Classification of Chocolate

Chocolate, the exceedingly mouth-watering delight that we all love , can be classified into diverse categories. This categorization is prevalently based on the ingredients of each type of chocolate. The varying time and temperature of the methods used for making chocolate varies and is therefore accountable for its many delicious flavors .The preparation of white chocolate is based on cocoa butter. But the cocoa solid is not applied here. This ivory-white confection incorporates milk solids, sugar, lecithin and vanilla as the required flavors. Though white chocolate’s texture is almost the same as the surface of a dark chocolate, it differs in the taste. It has been found that milk chocolate tastes somewhat similar to white chocolate.

Milk powder or condensed milk is added in manufacturing milk chocolate. As per European Union and US Government recommendations, 25% cocoa solids and 10% concentration of chocolate liquor is mandatory in the production of milk chocolate. Not so with dark chocolate which does not require milk as an additive. A 15% concentration of chocolate liquor and 35% of cocoa solids are provided to create this type of chocolate- also known as sweet or plain chocolate.

Pure chocolate liquor is also known as unsweetened or bitter chocolate .. This pure chocolate is used for making cakes, cookies, brownies and other confections. The strong and profound chocolate flavor makes it most alluring. The dark chocolate with high sugar content is called semi-sweet chocolate. Chocolates rich in cocoa butter are hailed as Couvertures with a high percentage of cocoa (approximately 70% or more) and a total fat content of 30-40% which are the prime characteristic of this chocolate. Professional pastry chefs use the prominent brands of couverture.

Natural cocoa and Dutch-process cocoa are the 2 types of unsweetened baking cocoa powders. For producing these, partly defatted chocolate liquor is broken up and almost all the cocoa butter is removed. The light colored natural cocoa is acidic and characterizes the strong chocolate flavor. The milder tasting Dutch cocoa boasts of a deeper and warmer color than natural cocoa. As it is easy to mix together with liquids, it is repeatedly used in chocolate drinks. mint, orange or strawberry are sometimes added to different chocolates to obtain various flavors. Peanuts, caramel, nuts, fruits and crisped rice are the components of chocolate bars .