White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. The low melting point of cocoa butter (relative to most solids) allows white chocolate and chocolate to remain solid at room temperature, yet melt easily in the mouth. White chocolate thus has a texture similar to that of milk chocolate.
白巧克力是結合糖,可可黃油和乳固體的甜點.不像壹般巧克力,白巧克力不包含巧克力利口酒和可可豆.可可黃油的低熔點(對比絕大多數的固體)允許白巧克力在口腔中輕松融化.白巧克力因此和牛奶巧克力有同樣的口感.
Dark chocolate is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.
黑巧克力沒有附加任何牛奶。它有時候也被稱為‘純巧克力’。美國政府稱之為"甜美巧克力"它需要15%濃縮的巧克力利口酒。歐洲條款規定黑巧克力最少需要35%的可可豆固體成分。
學校的中文輸入法太爛了，打了好久
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