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How many types of chocolate are there?

If we talk about how many types of chocolate exist, it is worthwhile to make an introduction about the importance of buying quality chocolate. Even for preparations in the kitchen, it is better to never give up on types of products that make the search for the best raw material their strong point.

Is chocolate always good? There are great differences, and when you taste an artisanal chocolate produced with care and attention, you will notice them all. So, before starting our journey through the existing types of chocolate, it is good to always remember how important it is to rely on companies of excellence.

This is the case of the Guido Gobino company, which declared “The choice of elements of the highest quality (Cocoa Beans from Venezuela, Ecuador, Sao Tome and Mexico, PGI Hazelnuts from the Langhe and milk from the Piedmontese chain) and cutting-edge processes, have allowed Gobino to earn numerous international awards (the giandujottino MAXIMO + 39® has won again the “Tavoletta d’oro” first prize from the Compagnia del Cioccolato in 2007) and to become an established Made in Italy Chocolate brand very well known in Europe and in the United States and Japan.”

Quanti tipi di cioccolato esistono

Image by guidogobino.it

Quanti tipi di cioccolato esistono

Image by guidogobino.it

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Let's go back to the existing types of chocolate. First of all, according to current legislation, chocolate is defined as a product consisting of cocoa grains, low-fat cocoa and cocoa powder, sucrose and cocoa butter. The quality of chocolate depends on the percentage of cocoa used: the higher the number, the higher the quality.

Chocolate can be: dark chocolate, extra-dark chocolate, milk chocolate, bitter chocolate, white chocolate, gianduja chocolate.

Dark chocolate contains only cocoa paste, sugar, cocoa butter, vanilla. The percentage of cocoa must be at least 45% and cocoa butter 28%. Extra-dark chocolate is a very high quality chocolate and can contain up to 70% cocoa. Even the production of milk chocolate follows precise rules: the dry substance deriving from milk must be at least 14%, sucrose not more than 55% and cocoa not less than 25% of the weight.

Bitter chocolate is what instead comes from the residue of roasted cocoa and reduced to powder.

White chocolate does not contain cocoa and is obtained with cocoa butter for 20% of the weight, milk for a minimum of 14%, and sucrose not more than 55%. Gianduia chocolate contains about 32% cocoa, from 20-40 g of ground hazelnuts for every 100 g of product.

Quanti tipi di cioccolato esistono

Image by Instagram @guidogobino

Quanti tipi di cioccolato esistono

Image by Instagram @guidogobino

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