Types of Chocolate

Dark Chocolate

Dark chocolate can be broken down into two types: bittersweet chocolate and semi-sweet chocolate. The FDA requires that dark chocolate contain at least 35% cacao and less than 12% milk solids. After that, it is up to the manufacturer to label their chocolate as bittersweet or semi-sweet. Typically, bittersweet has a higher percentage of cocoa than semi-sweet and is the less sweet of the two types.

Best for: dark chocolate is ideal for recipes where chocolate is the focal point, such as ganache, mousses, truffles, and puddings.

Milk Chocolate

Milk chocolate is characteristically mild, sweet, and creamy in flavor. The FDA requires that milk chocolate must contain at least 10% chocolate liquor, 3.39% milkfat, and at least 12% milk solids. Because it contains more sugar and milk solids, milk chocolate is sweeter than semi-sweet chocolate and should not be used as a substitute in recipes.

Best for: milk chocolate is ideal for making dipping and drizzling sauces, pastry creams, and confectionaries.

White Chocolate

The FDA requires that white chocolate is made up of at least 20% cocoa butter, 3.5% milkfat, and 14% milk solids. White chocolate is unique in that it does not contain any cocoa solids, which is what gives dark and milk chocolate its brown color. Because it is very sweet, white chocolate shines with bitter, tart, or nutty flavors that offset its sweetness.

Best for: white chocolate is ideal for making dipping and drizzling sauces, mousses, pastry creams, and confectionaries.

Ruby Chocolate

Ruby chocolate is a variety of chocolate that is made from ruby cacao beans, which can be found in Ecuador, Brazil, and Ivory Coast. It features a sweet, berry flavor with fresh, sour notes and a red-pink color, despite having no added colors or fruit flavorings.

Best for: ruby chocolate can be used for a wide range of applications from confectionaries to pastry cream to ice cream.

Unsweetened Chocolate

Unsweetened chocolate is made up of 100% cocoa and does not contain any sugar. It is often referred to as baking chocolate because it is primarily used for baking and cooking applications thanks to its bitter taste.

Best for: unsweetened chocolate is ideal for adding a rich cocoa flavor to recipes that already contain a lot of added sugar, such as brownies, cakes, and cookies.

Couverture Chocolate

Couverture chocolate contains a higher percentage of cocoa butter – at least 31% – than baking or eating chocolate. This high percentage of cocoa butter gives the chocolate a glossy finish and a firm snap when properly tempered. It is available in dark, milk, and white chocolate varieties.

Best for: couverture chocolate is ideal for dipping, enrobing, and candy-making. It is not recommended for baking.

How to Use Cocoa Butter

Cocoa butter can be used in a multitude of ways! Here are a few popular cocoa butter applications:

• Add to chocolate when tempering to increase its fluidity and achieve the perfect set, snap, and shine for chocolate candies.
• Use in chocolate spray and fountain applications.
• Use for frying and sauteing. Its high smoke point resists frying temperatures better than butters and oils without burning.
• Use to create skincare products, such as soaps, lotions, and shampoos. Because it is high in vitamins and antioxidants, cocoa butter is a popular natural choice for remedying dry skin. Always check a product's ingredients to ensure it is safe for skincare use.

Cocoa Powder

Cocoa powder is made from dried chocolate liquor that is ground into a fine powder. There are two types: natural cocoa powder and Dutch process, or alkalized, cocoa powder. Dutch process cocoa powder has been treated to reduce its acidity, giving it a smooth flavor and a reddish color.

Best for: cocoa powder is ideal for delivering a rich chocolate flavor to baked goods and drinks. It's also commonly used for dusting truffles and garnishing desserts.

Chocolate Chips

Chocolate chips contain added stabilizers and less cocoa butter than bars or wafers to hold their shape in high heat. This provides structure to baked goods, helping them stay tall and upright while baking. If a recipe calls for melted chocolate, it is recommended to use bars or wafers instead of chips.

Best for: chocolate chips are ideal for baked goods like cookies, muffins, and breads.

Chocolate Bars / Blocks

Chocolate bars are typically sold in 10 lb. or 11 lb. blocks, making them a popular choice for high-volume bakers. Most chocolate bars require tempering.

Best for: chocolate blocks are ideal for recipes that require melting, such as confectionaries, ganache, sauces, and glazes.

Chocolate Wafers

Chocolate melting wafers are small, disc-shaped pieces of chocolate. Unlike chips, they do not hold their shape, and are designed for melting and then cooling to a firm snap. Some wafers, like couverture wafers, will need to be tempered while others, like coating wafers, do not require tempering.

Best for: chocolate wafers are ideal for any recipe that requires melting, such as confectionaries, ganache, sauces, and glazes.