Dark-Choco

Dark Chocolate...

A Zoo of Dark Chocolate Flavors—But No Biting!

1. Dark Chocolate– High cocoa content (50%-90%), little to no milk, rich in antioxidants.

2. Milk Chocolate – Contains milk solids and sugar, making it sweeter and creamier.

3. White Chocolate– Made from cocoa butter, milk, and sugar; no cocoa solids.

4. Ruby Chocolate – Naturally pink, made from special ruby cocoa beans with a fruity taste.

5. Unsweetened Chocolate (Baking Chocolate) – 100% cocoa, used for baking.

6. Bittersweet Chocolate – Contains 65%-80% cocoa, less sugar than semisweet chocolate.

7. Semisweet Chocolate – Around 50%-60% cocoa, commonly used in baking.

Dark chocolate

Steps to preparation : -

Step 1:Display a piece of dark chocolate, preferably showing the percentage of cocoa on the packaging.

Step 2: Highlight its deep brown color and firm texture.

Step 3:Explain its high cocoa content (50%-90%) and minimal milk content.

Step 4: Mention its health benefits due to rich antioxidants.

Step 5:Allow a small taste sample to showcase its slightly bitter yet intense flavor.

Milk Chocolate

Steps to preparation : -

Step 1: Show a milk chocolate bar, cut into squares for easy viewing.

Step 2: Describe its creamy texture and lighter brown color.

Step 3: Explain that it contains milk solids and sugar, making it sweeter.

Step 4: Compare it to dark chocolate in terms of smoothness and sweetness.

Step 5: Offer a sample to highlight its melt-in-mouth experience.

White chocolate

Steps to preparation : -

Step 1: Display a white chocolate bar to show its ivory or creamy color.

Step 2: Explain that it is made from cocoa butter, milk, and sugar but lacks cocoa solids.

Step 3: Highlight its smooth, rich, and sweet flavor profile.

Step 4: Mention its common use in desserts and confections.

Step 5: Provide a sample to showcase its buttery, milky taste.

Ruby Chocolate

Steps to preparation : -

Step 1: Present a ruby chocolate bar to highlight its natural pink color.

Step 2: Explain that it is made from special ruby cocoa beans without added colorants.

Step 3: Describe its fruity and slightly sour taste, different from other chocolates.

Step 4: Mention its growing popularity in gourmet chocolates and desserts.

Step 5: Offer a sample to let the audience experience its unique flavor.

Unsweetened chocolate

Steps to preparation : -

Step 1: Show a bar of unsweetened chocolate, often labeled as 100% cocoa.

Step 2: Explain that it contains no sugar, making it very bitter.

Step 3: Mention its primary use in baking, where sugar is added separately.

Step 4: Compare its texture and firmness to other chocolates.

Step 5: Demonstrate a small sample in a recipe rather than tasting directly due to its bitterness.

Bittersweet Chocolate

Steps to preparation : -

Step 1: Display a bittersweet chocolate bar with its cocoa percentage (65%-80%).

Step 2: Explain that it has less sugar than semisweet chocolate, making it slightly more intense.

Step 3: Describe its balance between rich cocoa flavor and slight sweetness.

Step 4: Mention its common use in baking and gourmet chocolates.

Step 5: Offer a sample to demonstrate its deeper cocoa notes.

Semisweet chocolate

Steps to preparation : -

Step 1: Show a semisweet chocolate bar or chocolate chips.

Step 2: Explain that it has around 50%-60% cocoa, making it slightly sweeter than bittersweet chocolate.

Step 3: Describe its smooth, mildly sweet, and versatile taste.

Step 4: Mention its common use in baking, such as in chocolate chip cookies.

Step 5: Provide a sample to highlight its balanced sweetness and cocoa flavor.