Give me the types of Chocolate you know?

Answer 1

dark chocolate, white chocolate,bitter chocolate,chocolate slabs,coffee chocolate, cocoa chocolate, chocolate flakes,chocolate crunch

Answer 2

HI Chocolates .........Yummy
well
Chocolate is an essential ingredient in confectionary and in numerous desserts recipes. It is sold in various types. The types is based on the quality and the processing of the cocoa bean but also the blending and the method of manufacture.

There are two types of cocoa powder:

The non-alkalized:
The powder that remains after most of the cocoa butter is removed from the chocolate liquor. Colors range from light tan to red to black. It is used in reduced and calorie recipes.

The alkalized or Dutch-process:
The chocolate liquor or cocoa powder undergoes a treatment with approved alkalizing agent. Although used mainly to modify color, flavor is affected as well. Extreme treatments produce black cocoa powder. It is used in baked goods where deep color is desired.

Baking chocolate
Finely ground and roasted beans made with chocolate liquor(paste that is produced when shelled cocoa beans are roasted and ground). It does not include any sugar but may be flavored with vanilla. It is used in recipes in which sugar is also added. It is mainly used by professionals as it is quite difficult to work with.

Also called Bitter chocolate or Chocolate liquor

there are more types they are dark ,milk ,white,chocolate flavoured coating etc

hope this will help

Answer 3

Blending

Chocolate liquor is blended with the butter in varying quantities to make different types of chocolate or couverture. The basic blends of ingredients, in order of highest quantity of cocoa liquor first, are as follows. (Note that since U.S. chocolates have a lower percentage requirement of cocoa liquor for dark chocolate, some dark chocolate may have sugar as the top ingredient.)

1. Plain dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
2. Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
3. White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Usually, an emulsifying agent such as soya lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free (soya is a heavily genetically modified crop), sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavy influenced by processing, specifically conching. The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.

Different manufacturers develop their own "signature" blends based on the above formulas but varying proportions of the different constituents are used.

The finest plain dark chocolate couvertures contain at least 70% cocoa (solids + butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa. Inferior and mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Some chocolate makers opine that these "brand name" milk chocolate products can not be classed as couverture, or even as chocolate, because of the low or virtually non-existent cocoa content.

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Answer 4

White hazelnut
Dark hazelnut
Milk hazelnut
Dark
White
Milk
Milk Chocolate w/ Strawberry Yogurt
Milk chocolate with poprocks
Lemon chocolate
Grapfruit infused chocolate
Peanuts & Chocolate

Answer 5

Dark, Light, White

Answer 6

- Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.

- Dark chocolate is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.

- Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids.

- Semisweet chocolate is often used for cooking purposes. It is a dark chocolate with high sugar content.

- Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. The best quality about bittersweet and semisweet chocolates is that they are produced as couverture; many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be.

- Couverture is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 30-40%.

- White chocolate is a confection based on cocoa butter without the cocoa solids.

- Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé) and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonols present in cocoa.

- Compound is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter. It is primarily used for candy bar coatings, but because it does not contain cocoa butter, in the US it is not allowed to be called "chocolate." Popular in Britain, the European Union for a time required that it be called "vegelate", but it can now be called "family chocolate". Unfortunately in America, to the untrained observer the adjective used for this substance appears to merely be the adjectival form of chocolate: "chocolatey". The candy bars sold in America often no longer have true chocolate as a major component. This is especially true for much candy passed as "white chocolate", which need not contain anything from the cacao bush at all. This can translate to poor taste, texture and possibly health concerns, particularly when partially hydrogenated oils are used to replace cacao butter.

Answer 7

I like macadamia chocolates, swedish chocolates, toblerone, cadburry, nestle chocolates, and many more.

Answer 8

Plain/Dark
Milk
White

Answer 9

white, dark, bittersweet, semi-sweet, belgium, swirl, peanut butter chocolate, truffles, swiss, fudge....

or did you mean types of chocolate bars? reeses, snickers, baby ruth, kit kat, nestle crunch, almond joy, mounds, hersheys, three musketeers....

Answer 10

1.Bakers chocolate- also called bakers covering and “pate a glacier”, this has had all the cocoa butter removed and replaced by hydrogenated vegetable oil, resulting in a chocolate that is very easy to use, with good setting and cutting properties. It is best for making flexible decorations such as ribbons etc.
2.Chocolate chips- these are small pieces of chocolate of uniform size. They contain fewer cocoa solids than ordinary chocolate and are available plain dark, milk and white flavours. They melt easily and are widely used in baking for example in chocolate chips and cookies.
3.Chocolate Liquor- Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.
4.Cocoa Beans- Seeds from the pod of the cacao tree (Theobroma cacao), native to Amazon forests. The center of the cocoa bean is called the nib, from which chocolate is made.
5.Cocoa Butter- The vegetable fat contained in a cocoa bean. It is a yellowish-white fat. It is removed from chocolate liquid by using high pressure.
6.Conching- Raw unprocessed chocolate is not yet ready to eat, because it is too gritty. To make it smooth, liquid and rich, it is rolled and kneaded until it achieves the desired state. Special machines designed to perform this action contain rollers that are shaped like conches, giving the process its name
7.Couverture- this chocolate is most commonly used by professional’s chocolatiers. It has a high cocoa butter content and no fats which means that it melts very smoothly and thinly. It is especially good for coating chocolates and truffles.
8.Drinking chocolate- this is usually a mixture of cocoa powder, sugar and sometimes milk powder. It is mixed easily into hot milk or water to make a chocolate drink.
9.Dutch Process Cocoa- Cocoa powder, which has been treated with alkali to neutralize acidity. The process creates a darker, milder chocolate.
10Dutch Process- A treatment used during the making of cocoa powder in which cocoa solids are treated with an alkaline solution to neutralize acidity. This process changes the color of the cocoa and develops a milder chocolate flavor.
11.Fat Bloom- The result of inadequate tempering or temperature abuse of a properly tempered chocolate. Visible as a dull white film on the surface of the chocolate with the possibility of a soft or crumbling texture on the interior. A visual and textural defect only. The product is fine to eat.
12.Ganache- is a creamy chocolate mixture that can be used as an icing and filling for cakes and can be flavoured with a few drops of liqueur or coffee. For successful results with ganache use a good quality chocolate such as couverture, that contains a high percentage of cocoa butter.
13Milk chocolate- a good milk chocolate will have a cocoa solid content of 40 percent, but most mass produced milk chocolates contains only 20 percent. They also have a high sugar content often upto 50 percent. Although it is the most popular eating chocolate, it is not so suitable for melting and cooking.
14.NIBS- After cocoa beans are fermented and roasted, the nibs, which are the center of the bean, are ground and become chocolate liquid. The high fat content is what allows them to become a liquid.
15.Plain dark/bittersweet chocolate- often called luxury, bitter or continental chocolate; this has a high percentage of cocoa solids. This chocolate has an intense flavour making it ideal for flavouring deserts and cakes.
16.Plain/semisweet chocolate- this is the most widely available chocolate for use in cooking. It contains 30 and 70 percent cocoa solids. Plain chocolate is the most popular choice for cooking s it gives a good flavour and is easy to handle.
17.Tempering- this technique is for chocolate that has a high cocoa butter content. It provides the consistency and sheen required for many decorative items. Melting, cooloing and rewarming breaks down the fat to produce glossy, streak free chocolate that sets very hard.
18.Unsweetened cocoa- a fine dark powder made from pure cocoa mass after most of the cocoa butter has been extracted. One of the most economical ways of giving steamed deserts and baked goods a rich chocolate flavour.
19.White chocolate- this type of chocolate is usually cocoa butter without any cocoa solids, but with the addition of sugar, flavouring and milk. White chocolate does not have the same depth of flavour as plain chocolate. It is mainly sold for its novelty value. White chocolate is very sweet and is very sensitive to heat but combines well with many other flavours, particularly soft fruits and citrus fruits.