Chocolates are made from cocoa beans that have origins in the Americas. The Mayans and later the Aztecs prized these beans and called them the gift of gods. They would be pleasantly surprised at the transformation of their bitter drink and definitely enjoy the modern versions and variations of their important discovery.
Chocolate, as used today, are classified into six major categories – unsweetened, bittersweet, semisweet, sweet, milk and white. They are made from either mass produced beans or high quality beans. Sometimes a combination of the two is added to other ingredients and flavours. Are you drooling over the chocolates already? As you read up on them, take a look at some of the chocolate sampling that Chocholik.com has on offer.
Six Major Types of Chocolates
This is the purest form of chocolate. This is simply chocolate liquor made from roasted and crushed cocoa beans. It contains 100% cocoa solids with half the butter or fat content. The bitter flavour makes it unpalatable and it is basically used for baking. Alternatively known as bitter, baking or cooking chocolate, unsweetened chocolate is combined with sugar to make chocolates, cakes and cookies. Bitter chocolate gives a rich, dark flavour to baked items. This base ingredient is used to make all types of chocolate except white chocolate. Try the Rich Chocolate Nutty Combo cookies or the Dark Sugar Free Almond and Peanut Rocks.
Dark chocolates contain chocolate liquor, cocoa butter, sugar, vanilla and an emulsifier – leicithin. Dark or black chocolates, though sweet, do not contain milk solids. Depending on the amount of cocoa solids, cocoa butter and sugar, it is further classified into bittersweet, semisweet and sweet dark chocolate. The cocoa content ranges from 30% to 80% in commercial dark chocolate.
Bittersweet dark chocolate
Bittersweet dark chocolate contains 35% or more of cocoa solids with added sugar added. Some of them have as much as 70% to 85% of cocoa solids. Bittersweet being high in cocoa and low on sugar gives a rich and intense flavour when used in baking. Some dark chocolates to enjoy are Amazing Chocolate Box and 18 pc Ultimate Truffle Collection.
Semisweet dark chocolate
Semi sweet dark chocolates contain 40% to 60% of cocoa solids and sugar. This dark chocolate is sweeter than the bittersweet. This classic or original dark type is used extensively in baking and cooking. It is used in different chocolate recipes including brownies, cookies and cakes. Sample the excellent Rocking Nutty Collection combining dark chocolate and nuts or lose yourself in the assorted flavours of dark chocolates from the New Elegant collection.
Sweet dark chocolate
Sweet dark chocolates as their name suggests are the sweetest of dark chocolates but not as sweet as milk chocolates. They contain a high percent of sugar and about 20% to 40% of cocoa solids. They can used in recipes that require semisweet dark chocolates.
Milk chocolate is sweet in taste. It usually contains 10% to 25% of cocoa solids and 12% or more of milk solids. Some commercial milk chocolates are popular all over the world. Milk chocolate isn’t used in cooking except in cookies. They are sweeter and light coloured compared to dark chocolates. Indulge in some flavoured milk chocolates such as the Exquisite Chocolate 12 Pc Collection or the Extreme Chocolate Collection containing chocolates in 25 different flavours.
White chocolate isn’t chocolate in the strictest sense of the term. It is devoid of cocoa solids and is made of milk, butter or vegetable fat, vanilla and emulsifier. The lack of cocoa solids gives it an off white colour. This chocolate is sweet to taste and can be eaten as it is or used to make chocolates and other items like chocolate mousse. Sink your teeth into exquisite white chocolate offerings such as the Assortment Of Exotic Chocolates or the Royal Chocolate Delight Collection.