What is milk chocolate?
According to the U.S. Food and Drug Administration Standard of Identity,
milk chocolate must contain a minimum of 10% chocolate liquor, 12% milk
solids and 3.39% milk fat. The standard for all chocolates specify that
only nutritive carbohydrate sweeteners can be used and that optional flavors
cannot imitate the flavor of milk, cream or butter. The milk solids used
in Peter’s® milk chocolate are derived from crumb. The Peter's
milk crumb process (equipment, formula, and precise controls) produce a
unique milk chocolate crumb with a rich, creamy and caramelized flavor.
What is the difference between bittersweet and semisweet?
According to the U.S. Food and Drug Administration, there is no technical
difference because both chocolates must contain at least 35% chocolate
liquor and less than 12% milk solids. After these requirements are
met, it is up to the individual manufacturer to adjust the amount and
type of chocolate liquor and the amount of sugar, cocoa butter and
milk solids. Also, flavorings such as vanilla can be added. Traditionally,
bittersweet chocolate contains 50% or more chocolate liquor. However,
both semisweet and bittersweet chocolate are still referred to as "dark
chocolate”. Peter’s Chocolate has a variety of the highest
quality dark chocolates (both semisweet and bittersweet).
What is white chocolate?
According to the U.S. Food and Drug Administration, white chocolate is
the combination of sugar, cocoa butter, milk solids, lecithin and optional
flavor. White chocolate is basically milk chocolate without any chocolate
liquor. The standard for white chocolate is a minimum of 20% cocoa
butter and 14% milk solids with a maximum of 55% sucrose. Peter’s Chocolate offers Peter’s Original™ white chocolate.
What is a compound?
A compound is a blend of sugar, vegetable oil and other products, which
may or may not include cocoa powder and/or chocolate liquor. Since
they do not contain cocoa butter, compounds do not require tempering.
Compounds are not defined by the U.S. Food and Drug Administration
Standards of Identity; therefore any number of compound coatings can
be developed with a variety of flavors, colors and performance based
on the fat system used. Peter’s Chocolate offers Westchester® (milk
chocolate flavored), Eastchester® (semisweet chocolate flavored)
and White Icecap® coatings. Peter’s Chocolate also offers
Darley™ and Melbourne™ coatings; these are compound “bottomers” that are
compatible with real chocolate.
What is tempering?
Tempering is a conditioning process that involves the controlled cooling
and heating of melted chocolate to promote the formation of small stable
cocoa butter crystals. Correctly tempered chocolate with small stable
crystals will produce finished products with excellent gloss, snap,
texture and bloom resistance.
Is chocolate healthy?
Chocolate has been in the news for its potential health benefits. At
this time scientific evidence does suggest that some chocolates may
have the potential to contribute to health benefits when consumed in
moderation. Some chocolates are rich in a group of antioxidants known
as flavonoids. The flavonoids present in chocolate may enhance cardiovascular
health by reducing damage to blood vessels caused by oxidation.
What is the difference between Peter’s caps
Caps are approximately 1” in diameter at a count per pound of approximately
200. Caps are packaged in 25 lb. poly lined cartons. Blocks are a moulded
cake at a net weight of 10 lbs. and measure approximately 18.25” length
x 10” wide x 1.5” thick. Blocks are packaged
in 50 lb. cartons.
What is chocolate bloom?
There are two forms of bloom – fat bloom and sugar bloom – common
to chocolate. Fat bloom results from inadequate tempering or temperature
abuse of well-tempered chocolate, producing a visible dull white film
surface to severe whitening of the surface, with soft or crumbling textures
on the interior. Sugar bloom is a hard white surface film resulting from
exposure to moisture. It is formed by the dissolution and subsequent
crystallization of sugar on the chocolate’s surface. While fat
bloom and sugar bloom have a negative effect on appearance, the product
remains perfectly safe to eat.