Ahhh chocolate, it can go with anything. From peanut butter to fish or just on its own, it is one of the most popular ingredients in the world. But, there are so many types of chocolate, how do you keep track of them all?
Unlike many ingredients, chocolate can’t just be harvested. There is an awful lot that goes into making the final product.
The beginning of chocolate is the cacao tree and its seeds. These seeds are extremely bitter and must be fermented to bring out their characteristic chocolate flavour. After fermentation, the seeds are then:
- dried, cleaned and roasted
- the shells are removed to create cacao nibs
- nibs are ground into cocoa mass (pure chocolate in rough form)
- mass is usually liquefied to create chocolate liquor
- liquor can be processed into cocoa solids and cocoa butter
Types of Chocolate
Pure chocolate with no added sugar. Primarily used for baking
- Bitter Chocolate
- Baking Chocolate
- Chocolate Liquor
- Pure Chocolate
At least 35% pure chocolate with some small amount of sugar added. Usually darker and less sweet than Semisweet. Sweetness is determined by manufacturer. It is known as “Dark Chocolate” in Europe.
Can be used interchangeably with Semisweet depending on your taste preference. Can be used for baking or eating
At least 35% pure chocolate with added cocoa butter and sugar. Most versatile chocolate used for baking or eating.
At least 10% pure chocolate with added cocoa butter and sugar. Primarily used for eating.
Unsweetened Natural Cocoa (Pure Cocoa Powder)
Pure chocolate with most of the cocoa butter removed. Used for cooking and baking.
Dutch Process Cocoa (European-Style)
Pure chocolate with most of the cocoa butter removed and has been treated with alkali. Learn more about the difference between Natural and Dutch Process Cocoa
Used for cooking and baking.
Pure chocolate with cinnamon and sugar added. Sometimes also has added ground almonds. It uses vegetable oil instead of cocoa butter. Primarily used to make hot cocoa.
Made by combining cocoa butter with sugar, milk solids, and flavouring, usually vanilla. Does not contain cocoa solids so is not technically a true chocolate. It is used for baking and eating.