What are the different types of chocolate?
Unsweetened or Baking Chocolate: Chocolate Liquor that has been cooled and hardened. (Chocolate liquor is not alcoholic, but is only the liquid that is pressed from the cocoa bean. It is chocolate in its most basic form). Dark or Bittersweet Chocolate: Bittersweet chocolate must contain a minimum of 34 percent cacao solids, (the higher the percentage the better tasting) Semi-sweet Chocolate: Chocolate with extra cocoa butter and sugar added. German Chocolate: German Sweet Chocolate was formulated in the mid 1800’s by S. German. This form of chocolate is sweeter and richer than semi-sweet chocolate, and is a special blend of chocolate, sugar and cocoa butter. Milk chocolate: A creamy sweet chocolate that has extra cocoa butter, sugar, milk, and vanilla. Cocoa: Chocolate liquor with the cocoa butter having been removed, creating a fine bitter tasting powder. (Technically, “chocolate” must contain both the chocolate liquor and the cocoa butter. If the cocoa butter has been removed and rep
