{"id":10876,"date":"2018-11-20T17:11:10","date_gmt":"2018-11-20T22:11:10","guid":{"rendered":"https:\/\/bakeschool.com\/?p=10876"},"modified":"2023-10-28T12:56:51","modified_gmt":"2023-10-28T16:56:51","slug":"everything-you-need-to-know-about-the-types-of-chocolate-for-baking","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/everything-you-need-to-know-about-the-types-of-chocolate-for-baking\/","title":{"rendered":"The Complete Guide to the Different Chocolate Types"},"content":{"rendered":"\n

In this complete guide to the different types of chocolate used in baking, you'll learn about all the chocolate kinds on the market, what to look for when you are shopping for chocolate, all the different shapes of chocolate sold, and their ingredients. If you have questions about chocolate, this guide to chocolate is for you!<\/em><\/p>\n\n\n

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This post was sponsored by Cacao Barry.  Note that as an Amazon Associate I earn from qualifying purchases.<\/em><\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

How chocolate is classified<\/h2>\n\n\n\n

There are three main chocolate types on the market that most people are familiar with plus a new one on the market that's pink! The three kinds of chocolate are dark chocolate, milk chocolate, and white chocolate and they are distinct because they have varying amounts of cocoa (cocoa mass and\/or cocoa butter) and sugar.<\/p>\n\n\n\n

Most chocolate will also contain a few other ingredients for flavour (like milk ingredients, vanilla and\/or other natural\/artificial flavours) or for stability and texture (lecithins, for example). The quality of these chocolates varies greatly from one brand to another.<\/p>\n\n\n\n

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In many countries, the labeling of chocolate is regulated, meaning the naming conventions guarantee a certain cocoa content, percent sugar, emulsifying agents, etc.:<\/p>\n\n\n\n