Q: How types of chocolate are there?
A: There are 6. Or maybe 5? Or is it 4?
Unsweet chocolate: usually just cocoa liqueur with 99% to 100% percent chocolate.
Dark chocolate: cocoa liqueur, cocoa butter, sugar, plus other ingredients. It runs between 35% to anything less than 100%.
Milk chocolate: dark chocolate with the addition of a large percentage of dairy products. By law, it can have as little as 10% cocoa solids.
White chocolate: cocoa butter (>20% according to the FDA), dairy products, sugar, and other ingredients. Technically not “chocolate” in the USA as it contains no cocoa solids at all.
Ruby chocolate: created in 2017 by Barry Callebaut from a specially developed variety of red cocoa beans it is characterized by its natural pink color and higher acidity than other chocolates.
Blond chocolate: is white chocolate that has been cooked to caramelize the sugars and darken the color giving it a toastier flavor than white chocolate. Arguably this is not actually a type of chocolate but a processing method.
1 Comments
Cynthia
Huh! I never heard of Ruby Chocolate. Have you tried it? Is it distinctive, or just fun because of the color?
David Heininger
I have not tried it yet. Other Chocolatiers I know have expressed mixed reviews from "Meh, interesting novelty" to "Whoa, I love this chocolate." I'm looking forward to the chance to get some and play with it.