Chocolate Types @ The ShoppingPlace



	Chocolate Liquor is produced by grinding the cocoa bean nib (center) to a smooth, liquid state. The chocolate liquor can then be cooled and molded into blocks also known as unsweetened baking chocolate. The liquor and blocks contain roughly 53% cocoa butter. Semi-Sweet (Bittersweet) chocolate is chocolate liquor with additional sweeteners and cocoa butter. It is also known as dark chocolate. According to United States standards, it must contain at least 35% chocolate liquor. Its fat content averages 27%. Milk Chocolate consists of cocoa butter, milk, sweeteners and flavorings that are added to chocolate liquor. Milk chocolate lends itself to good use for garnishes and candy coatings. All milk chocolate made in the U.S. must contain at least 10% chocolate liquor and 12% whole milk. Sweet Chocolate contains more sweeteners than semi-sweet chocolate and at least 15% chocolate liquor. Sweet chocolate is used mostly for decorating and garnishing. The fat content is similar to semi-sweet chocolate. White Chocolate has no formal definition. White chocolate contains cocoa butter but does not contain non-fat cocoa solids. Mostly used as a coating, it contains sugar, cocoa butter, milk solids and flavorings such as vanilla. White chocolate is the most fragile form of chocolate. Imitation white chocolate is made with vegetable oil rather than cocoa butter. Liquid Chocolate was developed for baking, is unsweetened, comes in individual 1 ounce packages and is convenient because it requires no melting. However, because it's made with vegetable oil rather than cocoa butter, it doesn't deliver either the same texture or flavor as regular unsweetened chocolate. Couverture is a term describing professional-quality coating chocolate that is extremely glossy. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionary coating. Couverture is usually only found in specialty candy-making shops. You often find it as the chocolate that surrounds chocolate-covered fruits or as the shell of fancy filled chocolates. Ganache is a thick, extremely rich chocolate spread. It is often found between the layers of gourmet chocolate cakes. Ganache is made by pouring hot cream over chopped up chocolate and whipping the mixture until the chocolate melts and the mixture becomes thick and stiff. Confectionery Coating is used as a dip for candies. A confectionery, or summer coating, is a blend of sugar, milk powder, hardened vegetable oil and various flavorings. It comes in a variety of pastel colors. Some confectionaries have low fat cocoa powder added, but none contain cocoa butter nor can it be classified as chocolate.