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Varieties Of Chocolates For Candy Making

 

In this article, we are going to review the different varieties of chocolate for candy making. The type of different chocolates for making candies is determined based on the amounts of cocoa butter and chocolate liquor in the chocolates. Also, sugar content and other ingredients added to the mixture are also taken in to account to distinguish various varieties of chocolates for candy making from one another. The following presented information will act as your guide and familiarize you with some of the most common chocolate varieties for candy making. Let us take a look:

 

Cocoa Powder: This kind of chocolate for candy making is basically an unsweetened powder which is pulverized and to some extent defatted into chocolate liquor. It provides a strong chocolate taste. The natural form of cocoa powder is of light brown color with an intense chocolate flavor. Since, it is slightly acidic in nature it is used in recipes calling for baking soda.

 

Unsweetened Chocolate: It is the purest form of chocolate liquid which consists of only ground cocoa beans. These varieties of chocolates for candy making are also called as bitter chocolate or baking chocolate. It is of bitter taste and therefore not suitable for consumption on its own. Its best use is in cooking when combined with sugar to make it more palatable. Unsweetened chocolate forms the base of all other chocolate varieties for candy making, except white chocolate.

 

Dark Chocolate: Dark chocolate for candy making comprises of liquid chocolate, cocoa butter, sugar vanilla and leicithin which is a kind of emulsifier. In the bars of dark chocolate which are used in commercial purposes, the cocoa content ranges from 30 percent which to 70- 80 percent.  There are two other varieties of chocolates for candy making which falls under the category of dark chocolate which are bittersweet chocolate and semi-sweet chocolate.

 

Milk chocolate: Milk chocolate for candy making is obtained by mixing chocolate liquid and cocoa butter either with condensed milk or dry milk solids. These are much sweeter in taste as compared to the than dark chocolate, and are of lighter color and a less prominent chocolate taste.

 

White chocolate: White chocolate for candy making consists of higher percentage of cocoa butter and this is the reason why it is called as while chocolate. Although, there is no chocolate liquor or any other cocoa products present in the white chocolate. It usually tastes like vanilla or other added flavorings.

 

Gianduja chocolate: Gianduja chocolate are those varieties of chocolates for candy making which are defined as European style of chocolate which are made using chocolate and nut paste. The most common type of nut paste used to make Gianduja chocolate is hazelnut paste; however almond paste can also be used.  These are used as a flavoring substance or sometimes or as a substitute for milk or dark chocolate.

                                    

Candy Coating Chocolate: Among different chocolate varieties for candy making, these days candy coating chocolates which are also known as confectionery coating are widely used. One of the reasons is that they are comparatively cheaper chocolate varieties for candy making as they do not possess significant amounts of chocolate liquor. These varieties of chocolates for candy making possess excellent melting and molding properties, and thus are often used for candy making.