Creamy chocolate

Creamy chocolate refers to the classic varieties of food that is made on the basis of the fruits of the cocoa tree. It is noteworthy that natural chocolate itself has lower taste and aroma properties in comparison with dessert types of product, which include milk, bitter, nut or cream chocolate.

This state of affairs is primarily due to the fact that during the production of dessert types of chocolate, various flavors are added to the product. As a rule, chocolate in addition to cocoa includes sugar or its substitutes, as well as confectionery oils, nuts, raisins, coconut chips, prunes, dried apricots or cinnamon, as well as candied fruits.

Researchers are confident that the birthplace of chocolate can be considered the region of South and Central America, where thousands of years ago the natives began to make chocolatl or the progenitor drink of the most famous confectionery of our time. Chocolate first entered Europe in the 16th century, when Spanish conquistadors brought the recipe for the treat to their homeland.

Over time, the chocolate formulation has undergone significant changes, due to which consumers currently have a rich choice of product. weight types of chocolate are divided into several groups - dessert and confectionery types. Dessert species include the well-known bitter, milky, white and creamy chocolate. In addition, porous, dietary, diabetic and powdered chocolate are isolated.

In confectionery production chocolate is used, composition of which does not contain additional flavouring additives, as in case of dessert product. For the production of cream chocolate, high-quality cream is used, as well as cocoa. For the production of expensive varieties of cream chocolate, sometimes several types of cocoa beans are used. Therefore, cream chocolate differs from other varieties of the product in its high cocoa content.

There are several subspecies of cream chocolate that can be found on sale. Porous cream chocolate is isolated, as well as cream chocolate with fruit or nut fillings, raisins and coconut crumbs. It is worth noting that cream chocolate is used not only for the manufacture of tile confectionery.

Often, confectionery creams are made on the basis of cream chocolate, which are used to make cakes and cakes. Creamy chocolate can be a great addition to fruit or curd desserts, as well as ice cream. Cream chocolate is actively used in confectionery production. Based on cream chocolate, not only confectionery cream is made, but also mousse.

Professional pastry chefs claim the creamy chocolate works perfectly with the fruit toppings. Cream chocolate with cherries or kuraga is the most popular and in demand. Cream chocolate is used as filling in the process of production of cheesecakes, cakes or pies. In addition, the cream-made product is often added to a hot chocolate mixture or chocolate containing beverages.