Coklat Raya
Kelas coklat hantaran...
8 years ago
Friday, August 28, 2009
Monday, August 24, 2009
Lollichoc Design
Pilihan design lollichoc
Pilih sahaja yang mana berkenan.
Suatu kelainan bagi door gifts mahupun cendera hati untuk tetamu yang hadir.
50 pcs assorted praline
Order dari Texas Instruments.
50 pcs assorted praline, mocha and yam filling.
30 pcs milk chocolate
20 pcs white chocolate
Harap K.Pai suka yer !! Nanti nak dekat raya order lagi tau !!
50 pcs assorted praline, mocha and yam filling.
30 pcs milk chocolate
20 pcs white chocolate
Harap K.Pai suka yer !! Nanti nak dekat raya order lagi tau !!
Sunday, August 23, 2009
Ketupat Chocolate
Bentuk coklat terkini iaitu coklat ketupat.
Ianya bersempena kedatangan bulan Ramadhan al mubarak ini.
Ini adalah salah satu jenis Sweetie Chocolate Pack yang ditawarkan.
Sesuai bagi mereka yang ingin mencuba buat pertama kalinya.
Berminat ? Sila email ke sweetmamachcocolate@gmail.com
Ianya bersempena kedatangan bulan Ramadhan al mubarak ini.
Ini adalah salah satu jenis Sweetie Chocolate Pack yang ditawarkan.
Sesuai bagi mereka yang ingin mencuba buat pertama kalinya.
Berminat ? Sila email ke sweetmamachcocolate@gmail.com
Saturday, August 22, 2009
My First Order !!
My first chocolate order from akak pink kita yg sweet tuuu.. K. Maswanie.....ahakz !!! Akak nie pun bisnes online jugak.. specialize on crafts... sekrg tgh hangat felt hp stripe and keychain...
K. Maswanie order Oreo Chocolate, tema pink... sweet gitu... Kalau ada yg kurang, nanti SM perbaiki ekkk, maklumlah first order....
Thanks kak !!
K. Maswanie order Oreo Chocolate, tema pink... sweet gitu... Kalau ada yg kurang, nanti SM perbaiki ekkk, maklumlah first order....
Thanks kak !!
Oreo Chocolate
8 pcs loose pack
2 pcs pack
8 pcs loose pack
2 pcs pack
Monday, August 17, 2009
New Launching !!
Dengan lafaz bismillahirahmanirahim....
Sweetmama Chocolate
dirasmikan serta dibuka untuk jualan..
Yummie Chocolate...
Sweetmama Chocolate
dirasmikan serta dibuka untuk jualan..
Yummie Chocolate...
Thursday, August 13, 2009
My First Handmade Chocolate
Inilah hasil coklat pertamaku, praline choc dan juga colorful lollichoc.
Belum sempat disimpan telah dingappss oleh hero2ku.... Ngeh3
Belum sempat disimpan telah dingappss oleh hero2ku.... Ngeh3
Special Gifts
Khas untuk mereka yang tersayang.....
Boleh disesuaikan dengan budget yang anda kehendaki...
Boleh disesuaikan dengan budget yang anda kehendaki...
Wednesday, August 12, 2009
Oreo Chocolate
Pilihan Oreo Choc
1 keping biskut oreo
2 keping biskut oreo termasuk krimnya sekali.
[ vanilla/chocolate/chocolate & peanut butter]
Harga
1 keping biskut oreo
Loose pack - RM 1.00Pack - RM 1.20
2 keping biskut oreo
Loose pack - RM 1.50Pack - RM 1.80
Lollichoc
Lollichoc yang dijual mempunyai dua lapisan iaitu lapisan atas adalah coklat putih manakala lapisan bawah pula adalah coklat susu. Lapisan bawah pula boleh digantikan dengan coklat gelap bagi mereka yang sukakan rasa sedikit pahit pada coklat. Lollichoc sekarang juga telah mempunyai perisa iaitu di dalam coklat susu. Lollichoc ini sesuai dijadikan buah tangan yang menampakkan kelainan dari kebiasaan untuk majlis-majlis keraian.
Pilihan Lollichoc
price including the packaging
Plain Choc
RM 1.30 each
One Color
RM 1.50 each
Colorful
RM 2.00 each
Pilihan flavours
orange
apple
strawberry
Pilihan Lollichoc
price including the packaging
Plain Choc
RM 1.30 each
One Color
RM 1.50 eachColorful
RM 2.00 eachPilihan flavours
orange
apple
strawberry
Praline Chocolate
Pilihan coklat
coklat kompound
coklat couverture
( milk, dark or white chocolate )
Pilihan bentuk coklat
rose
love
daun
Pilihan inti / filling
yam filling
orange filling
strawberry filling
raisin
nutty - almond, cashew nut
oreo crumb
almond
coklat kompound
coklat couverture
( milk, dark or white chocolate )
Pilihan bentuk coklat
rose
love
daun
Pilihan inti / filling
yam filling
orange filling
strawberry filling
raisin
nutty - almond, cashew nut
oreo crumb
almond
Homemade Chocolate
There are two types of chocolate to make your own homemade chocolate :
Compound Chocolate
Compound chocolate is a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as chocolate confectionery, confectioner's chocolate, or chocolatey coating when used as a coating for candy.
Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.
Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 88°F and 90°F for milk chocolate, or between 90°F and 92°F for semi-sweet chocolate. Compound coatings, however, don't need to be tempered. Instead, they're simply warmed to between 5°F and 10°F above the coating's melting point.
Couverture Chocolate
Couverture Chocolate is a high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with the processing, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
The total "percentage" cited on many brands of chocolate is made up of some combination of cocoa butter to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32-39%, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the inverse percentage, and up to 1% may be made up of vanilla, and sometimes soy lecithin.
Couverture is used by professionals for dipping, coating, molding and garnishing.
Do not confuse the term "couverture chocolate" with "confectionery chocolate", "compound chocolate" or "summer coating": These products have a lower percentage of solids (cacao), and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring.
Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
Do not substitute couverture when semi-sweet, bittersweet chocolate, or unsweetened chocolate is called for in a recipe. The increased cocoa butter content and the sugar content may alter the finished product.
Both types comes with three kinds of chocolate - milk, dark and white chocolate.
Resources from Wikipedia
Compound Chocolate
Compound chocolate is a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as chocolate confectionery, confectioner's chocolate, or chocolatey coating when used as a coating for candy.
Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.
Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 88°F and 90°F for milk chocolate, or between 90°F and 92°F for semi-sweet chocolate. Compound coatings, however, don't need to be tempered. Instead, they're simply warmed to between 5°F and 10°F above the coating's melting point.
Couverture Chocolate
Couverture Chocolate is a high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with the processing, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
The total "percentage" cited on many brands of chocolate is made up of some combination of cocoa butter to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32-39%, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the inverse percentage, and up to 1% may be made up of vanilla, and sometimes soy lecithin.
Couverture is used by professionals for dipping, coating, molding and garnishing.
Do not confuse the term "couverture chocolate" with "confectionery chocolate", "compound chocolate" or "summer coating": These products have a lower percentage of solids (cacao), and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring.
Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
Do not substitute couverture when semi-sweet, bittersweet chocolate, or unsweetened chocolate is called for in a recipe. The increased cocoa butter content and the sugar content may alter the finished product.
Both types comes with three kinds of chocolate - milk, dark and white chocolate.
Resources from Wikipedia
Types of chocolate
The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. These types of chocolate may be produced with ordinary cacao beans (mass-produced and cheap) or specialty cacao beans (aromatic and expensive) or a mixture of these two types. The composition of the mixture, origin of cacao beans, the treatment and roasting of beans, and the types and amounts of additives used will significantly affect the flavor and the price of the final chocolate.
White chocolate
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.
Milk chocolate
Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.
Dark chocolate
Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.
Sweet dark chocolate
Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.
Semi-sweet chocolate
This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.
Bittersweet chocolate
A dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.
Unsweetened chocolate
A bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating. Use it only if a recipe specifies 'unsweetened chocolate'. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).
Resources from Cacaoweb.net
White chocolate
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.
Milk chocolate
Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.
Dark chocolate
Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.
Sweet dark chocolate
Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.
Semi-sweet chocolate
This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.
Bittersweet chocolate
A dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.
Unsweetened chocolate
A bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating. Use it only if a recipe specifies 'unsweetened chocolate'. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).
Resources from Cacaoweb.net
What is chocolate ?
Comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Aztecs and the Maya, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).
Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.[1] Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals,[2] such as dogs and cats.
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Resource from - wikipedia
After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).
Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.[1] Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals,[2] such as dogs and cats.
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Resource from - wikipedia
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