Chocolate
What single word can conjure a more visceral reaction than chocolate? The queen of sweets, the ultimate flavor; unlike paltry sugar-based sweets, chocolate is rich, deep, nuanced, intricate. Keep your lollipops, 
your gumdrops, and your jelly beans. No mere candy can compare to the beautiful bean first cultivated three thousand years ago by the Maya and the Aztec. Whether you like your chocolate the way the ancient Aztecs did -- a frothy drink spiced with hot peppers -- or prefer the decadence of a buttery truffle, there are enough chocolate confections on the market to satisfy every taste.
Chocolate is a flavor that can be found in all forms: cereals, bars, ice cream, drinks, and even medicine! It has an appeal that very few other flavors and sweets have, and many believe that chocolate actually makes them feel good. It was even voted the top flavor by Americans! But with all the different kinds of chocolates and chocolate flavored products out there, it's hard to figure out what you're even eating! This guide will provide you with all the information you need to know what chocolate is all about.
Recently, dark chocolate has been all over the news and magazines thanks to its supposed health benefits. The extensive amounts of antioxidants found in dark chocolate are thought to be beneficial for most people. Dark chocolate is rich in the flavonoids epicatechin and gallic acid. These two compounds may offer some protection from heart attacks and other heart disease. A small piece of dark chocolate every day may provide some health benefits; just don't overdo it, chocolate is still high in saturated fats.
Before you order online, remember one thing: part of the appeal of chocolate is that it melts at human body temperature. This also means that it will melt in the delivery van on a hot summer day. Unless you're sure the company you buy from will ship in an insulataed package and refrigerated truck (with a huge carbon footprint!), it's probably wise to avoid buying chocolate during the summer months. (Some chocolatiers will not ship during these months.)
Chocolate Glossary
Over the years, chocolate has acquired it's own jargon. Today, when no food or beverage is as simple as it used to be, chocolates come with tasting notes, origin notes, varietals... it's enough to make anyone reach for a simple Dove bar! Let this visual glossary help you out. We'll start with the basics -- white, milk and dark chocolate -- and then get into some of the more nuanced aspects of eating chocolate.
| White Chocolate |
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Denied as "true" chocolate by some countries, white chocolate consists primarily of cocoa butter, milk solids, sugar, and vanilla. There aren't actually any cocoa solids or chocolate liquor in the mix. - Taste: Has a light, vanilla flavor.
- Animal Safe: Not dangerous for animals to consume, unlike the other types of chocolate.
- Requirements: To be considered high quality, it must be at least 32% cocoa butter. If the ingredients don't list cocoa butter, then it isn't real white chocolate.
- Uses: It is commonly used for desserts, such as chocolate mousse.
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| Milk Chocolate |
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Milk chocolate is a sweet chocolate that consists of cocoa butter, chocolate liquor, and milk solids (or consensed milk). - Taste: The most popular of the three types, it is sweeter than dark chocolate. It also has a lighter chocolate taste than dark chocolate.
- Requirements: The U.S. requires it to contain at least 10% chocolate liquor, 3.39% butterfat, and 12% milk solids.
- Uses: Not very good for cooking because of it's tendency to overheat. Most commonly in the form of chocolate pieces.
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| Dark Chocolate |
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There are four major categories of dark chocolate : sweet, semi-sweet, bittersweet, and unsweetened. All are considered dark chocolate because they don't contain any milk solids. - Sweet: Sweet dark chocolate is the sweetest of the four major kinds of dark chocolate. It contains a lot of sugar and usually has about 20-40% cocoa solids.
- Semi-sweet: Taste is similar to sweet dark chocolate, however, semi-sweet dark chocolate usually contains 40-60% cocoa solids. It is the typical baking chocolate used for brownies, cookies, and cakes.
- Bittersweet: Bittersweet chocolate usually contains about 60-85% cocoa solids and has a significantly less amount of sugar. It has a stronger and more bitter chocolate flavor than sweet and semi-sweet dark chocolate, and is also used for cooking and baking.
- Unsweetened: This kind of dark chocolate is only used for baking and has a very bitter taste. Unsweetened dark chocolate is pure, unadulterated chocolate liquor, and is what forms the base for all the other types of dark chocolate and even milk chocolate.
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Labels
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Organic chocolate is chocolate grown without pesticides, herbicides, or synthetic fertilizers. There is significant overlap between organic and fair trade, although one does not imply the other. |
Fair trade chocolate producers, much like fair trade coffee or tea producers, pay their suppliers a fair market value for the raw chocolate ingredients and ensure that no child labor is used to grow cacao. |
Single origin chocolate is chocolate made from cacao pods from only one plantation, rather than a blend. As with wine, this is believed to give the clearest impression of the terroir. |
Varietal chocolates refer to the three different strains of the cacao plant: criollo (delicate flavor, but expensive), forastero (strong but rapid flavor), and trinitario (a hybrid, and the most commonly grown variety). |
Chocolate Treat Terminology
Chocolate Flavors
It used to be that chocolate flavors were fairly limited: milk or dark, maybe with peanuts or almonds, and cherry cordials for special occasions. Today, there are chocolates with every flavor you can imagine, and a few you might not! The ones mentioned here are just a representation of what's out there; follow your tastebuds, explore possibilities, and even try your hand at making your own flavor combinations!
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Nuts
If it's ever been described as a nut or seed, someone has dipped it in chocolate. Peanuts, almonds, and hazelnuts are the most popular, but you can also find pumpkin, sunflower and sesame seeds ; cashews ; pecans ; coconut ; pine nuts ; and macadamia nuts. |
Candy
All manner of candy ingredients are covered in chocolate. Crisp rice, caramel, nougat, fondant, and marshmallow are some of the most popular. Toffee, pralines, and peanut brittle are also delicious. Graham crackers dipped in chocolate are an affordable treat, while ganache centers up the price. |
Spices and Herbs
Chocolate has been paired with vanilla for ages, but chocolatiers will try anything! Look for curry, cinnamon, chili pepper, salt, and even balsamic vinegar. Mint is a classic herbal flavor, but you might also see lavender, fennel, rosemary and ginger. The ultimate pairing, of course, is coffee and chocolate -- ideally as chocolate-covered espresso beans. |
Fruit
Bits of fruit and fruit flavors add a sweet and tart balance to the bittersweet complexity of chocolate. Orange flavor and chocolate-covered orange peels are longtime holiday favorites, while the interest in antioxidants means that pomegranate, blueberry, raspberry and cherry are all in chocolate now too. Goji berries, currants, raisins and other dried fruits also appear. |
Related Products
| Chocolate Related Products |
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Hot Chocolate Maker
These are great for those who love serving or drinking this chocolatey drink. |
Chocolate Fondue Set
A chocolate fondue set is a fun gift that can be enjoyed by the whole party. |
Chocolate Fountain
There's something so appealing about a flowing fountain of chocolate. Great if you're planning on hosting a big event. |
External Links
- Exploratorium -- All about chocolate and it's history, uses, and health benefits.
- Cocaweb -- For those watching their weight, nutrition facts on all the different kinds of chocolate.
International Resources
For this resource in your home country, please see:
DE: Schokolade
