Yet chocolate in the form we know of today is the result of a process only relatively recently invented. Building upon a process invented by his father to remove the fat from roasted cocoa beans (the fat more commonly known as Cocoa Butter), hence making the manufacture of Cocoa powder much easier, the Dutchman Coenraad van Houten further improved this process by treating the resulting powder with alkaline salts, allowing the powder to mix more easily with water. The resulting "Dutch chocolate" has a darker colour and much milder taste than unprocessed cocoa.
- Dark chocolate: Dark chocolate usually has cocoa content ranging from 70-99%, with the rest made up of sugar and fat. Unsweetened chocolate is what goes into our bakes. Plain and simple.
- Milk chocolate: Milk chocolate is solid chocolate with milk powder, liquid milk or condensed milk added. Regulations in Europe specify a minimum of 25% cocoa solids, while the US government requires 10% concentration of chocolate liquor, for chocolate to be considered "milk chocolate". Milk chocolate powder is also used to make ultra-creamy hot chocolate drinks.
- White chocolate: Not our personal favourite unfortunately - white chocolate is made up of sugar, milk and cocoa butter without the cocoa solids. Tasty and creamy as it is, even if mixed in with exotic flavours (like green tea), it's still basically a sugared block of cocoa fat. Not a fan.