Dark Chocolate: Dark chocolate contains high content of cocoa solids or very little amount of milk or sometimes there is no amount of milk. Dark chocolates are of many types such as sweet, semi-sweet, bittersweet or sometimes unsweetened.

Generally it contains 40 percent of chocolate liquor and other ingredients include cocoa, chocolate, cream, vanilla, butter, sugar and salt. It is very popular for baking and dessert recipes.

White Chocolate: white chocolates are different from other chocolate flavors because it does not contain any cocoa solids that give it an off-white color. It is prepared from cocoa butter, dry milk solids with addition of flavorings like vanilla, lecithin, corn syrup, salt and sugar. It is used in all purposes such as cooking and baking.

It is sold in bars, blocks, discs and chips. It has a mild and pleasant flavor and can be used to make chocolate mousse, panna cotta and other desserts.

Milk Chocolate: Milk chocolate, as the name means, it has a creamy, sweet and mild flavor. It is a mixture of whole milk powder, sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla, corn syrup and salt.

Basically Milk chocolates are better used for dessert sauces, dipping coatings, fondue, and chocolate garnishes. This is the most eaten chocolate of all chocolate flavors. Though it is heat sensitive, it works great for cooking and chocolate decorations.

Tags: Dark Chocolates, Milk Chocolates, White Chocolates

This entry was posted on Wednesday, June 30th, 2010 at 6:08 pm and is filed under Chocolates, Dark Chocolates, Milk Chocolates, White Chocolates. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.