Types of Chocolates

Chocolate product diverse enough. For example, there is a milk chocolate brown sweet dough, cocoa butter, sugar and milk. In addition there are also bitter chocolate brown, which is natural and contains 43% cacao padatan.

The following types of chocolate dipasaran circulating among others:
1. Couverture
Best type of chocolate, chocolate is very pure with the percentage of fat cocoa is high, so the flavor is very good. Usually used for making hand-made chocolate products. Before this type of chocolate used in the temper-(dilelehkan) first.

2. Plain Brown
This type of chocolate used for both cakes, cake, etc.. The percentage of cocoa mass varied between 30% - 70%. The higher the concentration of the mass cocoa the better flavornya.

3. Milk Chocolates
Is a mix of sugar, cocoa butter, cocoa liquid, milk and vanilla. Brown most of this type of consumption. Cocoa mass is quite low and only 20% more sweet taste than plain chocolate. Chocolate this one certainly liked children because it can directly disantap with a sweet taste and soft because it contains milk. If you want to make a cake, chocolate is not the type of a good choice. In addition to the womb cokelatnya relatively small, chocolate is easy to burn when dilelehkan.

4. White Brown
Is a mix of sugar, cocoa butter, milk and vanilla. Does not contain cocoa mass, resulting flavor of cocoa fat. In addition to direct consumption is also used for decoration. Chocolate is made from brown fat, sugar, and vanilla. He did not contain cocoa solid. Because burn easily, it's good cooked with care.

5. Cocoa
Products made from cocoa mass cocoa fat after it separated. This product is very economical and easy to be processed.

6. Drink Brown
Products from chocolate drink that consists of cocoa mass and contain a high sugar.

7. Other products Brown
Various kinds of flowers chocolates.

After knowing the types of chocolate, it's good we also know that there are nutrient contents in the brown, whatever its nutrient contents ya 
ehmm ....