There are many options when it comes to enjoying the sweet treat that is chocolate. Understanding the differences between chocolates can help you create more delicious dishes. We’ll guide you to the best chocolates for baking, whether you are looking for melting wafers or chocolate chips.
Bulk Chocolates Available Chocolates come in many different types
Chocolate comes in four different types: dark, white, milk, and ruby. The cacao tree’s seeds or nibs are used to make chocolate. The seeds are roasted and then ground into a paste known as chocolate liquor. The paste produces two products: cocoa butter and cacao powder. The paste is then used to create different types of chocolate by varying the ratio of cocoa butter, chocolate liquor, and sweetener.
Dark Chocolate
Dark chocolate has a bittersweet and intense flavor profile compared to other chocolate types. Dark chocolate is divided into bittersweet and semi-sweet varieties. Dark chocolate must contain less than 12% milk solids and at least 35% cocoa. The manufacturer can then decide whether to label the chocolate as bittersweet, semi-sweet, or both. Bittersweet chocolate is usually sweeter than semi-sweet because it contains a higher cocoa percentage.
Best Uses: Dark Chocolate is perfect for recipes that feature chocolate as the main ingredient, such as ganache or mousses.
Milk Chocolate
Milk chocolate has a mild, creamy, and sweet flavor. Milk chocolate must meet FDA standards of at least 10% milkfat and 12% milk solids. Milk chocolate is more precious because it contains more milk solids and sugar. It should not be substituted for semi-sweet chocolate in recipes.
Best used for The milk chocolate is perfect for dipping sauces and drizzling them, as well as for confectionery and pastry creams.
White Chocolate
White chocolate is still considered chocolate even though it does not contain cocoa. The texture is creamy and buttery, as it’s made of cocoa butter and sugar with milk solids. White chocolate must have at least 20% of cocoa butter, 3.5% of milkfat, and 14% of milk solids. The FDA requires this. White chocolate can be used as a coating or drizzle in desserts, such as mousse and truffles, or baking. White chocolate is sweet and shines when paired with bitter, tart, or nutty flavors to balance its sweetness.
Best used for The white chocolate is perfect for dipping sauces and drizzling, making mousses, pastry creams, and confectionaries.
Ruby Chocolate
Ruby Chocolate comes from the ruby cacao bean, which is found in Ecuador, Brazil, and Ivory Coast. The Belgian chocolate firm Barry Callebaut developed this newer variety of chocolate in 2004. Ruby Chocolate’s flavor profile has a sweet, fruity taste with fresh, sour, and red-pink colors, even though it does not contain any added flavors or colors. Ruby chocolate can be used in a variety of ways, such as confectionaries, truffles, and pastry cream.
Best used for Ruby Chocolate is perfect for chocolate work and dessert sauces.
Unsweetened Chocolate
Unsweetened chocolate is also called baking chocolate and is made of roasted cocoa beans. It contains cocoa butter and cocoa solids but no sugar or sweeteners. Unsweetened chocolate’s intense flavor makes it a popular ingredient for many recipes that call for a rich chocolate flavor. These include brownies, cookies, cakes, and sauces. Its bitterness balances out the sweetness in other ingredients.
Best used for Unsweetened Chocolate is perfect for adding rich cocoa flavors to recipes with a lot of sugar added, such as cookies, brownies, and cakes.
Couverture Chocolate
Couverture chocolate has a higher percentage – at least 31 % – of cocoa butter than eating or baking chocolate. When properly tempered, the high rate of cacao butter gives chocolate a glossy and snappy finish. This chocolate is available in white, milk, and dark varieties.
Best used for Couverture Chocolate, it is perfect for dipping, enrobing, and candy making. It is not recommended to be used for baking.
What is cocoa butter?
Cocoa Butter comes from cocoa beans. It is a stable, natural fat. This is not a milk product, and it is vegan-friendly. Cocoa butter is a sweet, mild flavor with a subtle chocolate aroma.
Cocoa Butter: How to Use it
Cocoa butter, one of the main ingredients in chocolate production, is used widely in the food industry because of its unique properties. Here are some popular cocoa applications:
Add to chocolate while tempering for a perfect set, snap, and shine.
Use for frying or sauteing. Its high smoking point allows it to withstand frying temperatures without burning better than butter or oils.
Create skincare products such as shampoos, soaps, and lotions. Cocoa butter, which is rich in antioxidants and vitamins, is an excellent natural remedy for dry skin. Check the ingredients of a product to make sure it’s safe for use on your skin.
Cacao Percentages
The cocoa percentage is an important consideration when choosing chocolate. The cocoa percent refers to the amount of chocolate made with cocoa bean ingredients, such as cocoa butter and cocoa solids. This percentage can vary from 30% to 100%. Sugar, dairy products, vanilla, emulsifiers, and additional flavors make up the rest of the ingredients.
The cocoa content is a major factor in determining flavor, texture, and intensity. The higher the cocoa content, the better and more intense the chocolate taste. A lower cocoa content will produce a smoother, sweeter taste. Chocolate with a high cocoa content tends to be more complex in flavor, with notes such as earthiness, fruitiness, and even acidity. A higher cocoa percentage also tends to offer a stronger chocolate flavor. For a more intense and bold chocolate taste, choose a higher rate of cocoa.
Note that cocoa content is not a good indicator of quality. It is more a matter of personal taste preference. Others may prefer the sweetness or smoothness that lower cocoa content chocolates provide.
What is the best chocolate for your application?
You may be unsure if you need chocolate chips, chocolate bars, chocolate wafers, or cocoa powder for your recipe. Chocolate is available in many different forms to suit other uses, including melting and baking. The right format is key to maximizing the potential of your recipes.
Cocoa Powder
Cocoa Powder comes from chocolate liquor dried and ground to a fine powder. Two types of cocoa are available: natural cocoa and Dutch-process or alkalized cocoa. Dutch process cocoa has been reduced in acidity to give it a smooth taste and a reddish color.
Best used for Cocoa Powder is perfect for adding a rich chocolate taste to drinks and baked goods. This powder is also used to dust truffles and decorate desserts.
Chocolate Chips
Cocoa chips have less cocoa butter and more stabilizers than bars or wafers so that they can maintain their shape at high temperatures. It gives baked goods structure, allowing them to stay upright and tall while baking. It is best to use wafers or bars instead of chips when a call is for melted.
Best used for The chocolate chips are perfect for baking goods such as cookies, muffins, and bread.
Chocolate Bars
bars of chocolate are a great option for bakeries with high volumes. They are usually sold in 10 lb. They are typically sold in 10 lb. Blocks are versatile and can be used for a variety of purposes, which makes them a great chocolate product to keep on hand. Chocolate bars can easily be chopped or melted to meet the needs of your recipe, whether you are making brownies, cookies, or cakes.
Best used for These chocolate bars are perfect for tempering and baking to make specialty chocolates or baked into confectionery and baked goods.
Chocolate Wafers
Melting wafers consist of small disc-shaped chocolate pieces. They do not retain their shape and are meant to be softened and then cooled until they become firm. Some wafers, like couverture wafers, will require tempering, while others, like coating wafers, do not.
