to the particle size of the sugar once it has been refined in the melanger. and that is worth noting. it isn't just, or even primarily, the cocoa solids that are getting refined down. it is the sugar and milk powder. let's get away from 'fine'. the sugar and any other solids in chocolate are in the...
together and dissolving the sugar in. i'm going to take a moment touch on both of those, then get back to the question at hand. there is some basis for the first thought. in some processes, most common in milk chocolate, cocoa, sugar and milk powder (if it's a milk chocolate) are combined together into...
with high sugar content. bittersweet chocolate is chocolate to which more cocoa solids are added. it has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. couverture is a term used for chocolates rich in cocoa butter and have a total fat content of - percent...