Chocolate is made by mixing cocoa with fat (cocoa butter) and finely powdered sugar. Here are some of the many types that are varying the quantities of the
different ingredients:
Milk chocolate
– The most popular chocolate of all is created with the addition of milk powder, liquid milk or condensed milk. Minimum cocoa amount is 20%.
Baking (unsweetened, bitter, cooking) chocolate
- The strongest form of chocolate, created by mixing pure chocolate liquor with small amount of fat. After adding sugar, this chocolate
Dark (black) chocolate
– Manufactured by adding fat and sugar to the basic chocolate recipe. Cocoa amount ranges between 70% and 99%.
Semisweet chocolate
– Dark chocolate that has around 60-65% of cocoa in its mix.
Bittersweet chocolate
– Chocolate with less than third of sugar, with some vanilla and lethicin.
Couverture (cocoa rich) chocolate
– These chocolates are rich in cocoa butter, often used by high-end cooks.
White chocolate
– This is chocolate created from sugar, milk, and cocoa butter but totally without cocoa solids.
Cocoa powder
– Used for baking, or for creation of drinks (most often with milk). Powder can be sweetened or unsweetened.
Compound chocolate
– Chocolate created by using vegetable fat and/or hydrogenated fats as a replacement for cocoa butter.
Raw chocolate
– Pure unprocessed chocolate, created with no heating or mixing with other ingredients.