Let’s talk about the common varieties of chocolate first. 1. Unflavored chocolate board: Unflavored chocolate board has a higher cocoa butter content, usually about 50%, and has a very hard texture. When making chocolate as a semi-finished product, more diluent needs to be added.

For example: when making chocolate fillings, hazelnut spreads and other Western pastry fillings, they are generally diluted with softer fat or light cream.

2. Cocoa butter board (sometimes in granular form): It is oil squeezed from cocoa beans and is the coagulant in chocolate. Its content determines the quality of chocolate.

Cocoa butter has a higher melting point, around 28°C, and is solid at room temperature. It is mainly used to make chocolate and dilute thicker or drier chocolate products, such as hazelnut spread and chocolate fillings. It can

The effect of dilution and brightness.

In addition, since cocoa butter is the coagulant in chocolate, an appropriate amount of cocoa butter can be added to chocolate with a low cocoa butter content to increase the viscosity of the chocolate and improve its shine and texture after demoulding.

3. Milk Chocolate: Raw materials include cocoa products (cocoa liquor, cocoa powder, cocoa butter), dairy products, powdered sugar, spices and surfactants.

Contains at least 10% cocoa liquor and at least 12% milk.

Milk chocolate is widely used and can be used to make cake fillings, glazes, extruded characters or molded shapes, etc.

Milk chocolate was originally invented by the Swiss and was once a Swiss patented product until now.

Some of the best milk chocolates in the world can be divided into two main categories: in Europe, after Peter and Nest, most manufacturers also use condensed milk as an ingredient; while in the United States and Britain, milk powder and sugar are used

mixture as ingredients.

The latter uses the hygroscopicity of the sugar to dry itself and produces a cheese-like flavor due to the enzyme activity in the mixed milk powder.

4. White Chocolate: The ingredients are basically the same as milk chocolate. It includes sugar, cocoa butter, solid milk and spices. It does not contain cocoa powder, so it appears white.

This kind of chocolate only has the aroma of cocoa, and its taste is different from ordinary chocolate. It also contains relatively large amounts of dairy products and powdered sugar, and has a high sweetness.

White chocolate is mostly used as icing, but can also be used for piping, filling and cake decoration.

5. Dark chocolate: Dark chocolate slabs are harder and have higher cocoa butter content.

Dark chocolate has different levels according to the cocoa butter content, such as: soft dark chocolate, cocoa butter content 32-34%; hard chocolate for glazing, cocoa butter content 38-40%; super hard chocolate

The cocoa butter content is 38-55%, which not only has high nutritional value, but is also easy to demould and operate.

Dark chocolate is the most widely used in dessert processing, such as: chocolate filling, glaze, extrusion, various decorations, various demoulding shapes, cake bases, chocolate bread and chocolate biscuits, etc.

6. Cocoa powder: Cocoa powder is a common raw material for chocolate products. The cocoa butter content is low, usually 20%. It can be divided into two types: unflavored cocoa powder and sweet cocoa powder. Unflavored cocoa powder can be mixed with flour to make cakes and breads.

, biscuits, and chocolate cream can also be made with butter.

Sweet cocoa powder is mostly used for filling chocolate, hot drinks or sifted on the surface of cakes for decoration.

Let’s talk about Dove chocolate, a high-quality brand from various countries. One of the series of products launched in China by Mars, the world’s largest pet food and snack food manufacturer, entered China in 1989 and became China’s leading bar chocolate brand in 1995. “Milk is fragrant.

"Silk-like feeling" has become a classic advertising slogan.

Cadbury (Gabriel) Cadbury Schweppes is a multinational company with a history of more than 100 years and a world-famous candy and beverage manufacturer.

Mainly engaged in the production and sales of high-quality food worldwide.

For more than 100 years, Cadbury's name has been famous all over the world and is popular in more than 110 countries around the world.

Cadbury's most classic brand, Cadbury Fresh Milk Chocolate, is the only chocolate produced with fresh milk as raw material, and has outstanding quality and taste.

Le conte chocolate Shenzhen Le conte company is jointly invested by Hong Kong Pengli Group, COFCO and others.

Jindi Chocolate has always maintained the pure Swiss flavor of rich aroma, deliciousness and smoothness. It is a high-end chocolate brand with the highest quality-price ratio.

German rittersport chocolate *** has 15 flavors, including: almond, chocolate, grape hazelnut, rum flavor, Alpine, etc.

Reference price: 15.60 yuan/100g package German Storckriesen Toffee Chocolate cocoa butter content: 30%, the outer layer is a dark chocolate coating, the inner layer is a chocolate coating, and the innermost layer is chocolate toffee that is smooth in the mouth, not sweet or greasy.

Switzerland's Lindt Chocolate has produced the world's first chocolate that melts in the mouth. There are a wide variety of chocolates, which can be divided into: rows, slices, diamonds, macadamia nuts, mints, etc.