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Types of Chocolate

Author/Submitted by:
Servings: 0
Categories: Baking / Chocolate / Desserts / Information

Ingredients:
    Dark chocolate
    Bittersweet chocolate
    Milk chocolate
    Semisweet chocolate
    Sweet dark chocolate
    Unsweetened chocolate
    White chocolate

Directions:
1. Dark chocolate: Sweetened chocolate with high content of cocoa solids and no or very little milk. It may contain up to 12% milk solids. Comes in sweet, semisweet, bittersweet, or unsweetened varieties.

2. Bittersweet chocolate: A dark sweetened chocolate. Contains no less than 35% cocoa solids. Better chocolate should contain 50% to 85% cocoa solids. Often used for baking/cooking. European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste. Not as sweet as semisweet or sweet chocolate.

3. Cocoa powder: There are two types of cocoa powder: (1) Alkalized, also known as Dutch-process, commonly used in baking recipes. Many European cocoa powders are Dutch processed. Hershey's version is in a silver box and called "European-Style". Others are Droste, Lindt, Valrhona, Poulain, Bensdorp. Substitution for 3 tablespoons Dutch-processed cocoa: 3 tablespoons natural cocoa powder plus 1/8 teaspoon baking soda. (2) Nonalkalized, also called natural. Popular brands are Hershey's, Baker's, Ghirardelli, and Scharffen Berger. Substitution for 3 tablespoons natural cocoa: 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar.

4. German chocolate: Developed by the Baker's Chocolate Company, a brand name for a chocolate that is sweeter than semisweet. A dark chocolate that is sweeter than semisweet chocolate. Good for icings and cakes. Substitute: use a good dark sweet chocolate, such as Hershey's or Baker's, instead.

5. Milk chocolate: 10-20% cocoa solids (cocoa and cocoa butter) and more than 12% milk solids. A sweet chocolate used mainly for eating and in cookies.

6. Semisweet chocolate: A sweetened chocolate. Contains no less than 35% cocoa solids (generally 40-62%). A classic dark baking chocolate that is often used in cakes, cookies, and brownies. Sweeter than bittersweet chocolate, but not as sweet as sweet chocolate.

7. Sweet chocolate: Contains 35-45% cocoa solids. Sweeter than bittersweet or semisweet chocolate. Also known as sweet dark chocolate or sweet baking chocolate.

8. Unsweetened chocolate: Contains almost 100% cocoa solids, about half might be fat (cocoa butter), and no sugar. Used for baking. Not suitable for eating. Not the same as bittersweet baking chocolate.

9. White chocolate: Made with cocoa butter, but does not contain any non-fat ingredients from the cacao bean and has an off-white color. Many do not consider this to be a true chocolate because of the low content of cocoa solids.


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