8 Questions
What is the minimum percentage of cocoa mass required in milk chocolate in the United States?
10 percent
What is the primary difference between milk chocolate and white chocolate?
Presence of cocoa solids
What is the purpose of conching in European-style milk chocolate production?
To create a caramel flavor
What type of chocolate is made using beans from one growing region?
Origin chocolate
What is the main characteristic of gianduja chocolate?
Combination of chocolate and nut paste
What is the purpose of fractionating palm kernel oil in coating chocolate production?
To mirror cocoa butter's crystallization properties
What is the minimum percentage of cocoa butter required in white chocolate in the United States?
20 percent
Why are origin chocolates compared to estate wines?
Both have a unique and unadulterated flavor
Study Notes
Milk Chocolate
- Made from chocolate liquor, sugar, milk solids, vanilla, and lecithin
- Cocoa content can range from 10 to 45 percent
- European-style milk chocolate is darker and may have a caramel taste due to high-temperature conching
- In the United States, milk chocolate must contain at least 10 percent cocoa mass and 12 percent milk solids by law
White Chocolate
- Not a true chocolate because it contains no cocoa solids
- Made from cocoa butter, milk solids, sugar, and flavoring ingredients
- Must contain at least 20 percent cocoa butter and 14 percent milk solids by FDA standards (revised in 2002)
Specialty Chocolates
- Includes products like gianduja (milk chocolate combined with nut paste, usually hazelnut) and flavored chocolates (e.g., cappuccino, coffee, or orange)
- This category is emerging as consumers become more aware of quality cocoa and more adventurous in taste
- Some confectioners produce chocolate bars with additions like spices, dried fruits, and nuts, which are not regulated
Origin Chocolates
- Made using beans from one growing region, resulting in uniquely flavored chocolate
- Flavor highlights local cocoa varieties and production nuances, similar to estate wines
- Prized for their unique and unadulterated flavor
Coating and Compound Chocolate
- Made with cocoa butter equivalents (CBEs), designed for use without tempering
- Can use palm kernel oil, a common CBE, which is fractionated to mirror cocoa butter's crystallization properties
- Eliminates the need to temper the coating or compound chocolate after it has melted
- Has a less appealing taste and mouthfeel compared to couverture due to higher melting point
- Often used in conjunction with couverture for chocolate glazes, with a working temperature of 95°F (35°C)
Learn about the ingredients and characteristics of milk chocolate and white chocolate, including their cocoa content and production processes.
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