American Chocolate Week

March 21, 2017

Did you know this week is American Chocolate Week? I know – “not another national food holiday”, but come on – it’s chocolate. Do you really need another special reason to indulge? To celebrate our favorite sweet tooth craving, we’re delving deeper into the different kinds of chocolate.

Dark Chocolate

Dark chocolate is made from cocoa solids or cocoa liquor to which fat and sugar have been added. Dark chocolate is often very high in cocoa concentration – 65% or more. Dark chocolate naturally has a more bitter taste than milk chocolate. Sweet chocolate-lovers often want no part of the dark variety, but give it a chance – it can provide the same antioxidant benefits as red wine, most berries, and green tea.

Milk Chocolate

Although this one might be the basic choice, you can’t blame people for choosing this classic option. Milk chocolate is made similarly to dark chocolate, but uses less cocoa and adds milk powder or condensed milk, too. It’s the sweeter chocolate counterpart to dark and the base of many popular candy bars and sweet treats. It has a smoother, creamier taste with less bite and makes for a great choice for melting.

White Chocolate

No judgement, but are there people out there who actually love white chocolate the best? If you do, you’ll be interested in the fact that white chocolate is made from cocoa butter and sugar and includes no cocoa solids. Technically it’s not chocolate at all, but fans of white chocolate will always defend it’s super sweet taste and melting abilities.

Semi-Sweet Chocolate

Semi-sweet chocolate is used mostly for cooking, such as cookies. It’s a low sugar type of dark chocolate and can be snacked on if you need a quick fix.

Bittersweet Chocolate

Bittersweet chocolate is similar to semi-sweet chocolate, but uses more cocoa butter and less sugar. With the higher cocoa percentages, it’s a less sweet chocolate and usually just used in baking.

Couverture

Not just a fancy word for chocolate, couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. Often glossy, this chocolate is often used to cover sweets and cakes.

 

 

Tags: american chocolate week, dark chocolate, milk chocolate, the differences between chocolate, white chocolate

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