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A trip down the baking aisle in a grocery store presents the pastry chef with more options for chocolate than the candy counter. But if you’re stuck in a pinch, is it okay to substitute semi-sweet chips with a bittersweet bar? What can a glimpse at the list of ingredients tell you about a chocolate bar? Besides color, is there any real difference between white chocolate and milk chocolate? And why does European chocolate feel different in your mouth than American? After reading this article you will be able to answer these questions. However, we can’t guarantee that you’ll make a better chocolate mousse!

There are six basic kinds of chocolate. While all six are products of the cocoa bean, they differ immensely in flavor and purpose. Knowing how the cocoa bean is processed and used to make chocolate will explain the different kinds of chocolate, and also reveal why some brands are better quality than others.

Cocoa beans come from trees grown in the tropics of South and Central America and Africa. Pods containing the beans are harvested, and the beans together with the surrounding pulp are removed and placed in bins to ferment. After three to seven days the fermented pulp is dried quickly to avoid molding. Then the beans are roasted, graded and ground into a liquid called cocoa liquor. From the liquor, a fat called cocoa butter is extracted, leaving cocoa powder. These are the raw ingredients used to make chocolate.

Most people are surprised to learn that pure cocoa is very bitter. Cocoa must be sweetened with sugar, and sometimes vanilla and milk to produce that ever-popular chocolate flavor. The amount of cocoa in the blend determines the type of chocolate. Unsweetened or Baking Chocolate is the solid form of chocolate liquor. It is used in baking, when sugar or other sweeteners are called for in the recipe. Similarly, Bittersweet chocolate is primarily used for baking, with a minimum of 50% cocoa liquor. A third type of chocolate used in baking is Semi-Sweet, with a minimum of 35% cocoa liquor. Semi-sweet morsels are best known as the key ingredient in chocolate chip cookies.

While bittersweet has a stronger chocolate flavor than the sugary semi-sweet chocolate, these can sometimes be used interchangeably in recipes. In fact, since the amount of sugar is not regulated, what one manufacturer calls semi-sweet may be called bittersweet by another. Europeans, whose regulations are higher than Americans, tend to use more bittersweet. As a general guideline it’s best to note that the higher the content of chocolate liquor, the richer and more flavorful the chocolate.

Both bittersweet and semi-sweet chocolate are considered Dark Chocolate, which is any chocolate that does not contain milk or milk solids. American regulations set a minimum at 15% cocoa liquor in dark chocolate (European rules 35% minimum); however the finest dark chocolate has between 60-70%. There has been hype in recent years that the antioxidants present in dark chocolate may protect the heart; however, much of the processing destroys these healthy properties. Also, the high fat content in chocolate largely negates the benefits.

When milk solids are added to the blend, you get creamy Milk Chocolate, which has at least 10% cocoa liquor. Finally, White Chocolate, made with cocoa butter, milk, and sugar is usually made without any cocoa solids at all.

While chocolatiers have their own blends, the best quality chocolate is that made with high cocoa content. Cheaper blends may use fats other than cocoa butter, and many inferior mass-produced chocolates have less than 7% cocoa! Checking the ingredients list is a good idea if you are searching for a high-quality chocolate. Other than that, the feel of the chocolate in your mouth and the best flavor are largely a matter of personal taste. It is recommended you taste test different brands until you find the chocolate you like best—a task that will hardly be a burden to anyone!



Thanks to Fran Black for contributing this article to our Chocolate blog:

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Gourmet, from the word itself, stands in relation to food and means “of high-quality”. This is also known to be sophisticated, rare, meticulously prepared and sometimes expensive. With this definition, gourmet chocolates are regarded fine chocolate confectioneries.

Chocolate is made from both raw as well as processed foods from the cacao seeds. This seed is known to be cultivated in Central America almost 3,000 years ago. Cacao seeds are usually used in make chocolate beverages in those times.

To make chocolate, the cacao seeds must be fermented. After that, the seeds are dried and roasted. This is with the shell being taken out. This produces cacao nibs. These nibs are grounded until they turn into liquid, which subsequently becomes pure liquid chocolate. This is known as chocolate liquor. Thus, Cocoa solids and butter are created when this cocoa liquor is processed.

There are different kinds of chocolates. Unsweetened pure chocolates only have Cocoa solids and butter in it. Milk chocolates are the sweet type due to the fact that it contains condensed milk or milk powder. As for white chocolate, they do not have cocoa solids but they contain cocoa butter, milk and sugar.

Most people all over the world have become chocolate lovers whether it is in the form of food or beverage. With the advancement of technology, the production of mass chocolate candies is now made easier to make and sell. In addition, some chefs make use of chocolates as a part of their food delicacies, such as in specialty dishes, desserts as well as beverages.

At present, a popular type of chocolate has come out. This is known as gourmet chocolates. What does gourmet chocolate mean? Gourmet, from the word itself, stands in relation to food and means “of high-quality”. This is also known to be sophisticated, rare, meticulously prepared and sometimes expensive. With this definition, gourmet chocolates are regarded fine chocolate confectioneries. However, there are no regulations in terms of the standards of chocolate being classified as gourmet.

With this, how can one know if he or she is buying a gourmet kind of chocolate? From the definition in itself, you need to assess the total package of the chocolate being bought. To start with, the ingredients of the chocolate should be made from its purest form. The usage of pure cocoa butter as well as solids will make the gourmet chocolate delicately flavorful instead of having the usual vegetable fat flavouring. Moreover, these ingredients should be placed early on the list of other ingredients. In addition, if one is planning to buy truffle chocolates, one must look for unique as well as fresh ingredients. There must be no preservatives.

Furthermore, the presentation is also the key for making gourmet chocolates. Being an art in itself, the packaging and presentation would show how the maker carefully and intricately designed his craft. To serve at its best, gourmet chocolates should be made with a big heart and passion for chocolates. With taste and quality masterfully interwoven together, this makes gourmet chocolates the most expensive and delectable treat.

Listed below are the top five gourmet chocolate makers:

1. Christopher Norman Chocolates

Christopher Norman chocolates are beautifully crafted chocolates that were created with utmost perfection. Each piece has been hand made, thus creating a sensual luscious treat with extraordinary provoking taste. One of the finest in New York City!

2. MarieBelle New York

Created by Maribel Lieberman, her fine chocolates are a combination of art and electic ingredients. A taste would bring you poignant emotions of delight and contentment. Just like the beautiful gems delicately placed in their stylish Italian boxes, MarieBelle New York gourmet chocolate is sure worth the treasure hunt!

3. Lake Champlain Chocolate

Native delicacies such as these bring traditions to ultimate experience. Especially made from Vermont, this craftsmanship has been passed from generation to generation, bringing with them the classical flavours of the original Vermont pride. It sure makes you feel like home.

4. Romanicos Chocolates

Owned by Alejandra Bigai, her mastery would account to her presentation of the chocolate, according to its own nature: luxurious, sultry, and most of all mouth wateringly delicious. Hand rolled to its perfection, these gourmet chocolates exude delectable flavours such as passion caramel, and holy berry, heavenly vanilla, wild coconut, and a whole lot more! The Piccolo Art Collection also showcases chocolates that are hand painted wand are filled with nuts like hazelnuts, almonds, as well as pistachios. These are even beautifully and wonderfully packaged! You will never go wrong with Romanicos Chocolates.

5. L.A. Burdick Handmade Chocolates

This company makes gourmet chocolates at its most natural! This is aside from being fresh, delicious and original. This is due to the fact that each chocolate being made is uniquely designed. They are handmade can be ordered beforehand. This is what L.A. Burdick Handmade Chocolates are known for.

Aside from this, in Hershey, Pennsylvania, you will find the home of Hershey’s chocolate itself. It is also regarded as the sweetest place in the globe. Aside from the Hershey Park, it also has the Chocolate Spa and the Hershey’s Chocolate World. This area is definitely a chocolate lover’s paradise. Aside from experiencing their Chocolate Tour, they also have the Kitkat Cafe and the Hershey’s Factory Works among others. Not only will you be able to view the entire Hershey’s Chocolate Factory, you can also take part in an interactive chocolate making project. You will have the chance to design your own chocolate cupcake and chocolate flavoured ice cream. Thus, Every July is the anniversary of Hershey Kisses.



Thanks to David H. Urmann for contributing this article to our Chocolate blog:

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When people think of chocolate no two people are the same

Most chocolates that people are familiar with are dark, milk, white, semi-sweet, and maybe sugar-free.

But there are so many more out there.

Take AERATED chocolate for instance. It usually dark or white chocolate where air bubbles are introduced to the chocolate as it is being made.

And then there is FILLED Chocolate. It is a chocolate that additives were added. Things like nuts, jelly pieces, dried fruits and even cereals.

As for Organic, it is made from the raw material that the farmers produce.

In the 1990’s chocolates with a high content of cocoa became very popular in Europe. The content of cocoa was 40-60%. Now some producers make chocolate ranging from 70 to 85%. There are even some that contain 99%!

Here is a list of unknown or unimagined chocolates.

Raw or Roasted Cacao— this the whole cacao bean minus the shell.

Cacao Nibs—this the broken up pieces of the bean.

Ground Cacao—as the name suggests it’s the bean ground up.

It is the healthiest form of chocolate there is however it can be quite bitter to the taste.

Chocolate Liquor— Unlike what it’s name may suggest there is no alcohol added. This how chocolate starts. Producers start by grinding cacao nibs into a liquid paste in which nothing is added. It has about 53% cocoa butter at this stage.

Unsweetened Chocolate—this what people use to bake with. It is sometimes referred as pure or bitter chocolate. It contains at least 35% chocolate liquor. There is cocoa and sugar in various amounts. There really no difference between bittersweet and semi-sweet chocolate. Often times they are referred as dark chocolate. The chocolate bittersweet or semi-sweet (the type baked with) is sweetened by adding cocoa liquor without adding the cocoa butter.

Sweet Chocolate—this chocolate is sometimes mistaken for bittersweet. The reason being that it contains at least 15% chocolate liquor in which cocoa butter and sugar is added in various amounts.

Milk Chocolate: This chocolate contains at least 10% chocolate liquor then cocoa butter and sugar is added in various amounts then at least 12% milk, cream, or milk powder is added.

White Chocolate: technically isn’t considered a type of chocolate since it doesn’t contain chocolate liquor. But it must have at least 20% cocoa butter and 14% milk with sugar added in various amounts. No wonder my white fudge never turns out!

Cocoa powder— is really cocoa powder or unsweetened cocoa.

Then the last on my list is Dutched Chocolate.

It is formed by washing cocoa powder in an alkali solution of Potassium Carbonate. This wash darkens the color and neutralizes acidity of the cocoa powder. Cocoa that is very alkalized is called Black cocoa. This is the chocolate used in Oreo cookies.

In short the use and types of chocolate just depends on the imagination of the producers. Then in turn the consumer who is using the chocolate. Well I can say for this, my imagination turned to making white chocolate fudge and as I stated earlier it didn’t turn out. OH,well back to the drawing board. I haven’t given up.



Thanks to Chris Alleny for contributing this article to our Chocolate blog:

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