chocolate comes from the seed of the cocoa tree. The cocoa seeds have have an intense bitter flavor. These seeds are first fermented to develop the flavor. Once the cocoa beans are fermented, the beans are cleaned, dried, and roasted. the shell of the cocoa beans is removed to produce the cocoa nibs. The cocoa nibs are the ground mass which helps in producing the chocolate. After this the cocoa mass is liquified by heating, that is called as the chocolate liquor. This gives us the two major component cocoa solid and cocoa butter. Baking or cooking chocolate is made out of the cocoa solid and cocoa butter in different proportions.
There are 3 main types of chocolate which are widely know and used. apart from the major three there are very there types of chocolate as well.
Dark chocolate is the chocolate which contains liquor, sugar, cocoa solid, and cocoa butter. There are no milk solids present in the dark chocolate. Dark chocolate is also known as the bitter chocolate, but the bitterness of the chocolate depends on the percentage of cocoa solids. Most of the dark chocolate does not have added dairy in it.
Milk chocolate is the chocolate which contains liquor, sugar, cocoa butter, cocoa solids and some type of milk solids. This type of chocolate generally is sweeter than the dark chocolate and the colour is lighter as well. This type of chocolate is difficult to temper. Milk chocolate often has a flavor that is sweet and chocolatey, with cooked milk and sugar and a vanilla after taste in it.
White chocolate is the chocolate which contains cocoa butter, sugar, and milk. It is solid at room temperature. It is ivory pale in colour. It does not have a few compounds which are there in dark and milk chocolate. White chocolate is also great for decorating, cooking and baking.
Apart from these three major chocolate there are few more other chocolate.
It is a chocolate which was created by barry Callebaut. The chocolate type is made from the ruby cocoa bean, resulting in a reddish colour and different flavor.
It is a type of a chocolate which is used mostly used by cakemakers. In this chocolate the cocoa butter is replaced by vegetable fat. In some of the countries which is not even considered as a chocolate.
This is my first blog. I hope everyone likes it. I tried my level best to not make any mistakes.
