Chocolate Liquor is pure cocoa mass in semi solid form. It’s a gritty, thick, dark that tastes like chocolate (naturally). This is the result of cocoa nibs grinded into a smooth, liquid state that we call chocolate liquor. It is a very important part and the base of all chocolate aside from that of White Chocolate. Despite the name, this liquor has nothing at all to do with alcohol, unfortunately, or vegetable fat for that matter. Darker chocolate may contain 70%-80% liquor, while milk chocolate may contain 28%-35% liquor. 

Raw chocolate originates from Criollo Arriba and is made using unroasted cacao beans and cold cacao butter. Preparing chocolate involves heating the components, but raw chocolate is never exposed to heat. There is no added dairy, like milk and dark chocolates and is often found in specialty markets. Raw chocolate contains thousands of living enzymes which aid in healthy digestion as well as absorption of vitamins and minerals. While dark chocolate is famous for its varies health benefits, raw chocolate is actually healthier, and fresher. It contains no added sugar and is more processed.

“Candy coating” chocolate are candy flavored with dark, milk or white chocolate. Cheaper than most chocolates, candy coating does not have a strong chocolate flavor, because it doesn’t contain a significant amount of chocolate liquor. It does have excellent melting and molding properties, making it perfect for dipping or enrobing. It can withstand high temperatures. One should never mix candy coating with real chocolate, they are not compatible and the result will be unattractive and discolored.

Gianduja chocolate is a European type of chocolate invented in Turin by Caffarel, 1852. Pronounced “jhe-yan doo yah”, it is a smooth spread made with about 30% Hazelnut paste and also with almond paste. It comes in milk or dark chocolate, mostly used fir flavoring or as a substitute for other types of chocolate. At room temperature, it is soft and can be rolled or cut, but is too soft for molding.

Cocoa powder: is a light brown, unsweetened, pulverized powder with an intense chocolate flavor. Slightly acidic, it is best used in recipes with baking soda. Most familiar is the cocoa powder used in chocolate milk such as Yoo-hoo, or Nestle’s chocolate powder mix which also comes in strawberry. Starbucks is known to use a white chocolate powder as well. Some confectionary treats are sprinkled with cocoa powder to add a hint of chocolate or simply for visual enjoyment. A good example would be to be used as dirt for gummy worms.  

Couverture, meaning “covering,” chocolate is used for truffles and is high quality chocolate used by professionals. Made only with the best cocoa beans, couverture has a high percentage of cocoa, cocoa butter and chocolate liquor. This high ratio makes it expensive. When you melt this chocolate, it quickly and evenly becomes smooth, perfect for molding, tempering and enrobing candies. It comes in dark, milk, and white varieties of chocolate.

Baking chocolate is also known as unsweetened or semi-sweet chocolate, is not for eating straight out of the bag. This is a type of dark chocolate used primarily for baking purposes only, as is in the name. It is 100% chocolate liquor, but it doesn’t contain any alcohol or any added sugar or flavoring for that matter. Most of it is in the form of bars or chocolate chips. You’ll typically spot this type of chocolate very easily in the baking aisle of any grocery store. It won’t be anywhere near the candy aisle and for good reason. Although it looks just as delectable and sweet, baking chocolate may not be as flavorful compared to milk or dark chocolate and of a lower quality than milk or dark. However, it does come in white, dark, and milk chocolate varieties, whatever the recipe requires. Popular brands of baking chocolate are Nestle’s semi-sweet chips, Ghirardelli and Baker’s chocolate.

White chocolate, shockingly enough, is not really chocolate at all, which means that everything we know is a lie. It is made of sugar, milk and cocoa butter, but no cocoa solids, yet there are still some faithful people that consider it chocolate. The origins of white chocolate are somewhat mysterious, said to have been created in Switzerland in the 1930’s. It’s creators wanted to put the excess cocoa butter to good use, which brought us where we are today. It can be difficult to melt, and can become lumpy if heated up quickly or at too high of a temperature. It contains ingredients such as vanilla or cinnamon, but no chocolate liquor. It is the cocoa solids inside the chocolate is what gives us the expected brown hue and chocolatey flavor. However, white chocolate is a yellow/pale ivory color, with a sweet, milky, buttery flavor. It pairs well with fruits, nuts, and other types of chocolate as well.