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Chocolate Guide | Taste of Home

Did you know? Decadent, ooey-gooey chocolate comes from beans…cocoa beans! When the center of the bean is ground into a liquid state, it becomes chocolate liquor. Here’s more information about chocolate:

Unsweetened Chocolate

Also known as baking and bitter chocolate. To create this, the chocolate liquor is cooled and molded into blocks.

Related Recipe: Pecan Toffee Fudge»

Dark Chocolate

The term dark chocolate is not regulated, but it often refers to sweet and bittersweet chocolates containing at least 35 percent chocolate liquor. It can also have sugar, cocoa butter and vanilla.

Related Recipe: Cookie Dough Truffles»

Milk Chocolate

Must contain at least 10 percent chocolate liquor and 12 percent milk solids. It’s considered the most common kind of eating chocolate.

Related Recipe: Cherry Chocolate Pie»

White Chocolate

Not considered a true chocolate, it actually has little chocolate flavor. It’s typically a mixture of sugar, cocoa butter, milk solids and vanilla.

Related Recipe: White Chocolate Raspberry Cake»

Quick Chocolate Curls

Adding a pretty chocolate garnish to any dessert is a cinch. Use a vegetable peeler to “peel” curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly.

Related Recipe: Chocolate Silk Pie»

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Posted by on February 7, 2012 in Guide


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