A chocolate prepared by mixing chocolate liquor with a sweetener, such as sugar. The U.S. Food and Drug Administration (U.S. FDA) requies sweet chocolate to contain between 15-35% chocolate liquor
The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.
Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.
The product remaining after milk has been curdled and strained.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.
Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
Oil obtained from the leaves of the peppermint plant. Used as a flavor. Also called peppermint oil.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.