Chocolate flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or
Salt-rising bread Salt-rising bread Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring "Clostridium perfringens" and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed