Learn about you favorite sweet!
Coa Cao, what chocolate is made from, is said to have originated in the Amazon at least 4,000 years ago. Since then chocolate has affected many cultures, traditions, and economics. Many people came up with secret techniques to make chocolate and have passed it down through generations. Please read on to learn more about your favorite indulgence!
Chocolate can keep for several months if you you wrap it up tightly and protect it from humidity and variations of temperature. The best way to store it is to keep it at room temperature (approximately approximately 65°F, or 18°C). You can also store it in the freezer or refridgerator, but you will get white marks on your chocolate. This will not affect the taste of the chocolate only the appearance.back to top
Unsweeted Chocolate is mostley used for baking because it is too bitter to eat alone.It contains up to 75% solid coa coa with no added sugar or milk.
Coa Coa Powder
Coa Coa Powders contain certain acids that make it easy to dissolve in liquids. Unsweeted Coa Coa powder is used for baking and sweetened Coa Coa Powder is mainly used for hot chocolate.
This type of chocolate is mostley used in chocolate baking. It comes in either semisweet or unsweetened conveniently shaped chocolate squares.
This is a high quality chocolate used in making specialty chocolate candies and truffles. This chocolate has a high gloss because it has a large amount of coa coa solids.
This chocolate does not use coa coa beans so you can't really consider it chocolate. It is made from coa coa butter, sugar, milk, and vanilla extract and it has a texture like chocolate.
Milk chocolate is made with powdered or condensed milk. It has approximately 20% coa coa solids. Milk Chocolate has a sweet and mild flavor.
Dark Chocolate is made with up to 75% of coa coa solids and is made with little or no sugar at all. It has an intense rich flavor and can be found in candies or semi sweet chocolate chips used for baking.
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Here are a few chocolate and wine pairing tips.
“Rule #1, the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour.
When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel.”— Stacy Slinkard
Wine Pairing with White Chocolate
Wine Pairing with Milk Chocolate
Wine Pairing with Dark Chocolate
Dark Chocolate is paired best with a wine that also has a slightly bitter taste. A Zinfandel (try Grgich Hills Zinfandel 2005, $30) will be a perfect match.