VARIETY
|
DESCRIPTION
|
FLAVOR
|
USE
|
CHOCOLATE LIQUOR
|
The liquid or paste that is produced when cocoa beans are roasted and ground
|
Bitter
|
Baking ingredient
|
COCOA BUTTER
|
The vegetable fat from the cacao been extracted from chocolate liquor
|
Creamy
|
Baking ingredient
|
BAKING, BITTER
|
Non-alcoholic unsweetened chocolate liquor in solid form
|
Bitter
|
Baking ingredient
|
COCOA POWDER
|
Powdery remains of chocolate liquor after cocoa butter is removed
|
Ranges from mild to strong, unsweetened
|
Baking, reduced fat and calorie recipes, ice cream flavoring
|
DUTCHED
|
Cocoa powder treated with mild alkalizing agent such as baking soda
|
Stronger flavor and darker color than cocoa powder
|
To create deep color in baked goods, ice cream, beverages
|
DARK, SEMI-SWEET, BITTER-SWEET
|
The darkest of eating chocolates, high chocolate liquor content with added sweeteners
|
Strong chocolate flavor with minimal dairy flavor
|
Chocolate chips, baking, coatings
|
MILK
|
Most common form of eating chocolate, low level chocolate mixed with high percentage of whole milk
|
Creamy, mellow chocolate with strong milk taste
|
Candy bars, baking, coatings
|
CHOCOLATE FLAVORED COATING
|
Blend of cocoa powder and vegetable fats other than cocoa butter
|
Similar to other natural chocolate but may have a waxy taste
|
Less expensive alternative to natural chocolates
|
WHITE
|
Blend of cocoa butter, milk, sugar, flavor, contains no chocolate solids
|
Sweet, dairy taste with hint of chocolate from the cocoa butter
|
Candy bars, baking, coatings
|