Chapter 2 ... The Types of Chocolate

This is chapter 2 of the history of chocolate. This chapter will tell you about the types of the chocolate. There are many types; it is divided to different types by ingredient and quantity in chocolate. Besides the ingredient, the taste can difference because of time and temperature in roasted the cocoa beans.

The Types of Chocolate

Unsweetened chocolate is pure chocolate liquor, also known in acerbity chocolate. This unadulterated chocolate is used to baking and it has been full-flavored taste. This chocolate is used as the base ingredient for baking brownie, cake, candy, and cookie.

Dark chocolate is chocolate without milk as an additive. People also call “general chocolate” but the U.S. Government calls this “sweet chocolate”. It was determined 15% concentration of pure chocolate liquor as its ingredient and different from Europeans who requires a minimum of 35% of pure chocolate liquor. Dark chocolate has Flavonoids Active, which is antioxidant, can prevent adipositas cordis, hypertension and preservative the blood -the cause of the heart disease and coronary artery disease. 

Milk chocolate is the combination of chocolate with milk. The U.S. Government specifies a 10% concentration of pure chocolate liquor that calls “Milk chocolate” while EU regulations specify a minimum of 25% pure chocolate liquor.

            This chocolate is containing cocoa butter, milk and adding sweet taste. It is used in decorating cake. Milk chocolate in U.S. must contain at least 10% of chocolate liquor and 12% of milk solids.

Semi-sweet chocolate is made in liquid form and adding cocoa butter for sweet. The color of this chocolate is dark. Following The U.S. regulations, it must contain of 35% concentration of pure chocolate liquor and 27% of milk solids. This chocolate is sweet and delicious.

Sweet chocolate is contains at least 15% of pure chocolate liquor and adding sweet more than semi-sweet chocolate. It used as the base ingredient for baking and decorating cakes or cookies. Moreover, it contains of milk solids as semi-sweet chocolate.

White chocolate is containing cocoa butter but it is not including cocoa fats. It is the combination of sugar, butter, cocoa, milk solids and vanilla flavor. This chocolate is easy to broken into pieces. If the chocolate made from vegetable oil, it cannot calls white chocolate because it is not made from cocoa butter.

Couverture is shiny chocolate. Generally, it is contains at least 32% of cocoa butter, which can steady in fat as good as candied. This type is only used in dessert shops. It is mostly used to candied the fruit or stuff with chocolate – it is spicy.

Ganache is thickening chocolate. It is used to baking chocolate cake by adding warm whipping cream to chocolate in same quantity. After that the chocolate will melts and maybe adding butter for shiny ganache.

Confectionery Coating is used to coat candy. It is contains with sugar, milk powder, vegetable oil and colorful flavoring compound. The cocoa of this candy has low fat. It is not contains cocoa butter like other.

The next blog is the last chapter, it is about the benefits of the chocolate. 

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