The finely ground meat of the cacao bean. When warm, it's a liquid; when cold, a solid.
The naturally occurring fat in cacao beans. It's why chocolate melts in your mouth.
The fine powder made from the cacao bean meat once most of the cocoa butter has been removed.
A high-quality chocolate used by professionals that is specially formulated for dipping and coating.
Made from chocolate liquor, cocoa butter, sugar, vanilla, and milk powder. Quality milk chocolate has a minimum of 30 percent cocoa.
Semisweet or Bittersweet Chocolate:
Made from chocolate liquor, cocoa butter, sugar, and vanilla. A premium brand of bittersweet will have a minimum of 62 percent cocoa, while semisweet will have less.
Solid chocolate liquor, with no added sugar, that is usually used in cooking.
White chocolate contains no cocoa liquor, so it isn't really chocolate. A quality brand contains sugar, cocoa butter, milk powder, and vanilla.
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