By Devi Poojari
July 3, 2024
With distinct characteristics based on composition and processing, the world of chocolate extends beyond the milk and dark varieties that most of us might be familiar with. Tap to see the different kinds and their uses in confectionary.
With a 50-100% cocoa solid percentage, the underlying bitterness of dark chocolate is ideal for baking and cooking.
Known to have a creamy texture and sweet taste, milk chocolate is most widely used to make candy bars, desserts and bakes.
The absence of cocoa solids gives this sweet, creamy chocolate uses in baked good where it is featured as a decorative element.
The natural pink flavour of this new variety discovered only recently, derives its hue from ruby cocoa beans and has a fruity taste with a slight tang.
Known to be the preferred choice of professional bakers, the high quality processed chocolate has excellent melting properties which works for ganache, truffles and tempering.
Although similar to dark chocolate, this variety has a pronounced cocoa flavour without the overwhelming bitterness of the former.
Made using cocoa butter, cocoa solids, vanilla and sugar, this variety has a moderate sweetness level and is commonly used in baking cookies, cakes, and brownies.
Also known as baking chocolate, this variety has a strong, bitter cocoa flavor and is used primarily in baking and cooking where sugar is added separately.