Shokolad boʻlagi

Shokolad bo'laklari
	; Yarmi-shirin shokolad bo'laklari
Turi	Shokolad
Asosiy komponentlari	Shokolad, shakar
	Vikiombor

Shokolad bo'laklari yoki shokolad tishlamlari shokoladning kichik bo'laklari bo'lib, ular bir qator shirinliklarning (ayniqsa , shokoladli pechenye va kekler ) tarkibiy qismi sifatida, shuningdek , krep kabi ba'zi nonushta ovqatlarida kamroq ishlatiladi. Ular ko'pincha tekis,dumaloq, asosli ko'z yoshi shaklidagi hajmlar sifatida ishlab chiqariladi; boshqa turli xil shokolad bo'laklari to'rtburchak yoki kvadrat bloklar shakliga ega. Ular turli o'lchamlarda mavjud bo'lib, odatda 10 millimetr (0.39 in) diametrida bo'ladi.

Kelib chiqishi[tahrir | manbasini tahrirlash]

Shokolad bo'laklari 1937-yilda Massachusetts shtatining Whitman shahridagi Toll House Inn mehmonxonasida yashovchi Ruth Graves Wakefild shirinlik retseptiga yarim shirin Nestlé shokolad barining kesilgan bo'laklarini qo'shganda shokolad chiplari ixtirosi yaratilgan^[1]^[2]. (Bu Nestlé brand Toll House cookies nomi mehmonxona uchun nomlangan. ) Bu pechenye fayllar katta muvaffaqiyatga erishdi va Wakefield 1939-yilda Nestlé bilan umrbod shokolad yetkazib berishga evaziga shokolad barining qadoqlariga o‘z retseptini qo‘shish bo‘yicha kelishuvga amalga oshdi. Dastlab, Nestlé shokolad barlari bilan mayda maydalagichni o'z ichiga olgan. 1941-yilda Nestlé va uning raqobatchilaridan kamida bittasi shokoladni "bo'lagini" (yoki "tishlam") shaklida sotishni boshladi^[3]^[4].

Turlari[tahrir | manbasini tahrirlash]

Dastlab, shokolad bo'laklari yarim shirin shokoladdan tayyorlangan bo'lib, ammo bugungi kunda uning ko'plab ta'mlari mavjud. Bularga achchiq, yeryong'oq moyi, sariyog ', yalpizli shokolad, oq shokolad, quyuq shokolad, sutli shokolad, oq va quyuq hamda aylana chiplarini o'z ichiga oladi.

Foydalanadi[tahrir | manbasini tahrirlash]

Shokolad bo'laklarini pechenye, krep, gofret, kek, puding, kekler, krep, pirog, issiq shokolad va yana turli xil pishiriqlarda foydalanishi mumkin. Ular, shuningdek , granola barlar, muzqaymoq va ularning aralashmasi kabi ko'plab boshqa chakana oziq-ovqat mahsulotlarida topish mumkun.

Pishirish va eritish[tahrir | manbasini tahrirlash]

Shokolad bo'laklarini ham eritilib, qaylalar va boshqa retseptlarda ishlatilishi mumkin. Bo'laklar 104 and 113 °F (40 and 45 °C) temperatura oralsida bo'lgan muhitda, eng yaxshi eriydi . Erish jarayoni 90 °F (32 °C) dan boshlanadi va kakao moyi bo'laklarda eriy boshlaydi. Pishirish harorati hech qachon 115 °F (46 °C)temperaturadan oshmasligi lozim,ayniqsa sutli shokolad va oq shokolad uchun shu temperaturada bo'lishi kerak, yoki 120 °F (49 °C) qora shokolad uchun, aks holda shokolad yonib ketadi.

Garchi bular qulay bo'lsa-da, eritilgan shokolad bo'laklari har doim ham shokolad pishirish o'rniga tavsiya etilmaydi. Chunki ko'pgina shokolad bo'laklari pishirish paytida o'z naqshlarini saqlab qolish uchun mo'ljallanganligi tufaylii, ular pishirilgan shokoladga qaraganda kamroq kakao moyini o'z ichiga oladi va shuning uchun eritilgan shokolad chiplari bilan ishlash biroz qiyinroq bo'lishi mumkin.

Mavjudligi[tahrir | manbasini tahrirlash]

Shokolad bo'laklari Qo'shma Shtatlarda tarkibiy qismi bo'yicha mashhur. AQShda paydo bo'lgan shokoladli pechene dunyoning ko'p joylarida keng tarqalgan. Nestlé va Hershey Company shokolad bo'laklari ishlab chiqaruvchilari hisoblanadi^[5]^[6].

Manbalar[tahrir | manbasini tahrirlash]

↑ „Toll House Cookie History - Invention of Toll House Cookies“. www.ideafinder.com. 2009-yil 17-martda asl nusxadan arxivlangan. Qaraldi: 2018-yil 12-iyun.
↑ „NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels Celebrates 75th Anniversary“ (en-US). Qaraldi: 2018-yil 12-iyun.
↑ Chocolate Chip Cookies: Chip versus Morsel, The earliest references in published recipes and ads to the chip or morsel appear in the spring of 1941. Newspaper advertisements and published recipes from 1940 and earlier all refer to cutting up chocolate squares only.
↑ „A Brief History of the Chocolate Chip“. Mental Floss. Qaraldi: 2018-yil 12-iyun.
↑ Frost, Diana June; Adhikari, Koushik; Lewis, Douglas S. (January 29, 2011). "Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies". Journal of Food Science and Technology (Springer Science and Business Media LLC) 48 (5): 569–576. doi:10.1007/s13197-010-0179-x. ISSN 0022-1155. PMID 23572789. PMC 3551113. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=3551113.
↑ Szogyi, A.. Chocolate: Food of the Gods, Contributions in intercultural and comparative studies. Greenwood Press, 1997 — 137 bet. ISBN 978-0-313-30506-1. 2020-yil 24-aprelda qaraldi.

[1] „Toll House Cookie History - Invention of Toll House Cookies“. www.ideafinder.com. 2009-yil 17-martda asl nusxadan arxivlangan. Qaraldi: 2018-yil 12-iyun.

[2] „NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels Celebrates 75th Anniversary“ (en-US). Qaraldi: 2018-yil 12-iyun.

[3] Chocolate Chip Cookies: Chip versus Morsel, The earliest references in published recipes and ads to the chip or morsel appear in the spring of 1941. Newspaper advertisements and published recipes from 1940 and earlier all refer to cutting up chocolate squares only.

[4] „A Brief History of the Chocolate Chip“. Mental Floss. Qaraldi: 2018-yil 12-iyun.

[5] Frost, Diana June; Adhikari, Koushik; Lewis, Douglas S. (January 29, 2011). "Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies". Journal of Food Science and Technology (Springer Science and Business Media LLC) 48 (5): 569–576. doi:10.1007/s13197-010-0179-x. ISSN 0022-1155. PMID 23572789. PMC 3551113. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=3551113.

[6] Szogyi, A.. Chocolate: Food of the Gods, Contributions in intercultural and comparative studies. Greenwood Press, 1997 — 137 bet. ISBN 978-0-313-30506-1. 2020-yil 24-aprelda qaraldi.

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