Types of Chocolate

Dark Chocolate

Dark chocolate is chocolate without milk as an additive, sometimes called plain chocolate. The US Government calls this Sweet Chocolate, and requires a 15% concentration of chocolate liquor. In Europe, there are some conflicting reports in terms of the minumum amount of cocoa solids that should be in dark chocolate to consider it "dark." Some Europeans say a minimum of 35% and others say a minimum of 43%. Even others label chocolate bars "dark" when it has above 50% chocolate content. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.

The main ingredients of "true" dark chocolate (the first having the highest concentrations):

• Cocoa liquor
• Cocoa butter
• Sugar
• Vanilla (sometimes)

Dark chocolate is different from milk chocolate because milk powder is not used. However, some have argured that some commercial brands, for example, Hershey's, have added milk. Also, some believe some dark chocolates have too much sugar and should have more chocolate liquor. This may be due to the fact that American chocolates have a lower percentage requirmnet of cocoa liquor for dark chocolate and thus, some manufacturers may list sugar as the top ingredient.

There has been much research done recently that shows the healthy benefits of eating dark chocolate. Dark chocolate is full of flavonoids (epicatechin and gallic acid), which are are antioxodants that help protect blood vessels, promote cardiac health, and prevent cancer. It is a fact that dark chocolate has more flavonoids than red wine, green tea, and blueberries which are also antioxidant-rich food. However, one should not go on a chocolate diet and over-consume dark chocolate. Dark chocolate does have a high content of saturated fat and calories. Thus, dark chocolate should be eaten in moderation - possibly 1-2 pieces a day to keep the doctor away.

Milk Chocolate

The best known chocolate is milk chocolate, which is chocolate that has milk powder or condensed milk added. The US Government requires a 10% concentration of chocolate liquor. European rules specify a minimum of 25% cocoa solids. Generally cacao is the third of fourth ingredient. (Some fine chocolate manufacturers are making a 60% milk chocolate where the milk replaces the sugar instead of replacing the chocolate).

The main ingredients of milk chocolate (the first having the highest concentrations):

• Sugar
• Milk or milk powder
• Cocoa liquor
• Cocoa butter
• Vanilla

White Chocolate

White chocolate is not considered "real" chocolate by most becuase it does not have chocolate liquor. It does have cocoa butter (at least 32% to be considered high quality) but without the cocoa solids. Cocoa butter is the natural fat of the cacao bean, that is extracted during the process of making chocolate and cocoa powder. Cocoa butter is the only cacao component that is used in white chocolate and has a mild chocolate flavor and aroma. If the ingredients do not mention cocoa butter, the product is only a confectionary coating and is not true white chocolate.

The main ingredients of white chocolate (the first having the highest concentrations):

• Sugar
• Milk or milk powder
• Cocoa butter
• Vanilla