Subject: Types of Chocolate

A dusting of cocoa powder with a soft creamy center surrounded by a thin shell of chocolate would be a good description of Chocolate truffles.

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The European Union has been involved in a dispute about the definition of chocolate. However, chocolate is any product made of cocoa solids and cocoa fat.

Changing the time and temperature during the roasting process of the beans, and changing the quantities of cocoa solids and fats provide different flavors, another change comes from adding non-chocolate ingredients.

Several ways are used to reduce the cost of producing chocolate; reducing the cocoa solid content and using non-cocoa fat instead of cocoa fat (cocoa butter) are two of those ways. A popular ingredient in many foods any change in its cost has a big impact on the food industry.

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Two jobs are associated with making chocolate candy:

· Chocolate makers produce couverture chocolate which is used by professional cooks. This form of chocolate melts smoothly and is glossy, however it needs tempering. Couverture chocolate has a minimum of 32% cocoa butter, allowing it to form a thinner coating often used to chocolate coat fruits, this is also the chocolate used in chocolate fountains.

· Chocolatiers use the finished couverture chocolate to make chocolate candy bars, truffles and other desert items.The first chocolate was drunk instead of being eaten, and was served only to the highest nobles and clergy of the Mesoamerican age. The Aztecs and Mayans created both sweet and bitter drinks by mixing the ground powder with water.

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Chocolate liquor (smooth liquid chocolate) blended in different quantities with cocoa butter makes different types of chocolate. The blends of ingredients showing the highest quantity first are:

· Plain dark chocolate: sugar, cocoa butter, cocoa liquor and sometimes vanilla

· Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or powdered milk and vanilla

· White chocolate: sugar, cocoa butter, milk or powdered milk and vanilla

Notice that only the white chocolate has no cocoa liquor in it, the only ingredient that is actually from the cacao bean in white chocolate is the fat or cocoa butter which has a very distinct flavor.

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Thank you,

Bill Anderson
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