Types Of Chocolate

The distinction between dark and milk chocolate seems trivial, but it is not, learn to differentiate the types of chocolate with me.

Then there are the less common types, starting with the bright pink Ruby chocolate, recently introduced on the market by the Swiss company** Barry Callebaut**, which does not use any coloring.

Types of chocolate

Currently, according to current legislation, chocolate is defined as a product composed of cocoa beans, defatted cocoa and cocoa powder, sucrose and cocoa butter.

Total dry cocoa solids must be at least 35%, low-fat cocoa at least 14% and cocoa butter at least 18%.

Main producers  

There is a wide variety on the market, differing in taste and form, depending on the quality and roasting of the cocoa beans, the processing method used and the taste of the country where the chocolate is produced.

The world’s largest producers of cocoa beans are the countries of the African continent, led by the Ivory Coast, Ghana, Nigeria and Cameroon, followed by the Asian countries and finally the Latin American countries (Ecuador).

What are the types of chocolate?

The higher the percentage of cocoa, the better the quality of the chocolate.

In addition to classic chocolate, there are other special types of chocolate, whose names are precisely related to the percentages of the ingredients:

Dark chocolate

This chocolate contains only cocoa mass, cocoa butter, sugar, vanilla and sometimes lecithin (an emulsifier) in varying amounts. 

Types of chocolate Dark

The percentage of cocoa should be at least 45% and cocoa butter 28%. 

The best baking results are obtained using chocolate with a cocoa content of 50%. In addition to bars, it is suitable for cakes and desserts.

Types Of Chocolate: Extra dark

It differs from dark chocolate in that it contains a cocoa content of up to 70% by weight. Of the highest quality, this chocolate is particularly suitable for consumption in bars.

Milk chocolate

This type of chocolate is obtained by adding milk powder. More specifically: the milk dry matter must be at least 14%, the added sucrose no more than 55% and the cocoa no less than 25% by weight.

Milk chocolate is characterized by a sweeter and creamier taste than dark chocolate, but cannot replace it in the preparation of confectionery recipes, as its cocoa content is lower and it is therefore consumed mainly in bars. 

Special care must be taken when melting it, as it is very sensitive to heat.

Bitter chocolate

Once most of the cocoa butter has been extracted, the remaining cocoa is roasted and reduced to powder. 

Also known as “confectioner’s chocolate“, dark chocolate is obtained by mixing cocoa paste with cocoa butter.

Types of chocolate Extra Dark

 It contains no sugar or other flavorings, and its flavor is bitter and intense. For bakery products, 30 g of this chocolate can be replaced by 20 g of bitter cocoa and 15 g of butter, and the sugar content of the recipe can be adjusted accordingly.

This typology is the one used to finalize the recipe that comes from the origins of tiramisu

White chocolate

White chocolate contains no cocoa or coloring of any kind, so from a technical point of view it could not be called “chocolate“. 

It is made by mixing only 20% cocoa butter by weight, at least 14% milk or milk derivatives and a maximum of 55% sucrose.

White chocolate

 White chocolate, which is fatter than dark chocolate, is widely used for frosting cakes and making mousses, sauces and various desserts.

 Like milk chocolate, white chocolate is very sensitive to heat, so special care must be taken when melting it. 

It is recommended to put the white chocolate in a bain-marie in a container, keeping the temperature between 110~120°C.

Chocolate chips

Chocolate chips emerged in the United States as a tasty modification of traditional cookies.

Chocolate chips

They contain less cocoa butter than traditional chocolate and can be dark, milk or white chocolate. 

They are a derivative of chocolate, whose teardrop shape remains intact and is therefore ideal for cake batter, but can also be melted in a bain-marie.

Types Of Chocolate: Praline

Bite-sized product, composed of filled chocolate or chocolate parts (which can be of various types: milk chocolate, gianduja chocolate, white chocolate, etc.).

Types of chocolate Praline

It may also contain parts of other ingredients, provided that the chocolate pieces are partially or totally visible.

Always respecting the percentage established by European legislation of at least 25% of the total weight of the product or of a chocolate mixture.

Types Of Chocolate: Gianduja

The paternity of this type of chocolate is attributed to the Turinese.

In 1806, cocoa was expensive and difficult to supply due to the Napoleonic blockade, so some chocolatiers thought of mixing cocoa with Piedmont hazelnuts, reduced to powder. 

From this combination a very tasty and cheaper chocolate was obtained. 

Gianduja

Gianduia chocolate contains about 32% cocoa, from 20-40 g of ground hazelnuts per 100 g of product.

It is excellent in the form of hazelnut, gianduja and milk chocolate bars. It is used to fill and decorate desserts or can simply be enjoyed in bar form.

Conclusion

  • Although they are similar there is a wide variety of chocolates to explore.
  • The percentage of cocoa and the combination of ingredients define the type of chocolate.
  • Ecuador is internationally recognized as one of the main chocolate producers in Latin America.

Now that you know the different types of chocolate that exist, dare to explore the universe of preparations that each one of them offers. 

In the blog you will find different recipes to prepare chocolate based.

1 thought on “Types Of Chocolate”

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