The sheet is then cut into varying sizes and packaged. The toffee will vary depending on the mixes, processes, and most importantly, temperatures utilized. Toffee comes in different textures and hardness, from soft and often sticky to a hard, brittle material.
Chocolate, on the other hand, varies from candy. Instead of being made primarily of sugar, chocolate is actually made form the seeds of the tropical Theobroma cacao tree.
The fruit of the tree is harvested and the seeds are separated. The seeds have an intense bitter taste. They are first fermented to develop the flavor and then dried, cleaned, and then roasted. The shells are then removed to produce cacao nibs. The nibs are then ground to cocoa mass, which is essentially pure chocolate in rough form.
The cocoa mass is then liquefied and molded with or without other ingredients. In the liquefied form, it is called chocolate liquor, which can then be processed into two components: cocoa solids and cocoa butter. The finalized form of chocolate is produced by mixing various quantities of cocoa solids and cocoa butter.
Chocolates are the answer to almost every teenage craving. It is an indivisible part of all the celebrations today. Being available in all shapes and sizes is a big plus. It is an add-on for everything be it beverages, confectioners, or food. Chocolate is prepared from Theobroma Cacao Seeds. These seeds are being cultivated from three millennia now. These seeds are dried, roasted, and ground, and then the further process is carried out.
The earliest pieces of evidence trace the usage of chocolate back to BCE where the Maya and Aztecs used to make chocolate beverages. The Cacao Seeds are fermented, dried, then cleaned, and roasted. The shell is then removed and made into Cacao nibs, which are liquefied then molded, and may be processed into Cacao solids and Cocoa butter.
Then the various kinds of chocolates are made from varying quantities of solids and butter. The purest form of chocolate that we know as dark chocolate does not contain any added sugars. However, the most commercially successful chocolate is sweet brown chocolate.
It comprises of Cacao seeds, Cocoa butter, vegetable oils, and added sugars. White chocolate does not have any Cacao solids. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. Published: 1 Jul, Chocolate noun A food made from ground roasted cocoa beans.
Toffee noun uncountable a type of confectionery made by boiling sugar or treacle, etc with butter or milk, then cooling the mixture so that it becomes hard. Chocolate noun A drink made by dissolving this food in boiling milk or water.
Chocolate noun countable A single, small piece of confectionery made from chocolate. Toffee noun Northern England any kind of sweets; candy. Toffee noun Taffy. Chocolate noun A black person; uncountable blackness.
Toffee noun caramelized sugar cooled in thin sheets. Chocolate adjective Made of or containing chocolate. Toffee noun a small shaped piece of toffee. Chocolate adjective slang Black relating to any of various ethnic groups having dark pigmentation of the skin. Chocolate verb To add chocolate to; to cover food in chocolate. Toffee Toffee is a confection made by caramelizing sugar or molasses creating inverted sugar along with butter, and occasionally flour.
Chocolate verb To treat blood agar by heating in order to lyse the red blood cells in the medium. Chocolate noun A paste or cake composed of the roasted seeds of the Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.
Chocolate noun The beverage made by dissolving a portion of the paste or cake in boiling water or milk. Chocolate noun a beverage made from cocoa powder and milk and sugar; usually drunk hot. Chocolate noun a food made from roasted ground cacao beans. Chocolate noun a medium to dark brown color. Examples are: fudge, fondant, divinity. Non crystalline candy does not contain sugar crystals with chewy or brittle texture. Examples are: caramels, peanut brittle, toffee.
All candy making processes begin with a simple sugar syrup. This syrup is a mixture of sugar and liquid that is cooked to a thick consistency. Small sugar crystals can be produced by heating the sugar syrup to a specific temperature followed by cooling and mixing vigorously. Non crystalline candy can be prepared with the help of a substance to prevent the crystal formation process.
Main ingredients are:. Corn syrup, milk, cream and butter. A candy thermometer is used to measure the temperature of sugar syrup during the candy making process.
Different methods are employed to detect the proper stage of candy formation. One is soft ball stage. Here, between a temperature range of degree Celsius, the mixture forms a soft ball that between fingers.
Another one is firm ball stage. Here, between a temperature range of degree Celsius, mixture forms a firm ball that holds its shape until pressed. Shaping of the candy is another important step. The mixture should be poured into the mold as early as possible and should be cooled. It can be of different shapes and sizes. Candy making should be done on a cool, dry day because it is made from sugar and it pulls in moisture from the air, rain and humidity. This leads to an increase in cooking time and the product will never set up at all.
Stored candy will absorb water from air and becomes liquid. This leads to mould growth and contamination of the product.
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