Chocolate Defined
| March/April 2001
Is there a difference between bittersweet and semisweet chocolate? Does milk chocolate really contain milk? Read on. Chocolate Liquor and Unsweetened Chocolate When the cocoa bean center, or nib, is ground into a liquid state, it becomes chocolate liquor. When the liquor is cooled and molded into blocks, it is unsweetened chocolate (also called bitter, baking or cooking chocolate). Both the liquor and unsweetened blocks contain roughly 53 percent cocoa butter. Bittersweet and Semisweet (Dark) Chocolate By government standards, bittersweet and semisweet chocolate must be made of at least 35 percent chocolate liquor. After that requirement, the chocolates can contain even more liquor and varying amounts of sugar, additional cocoa butter, vanilla and vanillin, and lecithin. Some may also contain a small amount of milk solids (used to smooth out the flavor) or butterfat. Years ago, “bittersweet” referred to European dark chocolate, with “semisweet” attached to American dark chocolate. Today, the labels pertain more to the amount of chocolate liquor in the chocolate (at least 50 percent in bittersweet) and to the way it tastes. Bittersweet chocolate is known by its deep chocolate flavor and tends to be less sweet than chocolate labeled “semisweet.” The sugar content is not regulated, however, and one manufacturer’s bittersweet may taste similar to another’s semisweet. Milk Chocolate Milk chocolate is defined by government regulations stipulating contents of at least 10 percent chocolate liquor and 12 percent whole milk. It contains more sugar than dark chocolates, at least 3.39 percent butterfat, as well as cocoa butter and vanilla or vanillin. White Chocolate Containing a minimum of 20 percent cocoa butter but no chocolate liquor, white chocolate is ivory colored instead of brown. It also contains 14 percent milk solids and a maximum of 55 percent sugar. (White confectionary coating is not a chocolate, but contains vegetable fat in place of the cocoa butter.) At Romolo Chocolates, we offer a dark, semisweet chocolate with a fruity, winey flavor note. Our milk chocolate has its own creamy, distinct flavor as a result of unique flavor beans and fresh whole milk. Our white chocolate has a distinct chocolate flavor and aroma thanks to its cocoa butter content. This Easter season, we offer bunnies, crosses, lambs and more in dark, milk and white chocolates. Sources: Gonzalez, Elaine, The Art of Chocolate, 1998, p. 1-2; Goodbody, Mary, “FAQ’s about Chocolate,” Chocolatier Magazine, March 2000; “Types of Chocolate,” Chocolate Manufacturers Association and National Confectioners Association, www.candyusa.org. |
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