7 types of chocolates and their uses

Whether you have a sweet tooth or not, there is no one who does not like chocolate. An instant mood-lifter and rich in nutrients, it is all we all want when having a bad day! And while we all know the names of our favourite chocolates, most of us are not well-versed with the different kinds of chocolates that exist. Compiled from Pure Wow, here are the seven types of chocolates and their uses.

Milk chocolate

Creamy and sweet, milk chocolate contains a minimum of 10% chocolate liquor and 12% milk, which gives it its smooth and silky texture. It’s typically sweeter and less bitter than dark chocolate because it contains that extra dairy and sugar. Because it melts easily, milk chocolate is ideal for eating on its own instead of adding to desserts.

Dark chocolate

As per the United States Food and Drug Administration (FDA), dark chocolate must contain a minimum of 35% chocolate liquor. Dark chocolate in the 65% to 70% range will be pleasantly bitter and slightly creamy, while anything reaching into 80% and beyond will be too brittle and bitter to enjoy on its own. Dark chocolate is ideal for eating on its own or for a range of baking projects such as chocolate chip cookies and homemade chocolate truffles.

Unsweetened chocolate

What is it, exactly? Basically, it’s chocolate liquor — cocoa solids and cocoa butter — without any added sugar or dairy. Because of this, it’s very bitter and best left for baking projects that require a deep chocolate flavour. This type of chocolate is ideal for baking, particularly recipes that already contain a generous amount of sugar, such as brownies.

White chocolate

Ever wondered how it is white? This is because why it does not contain any form of cocoa solids, it is made of cocoa butter—at least 20%, according to the FDA — along with at least 14% milk, milk solids or cream. Higher quality white chocolates will often contain vanilla but it’s not a requirement. It is best when used to make fruit tarts and cake pops among other things.

Caramelised white chocolate

Also known as toasted white chocolate or blond chocolate, caramelised white chocolate is basically white chocolate that’s been roasted until it caramelizes. The result is a caramel-like flavour that’s less saccharine than traditional white chocolate but retains its creamy texture.

Ruby chocolate

Ruby chocolate has only been around since cocoa company Barry Callebaut introduced it 2017 and it’s a very trendy millennial pink. Surprisingly, its hue is natural and comes from the “ruby cocoa beans” used to make it. The flavour is slightly sweet and sour, like berries in chocolate form.

Raw chocolate

Raw chocolate is made from unroasted cocoa beans, which manufacturers claim leaves the nutrients and antioxidants intact. But research is still in its early stages, and chocolate connoisseurs suggest focusing on the quality of the cacao over whether it’s “raw.”

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