2-GuidetoChocolate_F16D4-STYLESOFCHOCO-b Meet the Maker >

Chocolate is made by fermenting, shelling and crushing cacao bean kernels to produce “nibs,” which are about
50% cocoa butter. The nibs are ground and pressed into a paste known as chocolate liquor, which forms the
basis for all types of chocolate. Here’s a breakdown of five popular chocolate classifications.

A mixture of chocolate liquor, sugar and milk solids, milk
chocolate has the creamiest flavor for all the chocolate styles.
European milk chocolates tend to be less sweet with a deeper
flavor than most American-made milk chocolate.

With 60-75% cacao solids, this chocolate tastes richer
than milk chocolate. Because it’s not too sweet,
it’s often ideal for baking.

Cocoa powder is extracted solids of the cacao bean
that are ground into a fine powder, and is often used
in baking. Conventional cocoa powder relies on
baking soda for leavening, while Dutch-process cocoa
is treated with an alkali and is dark, less acidic and
more mild flavor.

Made from cocoa butter, sugar and milk solids, white
chocolate is actually not considered chocolate at all,
because it lacks the key defining element: chocolate liquor.

Unsweetened chocolate is entirely chocolate liquor and
contains no sugar in its purest form. It’s also sometimes
known as baking chocolate.

Guittard chocolate has been an American favorite
since 1868. Today, Amy Guittard carries on
the company’s tradition of excellence.



What color is the
chocolate? Scrutinize the
surface. It should be
even-colored with glossy,
smooth surface. Air
bubbles, white marks
or swirling could
indicate defects.

When you break off a piece
of chocolate, it should snap
crisply and yield a sharp
broken edge. This indicates
that the chocolate was
properly tempered.

Inhale the aroma of the
chocolate. Is it strong or
subtle? Draw from your
sensory memory to
observe what the
chocolate smells like. For
instance, you may detect
notes of toasted nuts, citrus,
caramel or coffee.

Place the chocolate on
your tongue and allow it to
melt slowly. Pay attention
to any flavors that may
arise, like almonds, raisins,
or lemon, and how those
flavors evolve. See how
those flavors respond to
pairings like wine, coffee,
dried fruit and nuts.

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