Knowra Dark chocolate Dark chocolate Dark chocolate is made from cocoa solids and cocoa butter, usually with little or no milk solids. Its cocoa content is generally higher than milk chocolate’s.
Cocoa liquor : A ground mixture of cocoa solids and cocoa butter produced from roasted cocoa beans. It supplies both major cocoa components in many dark chocolate formulations.
Chocolate viscosity : A measure of how readily molten chocolate flows under applied force. Cocoa butter content and particle interactions govern dark chocolate’s flow during molding.
Baking chocolate : Unsweetened or lightly sweetened chocolate intended primarily for cooking and baking. Its low sweetness distinguishes it from many dark chocolates eaten as confectionery.
Milk chocolate : Chocolate containing cocoa solids, cocoa butter, sugar, and milk ingredients. Its milk ingredients and generally lower cocoa proportion distinguish it from dark chocolate.
Cocoa butter : The fat naturally present in cocoa beans, valued for its melting behavior and texture. Its crystalline structure gives dark chocolate a firm snap and smooth melt.
Cocoa butter crystallization : The formation of solid cocoa butter crystals from molten fat. Its crystal forms determine chocolate’s gloss, snap, and storage stability.
Couverture chocolate : Chocolate with a relatively high cocoa butter content, designed for coating and enrobing. Some dark chocolate couverture flows readily for coatings and molded shells.
White chocolate : A cocoa product made with cocoa butter, sugar, and usually milk, but no cocoa solids. It shares cocoa butter with dark chocolate but lacks its cocoa solids.
Cocoa solids : The nonfat components of cocoa beans that contribute chocolate flavor, color, and bitterness. Their concentration strongly shapes dark chocolate’s intensity and flavor.
Chocolate bloom : A whitish surface coating caused by fat or sugar crystals forming on chocolate. Temperature changes can disrupt dark chocolate’s surface and create fat bloom.
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