Take you to recognize the types of Chocolate

Chocolate, native to Central and South America, its originator is "xocolatl", meaning "bitter water". Its main raw material, cocoa beans, is produced in a narrow strip of land within 18 degrees of latitude north and south of the equator.

The main ingredient in chocolate is cocoa butter, which contains theobromine, which is toxic to a variety of animals, but is a healthy anti-sedative ingredient for humans, so eating chocolate has the effect of lifting the spirit and enhancing excitement. Cocoa contains phenylethylamine, and rumors circulate that it can make people feel in love.

Dark chocolate (dark chocolate)

Made from cocoa butter, sugar or other sweeteners, cocoa liquor, cocoa powder as raw material should contain 35% of the total cocoa butter solids in terms of dry matter, of which cocoa butter is not less than 18%; as well as non-fat cocoa solids cocoa fat not less than 14%. In the production of chocolate, the ingredients used in the natural cocoa liquor block accounted for a high proportion of the product shows the cocoa beans themselves contain brown, darker color, known as dark chocolate, also known as dark chocolate, can be roughly divided into semi-sweet chocolate (cocoa content of 57%) and bittersweet chocolate (cocoa content of 60%) two kinds of cocoa content, if the cocoa content accounts for 70% or more is known as the Extra Pure Bittersweet Chocolate. The cocoa content of 70% or more is called extra pure bittersweet chocolate.

White chocolate (white chocolate)

Made from cocoa butter, sugar or other sweeteners, solid milk, dry matter should contain not less than 20% cocoa butter, milk solids not less than 14%, of which milk fat should be more than 3% of the chocolate. White chocolate composition and milk chocolate is basically the same, just does not contain cocoa powder, dairy products and powdered sugar content is relatively more sweet. In the production of white chocolate, the ingredients do not contain the slightest cocoa solid ingredients, such as cocoa powder, because such ingredients will give the chocolate brown color, only cocoa butter 30%, the remaining part of the milk granulated sugar, this chocolate is called white chocolate.

Milk chocolate (milk chocolate)

Made from cocoa liquor, cocoa powder, cocoa butter and other cocoa products, dairy products, powdered sugar, flavorings and emulsifiers, etc., in terms of dry matter, cocoa solids not less than 25% (of which non-fat cocoa solids are not less than 2.5%), milk solids (added dairy ingredients should maintain the proportion of the natural milk except for the milk fat content of not less than 2.5%) of the chocolate. best reflect the chocolate flavor of each country.

Cocoa butter chocolate (C.B.S chocolate)

Cocoa butter refers to other non-natural cocoa butter vegetable fats and oils (coconut oil, palm oil) after selective hydrogenation and mixing of the physical shape of the physical shape and the cocoa butter is very close to the high-quality products, the price of which is lower than the price of natural cocoa butter, and can be used to replace or expand the traditional chocolate products in cocoa butter. Composition. Chocolate produced by replacing a certain percentage of cocoa butter with cocoa butter substitute is called chocolate with cocoa butter substitute.

Chocolate paste

A paste made by grinding cocoa endosperm into a paste and solidifying it. It contains no sugar and is 100% pure cocoa, and is used when you want to emphasize the aroma of the chocolate or highlight the richness of the chocolate.

Natural chocolate (natural chocolate)

Natural cocoa butter, cocoa liquor and cocoa powder obtained from the processing of cocoa beans, the fruit of the tropical cacao tree, plus a certain amount of sugar, spices, emulsifiers and other ingredients through the mixing, grinding, tempering and pouring molds and other processing techniques, with a unique color, aroma, taste and delicate appearance of the high heat and heat-resistant solid food. Sweet solid food.

Cocoa powder (cocoa powder)

Cocoa powder is a common raw material in chocolate products, cocoa butter content is low, generally 20%. Unflavored cocoa powder can be used with flour and and make cakes, bread, cookies, and cream together with the modulation of chocolate cream paste, used to decorate a variety of cakes and telecommunications. Sweet cocoa powder is mostly used for chocolate sandwich, sprinkled on the side of the cake for decoration.