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

https://www.cadbury.com.au/About-Chocolate/Harvesting-and-Processing-Cocoa-Beans.aspx

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

https://www.brightriverchocolate.com/about-chocolate/what-do-cacao-percentages-dark-chocolate-really-mean

Images: Google

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