Let’s discuss on different types of chocolates, the most popular one’s and best chocolate ever.
In our previous article on best chocolate brands in the world, we can say that Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods.
How many types of chocolates do we have? According to case study, we have more than 100+ list on different types of chocolates and we are going to discuss the most popular and best chocolate ever.
Table of Contents
Top 20+ Different Types Of Chocolates Candy
• White Chocolate
White chocolate is a type of chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids and sometimes vanilla.
White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate.
It is solid at room temperature 25 °C (77 °F) because the melting point of cocoa butter, the only cocoa bean component of white chocolate, is 35 °C (95 °F).
• Milk Chocolate
Milk chocolate is a solid chocolate confectionery containing cocoa, sugar and milk.
Chocolate was originally sold and consumed as a beverage in pre-Columbian times, and upon its introduction to Western Europe.
Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé.
Between them, they are responsible for over half of the chocolate sold worldwide.
Although four-fifths of all milk chocolate is sold in the United States and Europe, increasingly large amounts are consumed in China and Latin America.
While taste and texture have been key to its success, milk chocolate has also historically been promoted as a healthy food, particularly for children.
• Dark Chocolate
Dark chocolate types is a form of chocolate containing cocoa solids and cocoa butter without the milk or butter found in milk chocolate.
Dark chocolate without added sweetener is known as bitter chocolate or unsweetened chocolate.
• Ruby Chocolate
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company.
In development since 2004, it was patented in 2015 by inventors Dumarche et al. and assigned to Barry Callebaut under patent number US 9107430, 2015.
It was unveiled at a private event in Shanghai on 5 September 2017.
It is marketed as the fourth types of chocolate alongside dark, milk, and white chocolate varieties and has a pink colour.
• Couverture Chocolate
Couverture chocolate is another types of chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.
This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer “snap” when broken, and a creamy mellow flavor.
• Baking Chocolate
Baking chocolate, or cooking chocolate, is a type of chocolate intended to be used for baking and in sweet foods that may or may not be sweetened.
Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate.
However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel.
Baking chocolate is usually cheap, except when it’s produced as organic chocolate.
• Bittersweet Chocolate
Bittersweet chocolate is a variety of chocolates types with a cacao percentage of around seventy percent.
The high cacao content makes the chocolate flavor deep and less sweet, with a slightly dry or crumbly texture.
A chocolate bar or candy bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers.
• Compound Chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners.
It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.
It may also be known as “compound coating” or “chocolatey coating” when used as a coating for candy.
It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
• Raw Chocolate
Raw chocolate, or raw ground chocolate paste when ground, is a type of chocolate produced from unroasted cocoa beans that does not contain any additives like sugars.
• Cocoa Bean
The cocoa bean also called the cacao bean or cacao is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize.
• Chocolate Liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form.
Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.
• Chocolate Truffle
A chocolate truffle is onr of the types of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder, coconut, or chopped and toasted nuts (typically hazelnuts or almonds), usually in a spherical, conical, or curved shape.
• Organic Chocolate
Organic chocolate is chocolate types which has been certified organic. As of 2016, it was a growing sector in the global chocolate industry.
Organic chocolate is a socially-desirable product for some consumers.
• Mint Chocolate
Mint chocolate (or chocolate mint) is a popular variety of flavored chocolate, made by adding a mint flavoring, such as peppermint, spearmint, or crème de menthe, to chocolate.
Mint chocolate can be found in a wide variety of edible products, such as candy, mints, cookies, mint chocolate chip ice cream, hot chocolate, and others.
The chocolate component can be milk chocolate, regular dark chocolate, or white chocolate; due to this, mint chocolate has no one specific flavor, and so each chocolate-plus-flavor combination can be unique.
• Semi-Sweet Chocolate
Technically, semi-sweet chocolate is a form of dark chocolate. Both typically consist of cocoa solids, sugar, an emulsifier and vanilla.
There is no precise amount of sugar that categorises chocolate as semi-sweet.
However, the name usually refers to chocolate that contains no more than 50% sugar.
Gianduia or gianduja is a homogeneous blend of chocolate types with 30% hazelnut paste, invented in Turin during Napoleon’s regency.
It can be consumed in the form of bars or as a filling for chocolates. Chocolate spreads are also notably made from gianduja. Gianduja is made in both plain and milk versions.
• Ghirardelli Chocolate
The Ghirardelli Chocolate Company is an American confectioner, wholly owned by Swiss confectioner Lindt & Sprüngli.
The company was founded by and is named after Italian chocolatier Domenico Ghirardelli, who, after working in South America, moved to California.
The Ghirardelli Chocolate Company was incorporated in 1852, and is the third-oldest chocolate company in the US, after Baker’s Chocolate and Whitman’s.
Dutch process cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to “natural cocoa” extracted with the Broma process.
• Kit Kat
Kit Kat is a type of chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestlé, except in the United States, where it is made under licence by the H. B. Reese Candy Company, a division of the Hershey Company.
• German Chocolate
German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting.
Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.
These different Types of chocolates are among the top 10 list of best chocolate brands in the world.