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World Chocolate Day, celebrated on July 7th, commemorates the introduction of chocolate to Europe in 1550. Originating in Mesoamerica around 450 B.C., chocolate's history is rich and fascinating. The Olmecs, one of the earliest civilisations in Latin America, started preparing chocolate from cocoa beans over 4,000 years ago. The term “chocolate” comes from the Nahuatl word "chocolatl" and the Aztec word "xocoatl," meaning "hot water" and "bitter water," respectively.
From decadent cakes and brownies to gourmet treats like truffles and pralines, chocolate is now enjoyed in many dishes. Its adaptability is unparalleled; with it, you can make everything from simple chocolate-covered fruits to elegant hot chocolate. This article explores the many varieties of chocolate, describing their traits and the things that set them apart.
Different Types Of Chocolates You Must Know About
Chocolate Liquor
Chocolate liquor is pure cocoa mass in a solid or semi-solid form. It contains nearly equal parts cocoa butter and cocoa solids, akin to the cocoa beans from which it is made. Despite its name, chocolate liquor does not contain alcohol. The term “liquor” refers to the liquid state of the cocoa mass during production. Various chocolate products rely on this type of chocolate as a foundational ingredient because of the rich and deep cocoa flavour it imparts. Whether it’s baking, confection, or preparing a dish that requires a subtle, crispy chocolate taste, chocolate liquor is a saviour.
Also Read: Some Vegan Chocolates For This Chocolate Day
Dark Chocolate
Dark chocolate is made from cocoa butter and cocoa solids without the addition of milk or butter. Often referred to as bitter or unsweetened chocolate, its composition can vary by region. Many people who prefer their chocolate without added sugar love dark chocolate for its rich, strong flavour. There is a lack of definitive evidence to support the claims made regarding potential health advantages, such as improving blood pressure. From preparing chocolate bars and pastries to desserts, dark chocolate has its never-ending usage when it comes to baking.
Milk Chocolate
A creamy and sugary confection is produced when cocoa solids, cocoa butter, milk, and sugar are combined to make milk chocolate. It is among the most widely consumed varieties of chocolate across the world. Milk chocolate is a popular option for people of all ages because of its balanced sweetness and smooth texture. For the creamy and smooth texture, every chocolate lover wants to have that melt-in-the-mouth feeling. You can decorate cakes with milk chocolate and make chocolate icing with it. Desserts like chocolate fondue, cookies, mousse, and more can be prepared as well.
White Chocolate
White chocolate is a confection made from sugar, milk, and cocoa butter, but without cocoa solids. This gives it a distinctive ivory colour and a sweet, creamy taste. Introduced by Nestlé in 1936 with the Milkybar (or Galak) in Europe, white chocolate has become a staple in many sweet treats, offering a delicate flavour that contrasts with darker chocolates. White chocolate is mostly used in making cakes, desserts, pastries, cookies, or simple edible white chocolate bars. For those who are not in love with the slight bitterness dark chocolate adds, white chocolate is simply a delicious alternative for them.
Ruby Chocolate
Ruby chocolate is a unique type of chocolate with a pinkish or purple hue, introduced by Barry Callebaut in 2017. Made from specially processed cacao beans, ruby chocolate has a fruity, berry-like flavour and a striking appearance. It is considered the fourth type of chocolate, adding a novel option for chocolate lovers. The ingredients for preparing ruby chocolate are sugar, cocoa butter, whole and skim milk powders, cocoa mass, soy lecithin, citric acid, and vanilla flavouring. Also, in the process of making ruby chocolates, all the natural ingredients, like fresh berries, are used for the colour and the distinct flavour.
Raw Chocolate
Raw chocolate is made from unroasted cacao beans and contains no additives like sugar. Known for its high nutrient content, raw chocolate is rich in antioxidants, minerals, vitamins, protein, iron, and fibre. This fast-growing segment appeals to health-conscious consumers seeking a more natural chocolate experience. Adding raw chocolate to a cup of coffee, smoothies, or while baking a cake can enrich its taste and flavour instantly.
Gianduja Chocolate
Gianduja chocolate, invented in Turin during Napoleon's regency, blends hazelnut butter with chocolate paste. Available in both plain and milk versions, this soft, creamy chocolate is often used in bars or as a filling. The addition of hazelnut oil gives it a distinctive texture and flavour, making it a gourmet delight. You can have them in the form of chocolate bars. Gianduja can also be turned into truffles, chocolate bars, or spreads. People also add it to gelato and other desserts to make them taste better.
Vegan Chocolate
Vegan chocolate is made without any animal products, including milk and butter. Typically made with plant milk, it offers a taste similar to milk chocolate, catering to those who follow a vegan lifestyle. Vegan chocolate has gained popularity for its ethical and dietary considerations. With plant sources like soy milk or maple syrup, these gluten-free chocolates are free from preservatives, cholesterol-free, and healthier. So, if you are a vegan and want to have a piece of chocolate cake that contains no animal products, you can simply temper a vegan chocolate bar at home. Mixing the tempered chocolate with cake flour, sugar, almond milk and vanilla essence, and roughly 30 minutes of baking time, a scrumptious dessert awaits!
Organic Chocolate
Organic chocolate is produced without chemical fertilisers or pesticides. Often sourced from fair-trade cocoa farms, it appeals to environmentally and socially conscious consumers. Organic chocolate offers the same rich flavours as conventional chocolate but with the added benefit of supporting sustainable farming practices. Since it has no sugar quotient, it’s good for children, fitness enthusiasts, and diabetic patients.
Chocolate, with its rich history and diverse varieties, continues to be a global favourite. From the pure intensity of dark chocolate to the creamy sweetness of milk chocolate and the innovative ruby chocolate, there is something for everyone. This World Chocolate Day, indulge in the flavours and forms that delight your taste buds. Happy World Chocolate Day!
