Five different types of chocolate

around the world with origin

Sanket Shinge
Batch-B
Roll no.50
Raw chocolate
Raw chocolate, or raw ground chocolate paste when ground, is chocolate produced from
unroasted cocoa beans that does not contain any additives like sugars. The history of
chocolate began in Mesoamerica.Raw chocolate represents a fast-growing segment of
the chocolate industry. It is often made in small batches. It has been promoted as having
higher concentrations of some nutrients,although few studies have been conducted to
support this.The low-heat or "cold" production process (which avoids roasting) may help to
preserve the antioxidants known to be naturally present in cocoa.Many marketers produce
raw chocolate that is certified organic or fairly-traded.According to some historians, the
evidence of cacao consumption dates back three to four millennia and there are some traces
of cacao in artifacts dating back as far as 1400 B.C.E. As we can see, the Cacao Bean has been
in use forever in the tropical regions of the planet.Cost of raw chocolate is Rs.5000.
Dark chocolate
Dark chocolate is a form of chocolate containing cocoa solids and cocoa butter without the milk
or butter found in milk chocolate. Dark chocolate without added sweetener is known as bitter
chocolate or unsweetened chocolate. Government and industry standards of what products
may be labeled "dark chocolate" vary by country and market.There is no high-quality evidence
for any health effects of dark chocolate, such as on blood pressure.Chocolate is made from the
tropical Theobroma cacao tree seeds.Chocolate has been around for over 3,000 years.It was
developed around 1900 B.C in Central and South America as a drink.Later, it was also made into
a drink for the Mayan peoples for ceremonial purposes.The Spanish encountered chocolate in
the early 1500s and brought it back to Europe. They would add honey and cane sugar to make it
sweeter, and other additional flavourings. these minerals are used to support factors such as
immunity (zinc), can help keep your bones and teeth healthy (phosphorus), and contribute to
better sleep quality (magnesium).The price is Rs.110 for 150gm of dark chocolate.
Milk chocolate
Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid
milk, or condensed milk. The first known variation was developed by Jordan & Timaeus in
1839 with donkey milk.In 1875 a Swiss confectioner, Daniel Peter, developed a solid
milk-chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's
neighbour in Vevey.Cadbury is the leading brand of milk chocolate in the United
Kingdom.The Hershey Company is the largest producer in the US. The actual Hershey process
is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric
acid, and then the milk is pasteurized, stabilizing it for use. This process gives the product a
particular taste, to which the US public has developed an affinity, to the extent that some
rival manufacturers now add butyric acid to their milk chocolates. Milk chocolate can be
used when called for in a recipe, but is easiest to handle in no-bake recipes such as sauces, as
a topping for already-baked treats, or fillings or icings.The price is Rs.275 for 500gms of milk
chocolate.
White chocolate
White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter,
sugar, milk solids and sometimes vanilla.White chocolate does not contain cocoa solids, which
are found in other types of chocolate, such as milk chocolate and dark chocolate. It is solid at
room temperature 25 °C (77 °F) because the melting point of cocoa butter, the only cocoa
bean component of white chocolate, is 35 °C (95 °F).In 1937, the white chocolate Galak was
launched in Europe by the Swiss company Nestlé.Other companies developed their own
formulas, such as that developed by Kuno Baedeker for the Merckens Chocolate Company in
1945.From about 1948 until the 1990s, Nestlé produced a white chocolate bar
with almond pieces, Alpine White, for markets in the United States and Canada.Hershey began
mass production of white Hershey's Kisses in the 1990s, a product that diversified during the
early 21st century to include a chocolate white-dark swirl Kiss called the Hug.The creamy
properties of white chocolate make it ideal for frosting and glazing cakes. Silky smooth and
able to take on any color or flavor, white chocolate frosting can add flavor to any cake it
covers.The price is Rs.120 for 400gm of white chocolate.
Ruby chocolate
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a
Belgian–Swiss cocoa company.In development since 2004, it was patented in 2015 by
inventors Dumarche et al. and assigned to Barry Callebaut under patent number
US9107430B2.It was unveiled at a private event in Shanghai on 5 September 2017.It is
marketed as the fourth type of chocolate alongside dark, milk, and white chocolate varieties
and has a pink color. The chocolate is characterized by a taste that has been described as
slightly sweet and sour, which is comparable to that of berries, as the chocolate's main
characteristic is its acidity.In a comparison of the phenolic content between varieties of
chocolate, ruby chocolate was rated between milk and white chocolate.It may contain
antioxidants, spices, and other natural and artificial flavorings; however, these ingredients
cannot mimic the flavors of chocolate, milk, butter, or a fruit, and it cannot contain additional
colouring. ruby chocolate is perfect for a wide range of technologies, ranging
from confectionery molding and enrobing, to pastry mousses, etc.The price is Rs.1,299 for
150gms of ruby chocolate.
Thank you