Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
blueberry recipes
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Chocolate

Chocolate comes from the Aztec word xocolatl which means bitter water.   The tropical tree from which cocoa and chocolate originate is called Theobroma which translates to "food of the gods". 

All chocolate begins with tropical cocoa beans.  The flavor and quality of the chocolate depends on the type(s) of beans used,  how they are harvested and fermented, the roasting procedures, quality and amounts of ingredients added, and the time of conching. 

Cocoa beans grow in pods on the cocoa tree. The cocoa tree grows in countries within 600 miles of the equator.  There are three types of cocoa trees: the Forastero, the Criollo, and the Trinitario.  Each tree will yield between 1-2 pounds of dried beans a year.

The Forastero tree produces over 80% of the world's production and comes from Africa, Brazil, West Indies, Central and South America.  It is the main component of the cocoa blends and gives body to the finished chocolate.   A good basic bean.

The Criollo tree produces about 10% of the world's production and comes from Central and South America.  A more fragile tree but it produces the best quality beans. 

The Trinitario tree produces about 10% of the world's harvest and is a cross between the Forastero and Criollo.  Grown in Sri Lanka, Indonesia, Central and South America, with the highest quality coming from Trinidad. 

Chocolate is made from a blend of different types of cocoa beans.  The blends with higher amounts of Criollo and/or Triniatrio beans will have a more aromatic and complex flavor. 

Cocoa beans are very bitter when raw.  The chocolate flavor and aroma develops after the beans are fermented, roasted and aged.  After roasting the beans are shelled (a process called winnowing) leaving the inner nib or kernel containing 50-55% cocoa butter.  This is the point where different types of beans are blended together.   The quality and type of bean will  help determine the quality of the finished chocolate.  Every manufacturer has their own special formula.

Once the nibs are removed from the shell they are ground releasing the beans natural fat, called cocoa butter.  What remains is a thick dark brown paste called chocolate mass or chocolate liquor.  This paste contains all the aroma and flavor of the chocolate.

At this point, if additional cocoa butter is removed from the chocolate liquor, the solid cocoa powder "cake" is pulverized and sifted to produce unsweetened cocoa powder.

Depending on the type of chocolate desired (semisweet, unsweetened, etc), other ingredients are now added and the chocolate liquor is refined.  This process is called conching and removes any residual moisture and volatile acids and also breaks down any remaining solid pieces of cocoa butter.   The time of conching varies from several hours to several days and plays a big part in the quality of the finished product.

Printer Friendly Page

Chocolate - Dark, Milk, White

"It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested...that it is above all helpful to people who must do a great deal of mental work."

- Anthelme Brillat-Savarin

Types of Chocolate:

Chocolate Chips

Cocoa Butter

Cocoa Powder

Couverture or Chocolate Coating

German Sweet

Milk

Semi-Sweet or Bittersweet

Unsweetened

For Information On:

Choosing and Storing Chocolate

There are many good brands of chocolate on the market today, both domestic and foreign.  Some popular brands are:

Baker's, Callebaut, Cocao Barry, El Rey, Ghirardelli, Guittard, Hersheys, Lindt, Nestle, Perugina, Scharffen Berger, and Valrhona

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC