Chocolate
Definition: A
confection produced from the fruit of the tropical tree Theobroma cacao.
The fruit, known as cacao beans, are fermented, dried, roasted, and ground, and
the resulting product is called cocoa liquor, which can be separated into cocoa
butter, a smooth, solid fat used in both food and cosmetics, and cocoa powder.
Cocoa butter and cocoa powder are combined in various proportions with other
ingredients to produce chocolate. Common varieties of chocolate are dark
chocolate, milk
chocolate, and white
chocolate. Chocolate can be eaten on its own, but it also pairs well with
dried or candied
fruits, nuts, fondant,
and marzipan.
For the most professional results, chocolate should be tempered.
Couverture Chocolate
Definition: Couverture chocolate is a distinction given to chocolate
that contains a very high percentage (at least 30%) of cocoa butter. The high
ratio of cocoa butter produces a smooth chocolate that melts and tempers
easily, and is silky and mellow on the tongue. Because of these properties,
couverture chocolate is the preferred chocolate for tempering and enrobing
candies. Couverture comes in dark
chocolate, milk
chocolate, and white
chocolate varieties.
A Guide to Chocolate Varieties
Chocolate, as we commonly know it, is the
product of a long
refining process that begins with the fruit (cacao beans)of the tropical
tree Theobroma cacao. The beans are fermented, dried, roasted, and
ground, and the resulting products include cocoa butter, a smooth, solid fat
used in both food and cosmetics, and chocolate liquor, or ground roasted cocoa
beans. The type of chocolate is determined by the various amounts of cocoa
butter and chocolate liquor the chocolate contains, as well the amount of sugar
and any other ingredients added to the mixture. This brief guide to chocolate
terminology will familiarize you with some of the most common chocolate
varieties.
·
Cocoa powder: This unsweetened powder is pulverized, partially defatted chocolate
liquor. Cocoa powder gives an intense chocolate taste and is available in
“Dutch-processed” (alkalized) or natural varieties. Natural cocoa powder is
light brown, with a strong, pronounced chocolate flavor. It is slightly acidic,
so it is best to use natural cocoa powder in recipes calling for baking soda.
Alkalized cocoa powder is darker in color, less acidic, and has a milder
chocolate taste. Alkalized cocoa powder is recommended for recipes that call
for baking powder.
·
Unsweetened chocolate: Also known as “bitter” or “baking” chocolate. This is pure
chocolate liquor, composed solely of ground cocoa beans. Although it looks and
smells like chocolate, it has a bitter taste and is not meant for consumption
on its own—it is best used in cooking, when it can be combined with sugar to
make it more palatable. Because cocoa beans contain equal amounts of cocoa
butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate
flavor to baked goods. Unsweetened chocolate is the base ingredient in all
other forms of chocolate, except white chocolate.
·
Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter,
vanilla and leicithin (an emulsifier).There are no milk solids added in dark
chocolate. The cocoa content of commercial dark chocolate bars can range from
30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet chocolate and
semi-sweet chocolate also fall into the “dark chocolate” category.
·
Bittersweet chocolate: Chocolate, as defined by the FDA, that contains at least 35% cocoa
solids. Most bittersweet bars contain at least 50% chocolate liquor, with some
bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more
bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar
in the chocolate is not regulated, so one manufacturer’s “bittersweet” bar may
taste sweeter than another’s “semi-sweet” bar.
·
Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll
House semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35%
cocoa solids, and is generally assumed to be darker than sweet dark chocolate,
but sweeter than bittersweet. However, the lack of regulations regarding sugar
content means that these classifications are relative and not consistent across
brands.
·
Sweet dark chocolate: is “dark chocolate” in the sense that it does not contain milk
solids, but it still has a high percentage of sugar and is much sweeter than
other types of dark chocolate. Many brands of sweet dark chocolate have only
20-40% cocoa solids.
·
Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk
chocolate contains either condensed milk (most European varieties) or dry milk
solids. Milk chocolate must contain at least 10% chocolate liquor (in the
United States), 3.39% butterfat, and 12% milk solids. Milk chocolates are
typically much sweeter than dark chocolate, and have a lighter color and a less
pronounced chocolate taste. Milk chocolate is more difficult to temper properly
and more prone to overheating.
·
White chocolate: White chocolate gets its name from the cocoa butter it contains,
but does not contain chocolate liquor or any other cocoa products. As a result,
it has no pronounced chocolate taste, but commonly tastes like vanilla or other
added flavorings. By law, white chocolate must contain a minimum 20% cocoa
butter, 14% milk solids, and a maximum of 55% sugar. There are some “white
chocolate” products available that contain vegetable fats instead of cocoa
butter—these should be avoided from a taste standpoint, as they contain no
cocoa products at all, and are not technically white chocolate.
·
Couverture chocolate: Used primarily by professional bakers or confectioners, this
chocolate contains a very high percent (at least 30%) of cocoa butter, as well
as a high percentage of chocolate liquor. This high ratio makes it expensive,
but it also means that the resulting chocolate is smooth and melts quickly and
evenly. Couverture chocolate is the preferred chocolate for tempering and enrobing
candies. It comes in dark, milk, and white varieties, and can be purchased
online or at well-stocked cake decorating stores.
·
Gianduja chocolate: Gianduja is the name given to a European style of chocolate made
from chocolate and nut paste. Hazelnut paste is most common, but gianduja can
also be made with almond paste. It comes in milk or dark chocolate varieties.
Gianduja chocolate can be used as a flavoring or as a substitute for milk or
dark chocolate. At room temperature it is soft enough to be rolled or cut, but
is too soft to use for molding chocolates.
·
"Candy coating"
chocolate: Also known as “confectionery coating,”
“summer coating,” or “compound coating.” These terms refer to candy products
that are flavored like dark, milk or white chocolate and substitute vegetable
or palm oils for cocoa butter. These products are cheaper than most chocolates,
and do not contain significant amounts of chocolate liquor; thus, they do not
have a strong chocolate flavor or an appealing mouthfeel. However, they have
excellent melting
and molding properties, and thus are often used in candymaking for dipping or
enrobing, since they do not require tempering
and can withstand high ambient temperatures. Be careful to never mix candy
coating with real chocolate, as the fats are not compatible and the resulting
candy will be unattractive and discolored.
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