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ащы-тәтті шоколад

Sweetened dark chocolate containing at least 35% chocolate liquor, in addition to sugar and cocoa butter. The darkest eating chocolate with the most intense cacao flavor. it can also be used for baking. When expressed as a percentage of cacao in a bar, bittersweet chocolates have 70% or more.  Common percentages on bars are 70%, 73%, 85% and 99%. Percentages are based on the manufacturer’s preference and formula or “recipe.”

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  • نوع المصطلح: اسم
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  • المجال / النطاق: حلوى وحلويات
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шоколад
حلوى وحلويات; شوكولاتة

The food product made from the roasted seeds (beans) of the cacao tree. The hulled meat of the bean, the nib, is ground and processed, into various forms for eating and drinking. ...

ащы шоколад
حلوى وحلويات; شوكولاتة

Another word for Baker’s chocolate or unsweetened chocolate.

араластырылған кесек
حلوى وحلويات; شوكولاتة

A chocolate bar made of beans representing any combination of bean varieties, growing regions, and harvest years. The opposite of a blended bar is a single origin bar, where all ...

араластыру
حلوى وحلويات; شوكولاتة

The process that takes place with chocolate that is not single bean, e.g. 100% Porcelana—i.e., most chocolate. After roasting and before grinding, the crushed cacao beans are ...

құлпыру
حلوى وحلويات; شوكولاتة

There are two kinds of bloom that form on the surface of chocolate: Both are temperature-related and both make the chocolate look suspect and unappetizing. With fat bloom or cocoa ...

май
حلوى وحلويات; شوكولاتة

Clarified butter, used instead of more expensive cocoa butter in some chocolate formulations to create a smoother texture and mouthfeel.

какао жемісі
حلوى وحلويات; شوكولاتة

The pod-like fruit of the cacao tree (see photos, top left and right), which flowers almost year-round, with one or two major flowering periods during the 10th to the 12th year in ...

какао
حلوى وحلويات; شوكولاتة

(1) The name of both the tree native to Amazon forests (Theobroma cacao L.) and the unprocessed seeds (beans) from which chocolate is made. Americans refer to the bean ...

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