Chocolate for Macarons

 

Chocolate for Macarons

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Chocolate for Macarons

Chocolate is made from cocoa mass )a mixture of dry cocoa bean extracts and cocoa butter), cocoa butter, pulverised sugar, various amounts of lecithin, and dehydrated milk. It also contains fibre, vitamins and minerals that make it an energy food. White chocolate, for its part, doesn't contain any dry cocoa bean extracts, but only cocoa butter, sugar and powdered milk.

Chocolate

The nutritional value of chocolate varies a great deal depending on the variety and brand.

The nutritional information for 100 g (3 oz) dark chocolate (55-70%)

Carbohydrates..........................................................54 g ( 2 oz)

Fats.........................................................................27 g (1 oz)

Fibre........................................................................9 g ( oz)

Protein.....................................................................9 g ( oz)

Mineral salts............................................................1196.47 mg

Energy...............................................2093-2345 kJ (500-560 cal)

Dark chocolate

The quality of chocolate is base on its cocoa content. The higher the percentage, the less sugar it contains and the more intense its flavour. Make sure to use "pure cocoa butter" variety.

For baking macarons, it's best to use a dark chocolate with at least 55% cocoa. Chocolate with a high cocoa percentage (60-75%) gives deeper flavour.

Chocolate makes the mixture firmer as to ganaches, for which you need to adjust the quantities of sugar and cream.

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