Source from Wikipedia: Chocolate is a range of products derived from cocoa, mixed with fat (cocoa butter and/or plant oils) and finely powdered sugar to produce a solid confection. There are several types of chocolates such as: - Chocolate Truffle (image below taken from Wikipedia)
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache coated in chocolate or cocoa powder. Image above is taken from Wikipedia.
- Couverture Choclate (Grade A)
Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken and a creamy mellow flavour. Image above is a sample of chocolate from couverture.
3. Compound Chocolate (Grade B)
Compound chocolate is a less-expensive non chocolate product replacement made from a combination of cocoa, vegetable fat and sweeteners. It may also be known as "compound coating" or a chocolatey coating. Image above is a sample of chocolate from compound type filled with almond and nut.
4. Dark Chocolate
Also called "plain chocolate" or "black chocolate", is produced by adding fat and sugar to cocoa. Dark in colour with zero or much less milk then milk chocolate.
For my homemade chocolate, I usually used cocoa product made in Malaysia.
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