Types of Chocolate
Chocolate to most of us is defined by three major catagories of milk, white and dark chocolate. Amongst these catogories lies a lavish range of different varities that are made different by many factors such a cocoa orogin, cocoa percentages and blends, manufacturing technique and recipes and many more.
Milk Chocolate contains an even pallet between cocoa products and milk and sugar. Being the most commonly consumed chocolate it must by definition contain a minimum of 25% cocoa solids and is often also defined in taste by a combination of cocoa and rich milk flavours.
White chocolate is made from cocoa butter, powdered milk and sugar and there is often debate over wether it can be clearly defined as chocolate due to the lack of cocoa solids. It is intensly sweet by nature and derives its tate profile from the milk and sugar content.
Dark chocolate the purest form of chocolate is made from not less than 35% cocoa solids. The higher the percentage of cocoa the less sugar and hence we can consume a mid range dark product at 55% that is a combination of bitter and sweet. At the other end 70% is very bitter and stronger in taste and you are more likely to appreciate the origins of the cocoa in its purest form.
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