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Chocolate is in one word - delectable. There’s nothing quite like it and there’s one flavour for every taste bud. Chocolate is great to eat as is but there’s so much that you can do with it while baking too.
Chocolate has been around for four thousand years and like in the Willy Wonka films there was once a time when it was used as currency. Traditionally, chocolate comes from cacao beans which is a Greek word that roughly translates to “Food of the Gods”. It is not actually sweet (that’s all the additions from the manufacturer), the beans just have rich chocolate notes and flavours.
Here’s every variety out there:
Milk Chocolate
Milk Chocolate is the most widely distributed type of chocolate and it's creamier and has a milder chocolate taste. Its cocoa percentage is between 10-25 per cent in different countries.
Dark Chocolate
Dark chocolate is the closest form to pure cocoa. In many regions, it is also known as plain chocolate because not as many additives are included. It’s available in two types semisweet or bittersweet. They have a cocoa percentage of at least 35 per cent. It has a much richer flavour and it’s ideal for cooking as it doesn’t add too much sweetness to recipes, instead elevates the flavour.
White Chocolate
It contains a large amount of milk and sugar. There is, however, no actual cocoa solids in white chocolate. The only cocoa product used is cocoa butter which gives the chocolate its striking white colour. But even white chocolate must have at least 20 per cent cocoa butter.
Ruby Chocolate
This is the newest addition to the chocolate team and was only developed in 2017. It is made from a special bean known as the ruby cocoa bean, which is a rare variety of the standard bean. The manufacturing process gives the chocolate its red colour. It has a different flavour profile, and it is a little sour and not just sweet.
