Know About the Different Types of Chocolates Available for Baking and Cooking | Fab Flavours

Chocolates are available in a variety of flavours to suit everyone’s preferences. Bakers and chefs have a wide range of possibilities, from white chocolate to dark chocolate and everything in between. They come in a variety of shapes and sizes, including bars, blocks, chips, wafers, chunks, powders and nibs.

Chocolate Types and How to Use Them

When a recipe calls for chocolate, it’s vital to use the right type. Here’s a rundown of the many sorts of chocolates and chocolate flavours and how to use them in baking and cooking.

Baking Chocolate

This no-sugar solid form of chocolate has a cocoa content of 50-60% and is used in cooking and baking. Some recipes, however, may call for melting the bar before using it in icing, ganache or batter. Baking chocolates are available in milk chocolate, semi-sweet chocolate and white chocolate and can be used as a substitute for chocolate chips. These are frequently provided by renowned flavour manufacturers in Delhi.

Bittersweet/Semisweet Chocolate

This version, which typically contains 50-60% cocoa, has a higher cocoa content and less sugar. Because semisweet chocolate has less cocoa than Bittersweet chocolate, it is a popular choice for baking and eating, particularly in chocolate chip cookies. On the other hand, bittersweet chocolate is ideal for cooking several recipes, such as chocolate pie.

Dark Chocolate

Dark Chocolate is created by adding more cocoa butter, sugar, emulsifiers and flavouring to chocolate liquor. It has a cocoa content of 65-99%. The lower the proportion, the sweeter it is. As its cocoa-to-sugar ratios vary, Dark Chocolate has no milk solids and is best used in Vegan baking as a cake flavour essence.

Milk Chocolate

Milk chocolates are lighter in colour and sweeter in flavour, with just 30-45% cocoa and 55% sugar. Cocoa, vanilla, milk solids, sugar, emulsifiers and additional cocoa butter are used to make them. The creamier and smoother texture of milk chocolate makes it ideal for frostings and sauces.

White Chocolate

White chocolates are rich, sweet and creamy in flavour, composed primarily of sugar, milk and 30-45% cocoa butter, with no cocoa solids. It’s a wonderful component for many baked items because it’s free of cocoa solids. It can also be used as a component of icing or in ganache.

Couverture

Couverture comprises a minimum of 60% cocoa solids and a minimum of 35% cocoa butter, giving it a more glossy and melty appearance. Coverage is used in candy coating, cake decorating and as a garnish because of its ability to achieve a high gloss. Dark, milk and white chocolate variants are readily accessible.

Cocoa Powder

Cocoa powder can be either sweet or bitter. Made by drying and grinding chocolate liquid and extracting the majority of the cocoa butter; however, 10-22% cocoa butter is still retained. To make it darker, less bitter, and more soluble in liquids, “Dutched” or Dutch-process chocolate is treated with an alkalising chemical. It’s ideal for baking as well as drinking.

Cocoa Nibs

Cocoa beans are roasted and broken apart to make cocoa nibs. It gives cookies and dessert garnishes a crunch. It’s ideal for baking.

What Exactly Does the Percentage on Chocolate Packets Indicate?

The amount of cocoa solids used is indicated on dark chocolate packaging as a percentage (e.g., 74%). The higher the proportion, the richer and more bitter the chocolate. Because there is less cocoa butter to give it that melt-in-your-mouth quality, it might be brittle.

What Is the Best Way to Store Chocolates?

Chocolate must be kept in a cool and dry place, such as a cabinet away from the heat and oven, no matter which one you choose. If it’s well wrapped, there’s no need to keep it in the fridge or freezer. Re-wrap the chocolate in its original packaging and add a taut layer of plastic wrap if you’re only using a piece of it.

If chocolate is exposed to moisture, it will “bloom” (show lighter coloured areas on the surface); therefore, you must keep it away from it. It’s still edible if your chocolate blooms. Although the imperfection is only cosmetic, it should be avoided when using chocolate that will not be melted (as in the case of, say, chocolate chunk cookies).

To Sum Up

That’s all there is to it. Choose from a wide range of chocolate flavours available for your baking and cooking needs.