Types of Baking Chocolates

1. Types of Baking Chocolates Chocolate is a popular treat all around the world, yet the phrase "chocolate" can refer to a variety of things. Chocolate production is a lengthy process that begins far before the local chocolate shop or supermarket. It all starts with cacao beans, which are the seeds of the cacao tree. The tree's beans are dried and then roasted. The roasted beans are next processed, yielding cocoa butter, a smooth, solid white fat, and chocolate liquor, or ground cocoa beans. There are different types of chocolates available in market: Milk Chocolate: The most common type of chocolate is milk chocolate. It actually only has 10-40 percent cacao in it, along with sugar and milk (either condensed milk or milk solids). Milk chocolate is significantly sweeter than dark or bittersweet chocolate, with a lighter color and a milder chocolate flavor. White Chocolate: other cocoa compounds. It has a creamy vanilla flavour rather than a chocolate flavour. White chocolate has a minimum of 20% cocoa butter, a maximum of 55% sugar, and approximately 15% milk solids. Apart from cocoa butter, white chocolate contains no chocolate liquor or Dark Chocolate: Chocolate liquor, sugar, and cocoa butter are all found in dark chocolate. There are no milk solids in dark chocolate. The percentage of cocoa in dark chocolate bars varies from 30% to 80%. Bittersweet and semi-sweet chocolate are both technically "dark chocolate," but they're more commonly used in baking.