To make high quality chocolate
you would buy what the professionals call "coins" or "wafers." They come in
Dark, Milk Chocolate and White Chocolate. White Chocolate actually has
no Cocoa in it. It consists of mainly cocoa butter, a commodity we
are already accustomed to working with at Mabel.
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Unsweetened chocolate: is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to. It takes the addition of a little Cocoa Butter or other solids to make it a block or coin form.
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Dark chocolate: chocolate liquor without milk as an additive, sometimes called plain chocolate. The US Government calls this Sweet Chocolate, and requires a 15% concentration of chocolate liquor. This is a very low standard. European rules specify a minimum of 35% cocoa solids.
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Milk chocolate: chocolate with milk powder or condensed milk added. The US Government requires a 10% concentration of chocolate liquor. This is still a very low standard. European rules specify a minimum of 25% cocoa solids.
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White Chocolate is not considered chocolate as not part of it has cocoa solids. It is the fat from the Coca Bean known as Cocoa Butter, mixed with mainly milk, sugar and vanillin. Cocoa Butter is simply considered vegetable fat. The sugar is the reason White Chocolate will tend to scorch easy. Remember you are basically cooking sugar here, not chocolate. Yes, we love to use Cocoa Butter in our lip balm, so we know the melt and pour process well.
Chef Greg Engelhardt
What is high quality?
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