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Citrus Zest
Appears in
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.