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TYPES OF CHOCOLATES
There
are several types of chocolate, classified according to the
proportion of cocoa used in a particular formulation.
The
use of particular name designations is sometimes subject to international
governmental regulation. Some governments assign chocolate solids and ranges of
chocolate differently.
Milk
chocolate is solid
chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbour Henri Nestlé in Vevey, developed the first
solid milk chocolate using condensed milk. The bar was named "Gala
Peter", combining the Greek word for "milk" and his name. A German company Jordan & Timaeus in Dresdon, Saxony had already invented milk chocolate in
1839.
hitherto it had only been available as a drink. The US Government requires a 10%
concentration of chocolate liquor. EU regulations specify a minimum of
25% cocoa solids. However, an agreement was reached in 2000 that allowed what
by exception from these regulations is called "milk chocolate" in the
UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as "family milk
chocolate" elsewhere in the European Union.
Dark
Chocolate also
known as "plain chocolate" or "black chocolate", is
produced using higher percentages of cocoa, traditionally with cocoa butter
instead of milk, but there are also dark milk chocolates and many degrees of
hybrids. Dark chocolate can be eaten as is, or used in cooking, for which
thicker, baking bars, usually with high cocoa percentages ranging from 70% to
99% are sold. Dark is synonymous with semisweet, and extra dark with
bittersweet, although the ratio of cocoa butter to solids may vary.lta, containing only 20% cocoa solids,
to be traded as "family milk chocolate" elsewhere in the European Union
White Chocolate is made of sugar, milk, and
cocoa butter, without the cocoa solids.
