Read about how chocolate is prepared, and their different types. If you are obsessed about chocolate decoration, you will probably leave halfway whatever you are doing right now and go through instead!
Each year, the finest cocoa beans are picked from different parts of the world and a good number of their varieties are blended to achieve that distinguished, deep and rich flavour that chocolate lovers crave for.
After roasting at high temperature to get the rich chocolate flavour, the cocoa beans are shelled and the remaining nibs are carefully crushed into a thick, evenly formed rich liquid called the chocolate liquor. The liquid is then modified, altered or moulded in a number of ways to produce a range of chocolate products and decoration items.
Unsweetened chocolate
Unsweetened variety is the most pure form. It is satin smooth, highly rich in cocoa butter and good for baking. It is however too bitter to eat but it provides great flavour to brownies and cakes. Unsweetened chocolate is usually prepared by blending fine cocoa beans which are roasted, crushed and ground in massive heated rollers.
Semi-sweet chocolate
This type of chocolate is also prepared following the process of unsweetened chocolate but it’s usually made richer by adding sugar, cocoa butter and vanilla. It’s nice for garnish and fondues.
Bittersweet chocolate
It contains chocolate liquor, additional cocoa butter and sugar. It’s dark because of high chocolate liquor content.
Milk chocolate
The name suggests that it’s prepared using milk solids, cocoa butter and sugar. We all love to eat this as a candy bar.
White chocolate
It’s made using cocoa butter, milk and sugar without cocoa solids. It’s often used as coating for edible products. Technically it is not a chocolate!
So, this is the broad classification. Now when it comes to chocolate decorations, there are choco chips, shortcake balls, choco curls, choco spaghettis and many more. Click the link above to explore.
Each year, the finest cocoa beans are picked from different parts of the world and a good number of their varieties are blended to achieve that distinguished, deep and rich flavour that chocolate lovers crave for.
After roasting at high temperature to get the rich chocolate flavour, the cocoa beans are shelled and the remaining nibs are carefully crushed into a thick, evenly formed rich liquid called the chocolate liquor. The liquid is then modified, altered or moulded in a number of ways to produce a range of chocolate products and decoration items.
Unsweetened chocolate
Unsweetened variety is the most pure form. It is satin smooth, highly rich in cocoa butter and good for baking. It is however too bitter to eat but it provides great flavour to brownies and cakes. Unsweetened chocolate is usually prepared by blending fine cocoa beans which are roasted, crushed and ground in massive heated rollers.
Semi-sweet chocolate
This type of chocolate is also prepared following the process of unsweetened chocolate but it’s usually made richer by adding sugar, cocoa butter and vanilla. It’s nice for garnish and fondues.
Bittersweet chocolate
It contains chocolate liquor, additional cocoa butter and sugar. It’s dark because of high chocolate liquor content.
Milk chocolate
The name suggests that it’s prepared using milk solids, cocoa butter and sugar. We all love to eat this as a candy bar.
White chocolate
It’s made using cocoa butter, milk and sugar without cocoa solids. It’s often used as coating for edible products. Technically it is not a chocolate!
So, this is the broad classification. Now when it comes to chocolate decorations, there are choco chips, shortcake balls, choco curls, choco spaghettis and many more. Click the link above to explore.
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