Chocolates:
Chocolate is a typically sweet, usually brown food preparation of The obroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor.
The liquor also may be cooled and processed into its two components cocoa solids and cocoa butter.
Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugars. Sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Types:
Unsweetened Chocolate
Bittersweet Chocolate
Semisweet Chocolate
Milk Chocolate
Butter Chocolate
Sweet Baking Chocolate
White Chocolate
Premelted Chocolate