White chocolate with milk, sugar, butter and cocoa. A variety of chocolate from Mars Inc. in 1956 to 2004 due to legal, white chocolate can not be labeled as to its cocoa butter, 20. % And 14% dry matter.
Chocolate milk, but most of the seed of the tropical cacao tree. This is the beginning of the record with nostalgic candy Maya in South America around 1100 BC. Cocoa butter is 10% and 12% dry matter. God is the food.
We also have a dark brown. What is the difference between milk and dark? If milk chocolate contains 10% and 12% of cocoa butter and dry white chocolate with about 20% and 14%, respectively, normal dark chocolate contains about 12% dry, but large (35%) of cocoa butter.
What is the most popular candy? This may be a surprise. University survey of ten female babies - this is a break:.
The third most popular band is a true white with milk and two votes respectively. The most famous is black with three sounds. He is sweet and not lose all the women who do not like anyway.
Does not like chocolate? (Fear! How are you?) I have two friends who do not love everyone. That surprised me. Although most of the rest of the civilized world can not get enough. (With Switzerland for the 12.3 kilograms consumed per person in 2008 and the end of all) actually have not touched!
But then in other regions. Dark chocolate can make the candy category, but as a business? With so many producers to choose their favorite? Elections seen, Hershey's, Ghirardelli, Mars and Belgium. I can not help it full of chocolate flavor with personal knowledge.
You think chocolate mint? Small quantities, such as chocolate chip, chocolate - cookies? Plain or peanut? Chocolate, strawberries or cherries?
One of the things he most flexible. I would like to bake, cook and eat nuts and nougat. You can develop a dip or cut into bite size beard box. What color is my favorite thing to do? It is melt in your mouth. Any shape or form. I find delicious!
So, just for the holiday of love chocolate, sit back and relax. And think a little rest. "In his favorite chocolate and why it is so.
by Sharon Cacho
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