Okolaaditüüpe

Okolaaditüüpe, often translated as chocolate types, refers to the classification of chocolate based on its ingredients and processing. The primary categories include dark chocolate, milk chocolate, and white chocolate. Dark chocolate is characterized by a high cocoa solid content, often ranging from 35% to over 90%. It typically contains cocoa mass, cocoa butter, and sugar, and may also include lecithin and vanilla. The higher the percentage of cocoa solids, the more intense and less sweet the chocolate will be. Milk chocolate is made with cocoa solids, cocoa butter, sugar, milk solids (such as milk powder), and lecithin. It has a smoother texture and a sweeter, milder flavor compared to dark chocolate due to the addition of milk. White chocolate is unique in that it does not contain cocoa solids, only cocoa butter, sugar, milk solids, and lecithin. Its creamy texture and sweet, vanilla-like flavor are a result of the absence of cocoa mass. Beyond these main types, variations exist, such as semi-sweet chocolate, bittersweet chocolate (both subtypes of dark chocolate with varying sugar levels), and compound chocolate, which uses vegetable fats instead of cocoa butter. The quality and flavor profile of any chocolate type are heavily influenced by the origin of the cocoa beans, the roasting process, and the conching time.