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