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Description: Chocolate is a product of cocoa, made by mixing cocoa mass, cocoa butter and sugar (sucrose) using special machinery, with so-called conching (kneading) having a considerable influence on the quality of the chocolate. Conching reduces water content, improves texture and moderates the bitterness and aroma of the chocolate. In conching, the rolled mixture is refined by uninterrupted shearing to yield a homogeneous texture, with lecithin increasing the fluidity of the liquid chocolate. The greater the cocoa content, the higher the quality of the chocolate. Thus, bitter chocolate, with a cocoa mass content of 60%, is the highest grade of chocolate.
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