• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Ing   Powerpoint   Daniela

Ing Powerpoint Daniela






Total Views
Views on SlideShare
Embed Views



3 Embeds 4

http://journeytotheheartofchocolate.blogspot.com 2
http://journeytotheheartofchocolate.blogspot.cz 1
http://journeytotheheartofchocolate.blogspot.pt 1


Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
Post Comment
Edit your comment

    Ing   Powerpoint   Daniela Ing Powerpoint Daniela Presentation Transcript

    • SecondarySchoolofPorto de Mós
      Types of Chocolate
      Daniela Pereira
      Filipa Santana
      9º. D
    • Introduction
      This work was done for the subject of Project Are and has the purpose to present some types of chocolate.
    • Chocolate
      The 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.
    • BitterTasty 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 Chocolate
      The 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.
    • Bibliography
      • http://chocolate-negro.blogspot.com/2008/03/os-diferentes-tipos-de-chocolate.html
    • END