Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.
The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently.
Video Types of chocolate
Terminology
The cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:
- chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids.
- cocoa butter is the fatty component of the bean.
- cocoa solids are the remaining nonfat part of the cocoa bean, which are ground into a powder.
Maps Types of chocolate
Types
Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans.
- Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Ireland, and Malta, where "milk chocolate" can contain only 20% cocoa solids. Such chocolate is labelled as "family milk chocolate" elsewhere in the European Union.
- Cadbury is the leading brand of milk chocolate in the United Kingdom. First produced by George Cadbury Junior in 1905, Cadbury Dairy Milk was made with a higher proportion of milk than previous chocolate bars, and it became the company's best selling product by 1914. It is the best selling milk chocolate bar in the UK, followed by Galaxy.
- "Hershey process" milk chocolate is the most popular in the US. The process was invented by Milton S. Hershey, founder of The Hershey Company. The process uses fresh milk from local farms. The logistics of purchasing and delivering fresh milk is difficult as, according to state regulations, fresh milk cannot be held for more than 72 hours after its reception. If not immediately processed into milk chocolate, the milk must be disposed of. The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized and stabilized. This process gives the product a particular taste, to which the US public has shown to have an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates.
- Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and many degrees of hybrids. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. Baking chocolates containing no added sugar may be labeled "unsweetened chocolate".
- Semisweet and bittersweet are terms for dark chocolate used in the United States to indicate the amount of added sugar. Typically, bittersweet chocolate has less sugar and more chocolate liquor than semisweet chocolate, but the two are interchangeable when baking. Both must contain a minimum of 35% cocoa solids; many brands now print on the package the percentage of cocoa in the chocolate.
- Couverture chocolate is a high-quality class of dark chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding and garnishing ('couverture' means 'covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard.
- White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids. It is pale ivory color, and lacks many of the compounds found in milk and dark chocolates. It remains solid at room temperature as that is below the melting point of cocoa butter.
- Cocoa powder is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa (like the sort produced by the Broma process), and Dutch-process cocoa. Both are made by pulverizing partially defatted chocolate liquor and removing nearly all the cocoa butter; Dutch-process cocoa is additionally processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavor. Natural cocoa is commonly used in recipes that also use baking soda; as baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. 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. However, Dutch processing destroys most of the flavonoids present in cocoa. In 2005, Hershey discontinued their pure Dutch-process European Style cocoa and replaced it with Special Dark, a blend of natural and Dutch-process cocoa.
- Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.
- Compound chocolate is the name for a confection combining cocoa with other vegetable fat, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate".
- Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries.
- Ruby chocolate is a new type of chocolate, created by Barry Callebaut. The variety was in development from 2004. The new chocolate type is made from the Ruby cocoa bean, resulting in a distinct red color and a different flavour, described as "sweet yet sour".
Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice. Pieces of chocolate, in various flavours, are sometimes added to breakfast cereals and ice cream.
By country/region
United States
The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products:
In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate".
Canada
The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as it relates to food).
The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils.
The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations. Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not permitted.
Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used.
European Union
Products labelled as "Family Milk Chocolate" elsewhere in the European Union are permitted to be labelled as simply "Milk Chocolate" in Malta, the U.K. and the Republic of Ireland.
Japan
In Japan, 'chocolate products' are classified on a complex scale (q.v. ja:??????#?????????).
Chocolate materials (????????, chokor?to kiji):
- Pure chocolate material (?????????, jun-chokor?to kiji)
- Cocoa content >=35%, cocoa butter >=18%, sucrose <=55%, lecithin <=0.5%, no additives other than lecithin and vanilla flavouring, no fats other than cocoa butter and milk fats, water <=3%
- Pure milk chocolate material (????????????, jun-miruku chokor?to kiji)
- Cocoa content >=21%, cocoa butter >=18%, milk solids >=14%, milk fats >=3.5%, sucrose <=55%, lecithin <=0.5%, no additives other than lecithin and vanilla flavouring, no fats other than cocoa butter and milk fats, water <=3%
- Chocolate material (????????, chokor?to kiji)
- Cocoa content >=35%, cocoa butter >=18%, water <=3%. It is also permitted to substitute milk solids for cocoa content as follows: cocoa content >=21%, cocoa butter >=18%, combined milk solids & cocoa content >=35%, milk fats >=3%, water <=3%.
- Milk chocolate material (???????????, miruku chokor?to kiji)
- Cocoa content >=21%, cocoa butter >=18%, milk solids >=14%, milk fats >=3%, water <=3%
- Quasi chocolate material (?????????, jun-chokor?to kiji) a
- Cocoa content >=15%, cocoa butter >=3%, fats >=18%, water <=3%
- Quasi milk chocolate material (????????????, jun-miruku chokor?to kiji)
- Cocoa content >=7%, cocoa butter >=3%, fats >=18%, milk solids >=12.5%, milk fats >=2%, water <=3%
Chocolate products (????????, chokor?to seihin):
Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.
- Chocolate (??????, chokor?to)
- Processed chocolate products made from chocolate material itself or containing at least 60% chocolate material. Processed chocolate products must contain at least 40% chocolate material by weight. Amongst processed chocolate products, those containing at least 10% by weight of cream and no more than 10% of water can be called raw chocolate (???????, nama chokor?to)
- Chocolate sweet (????????, chokor?to kashi)
- Processed chocolate products containing less than 60% chocolate material
- Quasi chocolate (???????, jun-chokor?to)
- The Quasi symbol should officially be circled. Processed quasi chocolate products made from quasi chocolate material itself or containing at least 60% quasi chocolate material.
- Quasi chocolate sweet (?????????, jun-chokor?to kashi)
- Processed quasi chocolate products containing less than 60% quasi chocolate material
Definition
Chocolate is a product based on cocoa solid or cocoa fat or both. The amount and types of cocoa solids and fat that the term implies is a matter of controversy. Manufacturers have an incentive to use the term for variations that are cheaper to produce, containing less cocoa and more cocoa substitutes.
There has been disagreement in the EU about the definition of chocolate; this dispute covers several ingredients, including the types of fat used and the quantity of cocoa. In 1999, however, the EU resolved the fat issue by allowing up to 5% of chocolate's content to be one of 5 alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, kokum gurgi, or mango kernel oil.
A recent workaround has been to reduce the amount of cocoa butter in candy bars without using vegetable fats by adding polyglycerol polyricinoleate (PGPR), which is an artificial castor oil-derived emulsifier that simulates the mouthfeel of fat. Up to 0.3% PGPR may be added to chocolate for this purpose.
Quality
Cacao beans can be tested for their quality as a certain variety using DNA tests, especially by testing single-nucleotide polymorphisms that act as markers.
See also
References
External links
Source of article : Wikipedia
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