Different types of chocolate

In this article, Mathis DIALLO (ESSEC Business School, Grande Ecole Program – Master in Management, 2023-2026) explains about the different types of chocolate.

Introduction

There are many different types of chocolate. Chocolate can be classified into different categories according to its colour, composition, uses, taste, price, etc. Nevertheless, the names of many products are subject to strict regulations, whatever its type or form (paste, bar, confectionery, etc.). For instance, it must contain at least 35% cocoa beans inside (according to the international standards).

Varieties of chocolate

Dark chocolate

The first chocolate to come to mind is often dark chocolate. The designation of dark chocolate is regulated. Chocolate must contain at least 35% cocoa beans to be considered chocolate.

Legislation requires a cocoa concentration of at least 43%, including 26% cocoa butter and 14% cocoa, to qualify as fine or superior dark chocolate. The terroir of the cocoa has a considerable influence on the flavour of dark chocolate. Dark chocolate lovers look for its sometimes bitter, intense and deep flavour.

It is possible to create different dark chocolates that are more or less intense or bitter by adding sugar or flavourings. Master chocolatiers can be creative and create innovative dark chocolates by adding other ingredients such as candied or dried fruit, for example, although the chocolate must have a minimum percentage to be considered a dark chocolate.

Milk chocolate, known as tasty and smooth

Taste is the first thing that distinguishes milk chocolate from dark chocolate. Milk chocolate is appreciated not only by children but also by adults because it is sweeter and less bitter than dark chocolate.

Milk chocolate is made up of :

At least 30% dry, fat-free cocoa.
At least 18% milk.
25% fat, including cocoa butter.
At least 3.5% milk fat.

This type of chocolate can be found in the form of tasting products or ingredients for pastries. It is particularly interesting for creating gourmet desserts, especially at Christmas and Easter, because of its cocoa milk flavour.

White chocolate, a must for pastry chefs

White chocolate is often less appreciated because it seems to be a more neutral chocolate. Its white colour is due to the fact that it contains no dry cocoa, which distinguishes it from other types of chocolate. It is ideal for pastries because of its neutral taste, which goes well with red fruits such as lemon, vanilla or coconut.

White chocolate is made up of :

At least 20% cocoa butter
About 60% sugar
At least 14% of milk

Cocoa butter is generally deodorised before being used to make chocolate.

In pastry-making, white chocolate is a precious ally. Cocoa butter captures flavours and can be used in a variety of flavours. It is widely used to make the insides of macaroons.

Blond chocolate

Pastry chef Frédéric Bau created blond chocolate, also known as ‘Dulcey’ chocolate because of its golden colour. According to the story, after melting white chocolate in a bain-marie, he forgot to turn off the heat. The chocolate was left to cook in this way for fifteen hours. The recipe has been refined since this discovery. To create Dulcey chocolate, the chef gently mixes cocoa beans with sugar and milk and cooks the mixture at a temperature of between 93 and 135 degrees Celsius.

Filled chocolate, tasty and delicious

Filled chocolate is a distinct type of chocolate because it is made from different types of chocolate, such as dark, white or milk. Filled chocolate is a type of chocolate with a chocolate exterior. This outer part can be made with any type of chocolate. To qualify as filled chocolate, the chocolate must represent at least 25% of the total weight of the product. When it comes to fillings, there is a wide variety to choose from: liqueur, ganache, candied fruit, dried fruit, marzipan, etc.

Eating chocolate

Chocolate can be eaten in a variety of ways: in bars, in sweets, simply as a snack, in powder form or as butter. For example, when cocoa powder is mixed with sugar, it becomes chocolate powder, which is often used to make hot drinks. Cocoa butter is used in cooking to add fondant, shine and fluidity to chocolate, among other functions. Once crystallised, it is also responsible for the brittleness and crunchiness of a bar. Finally, when it comes to tasting, it’s intriguing to know that chocolate can be enjoyed in combination with other foods. Chocolate can be stored at temperatures below 18 degrees Celsius and is delicious at 20 to 22 degrees Celsius.

Why should I be interested in this post?

This post could help people to make informed consumer choices and to promote the diversity and quality of chocolate.

▶ Mathis DIALLO The environmental impact of cocoa

▶ Mathis DIALLO The cocoa production

▶ Mathis DIALLO The price of cocoa

▶ Mathis DIALLO The Armarajo hedge fund’s corner in the cocoa market in 2010

Useful resources

Investment Corporation of Dubai (ICD)

About the author

The article was written in July 2024 by Mathis DIALLO (ESSEC Business School, Grande Ecole Program – Master in Management, 2023-2026).