1, tasteless chocolate board: the content of cocoa butter in tasteless chocolate board is high, generally about 50%, and the texture is very hard. When making chocolate as a semi-finished product, more diluents need to be added. For example, when making western pastry fillings such as chocolate stuffing and hazelnut sauce, it is generally diluted with soft oil or light cream.
2. Cocoa butter board (some are granular): it is the oil squeezed from cocoa beans and the coagulant in chocolate. Its content determines the quality of chocolate. Cocoa butter has a high melting point, about 28°C, and it is solid at room temperature. It is mainly used to make chocolate and chocolate products with thick or dry dilution, such as hazelnut sauce and chocolate stuffing, which can dilute and brighten. In addition, because cocoa butter is the coagulant in chocolate, appropriate amount of cocoa butter can be added to chocolate with low cocoa butter content to increase the viscosity of chocolate and improve its demoulded quality.
Bright effect and texture.
3. Milk Chocolate: Raw materials include cocoa products (cocoa liquid, cocoa powder and cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa pulp and at least 12% milk. Milk chocolate has a wide range of uses, which can be used for cake filling, sprinkling, squeezing characters or demoulding.
Milk chocolate was originally invented by the Swiss, and it was once a patented product in Switzerland until now. Some of the best milk chocolates in the world can be divided into two categories: in Europe, after Peter and Nestor, most manufacturers also use condensed milk as ingredients; In the United States and Britain, a mixture of milk powder and sugar is used as ingredients. The latter uses the hygroscopicity of sugar to dry itself, and produces a cheese-like taste due to the action of enzyme activity in mixed milk powder.
4. White Chocolate: It contains almost the same ingredients as milk chocolate, including sugar, cocoa butter, solid milk and spices, and contains no cocoa powder, so it appears white. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Moreover, the content of dairy products and powdered sugar is relatively large and the sweetness is high. White chocolate is mostly used as icing, and can also be used for squeezing words, stuffing and cake decoration.
5. Dark chocolate: Dark chocolate board is hard and contains high cocoa butter. According to the different cocoa butter content, dark chocolate has different grades, such as: soft dark chocolate, cocoa butter content of 32-34%; The cocoa butter content of hard chocolate for spraying noodles is 38-40%; The content of cocoa butter in superhard chocolate is 38-55%, which not only has high nutritional value, but also is convenient for demoulding and operation. Dark chocolate is widely used in dim sum processing, such as chocolate sandwich, noodles sprinkling, word extrusion, various decorations, various demoulding shapes, cake blanks, chocolate bread and chocolate biscuits.
6. Cocoa powder: Cocoa powder is a common raw material for chocolate products. The content of cocoa butter is low, generally 20%, which can be divided into tasteless cocoa powder and sweet cocoa powder. The tasteless cocoa powder can be mixed with flour to make cakes, bread and biscuits, and can also be mixed with butter to prepare chocolate cream. Sweet cocoa powder is mostly used for sandwich chocolate, hot drinks or sifting on the surface of cakes for decoration.
Let's talk about high-quality brands in various countries
Dove chocolate
Mars, the world's largest manufacturer of pet food and snack food, launched a series of products in China./kloc-0 entered China in 1989, and 1995 became the leading brand of chocolate bars in China, and "milk is fragrant and silky" became a classic advertising slogan.
Cadbury (Gabriel)
Cadbury Swallow Company is a multinational company with a history of more than 100 years, and is a world-famous candy and beverage manufacturer. Mainly engaged in the production and sales of high-quality food worldwide. For more than a hundred years, Cadbury's name has gained worldwide fame and is very popular in many countries in the world 1 10. Cadbury's most classic brand, Cadbury Fresh Milk Chocolate, is the only chocolate produced with fresh milk as raw material, which is of outstanding quality and taste.
Di Chin chocolate.
Shenzhen Di Chin Company is jointly invested by Hong Kong Pengli Group and China National Cereals and Oils Group. Di Chin chocolate has always maintained the pure Swiss flavor of pure fragrance, deliciousness and smoothness, and is a high-grade chocolate brand with the highest quality-price ratio.
German rittersport chocolate
* * * There are 15 flavors, including: almond protein, chocolate, grape hazelnut, rum flavor, Alps and so on.
Reference price: 15.60 yuan/100g packaging
Germany storckriesen toffee chocolate
Cocoa butter content: 30%, the outer layer is dark chocolate coat, the inner layer is chocolate coating, and the innermost layer is chocolate toffee, which is greasy, not sweet or greasy.
Swiss Lindt Swiss lotus chocolate
Produced the world's first chocolate that can be melted in the mouth. There are many kinds, which can be mainly divided into: row packaging, thin packaging, treasure diamond series, Hawaiian nuts, mint and so on.
Belgian Leonidas chocolate
The only fresh chocolate, each LEONIDAS PRALINES is absolutely no more than 4 weeks from the production to your personal taste. Taste: fresh cream, home cream, cream liqueur, cocoa, whisky, champagne, coconut.
Reference price: every 50g of 45 yuan.
Belgian "Gillian" chocolate
The only chocolate brand awarded a gold medal by the Belgian royal family is known as the "supreme in the chocolate kingdom". At present, there are seven series of shells (golden shells), snowballs, classics, precious stones, lovers and the essence of the world.
Duc D'o chocolate in Belgium.
Product categories are: elegant comprehensive chocolate, 12 constellation heart-shaped chocolate, black truffle chocolate, finger-sucking aftertaste.
France defeis chocolate
Also known as "black mushroom", 23.80 yuan/100g mini-suit, the price of large box is about 42 yuan. Although this chocolate is not very nice-looking, its taste is very soft and fragrant. Its composition is mainly cocoa butter substitute.
Bendicks of Mayfair in Meffer, England.
Special products: mint chocolate, horehound chocolate, Mint Crisps chocolate, cream pepper mint chocolate, Meffer mint chocolate and Victoria mint chocolate.
Swedish Marabou chocolate
Chocolate is not very delicate, but it tastes good and has a rich cocoa flavor.
Italian Baratti and Miranno (Baratti &; Milano) shop
Raw materials are cocoa beans from the United States and Africa. Product categories include: Ji 'an Du Jia chocolate, Cremeni chocolate, Milord chocolate box, Medagliato chocolate and Easter chocolate eggs.
Spanish Pascual chocolate pudding.
A good companion for watching movies and TV.
Reference price: 12.90 yuan/／500g
Mozart chocolate in Austria
Handmade, it is easily dissolved at room temperature, and it tastes sweet and fragrant.
Meiji snow kiss chocolate in Japan
Japanese chocolate is a very good quality one, with a good taste, soft and smooth, similar to the feeling of "Defis".
Reference price: 19.80 Yuan/box (75g)
Australian PATON'S chocolate
The taste is similar to that of FERRERO's MON-CHERI. The chocolate cocoa butter content in the outer layer is 2 1%, which contains a whole hazelnut kernel.
Reference price: 36 yuan/1 10g( 10 PCs) Dada.
As for whether it can be brought into the country, it should be, as long as there are no mini-bombs in it.
, hehe!
PS: I hope it will help you! ~