The Popular Type of Chocolates

Chocolate, world’s most popular dessert, can be mainly divide into two categories- real chocolate and compound chocolate. Actually, both the categories are obtained from cocoa and used for chocolate intakes but having just a minor difference in the type of raw material (lipid or fat)used in the production.

Real chocolate:

This is made of Cocoa butter, an extract of cocoa or cocoa bean which is a valuable element having some unique characteristics. In the production procedure cocoa butter undergoes a special type of melting or tempering that re-arranges the cocoa butter particles, crystallize it and gives it a cool and finished appearance. At the end, we get the outcome enriched with the shimmer, zest and snap of real chocolate.

Sometime, while in the production of chocolate, cocoa butter separates from the cocoa solids and floats to the surface, the chocolate turns solid and whitish / grayish in the colors. Because of it, the candy or the dipping item made by using this ingredient cannot last long and have to be consumed the same day. The process of tempering is a complete mandatory for all real chocolates as it prevents this bloom or extracting the cocoa butter.

Real chocolate is further subdivided into three categories. Based on quality of cocoa bean use and the cocoa butter content these categories of types of real chocolate are:

Regular chocolate:

This type of chocolate is sweetened with sugar and typically found in the chocolate chip form. It contains a moderate quality cocoa beans and low cocoa butter content along with high viscosity that offers it a superb thickness in its melting condition. Regular chocolate is often used for baking and toppings in many baked and frozen desserts, and is not suitable for molding, dipping and enrobing.

Unsweetened blocks or bars is another form of regular chocolate; also known as plain chocolate or baking chocolate. This form contains a relatively low cocoa butter content and when it is applied in normal baking activities, there is often no requirement of tempering.

Couverature chocolate

The term couverat, literally means by “covering ” and is regarded as the finest quality of the professional chocolate types. Made from premium cocoa beans and using the high percentage of cocoa butter, this is tempered and cooled to achieve a sparkling glossy finish that makes it ideal for candy making and molding.

Ultra couverture chocolate: Similar to couverture quality, this is type of chocolate contain even higher cocoa butter contents. Because of very low viscosity, this is a perfect suit for enrobing and dipping. Some producers and confectionery products exporters have achieved the specific success in balancing this higher cocoa butter content with excellent taste, fine texture and elegant glossy finish.

Compound chocolate:

In this form of chocolate,instead of cocoa butter, vegetable oils are used as ingredients. The tempering is also not that required here. This type of chocolate is produced mainly for home hobbyists and professionals alike who use the compound chocolate because of low price and easy applicability. Today, Confectionery suppliers andchocolate manufacturers have launched some great varieties of compound chocolate.