The shapes of chocolate: tablets

Hooked on your daily piece of chocolate? Welcome to the club of the tablet lovers! Next time you’ll be looking for your dark treat do it consciously thanks to our #LearningtoTaste course. You won’t have to ask the local surly hipster delicatessen shopkeeper how much those tablet contain of cocoa, cocoa butter, sugar, stevia, and more flavours you wish you could recognize.

Here are some tricks to #LearntoTaste and to recognize some of the classification and variety available in the market.

Dark chocolates

Also know as “black chocolate” is like a concentrated cocoa food, it contains cocoa (no less than 35%) and cocoa butter. To the basic ingredients they add sugar, emulsifiers and some flavors depending on the specific products. A very high percentage of cocoa powder is much more a trend than a real prove of quality which instead is the result of the right balance of tastes in our mouth. For sure it has already happened to you to see chocolate bars with 55, 70, 86, even 99% of cocoa powder! One thing is good to know, the more cocoa powder means the less sugar, resulting in a bitter or “unsweetened” chocolate.

Did you know? The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.”

White chocolates

They are made by cocoa butter (no less than 20%), powder milk, emulsifier and often vanilla flavour.

Coffee without caffeine, beer without alcohol, are they the same? We seriously doubt it, but that’s why many don’t consider chocolate the white one. Whatever your opinion is we suggest a great use of white chocolate in this recipe.

Milk chocolates

Maybe not for fancy people, but it is still the best seller. It has the same ingredient as the dark one but with less cocoa (minimum 25%), sugar, milk powder (whole milk). Obioviously the color is halfway in between the black and the white relatives.

On of the best use you can make of it, according to us, is this recipe to drink: "How to make a delicious white chocolate liqueur"

Fun fact: chocolate milk was invented in Jamaica. By the Irish botanist Sir Hans Sloane who first mix chocolate with milk during his period of life in Jamaica in the early 1700s. Was he the very first one? Probably not.

Blonde chocolates

Is it a joke? No and instead of beating about the bush we’ll answer straight to the point. The “blonde chocolate” has the same ingredient of the white chocolate, but different and longer preparation. It also has an higher percentage of cocoa butter and it costs more. The real recipe is a secret and if you want to know more about it you should read the following link.

Tablet is not enough, the world of chocolate is such a broad one. Just think that it was consumed as a liquid, not a solid, for 90% of its history.