Other chocolate terminologies

• Baker’s Chocolate

  is coating chocolate.

  Note: There is baking chocolate branded as Baker’s (the company established by James Baker). This baking chocolate is unsweetened and should not be confused with the baker’s chocolate described above.
• Baking chocolate

  In this text, baking chocolate is called unsweetened chocolate. Other names are cocoa block and bitter chocolate. For unsweetened chocolate found in specialty chocolate shops, the cacao solids can go as high as 98 percent.
• Bittersweet chocolate

  Chocolate contains approximately 70 percent cocoa mass and 30 percent sugar. The ratio varies according to the manufacturer
• Coating chocolate can be dark, light, or white. The light variety is the color of milk chocolate but does not have the same flavor. Coating chocolate is also referred to as confectionary coating, non – temp chocolate, compound chocolate, and baker’s chocolate. Because there is no cocoa butter in coating chocolate (it has been replaced with other fats), it does not need to be tempered like real chocolate so it is very convenient to use.
• Coating chocolate is used for ornaments and for decorating many items in the pastry shop. Products made entirely of coating chocolate may not be labeled chocolate.
• ocoa butter

  The fat extracted from cocoa mass with a hydraulic press. Its uses include thinning chocolate, candy production, coating marzipan figures for shine and to prevent them from drying out rapidly, plus non-cooking uses, including the manufacture of cosmetic creams and lotions.
• Cocoa mass

  The thick liquid produced in the first stage of chocolate production. It is made from finely milled cocoa nibs. Cocoa mass contains 53 to 55 percent cocoa butter and is the basis for all refined chocolate products.
• Couverture

  A term used by some chocolate manufacturers for their product. Although couverture is French for “coating”, this is not the same as coating chocolate. Couverture can be dark, light (milk), or white, and it often has a high ratio of cocoa butter.
• Milk chocolate

  Also known as light chocolate, milk chocolate is made in the same way as dark chocolate, with the addition of milk powder. Milk chocolate must contain at least 15 percent milk solids, 3 to 4 percent of which should be milk fat. The total fat content must be at least 25 percent, and the maximum sugar content is 50 percent.
• Semisweet chocolate

  Chocolate containing approximately 60 percent cocoa mass and 40 percent sugar. The ratio varies according to the manufacturer.
• Sweet dark chocolate

  Sweet dark chocolate is cocoa paste finely ground and conched, with the addition of extra cocoa butter, sugar, and vanilla. Sweet dark chocolate generally contains 50 percent cocoa mass and 50 percent sugar. Included in that makeup should be a minimum of 20 percent total cocoa butter. Dark chocolate is used in fillings, such as ganache, and in a multitude of chocolate desserts. Tempered dark chocolate is used for decorations and coating candies and pastries.