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Types of Chocolate

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Types of Chocolate TYPES OF CHOCOLATE Chocolate Liquor Produced by grinding the cocoa bean nib (center) to a smooth, liquid state. The chocolate liquor can then be cooled and molded into blocks also known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Semi-sweet (bittersweet) Chocolate Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Milk Chocolate Cocoa butter, milk, sweeteners and flavorings are added to chocolate liquor. Lends itself to good use for garnishes and candy coatings. All milk chocolate made in the U.S. contains at least 10 percent chocolate liquor and 12 percent whole milk. Sweet Chocolate Contains more sweeteners than semi-sweet chocolate and at least 15 percent chocolate liquor. Sweet chocolate is used mostly for decorating and garnishing. The fat content is similar to semi-sweet. White Chocolate Although there is not yet a formal definition, white chocolate contains cocoa butter but no non-fat cocoa solids. Mostly used as a coating, it contains sugar, cocoa butter, milk solids and flavorings. Type Description Flavor Used for... Finely ground and roasted cocoa beans made with Dessert chocolate liquor. Also known as Baking recipes in *Does not include bitter chocolate which sugar is Chocolate any sugar but may liquor. also added. be flavored with vanilla. Also known as bitter chocolate. A general term for chocolates Deep to containing 15% to moderate Chocolate 35% chocolate chocolate flavor, chips; candy liquor and less than ranging from bars; coatings 12% milk solids. fruity to earthy, for fondants, Sweet or Straight from the with minimal nuts or other Dark grinding mill with dairy or milk sweet ingredients like Chocolate flavor. Bean centers; cocoa butter, sugar blend bakery items and vanilla added to determines such as make it palatable. flavor more than cookies. Includes bittersweet milk ingredients. and semi-sweet chocolate Tastes rich and The darkest of smooth. eating chocolate Strongest with the highest chocolate flavor percentage of Bittersweet with minimal chocolate liquor Chocolate or Semi- dairy or milk that contains extra chips; bakery flavor. Flavor Sweet cocoa butter to coatings. depends on Chocolate make it melt easily. cocoa bean Contains at least blend rather 35% chocolate than dairy liquor. ingredients. Low level of The most common chocolate liquor Candy bars - form of eating and high solid or Milk chocolate. Contains amounts of dairy enrobed; at least 12% milk ingredients Chocolate chocolate solids and 10% results in a chips. chocolate liquor. mellow chocolate flavor with typically strong milk and/or caramelized flavor. Chocolate liquor or Although used cocoa powder that mainly to modify Baked goods has undergone color, flavor is where deep treatment with Dutched affected as well. color is approved alkalizing Extreme desired; ice Chocolate agent to modify treatments cream; color, flavor and produce black beverages. dispersability in cocoa powder. beverages. A blend of cocoa powder and vegetable fats other than cocoa butter. Foundations are similar to other Has flavor Alternative to Chocolate chocolate products similar to the all chocolate using sugar, milk other chocolates uses where Flavored and flavorings. The but may have a cost and ease Coating substitution of other waxy mouth of use are fats for cocoa butter feel. important. can make these products less expensive or easier to use than real chocolate. Blends of cocoa Sweet, milky butter, milk, sugar dairy flavors and flavor. Not with a hint of really "chocolate" Candy bars; chocolate from White since no chocolate baking chips; the cocoa solids other than bakery Chocolate butter. Color cocoa butter are coating. ranges from present. Similar to pure white to milk chocolate in yellow-white. composition. .
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