Granclu chocolate:
This term was first coined by Valhuna Company in France in 1986. It was originally named after their dark chocolate Guanaja, which is made only from cocoa beans in South America. The word "big Crewe" does not mean absolute quality guarantee, so be wary of some cheap knockoffs, especially in France.
Unsweetened chocolate (Brut, called bitter chocolate by FDA);
In the United States, the Food and Drug Administration (FDA) describes this chocolate as sugar-free chocolate, but it may contain some natural or synthetic flavoring agents. It is usually used to cook food. They are almost synonymous with low taste.
Super bitter chocolate:
Chocolate with cocoa solids content of 75%-85% generally falls into this category. This is generally the upper limit of chocolate.
Bitter chocolate (Amer):
Chocolate with cocoa solids between 50% and 70% falls into this category. All the big crewe chocolates fall into this category.
Bittersweet) (FDA35%+ 35%+):
Unless the content of cocoa solids in bitter-sweet chocolate is much higher than the minimum allowable content of 35%, no matter what kind of cocoa beans are used, this chocolate will not be deeply impressed by its sweetness.
Semi-sweet chocolate:
This term exists in the United States, but it does not exist in any classification of FDA. It is between bitter chocolate and sweet chocolate, and it is one of several dark chocolates that can be seen everywhere in Britain and Ireland.
Sweetness (US Food and Drug Administration 15%+):
The solid content of cocoa is 15%, which is a very low chocolate. I don't know what ingredients the manufacturer added.
Couverture:
Chocolate is used as raw material by chocolate artisans and pastry chefs, and is called couverture by the French. The French define Coventry as chocolate containing at least 365,438+0% cocoa butter, which is about twice as much as the chocolate we usually eat. In order to get a shiny appearance, chocolate artisans and pastry chefs choose this chocolate as a food coating, which has the characteristics of fast melting and simple operation. This kind of chocolate is not easy to see in retail stores and supermarkets, and only some professional manufacturers use it.
milk chocolate
Milk chocolate can best reflect the taste of chocolate in a country. It was originally invented by the Swiss, so it was once a patented product in Switzerland. Until now, some of the best milk chocolates in the world are still produced in Switzerland. I think the flavors of dark chocolate and milk chocolate are not so subtle, and the stirring process of cocoa beans is not so precise.
White chocolate
White chocolate is made of cocoa butter, sugar and milk, which makes it more difficult to distinguish good from bad. Of course, we should pay attention to whether the greasy feeling is too strong, whether the sweetness is too much, and whether the cut surface is smooth.
Organic chocolate
The cultivation and production of cocoa are usually inseparable from pesticides and fertilizers, but fungi will multiply in a large number in a humid tropical climate. The best way is to cultivate strong hybrid cocoa seedlings, but this will have a negative impact on the flavor of cocoa beans. Organic chocolate on the market now tastes a little better because it is made from cocoa beans produced by this hybrid cocoa seedling.
filled chocolates
Boiling chocolate sandwich:
These chocolate sandwiches include caramel, cream sauce and soft candy, which are all based on sucrose and glucose. Dairy products such as butter give chocolate different textures, and the boiling temperature of the mixed sauce is the decisive factor for the hardness of the product. This sandwich product is very popular in Britain, America and even Belgium.
Cream chocolate and fudge chocolate:
These chocolate sandwiches are made of sucrose, water and glucose. The syrup also includes sugar crystals, usually some fruits and other seasonings, coated with mixed chocolate.
Croquant chocolate sandwich:
The word "Croquant" literally means creaking, which means that crushed almonds or hazelnuts are added to the melted syrup. Every country has its own accession law. In Britain and America, peanuts are sometimes used instead of almonds and hazelnuts.
Gian Dolce's Chocolate Sandwich:
This is made of ground almonds, hazelnuts or walnuts mixed with sugar and dark chocolate or milk. A round triangle that often appears in a small package with tin foil outside.
Almond chocolate sandwich;
This is a mixture of melted syrup and ground almonds. Pistachios are often used to make fragrance, and the outside is usually coated with chocolate with well-controlled temperature.
Paraline chocolate:
This product is similar to Ji 'an Dujia sandwich chocolate, but it is usually coated with milk chocolate or dark chocolate. This kind of chocolate is very popular in Belgium, and its sweet cream sandwich has become a special variety of Belgian chocolate.
Nougat chocolate sandwich:
It is also called Montelimard Sandwich, and it is named after a French town famous for its manufacturing industry. In Italy, it is called honey almond sandwich, while in Spain, it is called Toulon sandwich. It is made of foamed egg white, boiled sugar or honey, nuts and preserved fruit.
Truffle chocolate, Palet chocolate and ganache chocolate;
* * * Same raw materials: cocoa powder, cocoa butter, nuts, sugar and milk.
The market is getting bigger and bigger, and there are more people who like to eat, and there are many tastes, and the demand will be even greater in the future.