Have you always wondered what is the difference between the different types of chocolate, milk chocolate, white and bitter? You will probably not be surprised to find that the main difference between them is in the ingredients used for their preparation, so let's find out what these ingredients actually are, and how they make the differences.
Despite its name, the white chocolate has kind of cream color. It is usually made using a combination of sugar, milk, vanilla, lecithin (an emulsifier that helps the various ingredients blend together) and ... cocoa butter! That is, white chocolate does not contain cocoa solids at all, which are what give the chocolate its unique brown color and taste. Therefore, there are those who argue that white chocolate is not really "chocolate" by definition dry. but the fact is, what does it matter?
White chocolate usually has a scent of vanilla and sugar, and a sweet taste with a strong presence of vanilla. In terms of texture, white chocolate has a rich, soft and creamy texture, due to the high milk content of its ingredients as well as the cocoa butter. Cocoa butter is also a sought-after product in the baking and dessert industry, as it is wonderfully used for decorating cakes and cookies, and also in the cosmetics industry, as it is used for the production of creams or other beauty products.
Milk chocolate is by far the most beloved chocolate of the various types, and also the most common among them. In terms of ingredients, it is produced by combining cocoa solids with milk and sugar. Its color is light brown, it has a creamy texture, softer than dark chocolate but no more than white chocolate, and tastes especially sweet due to the sugar it contains.
The most popular type of chocolate after milk chocolate - the dark chocolate.
In terms of its ingredients, dark chocolate is the simplest, and is usually produced by a combination of cocoa solids and sugar, in terms of texture it is the most solid of the types of chocolates, due to the fact that it has no milk. Depending on the cocoa content used, a change in the taste of the chocolate can be felt. The darker the chocolate, the higher the cocoa concentration. The percentage of cocoa solids in dark chocolate usually ranges from 40 percent to 70 percent. Bitter chocolate is excellent for baking and gives a particularly rich and chocolatey taste, as well as in terms of health benefits it is the most recommended type of chocolate.