Dark chocolate
Dark chocolate
Dark chocolate is the favorite of people who like to taste "original chocolate". Because milk has fewer ingredients, it is usually lower in sugar. The aroma of cocoa is not masked by other flavors. After it melts in the mouth, the aroma of cocoa will overflow between the teeth for a long time. Some people even believe that eating dark chocolate is eating real chocolate. Typically, high-end chocolate is dark chocolate with a pure cocoa flavor. Because cocoa itself has no sweetness and is even slightly bitter, dark chocolate is less popular with the public. Eating dark chocolate instead of milk chocolate can increase the body's antioxidant levels, thereby helping to prevent the occurrence of cardiovascular disease, diabetes, and hypoglycemia.
White Chocolate
According to surveys, milk chocolate tastes most accepted by Easterners, so most of the chocolate types imported into the country are Extramilk (meaning the milk content is heavier). This kind of chocolate has both milk and cocoa flavors, making it suitable for those who like a rich milky taste. However, this kind of chocolate also feels sweeter.
Heart-shaped chocolate
White chocolate is white because it does not contain cocoa powder, only cocoa butter and milk. This kind of chocolate only has the aroma of cocoa, and its taste is different from ordinary chocolate. Some people do not classify it as chocolate (perhaps it should be called milk magic)
Due to the lower cocoa content and higher sugar content, white chocolate has a very sweet taste.
Colored chocolate
Colored chocolate is based on white chocolate, added with food coloring (natural coloring or synthetic coloring), and is formed by batching, fine grinding, tempering, and casting. It is processed through a series of processes, and is widely used in puffed food chocolate coating, cold drink chocolate coating, colorful chocolate, etc.
Milk chocolate
Milk chocolate: Pure white chocolate is milk chocolate, which tastes very good and is very popular among people. For a long time, milk chocolate has been favored by consumers for its balanced taste. It is also the most consumed chocolate product in the world. The original milk chocolate recipe was invented by the Swiss. Belgium and the UK are also major producers of milk chocolate. They are often blended with milk powder and have a cheese-like flavor. Compared to pure dark chocolate, milk chocolate tastes lighter, sweeter, and no longer greasy. A good milk chocolate product
white chocolate
should have a perfect balance between the aroma of cocoa and milk, similar to the attachment and independence between two lovers. subtle relationship.
Method for producing low-density milk chocolate composition: filling with inert gas; the milk chocolate composition contains a mixture of cocoa, dairy, edible carbohydrates and sweeteners, the product does not substantially contain sucrose, and It has the taste and texture of traditional milk chocolate.
Eating milk chocolate can help enhance brain function, especially helping the brain focus. Milk chocolate contains many stimulating substances, such as theobromine, phenylethyl, and caffeine. These substances can enhance the vitality of the brain, making people more alert and paying attention.
Single-origin chocolate
Colored chocolate
There is no milk or other ingredients at all. Single-source cocoa chocolate refers to chocolate produced using only cocoa beans produced in a specific region or country. Its original English text is "Single origin".
Protein chocolate
Protein chocolate is made from cocoa products, plant protein, etc. through mixing, emulsification and other processes. It has both the nutritional value of cocoa and the nutritional value of plant protein. , low in calories and high in protein, bringing more benefits to all types of consumers.
Other types
In addition to different ingredients and different additives, the forms of chocolate also become varied. According to the USDA classification in the United States, solid chocolate refers to chocolate that does not contain nuts, biscuits and other ingredients. For example, Lindt and Sprüngli and Coffee Envoy are mostly in the form of flakes and lumps.
Solid chocolate mixed with other ingredients (Solid chocolate with inclusions) refers to chocolate mixed with finely chopped nuts, soft gum candies, milk additives, biscuits and other ingredients, such as Swiss Toblerone chocolate.
In addition to solid chocolate, there is also so-called sandwich chocolate: a chocolate with nut content (EnrobedorMoudedProductswithCand, Fruit, or NutCenter). For example, the counters on the market include single chocolates containing walnuts and peanuts, SNICKERS, m&m, Qiqi milk and chocolate, etc. What this type of chocolate emphasizes is that in addition to the smooth chocolate, there is another kind of chewing pleasure. At the same time, due to the content, the taste of nuts will neutralize the sweetness of chocolate. There are also chocolates with biscuit contents (Enrobedor Molded Products with Bakery Centers), such as Ferrero Rocher, Twix, etc. The crispness of the biscuits contrasts with the smooth chocolate. Liquor chocolate (chocolate filled with various alcoholic beverages) is also a type of sandwich chocolate. The more popular ones include rum, vodka, XO, and cherry wine fillings. Bite it gently, and the flowing wine combined with the slowly melting chocolate will give you a mouth-full of aroma that is completely different from the crispy texture of the nuts.
With so many forms of chocolate, there are different groups who like it. In Europe, the largest consumer market for chocolate, solid chocolate without anything else is the most popular. However, chocolate mixed with nuts is more popular in Eastern society, especially peanut and biscuit flavors. Perhaps it is because of the pursuit of different tastes. Orientals prefer a variety of tastes. In the United States, it’s half and half.
The level of chocolate can be known the moment you enter it. Good chocolate not only smells fragrant and sweet, but also tastes delicate and charming. There is a crisp sound when you bite it, and then it melts lightly in your mouth. The taste is smooth, and the aroma of cocoa flows through the teeth, but there is no residue left behind.
When tasting chocolate, don’t just bite it off in big mouthfuls or swallow it once in your mouth. In order to give everyone a different taste, the contents added to the chocolate are very mysterious. If you taste it carefully, you will find another interesting world. Marys single chocolate has a cherry flavor, which contains whole cherries (even the stems are not removed). The taste is that the cherries are coated with a layer of chocolate sauce, and the fruit flavor and chocolate style are combined together. There are also some chocolate products with more contents, and the appeal is to diversify the taste: the first section of chopped fruit is chewy; the second section of biscuits is crispy; the third section of chocolate sauce is sweet; the fourth section of whole hazelnuts Crispy and delicious. Swiss Toblerone chocolate also has three stages of texture: the first stage is crisp when you bite it; the second stage allows the chocolate to melt and the aroma overflows; and the remaining fruit pieces and caramel give you the pleasure of chewing. Bar-shaped chocolates containing lactose or soft gummy candies are a combination of the softness of chocolate, nuts and nougat.