But what does it all mean?
And how much does any of it affect the final, sweet product we all know and love?
Whats in a chocolate?
Cocoa butter, cocoa liquor, and sugar are thestaple ingredients of all chocolates.
(Yep, the samecocoa butter you’re able to find in lotions and creams.)
Thats then combined with sugar, and milk and flavoringsif applicableto make a range of chocolate products.
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What are the different kinds of chocolate?
Chocolate is typically divided into three main categories: Dark, milk, and white.
As you could guess, dark chocolate has the most, and white chocolate has the leastzero, actually.
Because theres no milk, dark chocolate can be a bit harder and will snap nicely when broken up.
So, you could see why chocolate purists dismiss it.
What does the percentage of chocolate mean?
Though mostly seen on dark chocolate, the percentage refers to how much cocoa liquor/solids is contained per batch.
So, an 80% dark chocolate bar has 80 percent cocoa solids, and 20 percent cocoa butter.
(Fun fact: Neither are beans.
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Coffee beans are seeds from berries, and cocoa beans are seeds from cacao pods.)
Is dark chocolate better than milk chocolate?
Oh, you know what Im going to say: It depends!
In fact, dark chocolates havefive times more of these antioxidants than milk or white chocolate.
Whats the best chocolate to bake with?
Semi-sweet morsels are a hit for a reason.
If youre melting chocolate, youre going to want to choose a good-quality one.
(Water is the enemy of chocolate.)
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