In a Chocolate World

Chocolate is one of the most common ingredients found in desserts as it is not only delicious but quite versatile. Chocolates can taste sweet, salty or even spicy depending on what is being added into the chocolate.

Some people may think that chocolate are all the same but in actual fact, they are not. One example is chocolate chips and chocolate bars are not made up of the same type of chocolate. Read on as we dive into the world of chocolates!


  • Cocoa beans

Cocoa beans come from the seeds of the pods of cocoa trees. Cocoa beans need to be processed before they can be used in chocolate production. Cocoa beans undergo fermentation, drying, roasting, and winnowing to remove the skin of the cocoa beans.

  • Cocoa nibs

Cocoa nibs are formed when the skin of the cocoa beans are removed. Cocoa nibs are used in making patisserie and cuisine. Cocoa nibs have an intense cocoa flavor with a nutty taste.

  • Cocoa butter

Cocoa butter is made from the fats of cocoa beans and it gives chocolate a velvety texture.

  • Cocoa solids

Cocoa solids are the non-fat portion of cocoa beans that contain vitamins, proteins, minerals and starch.

  • Chocolate

Sugar, emulsifier lecithin, vanilla and cocoa butter are added to chocolate liquor to make chocolate. In milk chocolate, milk powder is also added and in white chocolate, no cocoa solid is used; instead, cocoa butter is blended with vanilla, sugar and milk powder.

  • Chocolate chips

Chocolate chips do not melt easily and are able to retain their shape even when heated. They are used mostly in cookies. Some chips are made of compound chocolate and not real chocolate.

  • Chocolate percentages

The percentage of chocolate specified on the label suggests the amount of pure cocoa (combination of cocoa butter and cocoa solids) found in the bar of chocolate.

  • Couverture

Type of chocolate used in patisseries and desserts. Couverture is temperature treated to give it a glossy appearance and a smooth texture.

  • Cocoa liquor

Cocoa liquor is pure chocolate in its raw form. Cocoa liquor is made from grounding cocoa nibs into a paste made from cocoa butter and cocoa solids.

  • Chocolate extract

A natural flavor extracted from cocoa liquor. Chocolate extracts contain aromatic compounds.

  • Chocolate emulco

Chocolate emulco is a paste containing cocoa powder and artificial flavors and colouring used to give desserts a chocolate-like tatse and a brown colour.

  • Cocoa powder

Chocolate liquor is pressed to remove some cocoa butter and then dried to form cocoa powder.


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