Types of Chocolate

By Lynnx (Lynxx) on November 12, 2010

Chocolate is hands down the most favorite of candy by those who crave sweets. There are many different kinds of chocolate, and various types are used for a range of different candies. From bon bons to truffles, choosing the right chocolate can make or break your efforts.

The different types of chocolates are discussed in this article, to help you with your holiday, or anyday; baking and candy making.

Semisweet Chocolate is made by adding both lectihin and sugar. Lectihin is an emulsifier that helps to keep the cocoa butter from separating. Sugar is added to the chocolate liquor. If the cocoa butter does separate out of the base, the chocolate will display a grayish exterior. This is called 'bloom.' It does not harm your chocolate at all, it only looks distasteful. once you temper (or properly melt) the chocolate, it will restabilize and return to it's original, desirable appearance. If you're planning on buying chocolate for large quantity useage, it can be purchased in 10 lb. blocks. It can also be bought in morsels, chips, pieces, bars and buttons. 1 ounce squares can also be had. 

 

Dipping chocolate usually comes in 10 lb blocks. It can be found in smaller poundages in the supermarket too. Smaller quantities can also be found at confectionery houses or candy stores.  Some manufacturers produce dipping chocolate in small flat drops called buttons. They are  easier to work with, but they can also be fakes, as they resemble the chocolate flavored compound coatings. Be sure of what you're buying if you try to get dipping chocolate buttons.

 

Compound Coatings go by a variety of names. Some of these are almond bark, molding chocolate, summer coating, bon bon coating, confectioner's coating rainbow wafers, smooth and melty, pastels, and ice caps. They are made from a vegetable oil base instead of cocoa butter base. This makes then less expensive, but quality is less as well. Advantages of using them include the fact that they come in a variety of flavors and colors. You can use them in  many recipes and special occasion candy making. It is a good chocolate for beginners to practice with. You can develop your dipping and molding techniques with this less expensive alternative chocolate, and when you hone your skills, move up to the better chocolates.

Milk Chocolate is mild in flavor and lighter in color than dark chocolate. It is the preferred chocolate of America, although of late more people are enjoying the dark chocolates that Europeans usually favor. It is a combination of chocolate liquor, whole milk solids, sugar and lectihin. milk chocolate also comes in a variety of forms, including bars, buttons, 10 lb. bricks morsels, pieces and chips.

White chocolate is not really chocolate. It does not contain any chocolate solids, so is really a misnomer. it can also be hard to find, online probably being your best bet. Made with a cocoa butter base, milk solids, sugar and lectihin, it does taste better than almond bark and is worth a try if your'e the picky type. It has a smooth and creamy white color, and is *excellent for coloring if you are making molded candies. 

Sweet Dark Chocolate is the favorite of Europeans. Similar to semisweet chocolate, but with more sugar added, this chocolate can be bought in 10 lb bricks, bars, 1 inch cubes, morsels and chips.

Chocolate Morsels, Pieces or Chips are small chocolate drops. They are usually semisweet or milk, but lately the stores are beginning to carry them in dark as well, due to higher demand. They are used primarily for baking and candy making. These are the most likely to 'bloom,' due to improper storage. This does not ruin them and when melted, they will re-suspend with the cocoa butter and return to normal color.

Alynxia

http://cubits.org/ThriftyKitchenCooks/

Some links for purchasing fine candy making chocolates and accessories such as molds, tools, etc:

http://www.getsuckered.com/

http://sugarcraft.com/

I have purchased from both of them, both reliable. However, I hate the layout of Sugarcraft's website. Everything is too small, too crowded and hard to save webpage if you're making a file for later use. But, good prices and quality chocolates. It's a tradeoff.

*Whenever you color white chocolate or compound coatings; almond bark, be sure to use paste food coloring. If you use liquid, it can destroy all of your efforts.



Related articles:
chocolate, chocolate chips, chocolate morsels, chocolate pieces, compound coatings, dipping chocolate, milk chocolate, semisweet chocolate, sweet dark chocolate, white chocolate

About Lynnx
I am a retired accountant that now loves to garden, play on the internet and read critical thinking. i have two pets and a wonderfully talented husband, who is an artist. We live in southern Florida, where we both enjoy doing things around our property. We are currently building a grapevine trellis and a screened in garden.

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Comments and discussion:
Subject Thread Starter Last Reply Replies
Ahhhhh sweet..... Sharon Nov 15, 2010 5:24 PM 24
Excellent TwinLakesChef Nov 13, 2010 3:47 PM 2

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