A confection produced from the fruit tree of the tropical tree Theobroma cacao. The fruit, know as cacao beans, are fermented, dried, roasted and ground, and the resulting product is called liquor, which can be separated into cocoa butter, a smooth, solid fat used in both food and cosmetics and cocoa powder. Eating chocolate is generally mixed with sugar, vanilla and sometimes others flavourings and generally lecithin as an emulsifier. Quality manufactures may also add cocoa butter for extra richness and mouthfeel.
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