September 11, 2024 Reading time: 7 Minutes Confiserie-Stories
The differences between
dark and white chocolate
Today we're getting down to the basics in our little confectionery encyclopaedia, namely the different types of chocolate. What exactly is the difference between white, milk and dark chocolate, and how are they made? Here are the answers!
In this post:
Chocolate manufacturing:
From the cocoa bean…
Before we explain the characteristics of the different types of chocolate, let's take a brief look at the starting product.This is the fermented cocoa bean. They are imported and usually only processed in the country of production. The cocoa beans are crushed into cocoa nibs, which are then ground. The result is a viscous mass with a high fat content.
…to the chocolate
This is where the decision about the type of chocolate is made. The cocoa mass is now kneaded further with varying amounts of cocoa butter, sugar and, if necessary, milk powder.This smoother mass is then rolled out thinly, heated and stirred for a very long time. In addition to the variety and quality of the cocoa beans, the conching process is decisive for the quality of the end product.
From white to dark:
The differences between the various types of chocolate
White chocolate
Contains no cocoa mass, only cocoa butter, sugar and milk powder.
This makes it sweet and creamy, without the typical chocolate taste, as it contains no cocoa mass.
This makes it sweet and creamy, without the typical chocolate taste, as it contains no cocoa mass.
Milk chocolate
Contains cocoa mass, cocoa butter, sugar and milk powder.
The cocoa content is usually between 20% and 40%, making it sweeter and creamier than dark chocolate.
The cocoa content is usually between 20% and 40%, making it sweeter and creamier than dark chocolate.
Dark chocolate
Consists mainly of cocoa mass, cocoa butter and sugar
with no or minimal milk content.
It has a high cocoa content (at least 43%), is less sweet and significantly more bitter than milk chocolate.
with no or minimal milk content.
It has a high cocoa content (at least 43%), is less sweet and significantly more bitter than milk chocolate.
Plain chocolate
This is a type of dark chocolate and has a higher cocoa content of between 50% and 60%.
It is less sweet, bitter and has a more intense taste.
It is less sweet, bitter and has a more intense taste.
What is chocolate couverture?
High-quality couverture chocolate has a high cocoa butter content (at least 31%) and is used in our confectionery to make pralines, among other things. It melts particularly well and is easy to temper.
Who actually determines these things?
The Cocoa Ordinance.
It was issued on December 15, 2003 in its currently valid form.
It is based on the EU Cocoa Directive, which was issued on June 23, 2000.
It was issued on December 15, 2003 in its currently valid form.
It is based on the EU Cocoa Directive, which was issued on June 23, 2000.
