Hawaiian Chocolates

There are numerous processes used to make chocolate. For this reason, there are a variety of different types of chocolate available. In fact, you will quite commonly see baking chocolate, cocoa power, milk chocolate, semisweet chocolate and white chocolate available in stores near you. So, what exactly is the differences between these various types of chocolate?

Baking chocolate (also known as unsweetened or bitter chocolate) is a pure form of cocoa liquor, which is the ground or melted state of the cocoa bean’s nib (pointed part). It is either allowed to solidify or it can also be purchased in a liquid form. This type of chocolate has a bitter taste, which is why it is not intended to be eaten by itself.

Cocoa powder is produced whenever the cocoa bean’s ìmeatî is pressed so that the cocoa butter (the fat part of chocolate) can be removed. As such, cocoa powder is actually the nonfat part of the cacao bean which is then ground into a powder

Milk chocolate is produced by a combining together extra cocoa butter, sugar, condensed milk and at least 10% cocoa liquor. Nestle chocolate is a great example of this type of chocolate.

Semisweet chocolate is produced whenever cocoa liquor, extra cocoa butter and a small amount of sugar is combined together. It is most commonly used for cooking.

White chocolate is produced by combining together cocoa butter, milk and sugar. The reason why white chocolate is white is because there are no cocoa bean solids added to this mixture. It is the cocoa bean solids that make this type of chocolate the color brown.