What are the different types of chocolate?

What are the different types of chocolate, and what are they used for?

Different varieties of chocolate contain different combinations of cocoa fat, cocoa solids, milk (or alternative milk) powder, and sugar. The differing ratios of these simple ingredients can produce every type of chocolate. As a rule, the darker the chocolate the more intense the flavor. Let’s explore some!

Chocolate Liquor: 100% solid cocoa mass, no sugar, and no milk powder. Also referred to as unsweetened or baking chocolate, and is the base for all types of chocolate, and is frequently used for baking.

Dark Chocolate: 30% – 99% cocoa mass, 1% – 70% sugar, and no milk powder. Frequently found in chocolate bars, and higher cocoa contents have risen in popularity due to antioxidants found in the cocoa.

Dark Milk Chocolate: 35% – 60% cocoa mass, 20% – 45% sugar, and 20% – 25% milk powder. A popular type of chocolate used in bars and truffles. Creamier consistency and less bitter.

Milk Chocolate: 20% – 35% cocoa mass, 25% – 55% sugar, and 25% – 35% milk powder. Milk chocolate is softer and creamier in texture and melts more quickly than darker chocolate, which makes it perfect for eating.

White Chocolate: 20% or greater of cocoa butter, 35% – 55% sugar, and 14% milk powder. Very creamy and very sweet, and a perfect canvas for mixing in fruit or flower flavors.

Ruby Chocolate: 47.5% cacao mass, 26.3% milk powder. Made famous from Barry Callebaut, this chocolate is made from a different type of cocao beans that imparts the pink color. Has more of a fruity flavor and a bit sour or tart flavor.

Gianduja chocolate: Basically think of Nutella. This is a European chocolate made from chocolate and hazelnut paste, and is used in recipes and desserts.

Coverture chocolate: traditionally used by professional bakers and confectioners, this chocolate contains a high percentage of cocoa butter as well as a high percentage of chocolate liquor – which makes it melt quickly and evenly.

Compound chocolate: Used for budget candy products, think of the term “candy bar” – used because there was not enough cocoa to call it chocolate. Does not require tempering and can hold up in higher ambient temperatures.

Cocoa Powder: Unsweetened or raw chocolate pulverized into a powder, most often used in baking.

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