Sweet History: Dorchester and the Chocolate ... - Bostonian Society

SWEET HISTORY: Dorchester and the Chocolate Factorywww.bostonhistory.org/bakerschocolate/Chocolate VarietiesBaking ChocolateThis is the simplest form of chocolate, since it is made from pure, unsweetened chocolateliquor. Also called bitter or baker’s chocolate (not to be confused with the brand nameBaker’s), it is used most often in cooking and baking, but historically also for drinking.When prepared as a beverage, the chocolate is combined with an equal weight of sugarinto a milk and water mixture and boiled until entirely dissolved. 133Cocoa PowderCocoa powder is what remains after the cocoa butter is pressed and separated outof chocolate liquor. How much of cocoa butter remains, usually between 10%-24%,determines whether the chocolate is best used for baking or as a beverage. 134Cocoa ButterCocoa butter is the fat within the cocoa beans. Its low melting point helps to liquefy thechocolate during grinding, and is why chocolate melts so wonderfully in your mouth.After cocoa butter is separated from the cocoa solids, it can be used to make whitechocolate or added back into the chocolate liquor when making sweet chocolate bars. 135Dutch ChocolateIn 1828, Dutch chemist Coenraad van Houten invented the “dutching” process forchocolate. This technique uses alkaline salts to treat the chocolate liquor or cocoa powder.The outcome gives the chocolate a darker appearance, a milder flavor, and betterdispersability in liquid. Dutched chocolate is quicker to make and easier to digest. 136Milk ChocolateMilk chocolate consists of chocolate liquor, milk, sugar, cocoa butter, and flavorings.Most often a certain minimal percentage of chocolate liquor and whole milk is needed fora product to be called milk chocolate. In the United States the minimum standard is 10%chocolate liquor and 12% milk. 137Dark and Semi-Sweet ChocolateDarker chocolates usually contain similar ingredients as milk chocolate, only in differentratios. A dark, sweet chocolate will have 15%-35% chocolate liquor, less than 12% milk,sugar, cocoa butter and flavorings, and sometimes condensed milk. Semi-sweet chocolate 133 The Field Museum, “Manufacturing Chocolate,” Chocolate: The Exhibition.134The Field Museum, “Manufacturing Chocolate,” Chocolate: The Exhibition135The Field Museum, “Manufacturing Chocolate,” Chocolate: The Exhibition. 136 Coe and Coe, True History, 242.137The Field Museum, “Manufacturing Chocolate;” World Cocoa Foundation, “The Tastes of Chocolate.”World Cocoa Foundation, 2005 [online]; available from http://www.worldcocoafoundation.org/Process/Facts/choc_tastes.asp; Internet, accessed 25 Oct 2005.40 of 76© 2005 The Bostonian Society. Nothing from the site can be reproduced without specific written permission issued by:The Bostonian Society • 206 Washington Street • Boston, MA 02109-1773. Any questions, call 617-720-1713.