Love Bitter chocolate...muaksss...

Wow...actually have many type of chocolate, different chocolate have different meaning ,flavor...But my favorite type is the bitter chocolate and dark chocolate...

Type of Chocolate

The main types of chocolate are white chocolate, semi-sweet chocolate, bitter sweet chocolate and unsweetened chocolate. These types of chocolate may be produced with ordinary cocoa beans (mass-produced and cheap) or specialty cocoa beans (aromatic and expensive) or a mixture of these two types. The composition of the mixture, origin of cocoa beans, treatment and roasting of beans, and the types and amounts of additives used will significantly affect the flavor and price of the final product.

White Chocolate白巧克力

Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cocoa bean and has therefore an off-white color. In some countries, white chocolate is not considered “chocolate” because of the low content of cocoa solids. It has a mild and pleasant flavour and can be used to make chocolate mousse and the other desserts.

Dark Chocolate

Sweetened chocolate with high content of cocoa solids and no or very little milk. It may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened.

Sweet Dark Chocolate甜黑巧克力

Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavour of sweet and semi-sweet chocolate. It contains 35-40% of cocoa solids.

Bittersweet Chocolate甘甜黑巧克力

Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids. A high content of cocoa solids and low sugar content give rise to a rich, intense and relatively bitter chocolate flavour. Bittersweet chocolate is often used for baking or cooking. European types of bittersweet chocolate usually contains very large amounts of cocoa solids.

Couverture优质巧克力

Couverture is an term used for chocolate rich in cocoa butter, often sold in gourmet and specialty food stores. These chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 30%-40%.

Compound Chocolate合成巧克力

Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, as a replacement for cocoa butter. It is primarily used for candy bar coatings, but because it does not contain cocoa butter, it is not allowed to be called “chocolate” in United States.

Milk Chocolate牛奶巧克力

Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more then 12% milk solids. It is seldom used for baking, except for cookies.

Semi-sweet Chocolate半甜巧克力

This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies, and brownies. Semi-sweet chocolate can be used instead of sweet dark chocolate. It has a good, sweet flavour. It contains 40-62% of cocoa solids.

Unsweetened Chocolate无糖巧克力

A bitter chocolate which is only used for baking. It is lacking in flavour and hence not suitable for consumption. It contains almost 100% cocoa solids, about half of which comprising fat (cocoa butter).