Dark chocolate (also called natural or dark chocolate) contains cocoa mass, sugar, cocoa butter, vanilla and lecithin (emulsifier).
Cocoa mass in dark chocolate available commercially ranging from 30% (sweet dark chocolate) to 70-80% and the content of milk is up 12%.
European rules specify a minimum content of cocoa mass in dark chocolate is 35%. In the U.S., there is no definition for dark chocolate, but only definition of "sweet chocolate", which means that the minimum concentration of cocoa mix should be 15%. Sweet chocolate does not have to be dark, and do not necessarily contain milk.
Dark chocolate is rich in flavonoids and gallic acid. They protect the body from cardiovascular diseases. Therefore, claims that regular consumption of dark chocolate in small amounts can reduce the risk of heart attack and other heart diseases.
- SWEET CHOCOLATE
- SEMI-SWEET CHOCOLATE
- Bittersweet chocolate
Bittersweet chocolate contains less sugar and more cocoa liquor semi-sweet chocolate, but the two are completely interchangeable when used for cooking purposes.
- Unsweetened Chocolate
It is unadulterated chocolate with a strong and deep flavor. With the addition of sugar, however, unsweetened chocolate is used as the basis for the preparation of cakes, biscuits and other types of chocolate (except white).