This video explores the various types of chocolate, their characteristics, and uses in baking and cooking. The host showcases over 15 types of chocolate, including:
1. Cacao beans: The rawest form of chocolate, with a bitter and acidic taste.
2. Cacao nibs: Dried, broken pieces of cacao beans, great for adding to baked goods, yogurt, or ice cream.
3. Unsweetened chocolate: Also known as baking chocolate, with no added sugar and a bitter taste.
4. Milk chocolate: Contains at least 12% milk and 10% cocoa mass, with a sweeter and creamier taste.
5. Semi-sweet chocolate: A blend of unsweetened chocolate and sugar, with a balanced flavor.
6. German's chocolate: A type of chocolate invented by Samuel German, with a sweeter and more bitter taste.
7. Dark chocolate: A range of chocolates with no added milk, varying in cocoa mass percentage and flavor profile.
8. Mexican Table chocolate: A type of chocolate used for cooking, with a robust flavor and coarse sugar.
9. Modeling chocolate: A mixture of melted chocolate and corn syrup, used for making decorations.
10. Coverture chocolate: A high-quality chocolate with a high percentage of cocoa butter, used for tempering.
11. White chocolate: A confectionery made with milk solids, cocoa butter, and sugar, with a creamy and sweet taste.
12. Ruby chocolate: A type of chocolate made from Ruby cacao beans, with a sweet and fruity flavor.
13. Natural cocoa powder: The true essence of chocolate flavor, made from roasted cacao beans.
14. Dutch-processed cocoa powder: Alkalized cocoa powder with a milder flavor and darker color.
15. Black cocoa powder: A highly alkalized cocoa powder with a dark color and mild flavor.
16. Sweet cocoa powder: Natural cocoa powder with added sugar and sometimes vanilla, great for hot chocolate and frosting.
The video also covers topics like tempering chocolate, fat bloom, and the uses of different types of chocolate in various recipes.
1. There are over 15 different types of chocolate.
2. Cacao beans are the raw version of chocolate. They are taken from the pods growing on the cacao tree, which is thought to have originated in the upper Amazon region.
3. Cacao beans are fermented and dried to create cacao nibs, which are dried broken pieces of cacao beans. They can be roasted or unroasted.
4. Cacao nibs are great to add to baked goods, in smoothies, and can be used to infuse into different liquids to get the flavor of cacao.
5. The chocolate making process involves breaking down cacao beans into nibs, which are then ground into a paste. The paste is melted into what's called chocolate liquor, and then distributed to make various types of chocolate.
6. Unsweetened chocolate, also referred to as baking chocolate, is ground cocoa mass or paste that is then melted into chocolate liquor and set into bars. It is about equal parts cocoa butter and cocoa solids.
7. Milk chocolate contains at least 12 percent milk and a minimum of 10 cocoa mass. The added milk takes the edge off of the bitterness and tannic qualities of chocolate.
8. Semi-sweet chocolate begins with unsweetened chocolate that then has sugar added to it. It is used in sweet baking applications.
9. Dark chocolate does not have any added milk. The percentages can range, but dark chocolate has to have a minimum of 35 percent cocoa mass.
10. Mexican Table chocolate is a type of chocolate used for cooking that's made by grinding cocoa nibs with coarse sugar and a little bit of cinnamon.
11. Modeling chocolate is a mixture of melted chocolate and corn syrup, used by bakers and confectioners to make chocolate decorations.
12. Coverture chocolate is the preferred type of chocolate used in tempering. It is made by grinding the chocolate to a finer paste and it has a higher percentage of cocoa butter.
13. White chocolate is technically a confectionary made with milk solids, cocoa butter, and sugar. It doesn't have the cocoa solids that give other types of chocolate their color and distinct flavor.
14. Ruby chocolate is made from Ruby cacao beans which are found in Ecuador, Brazil, and the Ivory Coast.
15. Cocoa powder is the true essence of chocolate flavor. It comes from roasted cacao beans that have been processed, cracked into nibs, and then ground into a paste.
16. Dutch processed cocoa powder is cocoa powder that has been alkalized using a Dutch process. It was invented in 1828 by a Dutch chemist and chocolatier.
17. Black cocoa powder is cocoa powder that has gone through the Dutch process multiple times, resulting in a higher alkaline level and a darker color.
18. Sweet cocoa powder is just natural cocoa powder made with sugar and sometimes the addition of vanilla.