KOMPAS.com – Chocolate type is not just one. Foods derived from cocoa tree seeds have many types.
Types of chocolate are distinguished based on cocoa content and mixtures, such as sugar and milk fat.
Finally, each type of chocolate has different characteristics, such as color, shape, to the melting point.
Towards Valentine’s Day, you can recognize the six types of chocolate that are most commonly found in the market, reported Master class the following.
Also read: Chocolate Fruit Candy Recipe, Simple and Memorable Valentine’s Gifts
1. Chocolate Couverture
Chocolate type Couverture Easy to melt at a temperature of 36-42 degrees Celsius. Usually, used as a coating for fruit or biscuits to make chocolate candy.
The reason, Couverture Contains cocoa butter (Cacao Butter) in high amounts so that it is easy to melt at low temperatures.
Chocolate price Couverture In the market also tends to be more expensive than chocolate compounds.
Also read: Different Chocolate Compound and Couverture, why one is more expensive?
2. Clear cooked chocolate
Concentrated cooked chocolate (Dark Chocolate) Has a bitter, sweet, and slightly sour taste when consumed.
Melting concentrated cooked chocolate is usually used as a mixture to make sponge or Truffle.
However, this type of brown type is not more shiny than Couverture so it is not appropriate when used as a coating material.
Also read: How to Make Dark Chocolate Luler for Valentine’s Gifts
3. Milk chocolate
As the name suggests, milk chocolate (Milk Chocolate) Contains a mixture of milk solids, emulsifiers, and sugar.
The taste of milk chocolate tends to be sweeter than other types of chocolate. However, this chocolate still contains a lot of natural cocoa.
Milk chocolate is usually consumed directly in the form of bars or used as a mixture to make cakes.
Also read: What happens when eating chocolate every day?
4. Powder cocoa
Illustration of cocoa powder, natural dyes market snacks.The shape is not like other types of chocolate in the form of bars. Powder powder cocoa.
