Chocolate is one of the most popular food in the world and top in confectionary category. Traditionally chocolate was categorised depending on the amount of cocoa powder and cocoa butter it contained. But the law is different for each country and so is the definition. This is our guide in identifying correctly the right one.
Chocolate Liquor
Chocolate Liquor is 100% cocoa. It is in the form of a paste which can be separated into cocoa butter & cocoa powder (cocoa solids). Chocolate liquor is the purest form of chocolate and is the beginning at the chocolate making process. It does not contain any alcohol.
FSSAI definition of chocolates in India
As per a 2017 amendment, FSSAI allows the use of listed vegetable fats other than cocoa butter to be used in chocolate. It should not exceed 5% of the total weight. However as per US FDA definition, a chocolate cannot contain anything other than cocoa butter. Major chocolate manufacturers of the world are lobbing for change in this definition.
Dark Chocolate
Dark chocolate has gained a lot of popularity due to its health benefits. It contains chocolate liquor and sugar. As per US FDA, dark chocolate needs to have at least 15% chocolate liquor. Sometimes this percentage can reach upto 50%. A variant of dark chocolate called bittersweet chocolate can contain as much as 66% cocoa powder. Dark chocolate does not have any milk solids. That is why it breaks in a snap like sound.
Plain Chocolate
As per FSSAI definition, a plain chocolate consists of at least 35% dark chocolate with rest being sugar and cocoa butter.
Milk Chocolate
This is the most famous and popular version of chocolate all over the world. It was first invented by the Swiss duo, Daniel Peter & Henri Nestle in 1875. Rodolphe Lindt further refined the process which gave the Swiss world dominance over chocolates. Milk Chocolate began as a health product. Milk chocolate contains cocoa butter, cocoa solids, sugar and milk. As per US FDA, milk chocolate has to contain at least 10% chocolate liquor and 12% milk. Vanilla is an important ingredient of milk chocolate.
White Chocolate
It has a smooth and creamy texture. it does not contain any cocoa solids. White chocolate contains cocoa butter, sugar, milk, vanilla and lecithin (emulsifier or binder). Because of the presence of cocoa butter, it is also a form of pure chocolate. US FDA defines white chocolate as containing at least 20% cocoa butter and 14% milk.
Blended Chocolate
Blended chocolate contains a mix of milk chocolate and plain chocolate in varied proportions.
Composite Chocolate
As per definition of FSSAI, a composite chocolate must contain at least 60% chocolate by weight and the rest can be edible substances like fruits, nuts and raisins.
Other definitions by FSSAI are milk covering chocolates and plain covering chocolates.
Chocolate has flooded the world market today. This brief article helps identifying correctly the right type of chocolate.