Being a lover of chocolate, probably haven't tried different varieties ranging from the rough, round balls of cocoa from Spain to different types that are sold in grocery stores, which have a very cheap price, up to the most luxurious truffles and Belgian chocolate. Between trying to varieties, might have found some white varieties, which are collectively called milk chocolates. You could noticed how this type is actually sweeter, softer and softer than the kind usually that you've had. So, is it all that is apart from the real chocolate which you have known?
Production
These two varieties are subject to almost the same production process. The main thing that distinguishes them is the amount of cocoa which contains each type. Dark mainly follows the original ingredient, which translates into higher content of cocoa in it. To make dark chocolate, the amount of cocoa solids should take a 65% the proportion of the ingredient. The remaining 35% is properly distributed to the mixture of milk and sweeteners, emulsifiers. On the other side of the spectrum, milk chocolate is made completely in the opposite way. Condensed milk or powder is added in most, as well as sugar, vanilla and emulsifier. The content of cocoa can be less than 25 per cent or nothing at all, especially when it comes to the production of white chocolate.
Open period
The use of cocoa as a choice of food grains has discovered since antiquity. So, suffice to say that dark is the oldest chocolate type, since this is the base type for chocolate manufacturing. On the other hand, the milk did not appear in circulation until the Decade of 1870 when formalized and presented himself as a new kind of chocolate.
Health benefits
By the percentage of cocoa high, dark is known to be a healthy type of chocolate. In adequate amounts of consumption, dark chocolate provides the body with antioxidants, which helps eliminate toxins, making the body stronger, healthier and even younger. In addition, dark is also low in fat and glucose contained, that is highly recommended for weight watchers, people with high levels of blood sugar and high blood pressure. It not is about milk chocolate, since it has high amounts of sweeteners and cocoa butter added in it during the manufacturing stage.
Taste and texture
The flavor and texture of both chocolates remain the most obvious distinctions between the two. Dark, being less refined, it has a rougher texture, dust on it. Depending on the variety, it even has a hard core that can be attributed to the high amounts of cocoa solids. Milk Chocolates are creamy and smooth to taste, not to mention sweeter than the other kinds of chocolates. With all these aspects, it is clear to see that the difference between dark chocolate and milk chocolate can be comparable to the day and night.
Being a lover of chocolate, probably haven't tried different varieties ranging from the rough, round balls of cocoa from Spain to different types that are sold in grocery stores, which have a very cheap price, up to the most luxurious truffles and Belgian chocolate. Between trying to varieties, might have found some white varieties, which are collectively called milk chocolates. You could noticed how this type is actually sweeter, softer and softer than the kind usually that you've had. So, is it all that is apart from the real chocolate which you have known?
Production
These two varieties are subject to almost the same production process. The main thing that distinguishes them is the amount of cocoa which contains each type. Dark mainly follows the original ingredient, which translates into higher content of cocoa in it. To make dark chocolate, the amount of cocoa solids should take a 65% the proportion of the ingredient. The remaining 35% is properly distributed to the mixture of milk and sweeteners, emulsifiers. On the other side of the spectrum, milk chocolate is made completely in the opposite way. Condensed milk or powder is added in most, as well as sugar, vanilla and emulsifier. The content of cocoa can be less than 25 per cent or nothing at all, especially when it comes to the production of white chocolate.
Open period
The use of cocoa as a choice of food grains has discovered since antiquity. So, suffice to say that dark is the oldest chocolate type, since this is the base type for chocolate manufacturing. On the other hand, the milk did not appear in circulation until the Decade of 1870 when formalized and presented himself as a new kind of chocolate.
Health benefits
By the percentage of cocoa high, dark is known to be a healthy type of chocolate. In adequate amounts of consumption, dark chocolate provides the body with antioxidants, which helps eliminate toxins, making the body stronger, healthier and even younger. In addition, dark is also low in fat and glucose contained, that is highly recommended for weight watchers, people with high levels of blood sugar and high blood pressure. It not is about milk chocolate, since it has high amounts of sweeteners and cocoa butter added in it during the manufacturing stage.
Taste and texture
The flavor and texture of both chocolates remain the most obvious distinctions between the two. Dark, being less refined, it has a rougher texture, dust on it. Depending on the variety, it even has a hard core that can be attributed to the high amounts of cocoa solids. Milk Chocolates are creamy and smooth to taste, not to mention sweeter than the other kinds of chocolates. With all these aspects, it is clear to see that the difference between dark chocolate and milk chocolate can be comparable to the day and night.
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