A chocolate for each recipe

Chocolate is a food that is obtained from cocoa seeds that, through an industrialized process, give rise to chocolate. Its cultivation is native to Mesoamerica and since the years of 1900 BC there were already records of chocolate-based drinks in the Mayan and Aztec civilizations. Since then, it has been present and occupies a place of honor in the market, not only in drinks, but it has also been incorporated in the production of pastries, breads, cakes, ice creams, cookies and an endless number of combinations, which has made it chocolate a special ingredient to make different recipes, according to each type. Today we will be talking about these types of cocoa and chocolates. defatted chocolate powder Defatted chocolate powder is also known as cocoa powder . This is subjected to industrialized processes to eliminate fat and achieve the desired appearance. In the industry, this type of defatted chocolate is used in the production of classic spreadable products , in the production of chocolate drinks after adding milk, in smoothies, in coffee decoration, in pastries to make fillings and also in decorations to improve the appearance of desserts. If you have not tried it yet and would like to do so, we recommend this delicious recipe for homemade hazelnut and cocoa cream , it is also very easy and quick!   Natural cocoa beans Chocolate is made from these cocoa beans and is also called raw chocolate. It is the raw material for the production of food , pharmaceutical products, cosmetic products and a basic ingredient in the production of makeup and soaps. From it, chocolate bars, cakes, chocolate milk and a wide variety of sweets are created in the food industry. At home you can use it to make ice cream, cookies, decorate cakes or mix with muesli or yogurt . The natural cocoa bean maintains all the natural nutrients without adding sugar or fat. Additionally, unlike cocoa products, the seeds contain fiber.   Dark Chocolate Baking Chips It is also called dark chocolate in drops thanks to its drop-like format. This variety is ideal for use in cakes, muffins, cookies and any other preparation in which the use of the oven is essential. Its main characteristic is that it does not lose its format despite high heat temperatures , retaining its presence once the preparation is ready. It is the favorite chocolate of both adults and children once it reaches the mouth.

YOU CAN TRY THESE CHIPS TO BAKE THESE FLUFFY SPELLED AND COCONUT MUFFINS

Milk chocolate chips It is composed of a mixture of 40% cocoa, cocoa butter, sugar and milk. Its color is evidently light brown and it has the characteristic flavor of commercial chocolate with a sweeter touch than what can be felt in dark chocolate or pure cocoa. Its texture is creamy which makes it ideal for making chocolates, fillings, decorations and castings .   Sugar-free fondant chocolate (melting tablet) Sugar-free chocolate fondant is ideal for consumption by people who suffer from diabetes because it is sweetened with maltitol , a sugar alcohol substitute for sucrose. The cocoa content present in the fondant is 70%, therefore its flavor is intense and persistent. Its ease of handling makes it a favorite when decorating cakes and cupcakes. Use the most appropriate chocolate for each of your recipes. You now have a small guide to use it correctly! And remember that at Casa Perris we still have many more varieties, check them out here