Tuesday’s Cupful: Types of Chocolate

Shades of sweetness to suit every desire

Different types of chocolate are available for hardcore chocolate lovers. The Mixed Stew crew has cravings for dark chocolate. After all, it is a healthy treat. (More on that tomorrow.) Here’s a brief description of the different kinds of chocolate:

Milk Chocolate - In the U.S., milk chocolate contains 10% chocolate liquor along with cocoa solids, 3.7% milk fats, and 12% milk solids. Meanwhile, European milk chocolate must contain at least 25% chocolate liquor. European milk chocolate makers usually use condensed milk while British and U.S. manufacturers are inclined to use a milk and sugar mixture. Generally, European milk chocolate tends to be of higher quality in flavor, taste, and smoothness. Milk chocolate is the type of chocolate commonly used in candy bars and desserts. Beware: It melts easily in one’s hand.

Dark Chocolate - This is also called plain chocolate. This is chocolate without any dairy or milk ingredients added. Any chocolate labeled “dark chocolate” in the U.S. must contain at least 15% chocolate liquor while European dark chocolate must have at least 35% chocolate liquor. The U.S. Government calls this “sweet chocolate.” Sweet dark chocolate is a more specific class with more sugar under dark chocolate. Dark chocolate is known for its dry and chalky texture and has the most chocolate content and flavor.

White Chocolate – It’s actually not chocolate at all; however, this creamy and smooth confection does contain cocoa butter (a product of the cocoa bean). The slight chocolate flavor of cocoa butter is enhanced by adding other ingredients, such as sugar, vanilla, and milk. White chocolate is known for its creamier and smoother texture and flavor. It’s often paired with other chocolates in decorating desserts for visual impact. Also, look for white chocolate lattes and specialty coffee mochas.