When you visit the chocolates section of the candy store, you may have heard the names of several kinds and varieties of chocolate.
Although there are numerous varieties of chocolate, the following categories serve as the foundation:
1. Milk Chocolate
2. Dark Chocolate
3. White Chocolate
4. Blond Chocolate
5. Ruby Chocolate
1. Milk Chocolate
We all adore the traditional flavour of this chocolate. It has a lovely milk flavour, light brown in colour, sweet, creamy, and creamy. This chocolate is created by mixing milk powder with chocolate. Milk solids, sugar, cocoa butter, and cocoa liquor (cocoa solids and butter) are the main ingredients in this chocolate.
2. Dark Chocolate
Dark chocolate has a strong velvet flavour and a rich, deep caramel flavour. Sugar, cocoa butter, and cocoa liquor are the main ingredients of these chocolates. Due to the absence of milk solids, it has a bittersweet aftertaste. Dark chocolate comes in a variety of flavours, including bittersweet and semisweet varieties. Semisweet chocolates are dark chocolates that have significantly less sugar than regular dark chocolate. High-quality chocolates with a higher percentage of cocoa butter than regular chocolates are called couverture chocolates. It is employed for moulding, coating, and dipping.
3. White Chocolate
Although, white chocolate tastes sweet and light – it usually isn’t considered chocolate because it doesn’t contain cocoa solids. It only has vanilla, sugar, milk solids, and cocoa butter. Although this isn’t the same as the chocolate we typically eat, high-quality white chocolate has a rich, smooth, creamy texture and a delicate, flowery flavour.
4. Blond Chocolate
This kind of chocolate is creamy and has a flavour that has been caramelised and deepened. White chocolate is heated to a temperature of 100 degrees Celsius and caramelised to create it. It’s worth tasting this creamy, light-brown treat.
5. Ruby Chocolate
Barry Callebaut created this variety of chocolate, often known as “millennial chocolate” (world-renowned chocolatier). The “ruby cocoa bean,” a rare variety of cocoa bean, is used to make it. Made of cocoa butter, sugar, citric acid, and milk powder, this chocolate has a subtle pinkish tinge. This chocolate contains aromas of lemon and raspberry with a soft, creamy texture. It’s a highly pricey treat right now and a spreading craze.
The following other chocolate varieties can be used in baking and cooking:
1. Raw Chocolate
2. Compound Chocolate
3. Modeling Chocolate
4. Cocoa Powder
1. Raw Chocolate
This type of chocolate’s inclusion in baked goods is a relatively recent trend. The high level of nutrition and health advantages of raw chocolate are well known. This type of chocolate is not heated, and it is not combined with additional substances. Most of this chocolate is sold in regions of the world where cacao is grown, such Africa and Latin America.
2. Compound Chocolate
Compound chocolate isn’t often regarded as authentic chocolate by chocolatiers. Instead of using cocoa butter, vegetable fats are combined with cocoa solids to create this delight. This type of chocolate is renowned for its smooth glazing and liquid consistency. Cakes, baked products, sweets, and candy bars are frequently coated in it.
3. Modeling Chocolate
Have you ever wondered how cakes may be decorated so beautifully and elaborately? Many chocolatiers will be shaping chocolate as though they were sculpting a lovely building. Modeling chocolate is the term for the chocolate used for ornamentation. The ingredients for this chocolate are cocoa solids, glucose, corn syrup, or golden syrup (Golden syrup also known as inverted syrup is an amber-colored syrup made by refining sugar cane juice to sugar). This chocolate is used as decoration by pastry shops and chocolatiers.
4. Cocoa Powder
We are familiar with cocoa powder because it is a common component of all well-liked desserts. It occurs when the cocoa beans are ground into a powder and the cocoa beans’ natural butter (cocoa butter) is separated. This is used to give baked goods and chocolate drinks that deep chocolate flavour. There are two varieties of cocoa powder: Dutch-processed cocoa powder and natural cocoa powder, which is produced using a natural technique. The term “Dutch-processed cocoa” refers to cocoa that has undergone a more alkaline processing method. This chocolate is richer in flavour and deeper in colour.
We hope that now that you are familiar with the basics of chocolate processing and how chocolate is manufactured, you can appreciate the time and effort that goes into creating this delectable treat. If reading this post inspired you to sample some high-quality chocolate, we suggest visiting www.chocolaparis.qa
We provide a variety of tantalising flavours. Visit our website at chocolaparis.qa if you want to experience some new, intriguing flavours.
