Classification of chocolate
文章來源： 發(fā)布時間：2020-08-17 17:51:26
Because of the different ingredients added in the manufacturing process of chocolate, it also creates its changeable appearance. According to GB / T 19343, the pure fat chocolate on the market can be divided into dark chocolate (or pure chocolate) - Total cocoa solids ≥ 30%; milk chocolate - Total cocoa solids ≥ 25% and total milk solids ≥ 12%; white chocolate - Cocoa Butter ≥ 20% and total milk solids ≥ 14%. The content of non cocoa vegetable fat in chocolate should not exceed 5%.
Dark chocolate
Dark chocolate is the favorite of people who like to taste "original chocolate". Because there is no or a small amount of milk ingredients, sugar is usually low. The aroma of cocoa is not masked by other flavors. After melting in the mouth, the aroma of cocoa will linger in the teeth for a long time. Some people even think that eating dark chocolate is eating real chocolate. Usually, high-end chocolate is dark chocolate, with the taste of pure cocoa. Because cocoa itself is not sweet or even bitter, dark chocolate is less popular. Dark chocolate can improve the antioxidant level of the body, which is conducive to the prevention of cardiovascular disease, diabetes and hypoglycemia.
White chocolate
White chocolate, because it does not contain cocoa powder, only cocoa butter and milk, so it is white. This kind of chocolate has only cocoa flavor, which is different from ordinary chocolate in taste. Others don't classify it as chocolate (or milk magic, perhaps).
Because of the low cocoa content and high sugar content, the taste of white chocolate will be very sweet.
Milk chocolate
Milk chocolate is on the basis of dark chocolate, adding a certain amount of milk ingredients, taste very good, deeply welcomed by people; for a long time, milk chocolate with its balanced taste and loved by consumers, is also the world's largest consumption of chocolate products. The earliest formula for milk chocolate was invented by the Swiss. Belgium and the UK are also major producers of milk chocolate.
They often use mixed milk powder process, which has a cheese like flavor. Compared with pure black chocolate, the cocoa taste of milk chocolate is lighter, sweeter and no longer greasy. A good milk chocolate product should achieve a perfect balance between the aroma of cocoa and milk, similar to the delicate relationship between two lovers who are both attached and independent.
Eating milk chocolate helps to enhance brain function, especially to help the brain concentrate.
Milk chocolate contains many stimulating substances, such as theobromine, phenethyl and caffeine, which can enhance brain activity, make people more alert and pay more attention.
Colorful chocolate
Color chocolate is based on white chocolate, adding edible pigment (natural pigment or synthetic pigment), through a series of processes such as ingredients, fine grinding, temperature adjustment, casting and molding, etc. it is widely used in the coating of puffed food chocolate, cold drink chocolate, flower and color chocolate.
Chocolate without milk and other ingredients, with a single source of cocoa, refers to chocolate produced only with cocoa beans produced in specific regions or countries. Its original English version is "single origin".
Protein chocolate is made from cocoa products, plant protein and other raw materials through mixing, emulsifying and other processes. It not only has the nutritional value of cocoa, but also has the nutritional value of plant protein. It has low calorie and high protein content, which can bring more benefits to all kinds of consumers.
In addition to the different ingredients, depending on the additives, the forms of chocolate have become various. According to the USDA classification, solid chocolate is not mixed with nuts, biscuits and other ingredients. For example, Swiss lotus, coffee envoys, mostly in flakes and blocks. Solid chocolate with other ingredients refers to chocolate mixed with fine nuts, soft gum, milk, biscuits and other ingredients, such as Swiss triangle chocolate.
Filled chocolate
In addition to solid chocolate, there is the so-called sandwich chocolate: a kind of chocolate that contains an enrobedormouded product switch can, fruit, or nut center. For example, there are walnut, peanut or almond single chocolate in the market counter, sniffers, M & M, 77 milk and chocolate, etc.
This kind of chocolate is exquisite in the smooth chocolate, there is another kind of chewing pleasure. At the same time, because of the content, the taste of nuts will neutralize the sweetness and greasiness of chocolate. In addition, there are chocolates with biscuit contents, such as Jinsha and Twix. The crispness of biscuits is in contrast to the smooth chocolate. Wine chocolate is also a kind of sandwich chocolate. The more popular are rum, vodka, XO and cherry wine. Gently bite off, the flow of wine and slow melting chocolate, the kind of full mouth aroma and nutty crisp feeling is different.
The level of chocolate is known at the moment of entrance. Good chocolate not only smells sweet and fragrant, but also delicate and charming. There will be a crisp sound when biting, and then it will melt gently between the teeth. The taste is smooth and the aroma of cocoa flows through the teeth, but there is no residue left.
When tasting chocolate, don't just take a big bite or swallow it. In order to let everyone have different taste, the contents of chocolate are very mysterious. If you taste it carefully, you will find another interesting world.
Mary's single chocolate has a cherry flavor, which contains the whole cherry (even the stem is not removed). The taste is that the cherry is wrapped in a layer of chocolate sauce. The fruit flavor and chocolate flavor are integrated together. There are also some chocolate products with more contents, whose appeal is to diversify the taste: the first segment of broken fruit is chewy; the second segment of biscuit is crisp; the third segment of chocolate sauce is sweet; and the fourth section is the whole hazelnut. The Swiss triangle chocolate also has three tastes: the first one is crisp; the second one melts the chocolate; the remaining fruit and caramel make you chew. Bar Chocolate with milk or soft gum is a combination of the softness of chocolate, nuts and caramel.
Dried fruit chocolate
This kind of chocolate is made by wrapping some chocolate with dried fruit. Dove has introduced a kind of "almond" chocolate.
