2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is a huge variety of chocolates on the market, very different in type, color and quality. After all, chocolate is among the most popular products on the planet, and sales of chocolate products worldwide amount to more than 100 billion dollars.
Hard chocolate is sold in different forms - in blocks, bunnies, stars, chocolate eggs, etc., and with different tastes. It contains more cocoa butter. It can be flavored with vanilla or cinnamon, as well as various nuts and dried fruits in different proportions. Here are the most famous types of chocolate known to lovers of sweet temptations.
1. Dark chocolate
Dark chocolate (also called natural or dark chocolate) contains cocoa mass, sugar, cocoa butter, vanilla and lecithin (emulsifier). It contains 30 to 75% cocoa butter and is also used for cooking. Although classified as one type, few know that dark chocolate has its subspecies.
Sweet dark chocolate has a cocoa mass of over 15% and a milk content of less than 12%. Bitter-sweet natural chocolate is composed of at least 35% cocoa (cocoa mass and cocoa butter), 1/3 sugar, vanilla and sometimes lecithin.
Unsweetened chocolate is a pure cocoa mass and is known as bitter chocolate or chocolate for baking. It is mixed only with fat to obtain a solid substance. This is unadulterated chocolate with a strong and deep aroma.
2. Milk chocolate
In 1875, the Swiss Daniel Peter created the first milk chocolate using condensed milk. Then, in 1904, this chocolate began to be mass-produced. As a rule, milk chocolate consists of more than 10% cocoa mass and more than 12% milk. European rules set the minimum cocoa mass content at 25%.
3. White chocolate
Unlike other types of chocolate, white does not contain cocoa mass, which is why in many countries it is not considered chocolate at all. White chocolate must contain a minimum of 20% cocoa butter, 14% dairy substances and a maximum of sugar - over 55%. It has a soft and pleasant taste and is often used to make chocolate mousse, panna cotta and other desserts.
4. Couverture
Couverture is a term used for chocolates rich in cocoa butter. These chocolates are high in cocoa (sometimes 70% or more) and have a total fat content of 30-40%. This ratio makes them expensive, but as a result the chocolate mixture is smooth, melts quickly and evenly.
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