Advertisement
Citrus Zest
Published 2008
| Chocolate Cocoa (Liqueur) % | Sugar % | Fat % | Dry Cocoa % |
| 100 | 0 | 54.05 | 45.95 |
| 70 (Bitter chocolate) | 30 | 42.7 | 27.3 |
| 66 | 34 | 40.6 | 25.4 |
| 64 | 35 | 40.0 | 24.0 |
| 61 | 39 | 34.2 | 26.8 |
| 56 (Semisweet chocolate) | 44 | 37.1 | 18.9 |
| 45 (Milk chocolate) | 55 | 30.0 | 25.0 |
| 0 (White couverture) | 55 | 30.5 | 14.5 milk |
| Cocoa powder (100% cocoa) | 0.0 | 18.0 | 82 |
A rasp is a good tool for extracting a thin layer of citrus zest. Most of the flavor is in the oils contained in the fruit’s skin, and for this reason some pastry chefs prefer to zest the fruit directly into the liquid so that all of the flavor ends up in it. If the fruit is zested onto one surface and then transferred to the liquid, most of the all-important flavor will be lost.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement