There are different types of chocolates which are generally classified according to color, composition, use and taste interest. But you should first know that chocolate is a regulated designation. In order for a food to be called chocolate, it must contain a minimum of 35% cocoa.
Types of chocolates
The most common distinction between different types of chocolates is usually made by color.
Dark chocolate
Dark chocolate has a rich, deep flavor due to its high cocoa content. It consists of cocoa butter, cocoa mass and sugar.
To be called fine or premium dark chocolate, it must have a cocoa concentration of at least 43%, including 26% cocoa butter and 14% cocoa. The flavor of dark chocolate is strongly influenced by the terroir of its cocoa. Its taste, sometimes bitter, intense and deep, is sought after by lovers of dark chocolate.
Milk chocolate
Just like dark chocolate, milk chocolate contains cocoa butter, cocoa mass and sugar. The difference with dark chocolate is that powdered milk is added to the basic ingredients.
Chocolate is a dry product: During the manufacturing process, care must be taken to reduce the moisture content by drying, roasting and conching the beans. Therefore, the ingredients should be added as dry as possible.
Milk chocolate consists of at least 30% dry and defatted cocoa, at least 18% milk, 25% fat (including cocoa butter) and 3.5% milk fat at least. This type of chocolate is found in the form of tasting products or bakery ingredients. Its taste of cocoa milk makes it particularly interesting in the preparation of gourmet desserts.
White chocolate
White chocolate is mainly made from cocoa butter, a natural fat from cocoa beans. This makes it a chocolate in its own right!
White chocolate consists of cocoa butter, sugar and milk. Which makes it quite a sweet chocolate.
Nevertheless, white chocolate is a solid ally of confectionery. Indeed, cocoa butter traps odors and can be associated with different flavors.
Blonde Chocolate (Dulcey)
Dulcey white chocolate was created following the forgetting of white chocolate in a bain-marie. The latter thus took on a golden color reminiscent of the color of Dulce de Leche (milk jam) with a sweet smell of caramel and toasted chocolate. It is from this chance that blond chocolate was created. It is actually a white chocolate with a blond color.
Ruby chocolate
A little less well known, ruby chocolate is distinguished by its reddish color. It comes from the cocoa bean called Ruby which stands out for its unique specificities since it naturally contains the fresh fruity note of berry and the shade of color.
Ruby chocolate is neither too bitter nor too sweet, its taste is both sweet, chocolatey, fresh and tangy with a strong note of red fruits.
The different forms of chocolate
Chocolate takes on different forms intended for different uses, which are either tasting or baking. LIPS Chocolate & More presents here the different forms of chocolates to taste:
Chocolate bar
Chocolate bars are arguably the most common form of chocolate to enjoy. They are on sale in all types of shops and are of all colors. Nevertheless, in order to take full advantage of your tasting, it is important to ensure the quality of your bar and to do this, it must be made from quality chocolate.
Chocolate candies
The chocolate candy is one of the typical forms of chocolate confectionery. It can take different forms and be packaged in different ways: bags, bulk, box, composition.
If you are unsure of the type of chocolate you want, you can choose a box of chocolates. These assortments include chocolates of all kinds. Filled with ganache, fruit and pralines and covered with dark, white, milk or dulcey chocolate.
Chocolate preparations
All chocolates, whether dark, white, milk or dulcey, can be used to make many recipes. Below are some examples of preparations contained in LIPS Chocolate & More chocolates.
Ganache
The ganache is a preparation made from chocolate and cream. It is often used as a filling for chocolate candies. It allows to have an interior with a soft and creamy texture.
Praline
The praline is also a preparation used as a filling for chocolate candies. It takes the form of a creamy paste and consists of 50% dried fruits (almonds, hazelnuts) and sugar. It can be made in different ways to obtain different tastes.
Coating
The coating consists of covering a chocolate candy or any other confectionery product (fruit paste for example) with a layer of tempered chocolate to give it a special and unique finish.
Conclusion
As noted chocolate can take different forms. In addition to its color, when it is intended for tasting it can be made into candy, egg, bar or other.
Moreover, in order to offer unique aromas and flavors, chocolate can be combined with other ingredients such as caramel, dried fruit, coffee, fruit or even mint.
