Types of chocolate (couverture, gianduja, etc.)

Types of chocolate (couverture, gianduja, etc.)

Types of Chocolate

Couverture Chocolate

  • Known for its high-quality, couverture chocolate is often used by professionals due to its finely ground and high cocoa content.
  • Contains a higher percentage of cocoa butter (32%-39%) which gives it a smoother, creamier texture and allows for a glossy finish.
  • It requires tempering when used which allows a hard, shiny finish when set.

Gianduja Chocolate

  • A type of Italian chocolate that combines chocolate and hazelnut paste.
  • It has a distinctive nutty flavour and a soft, velvety texture.
  • Used commonly in spreads, fillings, and other confectionery products.

White Chocolate

  • Contains cocoa butter, sugar, and milk, but no cocoa solids.
  • Is known for its creamy and sweet flavour.
  • Does not need tempering as it does not contain cocoa solids.

Milk Chocolate

  • Contains 10%–20% cocoa solids, along with cocoa butter and sugar.
  • The inclusion of milk (in the form of milk powder or condensed milk) gives it the popular creamy and sweet character.
  • Requires tempering during confectionery work due to the presence of cocoa solids.

Dark Chocolate

  • Contains higher percentages of cocoa solids (35%-100%) and lower quantities of sugar than other types of chocolate.
  • Can have a bitter or semi-sweet taste depending on the cocoa content.
  • Requires careful tempering when used to result in a shiny finish and snap.

Ruby Chocolate

  • A newer type of chocolate, known for its natural pink hue and a taste that is sweet yet slightly sour.
  • Made from ruby cacao beans and does not require the addition of any colours or flavourings.
  • Its unique taste and colour make it an interesting choice for crafting desserts and confections.

Compound Chocolate

  • Also known as “baking”, “dipping”, or “candy” chocolate, contains less cocoa and more sugar and vegetable fats instead of cocoa butter.
  • Does not require tempering before use which makes it a convenient option for beginners or for quick confectionery needs.
  • It doesn’t provide the same creamy mouthfeel or glossy finish as couverture or high-quality chocolate.