Photo essay - Different Types of Chocolate

  Every day, every second, some where in the world, someone is eating chocolate. Chocolate is something that everyone loves, but not everyone knows the types of chocolate well. All we know is black, milk, or white chocolate. In my photo essay, I'll explain different types of chocolate using seven photos.

1. Chocolat Noir

    The first type is chocolat noir. 'Noir' stands for black in French, so chocolat noir means black chocolate. Black chocolate are divided into two groups; mi-amer(sweet chocolate) and amer(butter chocolate). Mi-amer contains 55~58% of cacao powder and 42~49% of sugar. In comparison, amer contains 60% of cacao powder and 40% of sugar. Like it's name, mi-amer is sweeter and less bitter than the amer, but amer might have more scent of cacao.

2. Chocolat Au Lait

  You might think of cafe au lait when you hear the name. It's because the mix of ingredients are similar. Chocolat au lait is a milk chocolate with low percent of cacao powder and more fat. Cacao powder 30%, sugar 42%, and the rest of the ingredients are fat. Chocolat au lait is the most famous and the sweetest chocolate between the chocolates that I'm introducing. The sweet taste helps to relieve stress but makes me worried about the calories.

3. Chocolat Blanc

  Unlike other chocolates, this one doesn't contain any cacao powder so the color is not dark. Chocolat blanc is a white chocolate which is made by only the use of cacao butter 30%, sugar and fat. Since this chocolate doesn't have any cacao powder, there is no bitter taste in it. Some people like chocolat blanc better than others because of it's unique taste. This white chocolate looks good and it only contains the sweet taste, so it is usually seen on cookies or cakes.

4. Pate De Cacao

  If the chocolates until now were well known chocolates, starting from pate de cacao, they are chocolates which are made during the process of making the other ones. One of the steps to make a chocolate is to smash the roasted cacao beans. When this is happening, beans called cacao nib comes out which is pate de cacao. Pate de cacao is also called cacao mass, and it's 100% pure cacao. Even though it is so bitter, it is known to be healthy for people.


5. Beurre De Cacao
 

  Beurre de cacao is fat that comes out while squeezing the cacao mass. It's widely known as cacao butter. When you melt it, it becomes a pure liquid of butter. I've never tasted nor smelled it before, but I think it will be similar with normal butter with a little bit of cacao scent.

6. Poudre De Cacao

  Not only cacao butter comes out in the process above, but also the poudre de cacao. Poudre de cacao is also called as cacao powder and cacao cake. It's a powder type so I think it will feel soft but I don't think it will taste very good.




7. Chocolat De Coverture

  What can you guess about the role of this chocolate by the name? 'Coverture' means the cover in French, so now can you imagine what chocolat de coverture is used for? It is used to cover the chocolate for the ingredients to not mix with others. It doesn't taste good by itself but it is needed while making the first, second and third type of chocolate that I introduced.


  The seven photos I introduced were about seven kinds of chocolate. They are chocolat noir, chocolat au lait, chocolat blanc, pate de cacao, beurre de cacao, poudre de cacao, and chocolat de coverture. All of them were made differently with different ingredients. I hope my essay helped you understand more about chocolates.

Every photo used in the essay was from this link:
http://blog.naver.com/wacca?Redirect=Log&logNo=50170475131