Chocolate is a favored delicacy and countless varieties are available. You don’t get tired of eating chocolate blended with myriads of food, drinks, candies, caramels, and ice-cream. Chocolate means food made from cacao plant seeds. Seeds are bitter, so must be fried, fermented and roasted prior you use it for making chocolate. This is a time-consuming process and takes weeks.
The cacao beans are liquified and then chocolate liquor is created, which is the main ingredient in making sweet chocolate. This liquor gets refined into cocoa butter and powder. Each kind of chocolate is created using chocolate liquor, cocoa powder and cocoa butter by blending in different ways. Common chocolates are milk chocolate, white chocolate, and dark chocolate but differ in taste.
Take help from private label white chocolate contractor to develop your confections and chocolates manufacturing business.
Let’s understand the difference in all the three varieties of chocolates.
Dark chocolate does not have milk and is high in cocoa solids ranging from 30% – 80%. Therefore, you enjoy the full chocolate taste with drier and chalky texture. Most pronounced difference can be experienced in its deep bitter taste, which tickles palette aftertaste.
Varieties of dark chocolates
- Unsweetened – Pure cocoa without added sugar, used for baking.
- Bittersweet – Little sugar is mixed making it little sweeter.
- Semisweet – The common dark chocolate you enjoy has 35% to 49% cocoa along with sugar and cocoa butter.
Dark chocolate is powerful anti-oxidant source, which helps to enhance blood circulation, reduces cholesterol, and lower the blood pressure. Necessary minerals like copper, magnesium, and iron are also present in cocoa. Dark chocolates can be enjoyed fully without any concerns about getting fat.
Milk chocolate is a classier option to white chocolate. It is sweet and creamy. Solid milk chocolate is made with liquid or powder or condensed milk. Unlike milk chocolate, cocoa solids are added in milk chocolate.
According to government rules, proportion of ingredients to be used at minimal are 10% chocolate liquor, 12% milk solids, and 25% cocoa solids. Other ingredient often Milk chocolate used is vanilla, cocoa butter, lecithin, and milk fats. It is less healthy option than dark chocolate. However, this sweet variety is still preferred because it contains calcium. It is crucial to be careful about sweet chocolate intake you can indulge in satisfying your sweet cravings sometimes.
White chocolate includes no cocoa solid but is prepared from cocoa butter [cocoa butters fatty part], edible vegetable fat and flavour. Cocoa butter has no good taste, so sugar, milk, and vanilla are added to get a creamy and sweet product.
Enjoy the evolution in taste from all the three kinds!