Grand Gourmet Gas Grill Replacement Parts

The Grand Gourmet gas grill is basically one of the best and most durable gas grills ever created by Brinkmann. It is also packed with all the features you need in order for you to cook delicious and mouth watering grilled food that you, your family, and your friends will surely enjoy. However, even the best types of grills are still bound to have maintenance issues. This is why you need to know where to find Grand Gourmet gas bbq replacement parts.

Defective grill parts will not just affect how you cook, but it can also be dangerous as gasoline grills deal with propane or LP. For example, if the burner is ruptured, it can mean gas leaks, which can be very dangerous.

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Today, most resellers of Brinkmann Gourmet grills offer replacement parts. You can also try giving the Brinkmann website a visit as it will be able to provide you with all the parts that you need to fix your Grand Gourmet gas grill.

Now, you have to understand that when you order your replacement parts, keep in mind that there are several Grand Gourmet gas barbecue grill models. Make sure that you order the right parts for the right gas grill model. Besides, you don't want to end up with a burner or grill grate that is a different size for your gas barbecue, would you?

Remember these things and you can be sure that you will be able to purchase the right replacement part for your Grand Gourmet bbq gas grill and eventually let you continue cooking delicious meals for your family and friends the next time you host an outdoor barbecue party in your home's backyard.

Grand Gourmet Gas Grill Replacement Parts

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Oven Baked Baby Back Ribs - Low and Slow, Keep These Ribs Tender, Moist and Oh So Delicious!

Nothing compares to ribs out of a real BBQ pit that were slow cooked over wood coals for probably close to twelve hours, tended to by a loving BBQ pit master. Unfortunately, many of us do not have a BBQ pit in our back yard, or we don't live close to what I would call BBQ country; Kansas City or Memphis where one can get true BBQ. So what's a rib lover to do? Turn to the oven I say! With a few simple steps the oven can help you produce some seriously good ribs. However, the one thing they will be lacking is that smoke flavor that accompanies open pit cooking. If you are a smoke lover you can try liquid smoke or a smoky BBQ sauce. Or just forgo the smoke flavor and concentrate on the tender, moist ribs you will be eating in a few hours. Yes, oven ribs are going to take a few hours, but some things just shouldn't be rushed and aren't we already rushing this process by going from a traditional twelve hours to just a few? Trust me, your little bit of effort will be worth it.

Tip: figure half rack of ribs per person

Bbq Recipe

Equipment needed:

Large skillet
Large roaster with rack inside
Saucepan
Cookie sheet lined with foil
Oven

Ingredients:

Pork ribs, excess fat removed, cut into 3-4 inch slabs
Salt and pepper
Cooking oil
3-4 cups cooking liquid: beef broth, red wine, water or any combination would work
Your favorite BBQ sauce

Preheat oven to 250 degrees.

When ribs have been cut into slabs and excess fat has been removed sprinkle both sides with salt and pepper. In large skillet heat a few tablespoons of oil over medium high heat. In batches, sear ribs on both sides until golden brown, do not overcrowd pan. Ribs will NOT be cooked through at this point. Also, the underside of the ribs will be difficult to brown, as they will not come in contact with pan, simply heat for a few minutes on the underside.

When ribs are golden brown, place on rack inside large roaster. In a separate saucepan heat your preferred cooking liquid to boiling. Pour cooking liquid into bottom of roaster. Liquid should cover the bottom but not be so high that it's immersing the ribs. Cover ribs and cook at 250 degrees for three hours.

When ribs have finished cooking, remove from oven. Turn broiler on high. Place oven rack 6-8 inches from broiler. Place ribs on cookie sheet underside of ribs facing up. Brush with BBQ sauce. Broil ribs for 2-3 minutes or until brown and bubbly. Watching carefully, they will burn easily! Remove ribs from oven, turn ribs over and brush with BBQ sauce. Broil again for 2-3 minutes or until brown and crispy looking. This last step is to give them a grill-like finish. Enjoy your oven lovin' ribs!

To see a picture of the finished product check out my blog: http://www.homemomcooks.blogspot.com/

Oven Baked Baby Back Ribs - Low and Slow, Keep These Ribs Tender, Moist and Oh So Delicious!

In my past career I taught nutrition information, food safety, and cooking skills to low-income audiences. I have attended recreational cooking classes in both New York and Paris. Cooking, food, and eating are my passions. I recently quit my job to be a full-time mom and home manager. Although my new baby prevents me from traveling far away my enthusiasm for food lives on at my home through cooking, recipe research, and food blogging.

Follow my new blog at: http://www.homemomcooks.blogspot.com/

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3 Snack Mix Recipes For Camping and Hiking

We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.

All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.

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Mountain Trail Mix

1 cup pumpkin seeds
1 cup raisins
1 cup salted peanuts
1 cup small pretzel sticks
1 cup plain M&M's chocolate coated candies
1 cup oyster crackers
1 cup sunflower seeds

Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.

Tangy Nut Mix

4 cups salted roasted peanuts
1/3 cup barbecue sauce
2 Tablespoons grated Parmesan cheese

Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.

Savory Pretzels

2 bags broken salted pretzels
1/2 lb. butter, softened
1/4 cup Worcestershire sauce
1 envelope onion soup mix

Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.

3 Snack Mix Recipes For Camping and Hiking

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly and her husband enjoy camping and hiking during the Summer weekends. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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Is Crock Pot Pulled Pork Any Good?

After leaving university I got a job in the South many miles away from my home town so I had to set up my new home. It took me a while to find the place that I wanted but once settled I started about doing it up and making it mine.

My parents were extremely supportive. My father helped with the DIY and my mother helped equip my kitchen. Amongst the many pots and pans that got handed down was a slow cooker and I have to say that it got put in the cupboard and never saw the light of day.

Bbq Recipe

Leading a busy life, it was my first job and I was putting lots of hours in so little time was left for cooking and for sure I didn't leave enough time in a morning to throw some ingredients into the slow cooker so that when I got home something warm was waiting for me.

Looking back, the fashion over the last few years with the advent and coming of age of the TV celebrity chef has been very much fresh ingredients and freshly cooked food so the crock pot really wasn't getting any air time. When I got married that was it, there just simply wasn't enough cupboard space for the crock pot and it was killed and went off to join the other slow cookers in the sky.

But wait! I've now discovered what truly is slow cooker heaven and maybe if I repent by writing this article I may at last be redeemed. I've always been into outdoor grilling and comparatively recently got into the low and slow techniques used by meat smokers and as I've learned more and more about the process it's become clear how the two types of cooking are intertwined.

When you break it down to the essentials, barbecue cooking is all about slow roasting over a long period of time in a humid atmosphere whilst passing smoke over the meat. Now I accept that passing smoke through a crock pot isn't going to happen but the rest of it can, after all what is a crock pot if it isn't a low temperature, humid oven?

Since this revelation I've tried many slow cooker or crock pot barbecue recipes and I have to say that the results are excellent. Certainly when it's winter time, it's freezing cold and the wind is howling I much prefer my barbecue in the slow cooker. I've done slow cooker barbecue pork ribs to great effect but my favorite has to be crock pot BBQ pulled pork because it's just so easy to do.

All you need is a pork shoulder in your crock pot with 4 fluid ounces of water and a good dose of salt and pepper. Stick it on high for an hour, then turn down to low for the next eight hours and you'll end up with true fall off the bone tenderness.

Shred it with a couple of forks or bear paws and serve in a bun with a BBQ coleslaw salad and lashings of your favorite homemade barbecue sauce. Try it, you might just be surprised at how good it really is.

Is Crock Pot Pulled Pork Any Good?

Paul Yates writes barbecue pork recipes including slow cooker or crock pot barbecue recipes. He also offer tips and techniques to build your own smoker.

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How to Make Great Potato Salad

Do you have trouble making potato salad? If so, you can be sure there are simple steps to follow in making it for that hungry crowd. Many people don't have a family recipe, or they just make common mistakes along the way and get frustrated. It really isn't that hard to make potato salad. These tips should help get you well on your way to pleasing everyone!

Determine first how many people will be eating potato salad. Remember, most kids turn up their noses at the thought of anything mushy with potato lumps in it. But men usually heap it on next to their other favorites, so they will eat the portions the kids chose to pass up. Also, potato salad is filling. Many serving sizes are smaller than you think.

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Take advantage of the "bags" of potatoes in the store where the potatoes are medium in size. Large potatoes take longer to cook, so they usually must be cut in half. The Idaho white potato provides a great flavor and cook well. Don't make the mistake of using red potatoes since they get too soft and turn mushy. Five potatoes will make salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.

Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the potato peeling just falls off! All the flavor of the potato will be in your potato salad.

While the potatoes cool, chop half of a large white onion. In a large bowl, mix the onion, about 1 cup of mayonnaise to start with (I use Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper. Then chop the potatoes as small as you want and throw them on top of the mixture. Mix well and add more mayonnaise as needed to reach the consistency that you like. I usually add more than the 1 cup before it's all done. You can also substitute with fat free products like yogurt, fat free sour cream, or low-fat mayonnaise.

Another ingredient I like to add is chopped, hard-boiled eggs. I use 3 eggs in a batch of potato salad feeding 8 or 9 people. Add the eggs last so they don't get too mushy. Stir it all together and cool before serving. Potato salad is even better if left in the refrigerator overnight before serving. If you are close on time, it's even ok to throw the bowl in the freezer for about 45 minutes to get it cold quick!

Potato salad is a "crowd pleaser". After you make potato salad following these simple steps, you will be able to adjust the recipe easily for your own taste. Using these easy tips, you won't make mistakes, like peeling away all of the flavor, overcooking the potatoes, or adding ingredients you don't need.

When I cook my potato salad, everyone wants my recipe! This recipe isn't even written down anywhere, until now. So, make this your recipe and enjoy!

How to Make Great Potato Salad

Jennifer Clark is a successful webmaster and publisher of Terrys Barbecue Sauce A website that specializes in Texas style barbecue sauce and features articles about how to make great potato salad, camping related topics, and grilling your favorite recipes!

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How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish

Fish and seafood lovers everywhere will already hold juicy, flavorful swordfish in high esteem. If you have never tried this fish, you are in for a real treat. The following recipes offer three different possibilities for cooking your swordfish steaks and each recipe is easy enough for beginners.

Seared Swordfish With White Wine

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You will need a pair of one inch thick swordfish steaks, weighing six ounces each. Pat the fish dry and use salt and pepper to season it. Heat half a tablespoon of olive oil with a tablespoon of unsalted butter in a skillet over a medium to high heat, and then saute three finely sliced shallots with a little salt for a minute. Push them to the side of the pan and add the fish.

Saute it for three minutes, then turn it over and add quarter of a cup of dry white wine, a tablespoon of chopped capers, and a tablespoon of water. Simmer for three minutes or until the fish is cooked right through. Divide it between two serving plates.

Stir a tablespoon of chopped fresh parsley leaves into the sauce and spoon it over the cooked fish. This is great served with potatoes, green beans, and perhaps a glass of lightly chilled Sauvignon Blanc or Pinot Blanc on the side.

Seared Swordfish With Cilantro

Rub some black pepper into a pair of one inch thick swordfish steaks. They should weigh about eight ounces each. Let them sit for five minutes. Combine two tablespoons of olive oil with quarter of a cup of chopped fresh cilantro leaves, half a thinly sliced red onion, and a sliced orange in a bowl.

Heat three tablespoons of olive oil in a skillet over a moderately high heat and cook the fish for three minutes per side. Serve it with the red onion dressing.

Seared Swordfish With Fruit Salsa

This recipe is really flavorful and you will find that the peppery taste of the arugula and the sweet yet savory tasting nectarine salsa are wonderful accompaniments for the seafood. You can use peaches instead of nectarines if you like.

Combine two diced nectarines with half a cup each of diced red onion and chopped fresh cilantro, quarter of a teaspoon of salt and three tablespoons of lime juice in a bowl. You can also add a seeded, chopped jalapeno if you want to.

Combine a teaspoon of oil with six cups of baby arugula in another bowl. Heat two and a half teaspoons of oil in a skillet over a moderately high heat. Cut a pair of twelve ounce swordfish steaks, which are one inch thick, into portions, and sprinkle them with salt and black pepper.

Cook them for seven or eight minutes in total, or until they are opaque in the center. Make sure you do not overcook them, else they will dry out. Divide the arugula between four serving plates and top with the cooked seafood and salsa.

How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish

A lot of people shy away from cooking seafood but it is so easy to prepare! Why not try cooking swordfish steaks to impress your partner or combine your favorite fish to make a tasty seafood chowder recipe for tonight's dinner?

A Guide to the Freshest Seafood in Los Angeles - LosAngelesSeafood.net

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How to Cook Chicken Legs on the Grill

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

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It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

Let's Start Grilling!

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren't as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

How to Cook Chicken Legs on the Grill

Ralph Serpe is a passionate home cook and Webmaster for Chefability.com. Chefability offers free recipes and tips for cooking enthusiasts. Visit today for more great grilled chicken recipes.

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Cole Slaw

A salad that contains shredded cabbage is commonly called Coleslaw in America.

The initial consumption of Coleslaw dates back to the era of ancient Romans.

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From that region it has been prepared in many countries like Poland, Belgium, Spain, Germany, United States and Untied Kingdom.

This particular salad has many variations and you can add many other ingredients like carrots, pepper, onion, grated cheese, pineapple or apple. So you have a lot of options to choose from when it comes to filling your palate with Coleslaw.

The salad is then dressed with vegetable oil and vinegar. You can also add mayonnaise or buttermilk. The preparation may vary from region to region. You can include mustard. Barbecue slaw is one type of Slaw also known as red slaw that is made of ketchup and vinegar in place of mayonnaise. The red Slaw is very common in the Piedmont region in North Carolina. Broccoli slaw is prepared by swapping cabbage with shredded raw broccoli. When it comes to salad dressing the options are many. The dressing is left for a few hours to blend with the salad before serving. The cabbage is shredded, minced or cut into small squares according to individual preferences. You can eat your coleslaw along with French fries, barbecue, and fried chicken. It is mainly eaten as a side dish. In Sweden, a different variety of coleslaw prepared with vinegar and oil is used as pizza topping. It is also eaten in sandwiches and forms a wonderful combination with hot dogs and hamburgers with chili and hot mustard. It is mainly a meal accompaniment but it also a full meal for many.

Cole Slaw

Want to know more about the Cole Slaw [http://www.coleslaw.info] then refer to my articles listed under the same category. You can also to get to know about the Right Hand Drive Jeep by following my articles in the forum.

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Dry Rub Hot Wings Recipe

This wing recipe is a Grilled Hot Wing that has a char-grilled, spicy, "dry-rub" flavor.

This recipe is different from most Hot Wing recipes, but it makes some of the best wings you - and your friends - will ever eat.

Bbq Recipe

They aren't as heavy or greasy as fried wings, and the flavor and the texture is perfect for dipping and snacking.

This recipe is for 4lbs. of Chicken Wing Sections or Whole Wings

You can use either fresh or frozen wing sections or whole wings. If the wings are frozen, thaw the wings overnight in the fridge. A good tip here is to leave the wings in their original bag but place them in a large bowl because they will leak.

Now... it's time to marinate.

• 1 Bottle of Frank's Red Hot Sauce 12oz
• ½ Cup Olive Oil
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce

Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours, but overnight is best.

Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it's time to season.

• 1 tsp. Seasoned Salt
• 1/2 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/2 tsp. Cayenne Pepper
• 1 tsp. Sweet Paprika

I cook the wings on a Weber kettle grill over direct heat. You don't want a really hot fire because the wings will burn before cooking through. You goal is to get a nice char-grilled outside that is crunchy and flavorful... but you do not want to burn your wings.

Start with a half charcoal chimney and spread them out evenly on the bottom grate. Open the bottom vent to allow air to flow and use the top vent to control the heat. You can cook with the top vent in the half open position to keep the temperature exactly where you want it to stay.

The wings cook in about 12-15 minutes turning every 3 - 4 of minutes.

Half way through the cooking baste the wings with a mixture of:

• 1 part Hot Sauce
• 1 part melted butter

Just mop it over the wings with a BBQ basting brush or dip the wings into it. It's best if this mixture is warm or hot.

To finish the wings and give them a true "dry rub" taste, give them a light coat of Killer Hogs BBQ Rub at the very end. You can always use your own, homemade BBQ rub if you like.

These wings are great at a party but you'll want to cook several bags because they will go fast..

Dry Rub Hot Wings Recipe

If you want more BBQ tips, or if you want sauce and rub recipes that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/

Malcom Reed
Killer Hogs BBQ
HowtoBBQright.com

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Different Type of Chocolate

It is hard to find someone who doesn't like chocolates. Many know that chocolate is refined product obtained from cocoa beans but have you ever given a thought to how many chocolate types are there? You will be surprised to know that there are a number of enticing types of chocolates.

Cocoa powder is unsweetened powder of cocoa beans slightly defatted. The powder renders an intense chocolate taste. This is available in two varieties; one is Dutch processed which is alkalized and other is natural variety. The powder is light brown and has a pronounced flavor. The alkalized variety is milder, less acidic, and darker in color.

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Unsweetened chocolate is called as 'bitter' and is pure chocolate liquor obtained from ground cocoa beans. This has quite a bitter taste and is usually used for cooking purposes. Since cocoa is rich in cocoa solids and cocoa butter this unsweetened chocolate gives a deep flavor to baked goods. This is used as the base ingredient to prepare all other forms of chocolate except the white chocolate.

Dark chocolate contains sugar, vanilla, cocoa butter, lecithin which is an emulsifier along with chocolate liquor. No milk solids are ever added in the dark chocolate. The darkness of dark chocolate depends upon the cocoa percentage in it which may vary from 30% to 70%.

Bittersweet chocolates and semi sweet chocolates belong to the category of dark chocolates. As defined by the Food and Drug Administration department, bittersweet chocolate should contain at least 35% of cocoa solids. Most of the bittersweet bars contain 50% chocolate liquor. These types of chocolates have a bitter flavor than sweet dark and semi sweet chocolates. Since the amount of sugar is not regulated by FDA the sweetness may vary from manufacturer to manufacturer. Semi sweet chocolates also contain at least 35% of cocoa solids but are sweeter than the bitter sweet chocolates.

Sweet dark chocolate is dark in the sense that it does not contain milk solids. This chocolate contains a high percentage of sugar which gives it a much sweeter taste than other types of chocolates. Many available brands of sweet dark chocolates contain 20 to 40 percent of cocoa solids.

One of the most popular chocolate types is milk chocolate that contains condensed milk or dry milk solids along with the chocolate liquor. These milk solids may constitute up to 12 percent of chocolate. These are typically much sweeter with light color and a mild chocolate taste.

The class of white chocolates derives its name from the ingredient cocoa butter in it. This chocolate does not contain any other product other than cocoa butter. This is the reason why this chocolate has a mild chocolate flavor, has a vanilla taste, and a lighter color.

Couverture chocolates and related chocolate types are used by confectioners and are rich in cocoa butter and cocoa liquor percentage which contribute to the high price of this chocolate. These chocolates are smooth and melt quickly.

Gianduja chocolates are made from the chocolate and the nut paste. These are used for flavoring milk or dark chocolates. Candy coating chocolates are candy products and contain a little amount of cocoa. There are lots of chocolate types to enjoy and suitable for various occasions. All of these assortments of chocolates are very interesting and are bound to add flavor to your life.

Different Type of Chocolate

Chocolate is something people love, and what better gift to give someone than those hand made truffles and chocolate delights. The problem is which one should you aim for? The best solution is to be part of a tasting club, where you can sample different chocolates. http://www.mychocolateblog.com is a great site to get tips and recipes for your favourite food, chocolate. Tips like dip a coffee spoon in chocolate, allow to set and then stir your coffee. Take a look today at http://www.mychocolateblog.com for everything chocolate.

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