Types of chocolate

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Chocolate most commonly comes in dark, milk and white varieties, with cocoa solids contributing to the brown coloration. Schokolade-schwarz-braun-weiss.jpg
Chocolate most commonly comes in dark, milk and white varieties, with cocoa solids contributing to the brown coloration.

Chocolate is a food made from roasted and ground cocoa pods mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

Contents

Eating

Traditional

Dark

Dark chocolate bar Green and Black's dark chocolate bar 2.jpg
Dark chocolate bar

Dark chocolate, also called plain chocolate, is produced using only cocoa butter, with no milk fat included. It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. 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 100%, are sold. A higher amount of cocoa solids indicates more bitterness. Many brands display the cocoa percentage on their packaging.

European Union rules specify a minimum of 35% cocoa solids. [1] The U.S. Food and Drug Administration requires a 15% concentration of chocolate liquor.

"Bittersweet chocolate" is a version of dark chocolate intended for baking with a low amount of sugar, with the sugar typically consisting of about 33% of the final mass. [2] Semi-sweet chocolate" includes more sugar, resulting in a somewhat sweeter confection, but the two are largely interchangeable in baking.

As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits. [3]

Milk

Milk chocolate tablet Milka Alpine Milk Chocolate bar 100g with chunks broken off.jpg
Milk chocolate tablet

Milk chocolate is solid chocolate made with milk. Differences in flavor between different brands and regions are largely due to differences in how the manufacturers handle the milk during production, such as by choosing powdered milk, condensed milk, chocolate crumb, or partially lipolyzed milk. [4]

In 1875 a Swiss confectioner, Daniel Peter, developed a solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's neighbor in Vevey. [5] [6]

White

White chocolate tablet Chocolate-branco-2.webp
White chocolate tablet

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. It is made of sugar, milk, and cocoa butter, which has been extracted from the cocoa liquor. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates.

In 2002, the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cocoa fat (i.e., cocoa butter), milk solids, nutritive carbohydrate sweeteners, and other safe and suitable ingredients, but containing no nonfat cocoa solids". [7]

Other

Aerated

Aerated chocolate Aero-Bar-Split.jpg
Aerated chocolate

Chocolate that has been turned into foam through adding bubbles.

Chocolate para mesa

Unrefined chocolate with sugar grains larger than 70 microns. [8]

Flavor cocoa

Chocolate made from flavor cocoa, sold at a premium. [9]

Gianduja

Gianduja bars Nougat stange aus jeibmann 150dpi.jpg
Gianduja bars

Gianduja chocolate is made by blending hazelnut butter with chocolate paste. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond. [10] As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil. [11]

Organic

Organic chocolate is chocolate which has been certified organic, generally meaning that there are no chemical fertilizers or pesticides used in growing the cocoa beans producing the chocolate. As of 2016, it was a growing sector in the global chocolate industry. Organic chocolate is a socially desirable product for some consumers. [12]

Raw

Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. [13] Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. [14]

Ruby

Ruby chocolate tablet Ruby Chocolate.jpg
Ruby chocolate tablet

Ruby chocolate is made from the Ruby cocoa bean, resulting in a distinct red color and a different flavor, described as "sweet yet sour". [15] It was created by Barry Callebaut, a Belgian–Swiss cocoa company. [16] The variety was in development from 2004, and was released to the public in 2017. [15]

Vegan

Vegan chocolate.

Confectionery

Baking

A bar of dark baking chocolate Cooking chocolate, broken bar.jpg
A bar of dark baking chocolate

Baking chocolate, or cooking chocolate, [17] is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel. [18]

Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed. [19]

In the US, baking chocolate containing no added sugar may be labeled "unsweetened chocolate".

Couverture

Couverture chocolate (dark and white) Blocks of Couverture chocolate.jpg
Couverture chocolate (dark and white)

Couverture chocolate is a class of high-quality chocolate containing a higher percentage of cocoa butter than other chocolate which is precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding and garnishing ('couverture' means 'covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard.

Compound

Pieces of dark compound chocolate cake coating Compound chocolate.jpg
Pieces of dark compound chocolate cake coating

Compound chocolate is the name for a confection combining cocoa with other vegetable fats, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it can not legally be called "chocolate".

Modeling

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries.

Vermicelli

Also known as chocolate flakes. [20]

By country

During the 20th century, chocolate was categorized based on where it was manufactured. During the 21st century, there was a shift away from this, in favor of describing the origins of the cocoa beans. [21]

Belgian chocolates Godiva belgian chocolate golden box 24.JPG
Belgian chocolates

Belgium

Belgian chocolate, according to academic Kristy Leissle, does not denote flavor or texture, but refers to bonbons. [21]

France

French chocolate's flavor is that of a dark roast and smooth texture. [21]

Switzerland

Swiss chocolate has a milky flavor and smooth texture. [21]

See also

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

<span class="mw-page-title-main">Nutella</span> Chocolate and hazelnut flavored spread

Nutella is a brand of brown, sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was introduced in 1964, although its first iteration dates to 1963.

<span class="mw-page-title-main">Chocolate chip cookie</span> Drop cookie featuring chocolate chips

A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors.

<span class="mw-page-title-main">Chocolate bar</span> Confection

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

<span class="mw-page-title-main">Hot chocolate</span> Heated beverage of chocolate in milk or water

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

<span class="mw-page-title-main">Icing (food)</span> Food producing method

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.

<span class="mw-page-title-main">Milk chocolate</span> Solid chocolate containing added milk

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

<span class="mw-page-title-main">Cocoa butter</span> Pale-yellow, edible fat extracted from the cocoa bean

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

<span class="mw-page-title-main">Conching</span> Process in the manufacture of chocolate

Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled conch shells.

<span class="mw-page-title-main">White chocolate</span> Confectionery made from cocoa butter without cocoa solids

White chocolate is a form of chocolate typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).

<span class="mw-page-title-main">Maltesers</span> Confectionery product made by Mars

Maltesers are a British confectionery product manufactured by Mars Inc. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, Australia, New Zealand, Canada, United States and Middle East. The slogan is "The lighter way to enjoy chocolate".

<span class="mw-page-title-main">Couverture chocolate</span> Chocolate with more cocoa butter

Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.

<span class="mw-page-title-main">History of chocolate</span>

The history of chocolate dates back over 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon introduced to Mesoamerica, it gained cultural significance as an elite drink among different cultures, including the Mayans and Aztecs. Cacao was extremely important; considered a gift from the gods, it was used as a currency as well as medicinally and ceremonially. Chocolate was often associated with the heart, and was believed to be psychedelic. It is unclear when chocolate was first drunk, and there is evidence of Mesoamerican groups drinking an alcoholic drink made by fermenting the pulp around cacao seeds.

<span class="mw-page-title-main">Swiss chocolate</span> Chocolate processed in Switzerland

Swiss chocolate is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.

<i>Gianduja</i> (chocolate) Confection made of chocolate and hazelnut

Gianduja or gianduia is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Dark chocolate</span> Chocolate with high cocoa solid content

Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.

<span class="mw-page-title-main">Flavor cocoa</span>

Flavor cocoa or fine cocoa are cocoa beans that are sold at a premium, contrasted with bulk cocoa.

Bulk cocoa is a class of cocoa beans. It is contrasted with flavor cocoa. They generally grow in West Africa.

References

  1. "Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption". Publications Office of the European Union . Retrieved 31 October 2010.
  2. Matsko Hood, Karen Jean (2015). Chocolate Delights Cookbook: A Collection of Chocolate Recipes. Whispering Pine Press International, Inc.
  3. Ried, K; Fakler, P; Stocks, N. P (2017). "Effect of cocoa on blood pressure". Cochrane Database of Systematic Reviews. 4 (5): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC   6478304 . PMID   28439881.
  4. Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN   1364-727X.
  5. Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 524. ISBN   978-0-19-931339-6 via Google Books.
  6. Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.
  7. "US Federal Register – White Chocolate; Establishment of a Standard of Identity". U.S. Food and Drug Administration. Archived from the original on 21 March 2008. Retrieved 1 June 2008.
  8. Wood (2017), p. 680.
  9. Fowler & Coutel (2017), p. 45.
  10. Beckett, Steve T. (2011). "Gianduja chocolate". Industrial Chocolate Manufacture and Use. John Wiley & Sons. ISBN   9781444357554.
  11. Medrich, Alice (2015). Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes. Artisan Books. p. 157. ISBN   9781579656850. gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)
  12. Mitch Lipka (11 February 2015). "Is organic chocolate worth the price?". Reuters. Retrieved 15 March 2016.
  13. Cahalane, Claudia (30 March 2007). "A raw deal". The Guardian . London. Archived from the original on 11 November 2013. Retrieved 5 December 2011.
  14. "FoodData Central". fdc.nal.usda.gov. Retrieved 17 August 2022.
  15. 1 2 McGee, Oona (20 January 2018). "We try the world's first ruby chocolate… inside a Japanese Kit Kat【Taste Test】". SoraNews24.
  16. Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent . Retrieved 13 September 2017.
  17. Risley, M. S. (2009). The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook. Simon & Schuster. p. 370. ISBN   978-1-4391-4221-9.
  18. Gisslen, W. (2012). Professional Baking. Wiley. p. 88. ISBN   978-1-118-08374-1.
  19. Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID   29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.
  20. Wood (2017), p. 679.
  21. 1 2 3 4 Leissle (2018), p. 169.

Sources