Okolaaditüüpides

Okolaaditüüpides, commonly known as chocolate types, refers to the various classifications of chocolate based on their ingredients and processing. The primary categories are dark chocolate, milk chocolate, and white chocolate. Dark chocolate is characterized by its high cocoa solid content, ranging from 35% to over 90%. It contains cocoa mass, cocoa butter, and sugar, and may include lecithin as an emulsifier. The higher the cocoa percentage, the more intense and less sweet the flavor.

Milk chocolate is a sweeter variety, containing cocoa solids, cocoa butter, sugar, and milk solids, such as milk powder or condensed milk. It typically has a lower cocoa content than dark chocolate, usually between 10% and 40%. This addition of milk gives it a creamier texture and a milder, sweeter taste.

White chocolate is distinct in that it does not contain cocoa solids. It is made from cocoa butter, sugar, milk solids, and lecithin. Because it lacks cocoa mass, it does not have the typical brown color or the characteristic flavor of cocoa, but rather a sweet, creamy, and vanilla-like profile derived from the cocoa butter and milk.

Beyond these main types, there are other variations like ruby chocolate, a relatively new category derived from specific cocoa bean varieties, offering a fruity, berry-like flavor and a pink hue without added colorants. There are also compound chocolates, which often substitute cocoa butter with vegetable fats, and filled chocolates, which are confections with a chocolate shell encasing various fillings like caramels, nuts, or liqueurs. The classification helps consumers understand the expected flavor profile and ingredient composition of different chocolate products.