Chocolate for baking

It is no secret that chocolate is considered the most common component used in the production of confectionery, sweets, as well as baking and some types of both alcoholic and soft drinks. Although chocolate was known to the ancient inhabitants of Latin America a millennium ago, the product was able to gain worldwide love and popularity only in the 16th century.

It was during this time period that the Era of Great Geographical Discoveries began, thanks to which Europeans began to discover previously unknown cultures and traditions of the natives. So the famous conquistador and fearless travelers Hernan Cortes gave discerning Europeans chocolate, as well as cinnamon. The equally great Columbus brought potatoes to Europe, as well as tomatoes and other food products that quickly took root in the new territories.

Chocolate is a confectionery product that is made on the basis of cocoa powder or cocoa butter with the addition of milk, cream, confectionery fat, as well as other flavors. Chocolate may well act as an independent dessert that can be served for tea. In addition, chocolate is used in the process of preparing various desserts and pastries. In industrial confectionery production, special chocolate for baking is used as decoration of finished products.

Nowadays, more and more often in specialized departments of grocery stores you can find such a type of product as chocolate drops for baking. As a rule, chocolate for baking is used directly as a filling in the manufacture of buns or bakery products. However, often chocolate drops for baking are used as confectionery jewelry. For example, a ready-made dessert or pastry is sprinkled on top with baking chocolate.

As a result, confectionery jewelry not only improves the appearance of the finished confectionery product, but also increases nutrition. Most often, chocolate for baking is used in the process of making cookies, muffins, as well as biscuits. Special chocolate drops for baking do not "melt" under the influence of high temperatures, so the decoration does not lose its original shape and appearance. Baking chocolate can have any shape, and powdered baking chocolate and whole tiles weighing one kilogram can be found on sale.

The kind of baking chocolate depends only on the pastry chef's preference, as well as the sweetness he is about to make. As with regular chocolate, the product intended for baking comes in several types - milk, black and white. Furthermore, the baking chocolate may contain various flavors.