Lately I am in a craze for Dark Chocolate. Besides looking for the different brands that are available in the city, I am learning how it can be handmade. One of the techniques is using cocoa powder (I've shared it in this video recipe!) Enjoy and hashtag if you have made some by yourself #deelishchocolates using social media channels (instagram, twitter, tumblr, pinterest or facebook), even youtube or linkedin. I will be very happy to see your great work!!
3:48 AM
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Lately, I am into Extra Dark Chocolate of up to 70% Cocoa solids. So I started with the city we live in now, I found this Estonian branded chocolate called 'Bitter' Kalev.
Cocoa mass, fat-reduced cocoa powder, sugar, cocoa butter, butter fat (milk), emulsifier (lecithin), vanillin. Cocoa solids: 70% minimum. May contain traces of nuts, peanuts, cereals containing gluten and egg products.
They wrote that "the high cocoa content Bitter 70% represents the best qualities of dark chocolate and is loved by everyone who prefers less sweet and slightly bitter chocolate." Before this, I actually tried the 87% on my first trial of dark chocolate. It was too bitter, but I find this 70% ones more tasty and I recommend (in fact!)
I've also learned along the way that there is a process called alkalization, also known as Dutching, has negative effects on the antioxidants in dark chocolate. So do read the labels. Do you know of any dark chocolate from your country that is a good brand? Which would you recommend
Cocoa mass, fat-reduced cocoa powder, sugar, cocoa butter, butter fat (milk), emulsifier (lecithin), vanillin. Cocoa solids: 70% minimum. May contain traces of nuts, peanuts, cereals containing gluten and egg products.
They wrote that "the high cocoa content Bitter 70% represents the best qualities of dark chocolate and is loved by everyone who prefers less sweet and slightly bitter chocolate." Before this, I actually tried the 87% on my first trial of dark chocolate. It was too bitter, but I find this 70% ones more tasty and I recommend (in fact!)
I've also learned along the way that there is a process called alkalization, also known as Dutching, has negative effects on the antioxidants in dark chocolate. So do read the labels. Do you know of any dark chocolate from your country that is a good brand? Which would you recommend
12:31 AM
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