-


However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.


Milk Chocolate

In addition to containing cocoa butter and chocolate liquor, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Alkalized cocoa powder is recommended for recipes that call for baking powder.


Unsweetened Chocolate

Also known as “bitter” or “baking” chocolate. Common Chocolate Types and Varieties


Chocolate may be a familiar food and a common ingredient, but the word "chocolate" can mean a variety of different things. The beans are fermented, dried, roasted, and ground. Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. The cocoa content of commercial dark chocolate bars can range from 30 percent (sweet dark) to 70 to 80 percent for extremely dark bars. Afterward, the resulting products include cocoa butter, a smooth, solid fat used in both food and cosmetics, and chocolate liquor, or ground roasted cocoa beans.

The types of chocolate that come from this refining process is determined by the various amounts of cocoa butter and chocolate liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture.



Cocoa Powder

This unsweetened powder is pulverized, partially defatted chocolate liquor. There are no milk solids added to dark chocolate. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking when it can be combined with sugar to make it more palatable. So what is chocolate, where does it come from, and what do all of the chocolate varieties mean?


A Brief Overview of Chocolate

Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (cacao beans) of the tropical tree Theobroma cacao. These products are cheaper than most chocolates, and do not contain significant amounts of chocolate liquor; thus, they do not have a strong chocolate flavor or an appealing mouthfeel. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Because cocoa beans contain equal amounts of cocoa butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate flavor to baked goods. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor. However, they have excellent melting and molding properties and thus are often used in candy making for dipping or enrobing, since they do not require tempering and can withstand high ambient temperatures. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “bittersweet” bar may taste sweeter than another’s “semi-sweet” bar.


Semi-Sweet Chocolate

This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Bittersweet chocolate and semi-sweet chocolate also fall into the “dark chocolate” category.


Bittersweet Chocolate

Chocolate, as defined by the FDA, that contains at least 35 percent cocoa solids. Many brands of sweet dark chocolate have only 20 to 40 percent cocoa solids. Milk chocolate is more difficult to temper properly and more prone to overheating.


White Chocolate

White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. One simple word encompasses everything from smooth, sweet white chocolate to the darkest bittersweet chocolate, and everything in between. Sweet dark chocolate is “dark chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of dark chocolate. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Milk chocolate must contain at least 10 percent chocolate liquor (in the United States), 3.39 percent butterfat, and 12 percent milk solids. Be careful never to mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored. This is pure chocolate liquor, composed solely of ground cocoa beans. Couverture chocolate is the preferred chocolate for tempering and enrobing candies. Milk chocolates are typically much sweeter than dark chocolate and have a lighter color and a less pronounced chocolate taste. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. As a result, it has no pronounced chocolate taste but commonly tastes like vanilla or other added flavorings, but you can temper white chocolate like you would milk or dark chocolate. Most bittersweet bars contain at least 50 percent chocolate liquor, with some bars pushing 70-80% chocolate liquor. There are some “white chocolate” products available that contain vegetable fats instead of cocoa butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically white chocolate.


Couverture Chocolate

Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30 percent) of cocoa butter, as well as a high percentage of chocolate liquor. Unsweetened chocolate is the base ingredient in all other forms of chocolate, except white chocolate.


Dark Chocolate

Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin (an emulsifier). By law, white chocolate must contain a minimum 20 percent cocoa butter, 14 percent milk solids, and a maximum of 55 percent sugar. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.



Candy Coating Chocolate

Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to candy products that are flavored with dark, milk or white chocolate and substitute vegetable or palm oils for cocoa butter. Cocoa powder gives an intense chocolate taste and is available in “Dutch-processed” (alkalized) or natural varieties. Semi-sweet chocolate contains at least 35 percent cocoa solids and is assumed to be darker than sweet dark chocolate, but sweeter than bittersweet.

Comments

Post a Comment

Popular posts from this blog

-
Image
  Our fast foods also remove us from the pleasures of creating and savoring a wonderful meal, and our fast pace often prevents us from connecting over a good, slow meal. What is the connection between food and disease? As a society we are facing significant health problems. The United States ranks ninth in life expectancy among nations in the developed world. We have a workforce plagued with absenteeism and reduced productivity because of chronic health problems, including depression. 78 percent of healthcare expenditures are for the treatment of chronic disease. Many researchers now believe that these problems are partly related to diet. And the food we eat is an important factor in that dysfunction, in part because our diets lack the necessary balance of nutrients (Proceedings of the Nutrition Society, 2004). Learn about specific nutrients you need and how to get them To prevent the onset of these diseases, we need to know how multiple nutrients in a diet interact and affect the ...
Read more
-
Image
They’re packed with essential nutrients and may benefit weight loss, digestion, and heart health. They’re an excellent choice if you’re interested in adding more healthy fruits to your diet. Bananas contain fiber and many beneficial nutrients, including: potassium vitamin B6 vitamin C various antioxidants and phytonutrients Here are science-based health benefits of bananas. Rich in nutrients Bananas contain a fair amount of carbs, water, fiber, and antioxidants but little protein and no fat. May improve blood sugar levels Bananas are rich in soluble fiber. However, bananas have several attributes that could make them a weight-loss-friendly food. xBananas have relatively few calories — just over 100 calories in an average banana — but are nutritious and filling. They’re also packed with dietary fiber and resistant starch, which may help you feel full longer and therefore reduce the frequency and size of your meals. If you’d like to include unripe bananas in your diet, try using them as ...
Read more
-
Image
  With yoga, you can boost your immunity, energize your body, uplift your mood and stay healthy. As we are right in the middle of the winter season, the cozy blankets, the binge-watching, the sumptuous winter treats whilst sipping our cuppa, lure us to stay in our bed. It will also keep you active throughout the day and will provide you relief from the common problems of joint pains or stiffness in muscles often faced during the winter season. Practicing Surya Namaskar and basic warm-up yoga asanas can indeed be a good way to beat the winter chills! Yoga can help you keep infections at bay With winters, cold, cough, viral fever, congestion in the chest and breathing issues are quite common! This, coupled with the pandemic’s waves have raised our concern for staying healthy. While people had been focusing on imbibing a healthy lifestyle even in the pre-pandemic times; Covid-19 came as a wake-up call that pushed us to prioritize our health and give ourselves a much-needed breather fr...
Read more