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For hundreds of years, people have been consuming chocolate-based items. Cocoa seed kernels are roasted and crushed to make chocolate a popular food. Because cocoa seeds are naturally quite bitter, to make chocolate, manufacturers must ferment, dry, and roast the seeds to make a flavour that is more palatable to the masses.
The seeds are roasted and then deshelled to produce cocoa nibs. Manufacturers may sell the nibs as healthy snacks or crush them further to make cocoa mass. Most chocolate varieties are made from chocolate liquor, created by melting the cocoa mass.
You may be surprised to know that chocolate has existed for thousands of years. Since the cocoa tree is indigenous to South America, Mesoamericans were the first to use cocoa seeds to produce drinks. Fermented chocolate drinks have been enjoyed by humans since 450 BC!
Are you having problems finding more delicious, distinctive, and unusual Easter chocolates? If it describes your situation, you're at the correct place. Dive straight into the fascinating world of chocolate without further ado!
8 Types Of Easter Chocolates
1. Dark Chocolate
The flavour of dark chocolate ranges from somewhat bitter to very bitter. Chocolate liquor, cocoa butter, sweeteners (typically sugar or vanilla), and soy lecithin, an emulsifier, make up this variation of deep brown chocolate. The minimum percentage of cocoa in dark chocolate may differ by nation. Your dark chocolate will taste more bitter the higher the cocoa ratio. Semi-sweet chocolates have roughly 35 percent cocoa content, while bittersweet chocolates usually have between 50 and 80 per cent.
Sweet chocolate is typically defined as dark chocolate with more than 15 per cent but less than 35 per cent chocolate liquor. Try chocolate with 80 percent cocoa content or greater if you want a richer, more "chocolate-forward" flavour.
2. Bittersweet Chocolate
Most passionate chocolate lovers like bittersweet chocolate. Bittersweet chocolate is semi-sweet with less sugar and more cocoa solids. Typically, the percentage of chocolate liquor ranges from 50 to 80.
In other words, this variety is preferred by many chocolate enthusiasts and has a richer, more bitter flavour. Additionally, it can be used to make baked products, like brownies.
Because there are no rules, certain bittersweet chocolates may have a higher sugar content than others. But once you've discovered your preferred brand, you won't be able to put this type of chocolate down.
3. Milk Chocolate
Dairy ingredients are added to milk chocolate to make it sweet and creamy. Since milk chocolate makes up over half of all chocolate consumed globally, it is undoubtedly the most popular type. It has sugar, milk products, and chocolate liquor.
While Americans prefer milk solids, condensed milk is the more common option in Europe. Compared to all varieties of dark chocolate, milk chocolate is significantly sweeter due to the presence of caramelised sugar and boiled milk instead of the harsh taste of cocoa. While still having a brown tint, this colour is not as dark as dark chocolate.
4. White Chocolate
Some don't think of white chocolate as "real" chocolate. On today's list, white chocolate is arguably the least "chocolate-like" variety. Some chocolate lovers may even contend that it isn't true chocolate.
This creamy, light-coloured chocolate is made using sugar, milk, cocoa butter, and occasionally vanilla. You read correctly. White chocolate does not contain cocoa solids.
White chocolate is the sweetest variety available because it has no bitter undertones from cocoa solids. The butter and dairy base give it its rich vanilla-like flavour and soft, creamy texture. White chocolate has many uses. It's also a fantastic option for a snack, particularly if you're craving something sweet.
5. Couverture Chocolate
A high-quality chocolate that melts well is called couverture. Experts utilise couverture chocolate, a premium variety of chocolate. It tastes and feels the best and has a larger percentage of cocoa butter than other types of chocolate. Additional ingredients include cocoa solids, sugar, soy lecithin, and milk powder.
Certified couverture chocolate requires a minimum of 31% cocoa butter and 35% cocoa solids. The best ones may possibly contain as much as 39% cocoa fat. Its striking glossy appearance, lively texture, and delightfully creamy flavour are all attributed to its high cocoa fat content. When broken, it also has the traditional chocolate "snap."
This wonderful chocolate melts rapidly and evenly, making it ideal for enrobing and tempering chocolates. Skilled chefs additionally utilise it for garnishing, moulding, dipping, and coating.
6. Organic Chocolate
The newest chocolate craze among consumers who are health-conscious is organic. Any chocolate that has received an organic certification can be referred to as organic chocolate; it does not refer to a specific type of chocolate.
The growing of cocoa beans cannot use chemical fertilisers or pesticides in order to obtain this coveted certification. Most businesses employ materials from fair trade cocoa farmers or cooperatives to manufacture organic chocolate.
A premium organic chocolate bar must have additional certified organic components in addition to cocoa beans. There are many different varieties of this healthy and environmentally friendly chocolate available; the most popular ones are milk, dark, and white.
7. Ruby Chocolate
Ruby chocolate's inherent pink hue captivates consumers. Barry Callebaut, a Belgian Swiss chocolate firm, began developing ruby chocolate in 2004, making it a relatively new entrant in the chocolate market. The company first presented This unusual pink-coloured chocolate in 2017 during a secret event in Shanghai.
No food colouring or additives were used to create the colour of this R-something food, which is what makes it so unique. The unfermented ruby cocoa beans, a naturally red cocoa variety cultivated in Ecuador, the Ivory Coast, and Brazil, give the chocolate its characteristic pink colour.
The flavour is another characteristic that distinguishes ruby chocolate from other types of additional colours. The fruity, somewhat sweet and tart taste of ruby chocolate replaces the bitterness of the trademark cocoa. Due to its acidity, it tastes a little bit like berries.
8. German Sweet Chocolate
The secret to the traditional German chocolate cake is German sweet chocolate. Don't let the name fool you. Actually, America is where this type of baking chocolate originated, not Germany. In 1852, English-American baker Samuel German invented this dark chocolate that has been sweetened.
This product is officially known as Baker's German's Sweet Chocolate. German sweet chocolate often contains 60 per cent or more sugar, which is a higher percentage than bittersweet chocolate. Although it was initially intended to be a chocolate bar for snacking, it also works well in baked goods.
These extremely adaptable chocolate bars are likely the most well-known shape. They are simple to break apart and provide a tasty and nutritious Easter snack.
