Welcome to the world of Cocoacraft.
There are many forms and flavours of chocolate. How are they produced? Simple answer: by calibrating the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans. They make for fascinating varieties with unique personalities.
Come, let’s bite into them. Bon bon appétit!
In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbour Henri Nestlé in Vevey, developed the first solid milk chocolate using condensed milk. The bar was named “Gala Peter”, combining the Greek word for “milk” and his name.
White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.
Organic chocolate is chocolate which contains all ingredients that are certified organic.
Is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.
Also known as bitter, baking chocolate, or cooking chocolate, this is pure chocolate liquor mixed with some form of fat to produce a solid substance. The pure, ground, roasted cocoa beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.
Also known as ‘plain chocolate’ or ‘black chocolate’, it is produced using higher percentages of cocoa, traditionally with cocoa butter instead of milk, but there are also dark milk chocolates and many degrees of hybrids.
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 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary.
This is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla flavouring, and sometimes lecithin has been added. It typically has less sugar and more liquor than semisweet chocolate. The higher the percentage of cocoa, the less sweet the chocolate is. Bittersweet and semisweet chocolates are sometimes referred to as ‘couverture’, a term used for chocolates rich in cocoa butter.
It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is “sweet chocolate”. Semisweet chocolate does not contain milk solids.
The technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called “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 upscale cake-makers and patisseries to add decoration to cakes and pastries.
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