ALL ABOUT CHOCOLATE!
I became inspired to write this resource sheet
the more I was asked what vegans eat as a replacement for chocolate. Many
people assume that chocolate is not “vegan,” but it’s simply not true. Milk
chocolate, with its addition of cow’s milk, is certainly not “vegan,” but by
nature, chocolate is a plant-based food!
Cacao: The
tropical evergreen tree and its dried and partially fermented beans that are
processed to make chocolate, cocoa powder, and cocoa butter. (VEGAN!)
Chocolate: The general term for the products of the seeds of the cacao
tree, used for making beverages or confectionery. The flavor of chocolate
depends not only on the quality of the cocoa nibs (the remainder after the
seeds are fermented, dried, and roasted) and the flavorings but also on a
complex process of grinding, heating, and blending. (VEGAN!)
Cocoa Butter: Extracted
during the process of producing chocolate and cocoa powder, cocoa butter is the
ivory-colored, naturally occurring fat in cacao beans. Cocoa butter is the
basis of white chocolate. (VEGAN!)
Cocoa Powder: A product
of the cacao bean. The cacao beans are removed from large pods that grow on the
trunk of the tree then they are fermented and dried. The beans are sent to
chocolate factories where they are roasted, the outer hulls removed, and the
inner nibs ground to produce chocolate liquor. Most of the cocoa butter is
extracted from the chocolate liquor, leaving a dry paste, which is further
dried and processed to become unsweetened cocoa powder. The cocoa is called
Dutch-processed if it is treated with alkali to produce a dark, mellow-flavored
powder. (VEGAN!)
Dark
Chocolate: Made from chocolate liquor pressed from the cacao bean
during processing, with the addition of cocoa butter, sugar, vanilla, and
usually lecithin to act as an emulsifier. Semisweet, bittersweet, and extra
bittersweet chocolates are all dark chocolates. The only difference is the
amount of sugar added when they are processed. Semisweet chocolate has the
largest amount of sugar, bittersweet has less, and extra bittersweet the least.
(VEGAN!)
Bittersweet
Chocolate: Chocolate liquor, pressed from the cacao bean during
processing, with the addition of cocoa butter, a small amount of sugar,
vanilla, and usually lecithin. Bittersweet chocolate has a deep, strong flavor
that is both piquant and slightly sweet. (VEGAN!)
Extra-Bittersweet
Chocolate: Chocolate liquor with the addition of cocoa butter, a very
small amount of sugar, lecithin, and vanilla. Extra-bittersweet chocolate has a
deep, pronounced, slightly bitter flavor with a hint of sweetness. Its flavor
takes some getting used to, but once the taste for it is acquired, it is
preferred by many. (VEGAN!)
Semisweet
Chocolate: Chocolate liquor with the addition of cocoa butter, a small
amount of sugar, lecithin, and vanilla. Semisweet chocolate has a deep, rich
flavor that is mildly sweet. Semisweet chocolate can be easily interchanged
with bittersweet chocolate without having to alter the other ingredients in a
recipe. (VEGAN!)
Baking
Chocolate: This chocolate is pure, unsweetened chocolate liquor,
pressed from the cacao bean during processing. Baking chocolate usually has
lecithin added, which acts as an emulsifier, and vanilla, for flavoring. Baking
chocolate is also called unsweetened and/or bitter chocolate. It is used in
many American-style baked goods, such as brownies and cakes, for icings and
sauces, and in candy making. It comes in packages of eight individually wrapped
1-ounce blocks. (VEGAN!)
Hot Chocolate:
A hot drink of cocoa powder, sugar, and soymilk (or rice milk).
(VEGAN!)
Lecithin: An
emulsifier often added to chocolate during the manufacturing process to help
give it a smooth, fluid consistency. Lecithin stabilizes fat drops and keeps
them from congealing and separating. The majority of lecithin used in chocolate
manufacture is derived from soybeans, although it also occurs naturally in egg
yolks and some vegetables. (VEGAN! – if it’s soy-derived)
People who choose to leave behind cow’s milk
and her products do not have to feel deprived! In addition to easy baking at
home, there is a growing number of vegan baked goods in stores and restaurants,
as well as commercial candy bars that are naturally dairy-free. Check out some
of the available goodies below:
Visit
these websites for delicious, decadent, dairy-free desserts, cookies, cakes, chocolates,
etc.
CHOCOLATES
-Chocolate Decadence (great
for candy for different holidays)
-Rose City
Chocolatier (the best assorted vegan chocolates!)
-Tree Huggin’ Treats (their
sampler pack is a great way to try their treats)
COOKIES, BROWNIES, & OTHER TREATS
-Allison’s Gourmet (delicious
and organic)
-Simple Treats (also
sells baking supplies/ingredients)
-Sunflour
Baking Company (they’re yummy and
gluten-free!)
CAKES & PIES
-Good Baker Gourmet (vegan
baking mixes: cookies, brownies, muffins, waffles, scones…)
