Kinds of chocolate

Unsweetened chocolate contains only cocoa solids and cocoa butter. It is the closest to natural chocolate. Bitter, baking, and cooking chocolate all refer to unsweetened chocolate.

Sweet chocolate is the type that is consumed the most. It includes any chocolate that has any amount of sugar added to it. It can further be broken down:

• Dark chocolate does not contain milk solids. The contents of cocoa solids, cocoa butter, and sugar depend on the chocolate variety: bitter, bittersweet, or sweet. For example, 62% chocolate contains 62% cocoa butter and cocoa solids by weight, and 38% sugar and other ingredients such as lecithin and vanilla. Finer chocolates have a higher cocoa liquor content, usually betwen 50% and 72%. Strong chocolates have a stronger flavor, and are excellent in cooking/baking. (note: German chocolate is a type of dark chocolate, sweeter than bittersweet, but not as sweet as sweet chocolate. It refers to a specific brand of chocolate developed in the 1950s.)

• Milk chocolate is the most popular variety. It is the mildest flavor as it contains a large portion of sugar and milk solids. The minimum amount of chocolate liquor required is 10%, but good quality chocolate has upwards of 40%. Milk chocolate has a minimum of 12% whole milk. This chocolate tends to be softer.

Couverture chocolate is formulated to flow easily when melted. It has more cocoa butter than usual. It is usually 31-38% fat.

White chocolate contains no cocoa particles, only deodorized cocoa butter, milk solids, and sugar. It has no chocolate flavor.

Cocoa powder is formed from cocoa bean particles whose cocoa butter has been extracted. Cocoa powder is the most concentrated form of chocolate. It has a strong chocolate taste, pronounced bitterness, and acidity. Its pH is around 5.

"Dutched" or alkanized cocoa is cocoa powder that has been treated with potassium carbonate to raise its pH to 7 or 8. The alkaline treatement reduces the level of flavorful molecules such as pyrazines, thiazoles, and furaneol because they bond to each other to form flavorless pigments. Thus, the darker the Dutched cocoa, the milder its flavor. Bakers should beware when recipes call for cocoa powder vs. Dutch process cocoa powder as some recipes rely on either the acidity or alkalinity for baking reactions.

Instant cocoa includes lecithin, an emulsifier that makes the cocoa more water soluble. The sugar content of instant cocoa can make up to 70% of its weight. It contains minimum amounts of cocoa solids.