Tuesday, July 10, 2012



A chocolate-fan is ready to eat a chocolate always regardless of the type of chocolate. Still, it is interesting to know about the various types of chocolate which are mainly unsweetened, semisweet, bittersweet, dark, milk and white chocolate. It is also interesting to know that the cocoa beans used to make these varieties may also be of different types, like ones which are ordinary, meaning bulk-produced and cheap, or specialty ones, meaning sweet-smelling and expensive. Some chocolates may be produced using both these types of cocoa beans. The flavor and price of chocolate involves many factors, like composition and origin of cocoa beans of which it is made, their treatment and roasting and types and quantities of additives used.



Unsweetened chocolate is used only for baking and tastes bitter. It contains nearly 100% cocoa solids and half of it may contain fat, i.e. cocoa butter. Bittersweet chocolate is a dark, but sweetened chocolate which has at least 35% of cocoa solids. If the cocoa solids amount to 60 to 85 percent, it is a good quality. Bittersweet chocolate is also used mainly for cooking or baking. On the other hand, semisweet chocolate is a classic dark variety commonly used for cakes, brownies and cookies. It contains about 40 to 62 percent cocoa solids.



Sweet dark chocolate is sometimes difficult to distinguish from semisweet chocolate. It contains about 35 to 45 percent cocoa solids. If the recipe demands sweet dark chocolate you can use semisweet variety too. Dark chocolate has high percentage of cocoa solids and very little to no milk. It may contain at the most 12 percent milk solids. Dark chocolate may be unsweetened, bittersweet, semisweet or sweet.



Milk chocolate is the one which contains 10 to 20 percent cocoa solids and over 12 percent milk solids. The cocoa solids are in form of cocoa and cocoa butter. This variety is hardly used in cooking, except for making cookies.



White chocolate has no non-fat content from cocoa beans. It contains cocoa butter, milk, sugar, vanilla, emulsifier and sometimes some other flavorings. Some countries don’t consider white chocolate as ‘chocolate’ because it has no cocoa solids.



Now new researches are encouraging for chocolate lovers proving chocolate as a healthy snack, though among its various types, the dark variety is the healthiest one and if you want to remain healthy and enjoy chocolate, you should prefer the dark one.



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