What's YOUR preferred chocolate ?

   Everyone has there own favorite, go-to flavor 

 

How much do you actually know about the different kinds of chocolate?

Why white chocolate is softer than milk chocolate?

The answer comes down to how the chocolate is made. Learn about the varying flavors, compositions, and characteristics of each kind of chocolate.
 

• CHOCOLATE LIQUOR

 

Despite its name it does not contain alcohol and is also referred as unsweetened chocolate. It is the base of all types of chocolate. This thick, dark brown paste is created from cacao nibs (Cacao nibs are a highly nutritious chocolate product made from crushed cocoa beans. ). The nibs are finely ground to a smooth texture. When heated, this paste turns into a liquid that can be formed into bars or chips. It is 100% cocoa, with no added ingredients. Under high pressure, this paste separates into cocoa butter and cocoa powder (also called cocoa solids). 

• WHITE CHOCOLATE

Its cream or ivory in color. It is made by combining sugar, cocoa butter, milk, vanilla, and lecithin (an emulsifier that helps the ingredients blend together). These ingredients give white chocolate its sweet vanilla aroma. White chocolate  has a flavor profile as sweet, with bold notes of sweetened condensed milk and vanilla. It has a rich, soft, and creamy texture that comes from its cocoa butter base and high sugar and milk content.

 

•  DARK CHOCOLATE 

Dark chocolate is fairly simple in composition. It is typically made from two ingredients - chocolate liquor and sugar. Sometimes small amounts of vanilla and soy lecithin (an emulsifier) are added. According to the FDA definition, dark chocolate must contain at least 15% chocolate liquor. High-quality, dark chocolate does not contain added dairy and can be a great vegan-friendly chocolate. The lack of dairy products and less sugar gives dark chocolate firmer texture than milk chocolate or white chocolate. 

 

•  MILK CHOCOLATE 

With its light brown color, creamy texture, and sweet flavor, milk chocolate is widely regarded as the most popular type of chocolate. It is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. Sometimes an emulsifier, such as soy lecithin, is added to enhance its smoothness. According to the FDA definition, milk chocolate must contain at least 10% chocolate liquor and 12% milk.

• RUBY CHOCOLATE

In 2017, ruby chocolate was discovered by Belgian chocolate maker, Barry Callebaut.  With its red-pink hue, this distinctive chocolate is noticeably different than its other chocolate counterparts.  It is not colored white chocolate, but rather a color derived from a specific type of cacao — the ruby cocoa bean (a bean typically grown in Ecuador, Brazil, and the Ivory Coast). Made from 47.5% cacao content and 26.3% milk, ruby cacao has flavors of intense fruitiness and fresh sour notes.