Explore different types of chocolate.

Chocolate in the form and several variations. Improving the long process of cocoa, cocoa Harvested culture of fermentation, dry roasted, grilled and prepared to cocoa butter, chocolate, sweets and beverages. Several other amounts in addition to cocoa butter and chocolate drinks are richer than some others. Volume lecithin sugar, vanilla and mix well to another. Here are some types more popular.

Cocoa.
Add the cocoa in chocolate is a form of baking powder and used for hot drinks. Some contain alcohol Cakey is cocoa butter and dry, and do good. Appear in nature or Alkaline (Flemish called process) gene. Natural cocoa powder is very strong and biscuit. E 'un po' acid and is used in cooking, with baking soda. Have less cocoa Acidic Alkaline best sense of light and darkness. And 'good when cooked with baking powder.

Unsweetened chocolate.
Unsweetened kind known as "cooked" or "bitter" chocolate. Consist of alcohol and chocolate do not taste very bitter due to personal consumption. To cook or bake with sugar and often the bitter taste included. Cake with unsweetened chocolate, sweet and deep and rich flavor. Basic functionality for all types than white sugar.

Dark chocolate.
Black type is a combination of chocolate liquor, cocoa butter, sugar, vanilla and lecithin emulsifier. There are many types of content found in cocoa and sugar. E 'sweet - which can be 30% to 70% of the bar can be very dark cocoa with 80% or more cocoa. Semisweet and bittersweet, in principle, to do this type of species.

Chocolate milk.
It is a combination of cocoa butter, chocolate liquor, vanilla, milk, sugar and lecithin. Condensed milk (for most European species) or dry milk to make it. You can use a little. "Only 10% of cocoa or chocolate liquor, chocolate milk. In the United States shall not be less than 10% of chocolate liquor, 12% butterfat and 3.39% solids. They are often sweeter than the dark, bright colors and less taste of chocolate..

White chocolate.
In some countries that are not considered because of the cocoa drinks without sugar or chocolate. Instead, it contains cocoa butter, and often the taste of vanilla or other flavorings. In the United States shall not be less than 14% of milk, cocoa butter, 20% and not more than 55% sugar. This seems more vanilla. or chocolate milk instead. E 'il "white chocolate" products available, there is no cocoa butter vegetable fats.

by Chris Alleny