All that you wanted to know about Cocoa and Chocolate
Cacao, Cocoa, cocoa butter, chocolate liquor, chocolate liqueur, dutch cocoa, natural cocoa, bittersweet chocolate, semi sweet chocolate, raw chocolate, dark chocolate, couverture chocolate, modeling chocolate, compound chocolate…
You’ve heard these many a times, but do you really know what they exactly mean? Here’s an attempt at understanding cocoa in its many forms.
Thanks to the Harvard lecture ‘Many faces of chocolate’, it inspired me to do some study on my own.
Credits:
Ramon Morato – Harvard lecture – Many faces of chocolate
http://www.thestoryofchocolate.com/Savor/content.cfm?ItemNumber=3454
http://www.sfu.ca/geog351fall03/groups-webpages/gp8/prod/prod.html
http://www.callebaut.com/uken/techniques/decorations/spraying-airbrushing
https://www.brightriverchocolate.com/about-chocolate/national-geographic-top-10-places-chocolate
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http://www.icco.org/about-cocoa/processing-cocoa.html
http://chocolateapprentice.com/2011/09/brown-gold/
http://kitchenboy.net/blog/whats-the-deal-with-cocoa-powder/
https://en.wikipedia.org/wiki/Chocolate#Tempering
http://www.thestoryofchocolate.com/What/kinds.cfm?ItemNumber=3306
http://www.chocoley.com/resources/categories-of-chocolate
http://www.thenibble.com/reviews/main/chocolate/how-to-taste-chocolate2.asp
Images: Google