Chocolates are delicious food that prepared from cocoa mixed along with cocoa butter or plant oils and powered sugar. Cocoa is gradually got from the cocoa beans fruit of Theobroma tree.
The cocoa beans are fermented, dried out, roasted, ground and the final products comprises cocoa butter, a smooth, solid fat aided in both food and cosmetics, and chocolate liquor, or ground roasted cocoa beans.
There are lots of chocolate varieties that referred by the quantity of the blend comprises cocoa butter, chocolate liquor and powdered sugar. Often used chocolate types are mentioned below.
White Chocolate:
Along to the chocolate paste the vanilla is added. It has a gentle and pleasurable flavor and can be used to compose Chocolate Mousse, Panna Cotta and other desserts.
Milk chocolate:
Instead of adding vanilla they are adding milk to the chocolate paste and make the formation of white color to the chocolate. It is highly used for baking and cookies.
Dark chocolate:
It comprises high cocoa solid and less milk in it and it seems to look like a dark chocolate. Under this type sweet dark, semi-dark, bittersweet, unsweetened.
Sweet dark Chocolate:
It is somewhat difficult to find the difference between the sweet and semi-sweet chocolate. This type of chocolate comprises fifty percentages of cocoa solids in it.
Semi sweet chocolate:
This symbolizes the baking chocolate that are used highly in cakes, cookies, and brownies. Of course, it has good sweet flavor.
It comprises thirty five percentages of cocoa solids. This bled has high amount cocoa solids and less sugar. It is often used for cooking and baking.
Chocolate Liquor:
This is the foundation of all form of chocolate, created by grinding cacao beans into a smooth and liquid paste. Nothing is added, and it does not restrain alcohol, despite the name. It logically encloses about fifty percentages of cocoa butter.
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