You might have heard the names of different kinds & types of chocolates when you go to the candy aisle in the grocery store.

There are many types of chocolates but the most basic classifications are:

1.Milk Chocolate

2.Dark Chocolate

3.White Chocolate

4.Blond Chocolate

5.Ruby Chocolate

1. Milk Chocolate.

This chocolate is a classic flavor we all love. It is light brown, sweet, creamy, and has a delicious milk flavor. This chocolate is made when milk powder is incorporated into the chocolate. This chocolate is made up of cocoa liquor (cocoa solids and cocoa butter), cocoa butter, sugar, and milk solids.

2. Dark Chocolate

Dark chocolate has this intense velvet flavor with a deep, rich caramelized taste. These chocolates are made up of cocoa liquor, cocoa butter, and sugar. It does not contain any milk solids due to which it has a bittersweet after taste. There are different types of Dark chocolate: Semisweet or bittersweet chocolate, Couverture chocolate. Semisweet chocolates are chocolates that have a very less sugar content than compared to the typical dark chocolate. Couverture chocolates are high-quality chocolates containing a high percentage of cocoa butter than other chocolates. It is used for coating, dipping, and molding

3. White Chocolate

White chocolate has a light and sweet taste, this chocolate is typically not chocolate since it does not contain cocoa solids. It only contains cocoa butter, sugar, and milk solids, vanilla. Though this isn’t like the normal chocolate we enjoy, good quality white chocolate has a rich, soft, creamy texture that has a floral and light taste.

4. Blond Chocolate

This type of chocolate is creamy and has a rich, deep, caramelised taste. It is made by heating and caramelising white chocolate at a temperature of 100 degrees Celsius. This light brown, creamy delight is worth a taste.

5. Ruby Chocolate

This type of chocolate is also called “millennial chocolate” and is invented by Barry Callebaut (world-renowned chocolatier). It is made up of a rare kind of cocoa bean called the “ruby cocoa bean”. This chocolate has a light-pinkish hue and it is made up of cocoa butter, sugar, citric acid, and milk powder. This chocolate is has a light, creamy texture with lemon and raspberry notes. It is currently a viral trend and a very expensive treat.

Other variations of chocolate that can be incorporated in baking & cooking include:

1. Raw Chocolate

2. Compound Chocolate

3. Modeling Chocolate

4. Cocoa Powder

1. Raw Chocolate

Incorporating this kind of chocolate into baked goods is a fairly new trend. Raw chocolate is known for its high nutritional value and health benefits. This kind of chocolate is not subjected to any heat and it is not mixed with other ingredients. This chocolate is mostly sold in chocolate growing countries like Africa and Latin America.

2. Compound Chocolate

Many chocolatiers don’t consider compound chocolate as real chocolate.  This treat is made by mixing cocoa solids with vegetable fats, instead of cocoa butter. This kind of chocolate is known for its runny texture and smooth glaze. It is often used for coating candy bars, baked goods, desserts, and cakes.

3. Modeling Chocolate

Ever wondered how cake decoration can be so magnificent and fancy? Many chocolatiers will be carving chocolate like they are sculpting a beautiful structure. The chocolate used for decoration is known as modeling chocolate. This chocolate is made by combining cocoa solids with glucose, corn syrup, or golden syrup (Golden syrup also known as inverted syrup is an amber-colored syrup made by refining sugar cane juice to sugar). Patisseries and chocolatiers use this chocolate to decorate their chocolate creations.

4. Cocoa Powder

We are no stranger to cocoa powder, as this ingredient is used widely in all popular desserts. It is when the cocoa beans are powdered and the natural butter of the cocoa beans (cocoa butter ) is separated. This is used to add that rich chocolate flavor in baked goods and chocolate drinks. Cocoa powder is of two types, natural cocoa powder (which is made by the natural process) and Dutch-processed cocoa powder. When the cocoa powder is more alkaline in nature, it is known as Dutch-processed cocoa. This cocoa has a darker color and it is more intense in flavor.

Now that you know how chocolate is made and the fundamentals of chocolate processing, we hope you understand the labor and effort that goes into making this delicious treat, If this post made you feel like trying out some good quality chocolate, we recommend trying out www.chocovira.in.

We have a wide range of mouth-watering flavors. If you are looking for some crunch in your chocolate, we have flavors like roasted almond, mixed dry fruit, hazelnut delight. If you are in the mood to try out new exciting flavors, such as choco pan masala, chocolate rose and more head on down to our website www.chocovira.in

You might like to read – The Ultimate A-Z Glossary of Chocolates