Types of chocolate

Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (i.e., cocoa butter) and finely powdered sugar to produce a solid confectionery. 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.

Terminology

The cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:

  • chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids.
  • cocoa butter is the fatty component of the bean.
  • cocoa solids is the remaining nonfat part of the cocoa bean, which is ground into a powder.
  • Classification

    Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans.

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    Two types of chocolate give this elegant loaf cake deep flavor

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    Chocolate is a must-have sometimes, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, try an intensely rich double chocolate loaf cake with a plush, velvety crumb ... .
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