Porous milk chocolate

Chocolate was first widely known and distributed in the 16th century, when Spanish conquistadors brought a new product to their homeland from expeditions to the American continent. The indigenous inhabitants of the New World of the ancient Aztec civilization throughout their existence consumed xocolātl or chocolatl.

Although the Aztec method chocolate formulation did not take root in Europe, over time the altered chocolate became the most popular treat on the entire planet Earth. The first chocolate was more a trip to the drink, which included crushed cocoa beans, as well as water. European culinary experts added sugar to chocolate, and cocoa beans were transferred to powder.

The result was a drink of hot chocolate, which transformed into the well-known modern bar chocolate. Over the centuries, a myriad of chocolate cooking options have accumulated in the world culinary tradition.

It is worth noting that chocolate is used not only as an independent dessert, but also as an ingredient in the process of making a variety of confectionery and sweets. Chocolate is the main component in the production of sweets, mousses, baking fillings, as well as cakes, cakes, cookies, glazes, puddings and others.

Among the main types of chocolate can be distinguished - white, bitter black, as well as milk chocolate. Porous and diabetic chocolate is isolated in the hotel group. In addition, there is powdered chocolate or confectionery chocolate, a product widely used in confectionery or baking. Perhaps one of the most popular types of chocolate can be considered a milk type of product.

Milk chocolate contains cocoa powder and cocoa butter, as well as powdered sugar and milk. Sometimes cream is used to make milk chocolate. Porous milk chocolate is no less popular among consumers. Many believe that porous milk chocolate differs from the usual product not only in its appearance, but also in its composition.

However, this opinion is erroneous, since the composition of milk porous chocolate is absolutely no different. The main difference between milk porous chocolate lies in the production process of the product. Initially, for making milk porous chocolate, a sweet dessert mass is formed from ingredients included in ordinary milk chocolate.

Then the resulting dessert mass is placed in special containers, which are placed for 30 minutes in vacuum chambers at a temperature of 20S. When exposed to temperature in a vacuum medium, the dessert mass is saturated with air and bubbles or cavities are formed in the structure of the finished confectionery product.

Milk porous chocolate has the taste and benefits of ordinary milk chocolate, but is distinguished by its unusual consistency and appearance. For this reason, porous milk chocolate can be used as well as a conventional product. It is worth noting that the weight of a standard milk porous chocolate bar will be 75 grams, not 100, as is the case with the classic milk variety of chocolate.