J&K’s Choc-Dip eliminates dulling, graying, waiting Even with J&K Ingredient’s reputation for innovative and all-natural products (such as Bred-Mate, a natural preservative; Restore, a natural flavor enhancer; and Goof-Proof Pumpkin Pie Base), the company’s original Choc-Dip chocolate coating has remained a constant since it was introduced more than 50 years ago. That probably is because Choc-Dip is no ordinary chocolate. For example, it will not lose its shine, even at extreme temperatures. It will not spot, bleed or turn gray when frozen. And, it dries to a beautiful finish in a few seconds. Choc-Dip could not be easier to use. Simply heat the amount needed, and it is ready for dipping, spreading or pouring. Perhaps equally important, given today’s health-conscious consumers, is that both regular Choc-Dip and new Sugar-Free Choc-Dip contain no trans-fatty acids, which have been linked to heart health problems and other health risks. These benefits make Choc-Dip the perfect no dulling, no graying, no waiting, more healthful way to dip cookies and coat donuts, petit fours and other bakery foods that need a rich chocolate coating. J&K offers Choc-Dip and Sugar-Free Choc-Dip in white and color varieties. “We’re always working on new products,” Jim Sausville, J&K’s president, said. “But when you have something that works like our Choc-Dip, you don’t mess around with it. This seems to be appreciated by our customers, some of whom have used the product for decades.” For more information, call Ken or Jim Sausville at 973-340-8700

What are the differences between chocolate and compound chocolate coatings?
Chocolate contains cocoa butter as its fat source. Compound chocolate coatings contain lauric and non-lauric fats, such as hard vegetable and tropical fats.

Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to 88?F to 90?F for milk chocolate, or 90?F to 92?F for semi-sweet chocolate.

Compound coatings do not need to be tempered. They simply are cooled 5?F to 10?F above the coating’s melting point.

Is one better than the other?
Not necessarily. Cost certainly is an issue that may prevent bakers from formulating with real chocolate. However, many suppliers offer compound chocolate coatings that provide quality tastes and appearances.

What are the different types of chocolate and compound chocolate coatings?
Food and Drug Administration (FDA) defined several different types of cacao products in 1999. These include:

• Cacao nibs - The food from shelled cured, cleaned, dried and cracked cacao beans. The shell content cannot be more than 1.75% by weight.

• Chocolate liquor - Made from finely ground cacao nibs. Chocolate liquor must contain between 50% and 60% cacao fat. It can be flavored with cacao fat, cocoa, spices, natural and artificial flavorings, ground coffee and other seasonings that do not impart the flavor of chocolate, milk or butter.

• Cocoa - Cacao fat must be between 10% and 22%.

• Milk chocolate - Made from chocolate liquor, nutritive carbohydrate sweeteners and other specified ingredients such as cacao fat. It must contain at least 12% milk solids and at least 10% chocolate liquor.

• Sweet/dark chocolate - Made from chocolate liquor, nutritive carbohydrate sweeteners and other specified ingredients such as cacao fat. It must contain at least 12% milk solids and at least 15% chocolate liquor.

• Bittersweet/semi-sweet
chocolate - It must contain at least 35% chocolate liquor and less than 12% milk solids. Traditionally, bittersweet chocolate contains 50% or more chocolate liquor.

• White chocolate -At least
20% cocoa butter, at least 14% milk solids, no more than 55% nutritive carbohydrate sweetener, and no chocolate solids other than cocoa butter.

• Sweet cocoa and vegetable fat coating - Made from a mixture of cocoa or cocoa and chocolate liquor. It must have at least 6.8% nonfat cacao solids. Optional ingredients include suitable vegetable derived fats, oils and stearins that may be hydrogenated. The name of the food is “sweet cocoa and vegetable fat coating” or “sweet cocoa and _____oil coating.”

• Sweet chocolate and vegetable fat coating - Milk solids must be kept to less than 12%. Optional ingredients include suitable vegetable derived fats, oils and stearins that may be hydrogenated. The name of the product is “sweet chocolate and vegetable fat coating” or “sweet chocolate and _____oil coating.”

To read FDA descriptions of all cacao products, go to www.bakery-net.com/MoreInfo

Does chocolate provide healthful benefits?
Yes. Both chocolate and cocoa are sources of energy. They provide a concentration of calories in a small volume, and are one of the most potent vegetable energy sources. Cocoa and chocolate also provide benefits to heart health.

What heart health benefits do cocoa and chocolate provide?
Cocoa and dark chocolate contain no cholesterol. In addition, milk chocolate and white chocolate only contain trace amounts of cholesterol due to added milk fats.

Cocoa and chocolate also contain stearic acid. Stearic acid is a fatty acid that has a neutral effect on the production of LDL—or bad—cholesterol, even if a person consumes chocolate daily. Studies also show that the stearic acid in chocolate promotes the production of HDL—or good—cholesterol, as long as the consumer engages in a healthful lifestyle.

In addition, cocoa is rich in polyphenols. Research indicates that polyphenols may aid in preventing clots in blood vessels. Polyphenols also protect the body from damage against the immune system and may neutralize free radicals in the body, inhibiting the development of certain cancers.

Are there any other healthful benefits of chocolate?
Yes. Some chocolates are rich in a group of antioxidants known as flavonoids. Flavonoids may enhance cardiovascular health by reducing damage to blood vessels caused by oxidation.

But isn’t the sugar in chocolate bad for you?
Cocoa beans naturally contain low levels of sugar, about 0.8% to 1.73%. Chocolate contains between 30% and 55% added sugars. The sugar is needed to neutralize cocoa’s bitter taste and act as a bulking and texturizing agent.

Some scientific research says the sugars present in chocolate cause only a moderate rise in blood sugar levels, if consumed moderately. In addition, dark chocolate or bittersweet chocolate typically contain less sugar.

Is sugar-free chocolate available?
Yes. Many manufacturers offer different sugar-free chocolate and compound chocolate coating varieties.