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There are a number of differing taste compositions, qualities and varieties available to satisfy our penchant for chocolate. The individual chocolate types may be differentiated according to their content (each 100 g):
Dark chocolate:
48 g cocoa mass, 4 g cocoa butter, 48 g sugar
Full milk chocolate:
12 g cocoa mass, 18 g cocoa butter, 22 g milk powder, 48 g sugar
White chocolate:
28 g cocoa butter, 26 g milk powder, 46 g sugar
The chocolate used in baking and for glazing cakes and pastries generally has a higher fat content and is sold in blocks known as chocolate coating. In general, the higher the cocoa content, the darker and bitterer the chocolate.
The quality of chocolate is dependent on the choice of raw materials. The country where the beans are cultivated has an impact on the cocoa beans due to the quality of the soil and the climatic conditions. During processing the duration and temperature of the roasting stage have an effect on the quality of the finished product, as do the quality of the non-cocoa ingredients such as sugar and milk powder. With a very long conching period the resulting chocolate, such as that found in delicate chocolate candy fillings, is much finer.
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