Dark Chocolate is a type of chocolate that has been processed using cocoa beans that have been roasted at temperatures above 120 degrees Celsius. Dark chocolate contains less sugar than milk chocolate, but more fat. It also contains antioxidants called polyphenols, which are known to reduce inflammation.
Dark chocolate is often used as an ingredient in baking recipes because it adds a rich flavor without adding too much sugar. White chocolate has become increasingly popular in recent years. It’s a type of chocolate that contains cocoa butter instead of cocoa solids. White chocolate is usually made from milk, sugar, vanilla, lecithin, and emulsifiers.
There are two types of white chocolate: sweetened and unsweetened. Sweetened white chocolate has added sugars such as glucose syrup, fructose, sucrose, dextrose, maltose, lactose, and other carbohydrates. Unsweetened white chocolate does not contain any added sugars. Unsweetened white chocolate is often used in baking because it doesn’t melt at high temperatures. It’s also used in making ice cream and frozen desserts.
Dark chocolate has been around for centuries. It’s delicious and nutritious. However, there are some key differences between dark and white chocolate. White chocolate is typically made from cocoa butter, sugar, milk powder, vanilla extract, and other ingredients. The cocoa butter gives it its creamy texture. On the other hand, dark chocolate contains cocoa solids, cocoa butter, sugar, and sometimes salt. Cocoa solids give it its rich flavor and color.
Here are four key differences between dark and light chocolate:
White chocolate is simply chocolate with no cocoa solids or cocoa butter. Milk chocolate uses only cocoa butter while semisweet chocolate uses both cocoa butter and cocoa solids.
Semisweet chocolate can be either bittersweet or semi-sweet. Bittersweet chocolate is sweeter than semi-sweet chocolate. Both kinds of chocolate use milk powder, sugar, and vanilla extract. They’re similar except that they don’t contain cocoa solids. Semisweet chocolate may include up to 50% cacao content. This means that half of the total weight consists of cocoa solids.
Dark chocolate is just what you’d expect — chocolate containing cocoa solids and cocoa butter. Unlike milk chocolate, dark chocolate isn’t necessarily sweet. You’ll find dark chocolates ranging anywhere from mild to intense. Some varieties even come in flavors like mint, coffee, caramel, etc.
The most common form of dark chocolate is 70%. That means that 70% of the total weight consists solely of cocoa solids. Other forms of dark chocolate include 60%, 55%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, and 0%. These percentages indicate how many grams of cocoa solids make up each ounce of chocolate.
Dark chocolate has been linked to a lower risk of heart disease, diabetes, stroke, and even cancer. It also contains antioxidants, fiber, magnesium, and healthy fats. On the other hand, white chocolate is often loaded with sugar and calories.
So, which one should you choose? Read on to find out.
Cocoa solids provide the bulk of dark chocolate’s health benefits. In fact, studies have shown that eating more dark chocolate could help reduce your chances of developing type II diabetes by about 17 percent. Dark chocolate also helps prevent cardiovascular diseases and strokes.
On the other hand, white chocolate provides zero nutritional value. Instead, it’s mostly empty calories. A single bar of white chocolate will usually pack 100 calories. Compare this to an average piece of dark chocolate at 150 calories per serving.
Some people claim that drinking hot beverages such as tea or coffee boosts energy levels. But according to research published in the Journal of Nutrition Education & Behavior, consuming caffeinated drinks actually lowers blood pressure
Caffeine works by blocking adenosine receptors in the brain. Adenosine triggers drowsiness and sleepiness. So when we drink caffeinated beverages, our bodies release less adenosine into our bloodstreams. As a result, we feel alert and energetic.
There are no cocoa solids in white chocolate which makes it caffeine-free. However, some brands do add artificial ingredients to their products. For example, Hershey’s Kisses uses guar gum for its texture. Guar gum is made from beans found in India. The bean pods must first undergo fermentation before being dried and ground. During this process, bacteria produce enzymes called amylases. Amylase breaks down starches into sugars. When added to food, these enzymes cause gums to thicken.
Ganaches are delicious mixtures of melted chocolate and cream. They’re typically used as fillings for cakes and pastries. Ganache can be flavored using extracts, spices, herbs, fruits, nuts, and so forth.
But they don’t always taste good because they contain too much air. This causes them to become grainy instead of smooth. To avoid this problem, use only high-quality dark chocolate. If possible, buy bars without any additives. You’ll get a smoother ganache if you melt the chocolate yourself rather than buying pre-made ones. You need to stir the mixture constantly while melting it.
Because dark chocolate contains so much cocoa powder, it becomes significantly thicker when melted for the ganache. Dark chocolate is considerably simpler to deal with as a ganache, depending on what you’re making – a glaze, a thick cream, or some extremely liquid drips on the side. If you’re using extremely dark 75 percent and above chocolate, even a 1:1 cream to chocolate ratio could be a tad thick. You can always thin it out with additional hot cream, but thickening it back up is more difficult.
The main difference between white chocolate and regular milk chocolate is the amount of sugar present. Milk chocolate has around 20 grams of sugar per ounce.
Regular white chocolate has anywhere from 40 to 60 grams of sugar per ounce. And most commercial varieties of white chocolate have 70 to 80 grams of sugar per ounce! That means that just two ounces of white chocolate would give you almost half of your daily recommended intake of sugar.
This isn’t necessarily bad news though. It depends on how often you eat white chocolate. Some studies suggest that eating small amounts of sweet foods every day may help prevent weight gain over time. In fact, one study showed that women who ate candy three times a week gained about 10 pounds less than those who didn’t eat sweets at all.
So why not indulge once in a while? Just make sure you limit yourself to smaller portions. Also try adding other healthy fats like avocado, olive oil, nut butter, etc. to balance things out.
If you want to enjoy both types of chocolates then go ahead. But remember that there are many differences between them. So choose wisely.
I hope this post helped you with all your food curiosities.