By Rittwik Naskar
Any type of chocolate can be deciphered by the percentage of cocoa butter, cococa liquor, and cocoa solids it contains, compared to additives like sugar, milk solids, etc. Here are 8 kinds of chocolate that are produced worldwide.
Contains cocoa liquor, cocoa butter, and sugar but, no milk solids. It has distinct bitter notes but it's balanced by the sugar which makes it enjoyable.
The most widely available and popular chocolate, sees cocoa butter and cocoa solids with sugar and milk solids, but no cocoa liquor.
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Contains cocoa butter, sugar and milk solids with no cocoa liquor or solids which gives it that white colour.
Commonly used in baking and culinary purposes, this has a high percentage of cocoa in them which lends it a richer, more bitter flavour.
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Has a considerably less percentage of cocoa than dark chocolate and can have no more than 50% sugar.
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Also referred to as baking chocolate, this has no sugar or milk solids and can only be deemed edible after using it in a dish combined with other ingredients.
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Has all the cocoa solids but retains none of the cocoa butter or added sugar, and it is used primarily in culinary applications.
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Contains a higher percentage of cocoa butter which helps it melt quickly and evenly, perfect for tempering chocolate.
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