ing powerpoint daniela

Secondary School of Porto de Mós

Daniela PereiraFilipa Santana

9º. D

Types of Chocolate

Introduction

This work was done for the subject of Project Are and has the purpose to present some types of chocolate.

ChocolateThe chocolate is a popular food that has diverse

forms of presentation.

It has some individual components thus and, also varies in its value caloric.

A thing is certain, whichever the type, the form, the texture or the flavor, the chocolate is always delicious.

Bitter Tasty Chocolate The Bitter Chocolate taste also known as

“cookery” chocolate, is constituted by grains of cacao without sugar milk addition.

Essentially it is used in the kitchen, where it can be mixed sugar to become more flavorful, serving, still, as a base to the other chocolates (exception of the white one).

Black Chocolate The Black Chocolate contains chocolate

liquor, melted grains of cacao, butter of cacao, sugar and vanilla . It can be subdivided depending on the cacao percentage that can go of 35% 80%.

Milk ChocolateThe Milk Chocolate stops beyond the ingredients

of the black chocolate, is differentiated for also containing derived from milk, as for example condensed milk , in the order of 12%.

This has a chocolated flavor less more than the black.

White Chocolate The White Chocolate contains cacao

butter (approximately a minimum of 20%), does not contain, however, liquor of chocolate or other derivatives of the cacao. It is constituted still by sugar and milk.

Chocolate topping The Chocolate topping one has raised

amount of butter of cacao and liquor of chocolate, becoming easy to melt and to form a soft and shining covering, being very used and very appreciated by professionals.

Chocolate powder The Chocolate powder is constituted by

grains of cacao and destitute of the cacao butter.

It has a bitter flavor taste and it does not have to be confused with the soluble chocolate that is mixtured in milk.

Dietary Chocolate The Dietary Chocolate is unprovided of

sugar, however it contains high amounts of fats and highly sweeteners as sorbitol, not being, in such a way, adjusted for a diet.

Conclusion With this work we concluded that the variety of the

chocolate is not this way, a time that the manufacturers use its creativity to create new types of chocolates, joining other ingredients.

Bibliographywww.google.pt

• http://chocolate-negro.blogspot.com/2008/03/os-diferentes-tipos-de-chocolate.html

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