Types of Chocolate
There are different types of chocolate.Different forms a-nd flavors of chocolate are produced by varying the quantities of the different ingredients.
1. Unsweetened chocolate, also known as aka Chocolate, Baking Chocolate, Pure Chocolate, Bitter Chocolate, etc. Chocolate liquor that has been allowed to cool a-nd harden. It is used for baking a-nd to make other types of chocolate. Many bakers prefer this type of chocolate for baking because they have more control over the flavor a-nd sweetness.
2. Dark chocolate, is produced by adding fat a-nd sugar to cocoa. It is chocolate with no milk or much less than milk chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 99% are sold. Dark is synonymous with semisweet, a-nd extra dark with bittersweet, although the ratio of cocoa butter to solids may vary. We also called it "black chocolate".
3. Semisweet chocolate, it contains at least 15% chocolate liquor, plus cocoa butter a-nd sugar in varying amounts. Some people mistakenly refer to this as "bittersweet".
4. Bittersweet chocolate, it also known as aka Semisweet Chocolate, Dark Chocolate. Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, a-nd sometimes lecithin has been added. It has less sugar a-nd more liquor than semisweet chocolate, but the two are interchangeable when baking. Bittersweet a-nd semisweet chocolates are sometimes referred to as "couverture". Many bra-nds now print on the package the percentage of cocoa in the chocolate (as chocolate liquor a-nd added cocoa butter). The higher the percentage of cocoa, the less sweet the chocolate is.
5. Milk chocolate, is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk added. It contains at least 10% chocolate liquor, plus cocoa butter a-nd sugar in varying amounts, a-nd at least 12% milk (milk, cream, milk powder, etc).
6. White chocolate, is a confection based on sugar, milk, a-nd cocoa butter without the cocoa solids. In some coun-t-ries white chocolate cannot be called "chocolate" because of the low content of cocoa solids. It has a mild a-nd pleasant flavor a-nd can be used to make Chocolate Mousse, Panna Cotta a-nd other desserts.
7. Compound chocolate, is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats a-nd/or hydrogenated fats, as a replacement for cocoa butter. It is often used for ca-ndy bar coatings. In many coun-t-ries it may not legally be called "chocolate".
8. Raw chocolate, is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing coun-t-ries, a-nd to a much lesser extent in other coun-t-ries, often promoted as healthy.
1. Unsweetened chocolate, also known as aka Chocolate, Baking Chocolate, Pure Chocolate, Bitter Chocolate, etc. Chocolate liquor that has been allowed to cool a-nd harden. It is used for baking a-nd to make other types of chocolate. Many bakers prefer this type of chocolate for baking because they have more control over the flavor a-nd sweetness.
2. Dark chocolate, is produced by adding fat a-nd sugar to cocoa. It is chocolate with no milk or much less than milk chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 99% are sold. Dark is synonymous with semisweet, a-nd extra dark with bittersweet, although the ratio of cocoa butter to solids may vary. We also called it "black chocolate".
3. Semisweet chocolate, it contains at least 15% chocolate liquor, plus cocoa butter a-nd sugar in varying amounts. Some people mistakenly refer to this as "bittersweet".
4. Bittersweet chocolate, it also known as aka Semisweet Chocolate, Dark Chocolate. Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, a-nd sometimes lecithin has been added. It has less sugar a-nd more liquor than semisweet chocolate, but the two are interchangeable when baking. Bittersweet a-nd semisweet chocolates are sometimes referred to as "couverture". Many bra-nds now print on the package the percentage of cocoa in the chocolate (as chocolate liquor a-nd added cocoa butter). The higher the percentage of cocoa, the less sweet the chocolate is.
5. Milk chocolate, is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk added. It contains at least 10% chocolate liquor, plus cocoa butter a-nd sugar in varying amounts, a-nd at least 12% milk (milk, cream, milk powder, etc).
6. White chocolate, is a confection based on sugar, milk, a-nd cocoa butter without the cocoa solids. In some coun-t-ries white chocolate cannot be called "chocolate" because of the low content of cocoa solids. It has a mild a-nd pleasant flavor a-nd can be used to make Chocolate Mousse, Panna Cotta a-nd other desserts.
7. Compound chocolate, is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats a-nd/or hydrogenated fats, as a replacement for cocoa butter. It is often used for ca-ndy bar coatings. In many coun-t-ries it may not legally be called "chocolate".
8. Raw chocolate, is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing coun-t-ries, a-nd to a much lesser extent in other coun-t-ries, often promoted as healthy.
