Dark chocolate, which uses a high proportion of natural cocoa mass in the ingredients, exhibits the tan color contained in the cocoa beans themselves. The products are roughly divided into semi-sweet chocolate (cocoa content reaches about 57%) and bittersweet chocolate (cocoa content reaches 60%). Depending on the cocoa butter content, dark chocolate comes in different specifications. Such as soft dark chocolate, cocoa butter content of 32% to 34%; hard dark chocolate, cocoa butter content of 38% to 40%, super hard dark chocolate, cocoa butter content of 38% to 55%. Dark chocolate is very versatile in baked goods. Such as the decoration of various cakes and snacks, chocolate fillings, embossing and pouring on the surface of decorated cakes and snacks, various demoulding shapes, cake embryos, chocolate bread, chocolate biscuits, etc.
White chocolate, no cocoa powder is added to the ingredients, it is made with cocoa butter, white sugar or other sweeteners, and solid milk as raw materials. In bakery products, white chocolate is mainly used for cake surface decoration, various small and delicate pastry decorations, fillings for fillings, embossed cakes and so on. When decorating, chocolates are made into a variety of shapes to meet the needs of different festivals and consumers.
Milk chocolate, made from cocoa liquor, cocoa powder, cocoa butter and other cocoa products, dairy products, flavors and emulsifiers and other materials. Chocolate with not less than 25% cocoa solids (of which non-fat cocoa solids not less than 25%) and not less than 12% milk solids (of which the minimum milk fat content is less than 2.5%) on a dry matter basis. In baked goods, it can be used for cake decoration, filling filling, surface pouring, decoration cake extrusion, demoulding modeling, etc.
Chocolate cream is made by grinding the cocoa endosperm into a paste and then solidifying it. Sugar-free, 100% pure cocoa mass, perfect for accenting chocolate aromas or accentuating the richness of chocolate.