Considering I love chocolate, I decided to make MyTake dedicated to my favorite dessert.
Most people know about milk, dark and white chocolate, however, there are some other interesting types of chocolate, I'll describe them all.
Light brown in color and soft in consistency. It's made of cocoa and sugar with the addition of milk, cream, cream powder, milk powder, milk fat and lecithin. It may also contain cocoa butter. Milk chocolate contains about 25% fat and up to 55% sugar.
Dark chocolate (aka "black chocolate" or "bitter chocolate")
Slightly bitter type of chocolate, dark brown in color, without added milk. It contains less sugar and more cocoa solids than other types of chocolate, and is considered as the healthiest kind of chocolate.
White chocolate is a mixture of cocoa butter, sugar and milk parts.
It doesn't contain cocoa solids, that's why it's not brown in color.
It is characterized by a pale yellow or ivory color.
According to standards, a product declared as white chocolate must contain at least 1/5 of cocoa butter, 3,5% of milk fat, a minimum of 14% of milk solids, and no more than 55% of sugar or other sweetening matter.
Ruby chocolate consists of non-fermented cocoa beans, which allows the chocolate to retain the purple color of cocoa pods.
It consists of sugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, citric acid and various types of flavoring.
Ruby Chocolate contains minimally 47% of cocoa solids, 26% of milk solids.
This newest kind of chocolate tastes a bit like white chocolate, but with slightly sourish fruit-like aroma.
Blond chocolate is a new chocolate with a light caramel to light gold color, and a sweet, creamy, caramel taste. It's in fact a caramelized white chocolate, with almost the same ingredients, but toastier taste, due to process of caramelization of white chocolate crumbs, often combined with chocolate liqueur.
Unprocessed type of chocolate, produced without heating, or mixing with other ingredients. It's commonly dark brownish to almost black color. This kind of chocolate is usually promoted as healthy, just like the dark chocolate. It's quite popular among the raw foodists.
Baking chocolate (aka cooking chocolate)
It's used for baking various types of cookies and cakes, as well as for cooking chocolate creams, stuffings and toppings.
This type of chocolate comes in three varieties - unsweetened, bittersweet, semisweet and sweet. It usually doesn't contain cocoa butter (unless it's white baking chocolate).
It's a substitute chocolate, not a real chocolate in gastronomical sense, but it looks similar, though, the taste is not nearly as good as the true chocolate.
It's less expensive to produce, because it contains cheap replacement ingredients (e.g vegetable fats instead of the more expensive cocoa butter, artificial sweeteners instead of sugar, food colorants instead of natural color etc).
There are also alternative and healthier versions of such chocolate, for example vegan chocolate bars, which usually contain genuine cocoa powder, natural sweeteners, and plant milk instead of actual dairy products.