Types of Chocolate that You Should Know Right Now
Chocolates are those sweet bars we run to as easy and fast alternatives when we’re famished. Different varieties exist, but to fully enjoy it, you must understand what constitutes a chocolate bar.
Different chocolate products must contain some ingredients at specific percentages. Dark chocolates must hold up to 70% cocoa. Cream chocolates contain at least 45% of cocoa and 28% of cocoa butter. Milk chocolates would consist of a minimum of 14% milk contents, upward of 55% sucrose, and nothing short of 25% cocoa of its total weight.
Unsweetened chocolate or chocolate liquor is the base from which all other chocolates form. The chocolate liquor bar, made from cocoa, profoundly influences the color and taste of chocolates. The nibs are ground to smooth texture that melts when heated and easily formed into bars or chips.
Combining cocoa with various ingredients will produce different varieties of chocolate. Here, we’ll look at four major types of chocolates.
Often considered as the second most popular chocolate, it is notable for its black color, and semisweet taste. The health benefits of this type of chocolate have aided its growing popularity, with various health publications highlighting the health benefits over other types of chocolates.
The ingredients of dark chocolates are quite simple. A combination of chocolate liquor and sugar are the essential ingredients, while small amounts of vanilla and soy lecithin can come in. The absence of added dairy in most dark chocolates makes it suitable as vegan-friendly chocolate.
If spiced with some ingredients, you’ll get different varieties of chocolate. The cocoa content of each array gotten out of dark chocolate will largely influence the flavor profile. Adding baked brownie, baked fruit, and brown spice to this chocolate will give a fairly sweet, chocolatey taste. The chocolate-dominant profile of dark chocolate makes it suitable for your baking if your recipe requires the chocolate flavor.
Its widely publicized health benefits make it suitable for consumption by everyone. The aged and health-conscious individuals opt for dark chocolate over other types. And if properly preserved, it can last as long as 20 months.
The milk chocolate regarded widely as the most popular type of chocolate among many quarters. It’s that light-brown colored, creamy texture, sweet-flavored chocolate we all know from childhood.
Ingredients used for milk chocolate are a combination of chocolate liquor, sugar, and milk. If you add soy lecithin, it’ll help enhance the smoothness of the chocolate. About 10% of chocolate liquor and 12% of milk is the minimum requirement for milk chocolate.
Milk chocolates are characteristically sweeter than the dark chocolates, with its softer texture. Do you want that gift chocolate everyone will enjoy at the party? Then get milk chocolate. Break a bar and let the aroma fill the air and allow yourself to enjoy the sweet smell of caramelized sugar, vanilla, chocolate, and dairy. Take a bite, and fill your mouth with the sweet flavor.
If properly preserved, it can sustain a shelf life of about 16 months. And when baking a recipe that requires a milder chocolate flavor, milk chocolate is the best alternative.
The cream and ivory colors of white chocolate make it easy to identify. Sugar, cocoa butter, milk, vanilla, and lecithin are significant ingredients of white chocolate.
White chocolates are predominantly sweet, with sweetened, condensed milk and vanilla, which makes the flavor a mild one. The texture is rich, soft, and creamy, influenced by its cocoa butter base, and high milk and sugar.
Unlike other types of chocolates, white chocolates have no cocoa solids. Cocoa solid is responsible for the dark brown color of chocolates, and the chocolaty tastes. The minimum requirements for white chocolate are 20% cocoa butter, 14% milk, and about 55% sugar.
People often ask if white chocolates are chocolates indeed. They’re chocolates because the contents of cocoa butter are present in white chocolates. It’s delicious to eat and suitable for cooking and baking. If stored appropriately, it can last for about four months.
Barry Chellabout, a Belgian baker, discovered ruby chocolate. It’s made from a specific type of cocoa, the ruby cocoa bean (a cocoa bean typical to Brazil, Ecuador, and Ivory Coast). This ruby cocoa affects the color and appearance of ruby chocolate.
The flavor is predominantly fruity. Its makeup is about 47% cocoa content and about 23% milk content. The new ruby chocolate can create a bold, fruit-forward taste. They create colorful, eye-catchy bars. If properly preserved, it can stay as long as 12 months.
The various types of chocolate discussed here are the bases from which other varieties of chocolate come. Every kind of chocolate can be enjoyed alone, or used as a recipe for baking or other forms of cooking.