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Most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.is a range of foods derived from (cacao), mixed with fat (e.g., ) and finely to produce a solid. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.The use of particular name designations is sometimes subject to international governmental regulation.Some governments assign chocolate solids and ranges of chocolate differently. Contents.Terminology The products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:. is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids.

is the component of the bean. are the remaining nonfat part of the cocoa bean, which are ground into a powder.Types Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and when roasting the beans.

Swiss milk chocolate. Milk chocolate is solid chocolate made with milk added in the form of, liquid milk,. In 1875 a Swiss, developed the first solid milk-chocolate using condensed milk, which had been invented by, Peter's neighbour in. European Union regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Ireland, and Malta, where 'milk chocolate' can contain only 20% cocoa solids.

Such chocolate is labelled as 'family milk chocolate' elsewhere in the European Union. ' is the leading brand of milk chocolate in the United Kingdom. The United States government requires a 10% concentration of chocolate liquor. Is the largest producer in the US. The actual Hershey process is a, but experts speculate that the milk is partially, producing, and then the milk is pasteurized, stabilizing it for use.

This process gives the product a particular taste, to which the US public has developed an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates. Bar. is made of sugar, milk, and cocoa butter, without the cocoa solids. It is pale ivory colour, and lacks many of the compounds found in milk and dark chocolates. It remains solid at room temperature as that is below the melting point of cocoa butter. is a type of chocolate created. The variety was in development from 2004, and was released to the public in 2017.

The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavour, described as 'sweet yet sour'. is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.

Pieces of dark cake coating. is the name for a confection combining cocoa with other, usually or fats, as a replacement for cocoa butter. It is often used for candy bar coatings.

In many countries it may not legally be called 'chocolate'. is a chocolate paste made by melting chocolate and combining it with,. It is primarily used by cakemakers and to add decoration to cakes and.

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is the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavour in baking, and for making chocolate drinks. There are two types of unsweetened cocoa powder: natural cocoa produced by the, with no additives, and, which is additionally processed with to neutralize its natural acidity. Natural cocoa is light in colour and somewhat, and is commonly used in recipes that also use; as baking soda is an, combining it with natural cocoa creates a action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a darker colour.

It is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the present in cocoa.Flavours such as, or are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as,. Pieces of chocolate, in various flavours, are sometimes added to and.By country/region United States The U.S. (FDA) regulates the naming and ingredients of cocoa products: ProductChocolate liquorMilk solidsSugarCocoa fatMilk fatButtermilk chocolate≥ 10%≥ 12%. CMA – Chocolate Manufacturers Association.

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