
It is already known that the consumption of chocolate can be beneficial to health if we are fully aware of how and how much to consume. The type of chocolate is defined by the result of mixing sugar with cocoa paste and butter of the same fruit.
Here you have the most common types of chocolate on the market and some of its characteristics.
Types of chocolate on the market
Chocolate powder: It is a soluble mixture of cocoa powder, flours and sugar that is used for drinks but not for baking.
Chocolate in coverage: Contains a minimum of 30% cocoa butter and 55% if it is black coating. It is widely used in confectionery especially in the preparation of mousse, fillings and chocolates.
Top dark chocolate: It has 43% cocoa and approximately 26% cocoa butter.
Dark chocolate: Its bitter taste is due to the fact that it contains at least 60% cocoa.
Superior milk chocolate: Composed of 18% milk and 30% cocoa.
Milk chocolate: It consists of 14% dry fat from milk, 55% sucrose and 25% cocoa and is not suitable for baking.
Chocolate with hazelnuts or almonds: It has 20% nut, sugar, whole or powdered milk, cocoa paste, cocoa butter, lactose, flavorings, soy lecithin and 32% cocoa. It is consumed as it is and is not suitable for baking.
White chocolate: It has 14% milk, 20% cocoa butter, 55% sugar and vanilla.
It is more difficult to work than black and although it contains cocoa butter, it lacks its paste which is what gives coloration to the rest of the variants of chocolate.
Chocolate fondant: Contains 40% cocoa butter and 40% cocoa paste. It is used to give an outdoor bath to cakes, chocolates and cakes.
Chocolate should be kept in dry and cool places. It is sensitive to temperature changes and black is preserved for longer than white.