<Coverage Chocolate>- Dark dark chocolate doesn’t contain milk. Dark chocolate is called dark chocolate, which contains more than 35% cacao content and more than 18% cacao butter. It doesn’t guarantee the quality depending on the cacao content, but the higher the content, the stronger the aroma and taste. Unlike dark chocolate, milk milk chocolate contains more than 14% milk and 25% cacao butter. And it contains milk, so the storage period is shorter than that of dark chocolate, but it is longer than white chocolate. Also, lower-grade products contain higher sugar content, so the sweetness is stronger. White experts don’t deal with white chocolate. This is because white is made only with cacao butter, sugar, and powdered milk without cacao mass. Instead, excellent products are produced through other ingredients such as cacao butter and fragrance. The higher the quality, the lighter the ivory color, and once melted, the faster it hardens compared to other products. <Compound Chocolate>Compound Chocolate is made with vegetable oils (vegetable shortening, coconut oil, etc.) instead of cacao butter, which is covered and is made for coating. It is said that it is often made for coatingThis mixed product does not contain cacao butter, so you don’t need to control the temperature, so it’s a product that you can easily melt and use with a medium heat. Shall we take a look at the difference between chocolate and compound chocolate??I looked for it because I was curious. There are various types of chocolate, including cover chocolate, coating chocolate, compound chocolate, etc. Chocolate was first grown in Latin America by Mayans and spread to Europe by a man named Hernan Cortes. It was made from the fruits of the cacao tree through various processes, and it was mainly used in confectionery with its unique aroma. Cacao bean has long been called a “gift of God” and it seems common now, but at that time it was so rare that the natives used it as a monetary loan, a drink or medicine. In the 19th century, a Dutchman named Van Houten succeeded in compressing, mixing and solidifying fat to create the original form we know now. Since then, countless types and new products have been developed due to the freedom of moldingEven here~!! We learned about cover chocolate and compound chocolate. I hope it’s good information for our members* Blooming phenomenon Depending on the change in temperature and humidity, white or gray spots (like mold) appear as if flowers bloom on the surface* How to prevent Blooming The humidity is 65% and the temperature is the best, 12℃ to 18℃, and a constant temperature should be maintained. It is not recommended to put it in the refrigerator unless it is very hot
