The Chocolate Factory

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by joywheeler13
Last updated 6 years ago

Health & Fitness
Culinary Arts

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The Chocolate Factory

About...Milk chocolate is chocolate with milk powder or condensed milk added. The EU regulations specify a minimum of 25% cocoa solids should be present in milk chocolate. However in the United States milk chocolate only needs to have a 10% concentration of chocolate liquor to be classified as milk chocolate.Much of the milk chocolate consumed on a daily basis today is made into bars that are made up from cocoa solids milk powder, fats such as cocoa butter (but also vegetable and hydrogenated fats), and sugar or sweetener.Milk chocolate is primarily eaten as a chocolate bar, in a variety of shapes, sizes and flavours. However, it can also be used in some desserts, pastries and confections. Milk chocolate is very heat sensitive because of its high sugar content; therefore it is mostly unsuitable for use in baking (it can change the consistency and texture of the finished product). It’s important not to substitute semi-sweet or bittersweet chocolate with milk chocolate as this can ruin the recipe.

2 1/4 cups all-purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature1/2 cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate chipsDIRECTIONSPreheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


The Chocolate Factory


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