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Home / Chocolate FAQ |
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» Cacao » Chocolate Handling » Chocolate Types » Cooking with Chocolate
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| Chocolate Types | ||||
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What is Unsweetened or Baking chocolate? |
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| What is Unsweetened or Baking chocolate? | ||||
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Simply the cooled and hardened version of chocolate liquor. It is used primarily as an ingredient in recipes as by itself it does not taste very nice.
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| What is Bitter /dark/plain chocolate? | ||||
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Cocoa mass, cocoa butter and sugar. Normally contains approx. 35% cocoa liquor. Extra Bitter chocolate can contain sometimes up to 70% or more cocoa solids.
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| What is Semi-sweet chocolate? | ||||
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It has approx. 15% chocolate liquor, with extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same with more sugar for taste
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| What is Milk chocolate? | ||||
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Cocoa mass, cocoa butter, milk or milk powder and sugar and vanilla added. Normally contains approx. 15 % cocoa liquor.
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| What is White chocolate? | ||||
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In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla.
White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.
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| What is Couverture? | ||||
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Couverture is a special kind of ‘cooking’ chocolate used by professional chefs. A couverture is simply a chocolate with a relatively higher cocoa butter content (a minimum of 32%, often as much as 39%). This high cocoa butter content contributes fluidity, smoothness, strength and ease of handling. In most cases, these chocolates' also contains a high cocoa solid content which heightens the flavour
The formula on couverture packaging may look like this: 70/30/38. This means that there is 70% cocoa solids, 30% sugar, and 38% total fat content.
70/30/38 : describes and extra bitter couverture and indicates 70 percent cocoa solids and only 30 percent sugar
60/40/38 : describes a bitter couverture, which is the most frequently used
50/50/38 : describes ‘semisweet'
36/42/38 : describes milk chocolate couverture
These are then classified as either tempered and un-tempered.
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| What is Decorator's chocolate or confectioner's chocolate? | ||||
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Isn't really chocolate at all, but a sort of chocolate flavoured candy used for things such as covering strawberries. It was created to melt easily and harden quickly, but it isn't really chocolate. If you want quick and easy, use decorator's chocolate……..if you want the real thing, use real chocolate and patience.
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Flavored Water: CMS selected via Content Management System Tools |
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CacaoFAQ Chocolate FAQ, The Things Chocolate You Need to Know
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Chocolate Handling FAQ Chocolate FAQ, The Things Chocolate You Need to Know
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Cooking with Chocolate FAQ Chocolate FAQ, The Things Chocolate You Need to Know
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© 2008 Fine Dark Chocolate