot form gluten and contains no starch, but it is very high in protein. It is generally used to increase the protein in baked goods but you must be cautious as to how much you use because it will affect the taste and cause increased browning if too much is used. The flour is produced as natural (defatted), which has the oils removed, or full-fat, which retains the soybean oils. Flour - Triticale Triticale flour is ground from the man-made grain triticale. Triticale is a high protein man-made grain produced by crossbreeding wheat and rye. The man-made grain was produce in effort to duplicate the protein and bread-making qualities of wheat and the durability and high lysine content of rye. Triticale flour provides a nutty flavor similar to wheat and rye, and generally contains more protein than wheat flour.

Because of its durability, it handles better than rye flour but not as well as wheat flour. It can be substituted in equal portions for recipes requiring either wheat or rye. Yeast dough made with triticale flour should be fermented for less time than dough made with wheat flour. Flour - Whole Wheat Whole wheat four is ground from the full wheat kernel, including the bran, germ, and the endosperm. Whole wheat flour is brownish in color and is much more nutritious than refined white flour. It is often added to white flour to improve the nutrition of baked goods. Whole wheat flour is available in fine, medium and coarse ground. As the coarseness of the flour increases, the coarseness of the baked good's texture increases. Due to the higher unsaturated oil content in whole wheat flour, it has a shorter shelf life. Food products made with whole wheat flour have a higher potential of becoming rancid if kept for long periods of time. The life of the food product can be extended if stored in the refrigerator.

If substituting whole wheat flour for part of the white flour when making yeast and quick breads, each cup of white flour that you replace should be replace by 1 cup plus 2 tablespoons of whole wheat flour. Bread made with whole wheat flour will produce a smaller, denser loaf. Granulated Sugar Fine or extra-fine sugar crystals made from refined beet or cane sugar. It serves several purpose in baking. It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar. Herbs Herbs are plants that have fragrant leaves and stems that are used to season foods. Herbs can be used fresh or dried, but the quantity you should use in a recipe may vary greatly depending on which type is used. Be sure to read the recipe carefully to see if different quantities are indicated for dried versus fresh.

There are many different types of herbs, but some that are commonly available are: angelica, basil, bay leaves, burnet, chives, chervil, cilantro/coriander, dill, fennel, garlic, hyssop, lavender, lemon balm, lemon grass, lemon verbena, marjoram, mint, oregano, parsley, pepper, rosemary, sage, savory, sorrel, tarragon, thyme, watercress, and wintergreen. Kosher Salt A coarse grained salt that does not contain any additives. It is preferred for its texture and flavor. Because it is coarser grained, it takes up more space when measuring. When using it in place of regular salt, you will need to increase the amount called for in the recipe. Add an additional 1/8 tsp. of kosher salt when the recipe calls for 1 tsp. of salt. Oatmeal A cereal ground from hulled and cleaned oats. It can be cooked to eat as a breakfast cereal or it can be used as an ingredient for baking.

Oatmeal is available as old fashioned rolled oats, which are larger flakes that take approximately 15 minutes to cook or as quick-cooking oats, which are smaller cut flakes that take approximately 5 minutes to cook. Both types can be interchanged when baking. It is also available as an instant oatmeal, which is oatmeal that is made up of very small cut flakes that are precooked and dried. They require minimal cooking but are not recommended for use in baking. Pearl Sugar Ingredient Function Buttermilk Traditionally buttermilk was the liquid that was left after whole milk has been churned into butter, but today commercial buttermilk is produced by adding lactic-acid bacteria to low-fat or nonfat milk. Buttermilk has a thick consistency and adds a tangy flavor to baked goods, sauces, and dressings. It can be used in many recipes to replace yogurt and sour milk. Buttermilk is also available in powdered form. Corn Syrup A thick, sweet syrup extracted from corn. It is available in a light and dark variety. The light syrup is clear in color and sweet but does not have much flavor. The dark syrup is brown in color and has a sweet molasses or caramel-like flavor.

Corn syrup works well in frostings, candies and jams because it hinders crystallization. It produces a denser, chewier dough when used in baked goods. Corn syrup can also be used in place of honey or maple syrup but it is not as sweet so it may have a slight affect on the finished product. Eggs Eggs can be cooked and eaten as a food themselves but they also serve several purposes as an ingredient. They give cooked dishes and baked goods structure. They also add flavor, color, liquid, protein, and fat. The egg yolks add to the tenderness and provide consistent flavor and texture to the product. Egg whites add volume to the recipe. Two egg whites can be substituted for one whole egg if concerned about cholesterol. Grade A large eggs are the best size to use for most recipes calling for eggs. Evaporated Milk Whole, low-fat, or nonfat milk that has had approximately 60% of the water removed. It has been heat-treated to sterilize it in the can. This allows the milk to be stored at room temperature. Evaporated milk is used undiluted in sauces, soups and custards to give them a rich creamy texture. It is also used in baked goods and other dishes.

Do not interchange with sweetened condensed milk, which is very sweet and sticky. Evaporated milk can also be reconstituted by adding water and it can then be added to recipes calling for milk. Extracts Extracts are produced by extracting the oils from fruits, nuts, and plants and then dissolving the in an alcohol base. Extracts are used to add flavoring to baked goods, candies, desserts, sweet fillings, and frostings. There are imitation flavorings also available that are used in the same manner as extracts but to provide the best flavor to your foods use pure extracts. Some of the common extracts available are vanilla, almond, maple, anise, lemon, orange, and peppermint. Food Coloring A coloring solution used to add color to foods. Food coloring is generally added to frostings or batters for decorating purposes but can also be added to other foods to enhance their color. Food coloring adds color but does not affect flavor. It is generally available in the primary colors and they can be mixed to create additional colors. Start with a small amount and add more to darken to the desired color. Food coloring is also available in a paste form. Half & Half A commercially produced product that consists of half milk and half light cream.

It is used on cereal, as a coffee creamer and as an ingredient in many recipes. Heavy Cream A dairy product that has a butterfat content of at least 36%. It is also known as whipping cream and double cream. Heavy cream provides a rich, creamy texture to the foods it is added to. It is used in sweet and savory sauces, baked goods, desserts and dessert toppings. It is also used as an ingredient in cocktail drinks. Honey Honey is the nectar from flowers and other plants that is collected by bees. Honey is used as a sweetener and has a distinctive flavor that is influenced by the type of flowers and plants that the nectar is taken from. A product containing honey is likely to be fairly moist because it contains fructose, which absorbs moisture from the air around it. When using honey in a recipe in place of sugar, use 3/4 cup plus 1 tablespoon of honey per cup of sugar being replace. The liquid in the recipe should also be decreased by 2 tablespoons to help offset the additional moisture that will be created by the honey. If too much honey is used in a recipe, excessive browning may occur. Honey is also used as a spread similar to jam or jelly.

It is available in three basic forms — liquid honey (liquid containing none of the comb), chunk-style honey (liquid with pieces of the comb), and comb honey (a square or round piece of the honeycomb containing the honey inside). Juices Juices are liquids extracted from food items that are used to make beverages and sauces. The fruit juices are also used as liquid ingredients in recipes for some baked goods. Fruit juices are acidic, so when combined with baking soda in a recipe, they cause the chemical reaction that results in the baking soda acting as a leavening agent. Light Cream A dairy product containing 18 to 30% milkfat, also referred to as table cream. It is used in making soups, sauces, desserts and baked goods. When used in place of heavy cream, the foods texture will not be as creamy. Light cream will separate or curdle easier than heavy cream so when using in soups and sauces, use a lower heat, heat slowly, and do not let it boil. Low-fat Milk Milk that has had most of the fat removed. It is available in varieties containing 1% or 2% milkfat. It can be used in recipes as a substitution for whole milk or fat-free milk.

Milk When called for in a recipe it is referring to cow's milk. It is available as whole milk, low-fat milk, and skim (fat-free) milk. Also available powdered and condensed. Most often they are interchangeable in a recipe. The milk adds nutrition and browning capabilities. When heating milk, heat slowly and watch carefully to prevent it from scorching. Molasses A thick, strong flavored syrup, produced as a byproduct of sugar refining. Molasses is used as a sweetener but is not as sweet as sugar. It is available in three varieties: light, which is from the first boiling and the sweetest of the three; dark, which is from the second boiling and is a little less sweet but has a deeper flavor; and blackstrap, which is from the third boiling and is very dark in color with a bitter flavor. Blackstrap is rarely used in baking. Light and dark molasses are interchangeable in recipes, resulting in the finished product having a slightly deeper flavor when the dark molasses is used. Skim Milk A fat-free variety of milk that contains no more than .5% of milkfat.

Skim milk can be interchanged with low-fat or whole milk in a recipe without a noticeable difference in the end product. Depending on the amount of milk called for in the recipe, you may notice slightly less flavor and richness when skim milk is substituted whole milk. Soy Milk A milk substitute made from pressed, cooked soybeans. Plain soy milk can be used in place of cow's milk in puddings, sauces and soups. Using soy milk in place of cow's milk will affect the taste of the end product. You may want to start by only replacing half of the cow's milk with soy milk. In addition to plain soy milk, there are flavored varieties, and low-fat, fat-free, and fortified versions. Soy milk is high in protein, low in saturated fats, and cholesterol free. People who are lactose intolerant can use soy milk as a replacement for milk in some of their recipes. Soy milk has a tendency to curdle so you have to be careful when adding to acidic foods. Sweetened Condensed Milk Whole milk that has had 60% of the water removed and then sugar added. The amount of sugar added makes up 40% of the sweetened condensed milk's volume.

It is very sweet and sticky, and adds a richness to the foods it is added to. It is used to make candies, bars, pies, and puddings. Sweetened condensed milk turns a golden color and takes on a caramel like flavor when heated. It also thickens as it is heated. Sweetened condensed milk cannot be used as a substitution for other milk product. Vanilla Ingredient Function Butter The semi-solid product that is produce from churning cream. It is at least 80% milkfat and is available in salted or unsalted varieties. The unsalted variety is often used when cooking because it allows the cook to have more control over the seasoning. Butter creates flaky pastries, and it provides flavor, tenderness, crispness, and a golden-brown color to many foods. When used in cookies it will cause them to spread less than if margarine is used and will give the cookies a lighter texture and richer flavor. It is used when frying and sautéing food, as a spread for baked goods such as breads and rolls, and as a flavoring for cooked vegetables. When eaten, it does not leave a greasy feeling in your mouth because it melts at body temperature.

It is an ingredient in hundreds of recipes including breads, pastries, cakes, entrees, and sauces. Lard Lard is pork fat that has been rendered. In rendering, the fat is heated, causing the connective tissues to brown and turn crispy. They are then strained from the fat to purify the lard. Lard provides a slightly nutty flavor and because of its richness, it creates very tender, flaky pastries and pie crusts. It can be used in place of butter in baking recipes, but the amount should be reduced by approximately 25 percent. Margarine Margarine is made from partially hydrogenated vegetable oil, water, milk solids, salt and generally coloring. It is similar to butter in appearance and texture. Its flavor is also similar to butter but is not as rich. In addition to regular margarine (containing 80% fat), it is available in several other varieties, such as reduced fat (containing 60% fat), low-fat (containing 40% or less fat), and fat-free (containing less than half a gram of fat). It can be used in most recipes in place of butter but there will be a slight loss of flavor.

When used for making cookies, the margarine will have a tendency to spread more than butter, resulting in a more flattened cookie. For best results when substituting margarine, use regular margarine and not one of the reduced fat varieties. Margarine will create a softer dough but butter should be used when making pastries to provide the most flakiness. Oil Oils are extracted from seeds and fruits such as corn, cottonseed, soybean, sesame, sunflower, safflower, olive, and avocado. Some oils are extracted from nuts such as peanut, walnut, almond, and hazelnut. Oils are used to fry and sauté foods, for making salad dressings, and as an ingredient in baking. Some of the common oils used for these purposes are vegetable oil, corn oil, canola oil, olive oil, sunflower oil, soybean oil, and peanut oil. Oil is used in recipes for breads, cakes, cookies and muffins. Oil can be used in place of butter or margarine in most recipes by using 7/8 cup of oil for each cup of butter or margarine that is called for. Substituting the oil will result in the finished product having a heavier texture.

Because oil has a higher smoke point than butter or margarine, it works better for sautéing, frying, deep-frying and stir-frying. Reduced Fat Substitutes There are a variety of alternate ingredients that can be used instead of oil or butter to reduce the fat content when cooking or baking. Substitute products exist with reduced fat and no fat and in different forms such as sprays, spreads and liquids. Fruit purees or applesauce can be used as oil substitutes for baking purposes. When using reduced fat or fat- free substitutes, be cautious as to when and how they are used. Some recipes require a certain amount of fat to be successful. Reduced fat substitutes work well as a spread on breads and rolls, or as a topping for potatoes, pasta or vegetables, but they do not work well as a cooking oil or as an ingredient for baking. Shortening Shortening is vegetable oil that has been solidified by a process called hydrogenation. It remains a solid at room temperature and similar to lard, it creates a flakiness in pastries and pie crusts. In some recipes for baked goods, the shortening is creamed together with the sugar.

Creaming them together traps air in the batter and creates a lighter finished product. Shortening has a high smoke point so it also works well for sautéing, frying, deep-frying and stir-frying. Dworkins Blog - Wholesale Candy Wholesale Candy Items 1 to 2 of 14 total Show All About White Chocolate When we think about chocolate bars and products, the three main categories that come to mind are milk chocolate, dark chocolate and white chocolate. Although a higher percentage of the chocolate we carry in our cash and carry selection is either milk or dark, we carry some unique and delicious white chocolate products that can be showcased as a special treat in your current inventory. What is White Chocolate? White chocolate consists of cocoa butter, sugar and milk solids. The reason that it is white or ivory in appearance is that the cocoa butter has been extracted from the cocoa solids, which usually provide the brown colour of milk or dark chocolate. Sometimes, a bit of salt is added to white chocolate products in order to balance the sweetness, as the natural bitterness of cocoa solids isn’t present.

Although the history of who invented white chocolate hasn’t been documented, it is said that Nestle was the first company to make a white chocolate bar in 1930. Today, many companies offer at least one white chocolate bar in their product offerings. To be officially considered ‘white chocolate’, the product must have at least 20% cocoa butter, 14% milk solids, 3.5% milk fat and no more than 55% sugars within the make-up of its weight. White Chocolate Products Most white chocolate products in our cash and carry inventory are a white chocolate version of an already known and loved chocolate bar. For example, Reese’s makes a White Chocolate Reese’s Peanut Butter Cup which has the same peanut butter filling but with a white chocolate outer shell. Kit Kat also comes in a white chocolate version, Kit Kat White , with a white chocolate coating over 4 fingers of wafer cookie bar. Both of these products are best-sellers and almost essential to add to your chocolate bar offerings – and you’ll find the lowest prices in Ontario at Dworkin’s! Another staple in white chocolate products is the Hershey Cookies ‘n’ Creme Bar .

Although this bar has pieces of chocolate cookie mixed within it, the base is made of white chocolate and it has been a popular chocolate bar for years. This product is also a great example of the use of salt in white chocolate to balance the sweetness of the white chocolate which makes for a well-rounded and delicious chocolate bar. Occasionally, you’ll see white chocolate products offered as a limited edition version of a popular chocolate bar or as an ingredient in cookies or other sweet products and it’s always worth checking out our current selection to see what white chocolate items we have on our cash and carry shelves. If you don’t already, you should absolutely consider adding some white chocolate bars to your specialty candy store, convenience store or vending machine selection. Products like Reese’s White Chocolate Peanut Butter Cups and White Chocolate Kit Kat are proven best-sellers and are a way to offer something new and interesting to your inventory! Posted in Wholesale Candy By Danielle Thomas 14-10-02 2:23 PM Brand Spotlight: Nestle When thinking about the top chocolate bar brands, likely a few come to mind including Nestle. Nestle is a brand that is represented worldwide, and we carry Canadian, British and American Nestle products within our cash and carry inventory.

What many may not realize is that Nestle is a large company that produces more than just chocolate – in fact, it is the largest food company in the world, measured by revenues. How much do you know about Nestle? History Nestle was formed in 1905 in Switzerland, where it is still headquartered. The company was a merger between two existing companies that produced condensed milk products since the late 1800s. After the first and second World Wars, the population went back to drinking fresh milk rather than condensed and Nestle put a strong focus on milk chocolate production which became its second largest revenue stream at the time. Throughout the mid- to late- 20th century, Nestle acquired many other food brands including Stouffer’s and Carnation. After a large acquisition of the company Rowntree McIntosh, Nestle started producing some very well-known chocolate bars – including Kit Kat, Aero and Smarties. Products Although the Nestle company produces thousands of types of products across different food and non-food categories, many of us know the brand for the chocolate it produces, many of which you’ll find at our cash and carry warehouse. Kit Kat Kit Kat is arguably one of the most popular chocolate bars in the world!

If you’re not already familiar with Kit Kat, they consist of 4 wafer ‘fingers’ dipped in milk chocolate. Different varieties of Kit Kat include original milk chocolate , White Chocolate Kit Kat from the UK and the US and Dark Chocolate Kit Kat . Once in a while, there are limited edition flavours, such as Hazelnut or Mint. Aero Aero – the milk chocolate bar with a bubbly texture- is another well-known Nestle bar that is represented world-wide. We carry the original Canadian milk chocolate Aero as well as the British ‘Big Bars’ in Mint and Orange flavours. Canadian, British and American Nestle Other Nestle specialties include Smarties – the bite-sized chocolate pieces with a candy coating, Butterfinger – the bar that consists of a flaky peanut-butter filling covered in milk chocolate and Baby Ruth – a chocolate bar with a nougat, peanut and caramel filling.

You’ll also find exclusive Nestle products from the US on our cash and carry shelves including Butterfinger Crisp and the 100 Grand Bar as well as imported British Nestle such as Blue Riband and Yorkie Whether you’re looking for Canadian, American or British chocolate from a well-known and quality brand to stock in your convenience store, vending machine or specialty candy store, you’ll find the right Nestle product within our cash and carry inventory! How Much Caffeine is in Chocolate? - Amano Chocolate Amano Chocolate You are here : Home Blog How Much Caffeine is in Chocolate? Mar 19, 2013 How Much Caffeine is in Chocolate? How Much Caffeine is in Chocolate? People often ask us, “Does chocolate have caffeine?” and if so, “How much caffeine is in chocolate?” For the record, chocolate contains small amounts of caffeine. Chocolate also contains another closely related substance called theobromine in much larger levels, and the presence of these two closely related substances has been the cause of much confusion among chocolate lovers.

Caffeine Molecule Caffeine is a xanthine alkaloid substance that is found in the leaves, fruits and nuts of a variety of different plants, including coffee, guarana, tea, yerba mate, and approximately 60 other plants. Amazingly, caffeine is found in a wide variety of types of plants and on completely different sides of the world. One of these plants is the cocoa tree, where the caffeine is found in the seeds (called cocoa beans). Cocoa beans are similar in size and shape to almonds, and they grow inside cocoa pods. The hard cocoa pod is about the size of a small Nerf football. It grows off the branches and trunk of the cocoa tree and contains between thirty to forty beans. Caffeine Protects the Cocoa Bean The cocoa tree depends on wild animals to spread and plant its valuable seeds. The cocoa pod that surrounds the cocoa beans is tough and is not easily broken in the wild. (When cocoa farmers break them open, they often use machetes or a heavy stick or rock with a sharp edge.) Nature of course has provided an answer — the cocoa tree surrounds each cocoa bean with a delicious, sweet, white pulp that tastes very much like light lemonade.

Not only do cocoa farmers love to eat the pulp on a hot day underneath the tropical sun, the wildlife do as well. Rats, monkeys and other animals break, chew, and find all variety of ways to open the cocoa pods to eat this delicious treat. Cocoa pod after wildlife have removed the cocoa beans. Dependence on local wildlife to open the tough cocoa pods causes its own set of problems — how to keep the animals from eating the cocoa beans. There is an easy to answer to this as well. First, the cocoa beans are covered with a tough, fibrous husk. Then the cocoa tree puts all sorts of things into the cocoa bean itself that deter animals from eating them. One of the primary substances is tannins, which make the cocoa beans when eaten fresh very astringent and not very tasty. Because of this, the wildlife will eat the sweet, delicious pulp on the outside of the cocoa beans and then spit the astringent cocoa beans themselves onto the jungle floor, where they just might find the right conditions to grow. The tannins are not the only weapons in the cocoa tree’s arsenal. The cocoa trees also load up the cocoa beans with theobromine as well as caffeine.

While we may consider both of these mild stimulants, to insects and wildlife, these can be toxic. (Theobromine is what is responsible for making chocolate toxic when ingested by dogs.) So, the answer to the question: How much caffeine is in chocolate?” is absolutely yes. The tree depends on it. Caffeine, it is all in the Bean. Caffeine is also in your chocolate. The cocoa bean contains between 0.1% and 0.7% caffeine, 0.2% being the most common amount found. Caffeine is also present in lesser amounts in the husk that surrounds the cocoa beans, usually from .05% to 0.3%. By way of comparison, dry tealeaves are approximately 3% caffeine, and dry coffee beans are about 1.2% caffeine (Robusta coffee has 40 to 50% more caffeine than regular coffee). During chocolate making, the fibrous husk that surrounds each bean is removed through a process of breaking the bean into pieces, separating the husk from the bean, and then winnowing away the lighter husk from the heavier nibs by use of vacuums or high-pressure fans.

The pieces of bean created during winnowing are called cocoa nibs. (The nibs are often ground up before being used to make chocolate, the result being called cocoa mass or cocoa liquor.) It is the nibs that contain the caffeine found in chocolate. The more nibs (or cocoa mass/cocoa liquor) used to make a piece of chocolate, the more caffeine it will contain. Cocoa nibs contain approximately 54% fat, much as peanuts contain peanut oil. The fat is called cocoa butter, and it contains no caffeine. The plant material (i.e., non-fat) part of the cocoa nibs is called cocoa solids. This is where the caffeine is found. Dark chocolate is dark because it contains a larger percentage of cocoa solids than milk or white chocolate. How much caffeine is in chocolate: Dark Chocolate Typical Dark Chocolate Recipe

Question: White chocolate consists of sugar, milk solids, salt, and specifically what other main ingredient?
Answer: Cocoa butter