What is the difference between milk chocolate and dark chocolate?

There are shops all experienced both dark and milk chocolate, and all of us have eaten all the best. We know that the types of milk to black tends to be more flexible and softer, but we could not find much. If you're wondering what the real difference between the two, and all the others out there, here are the basic facts.

We found that we separate the cocoa butter and processing of beans. These substances are combined in different waysGive us the different types of chocolate: milk, white and black. Technically, not really chocolate, though. It contains only sugar and cocoa butter, cocoa without.

Milk Powder

The cocoa butter in general - the mass of pure cocoa powder is mixed with fat. It 'also called baking or bitter chocolate. The flavor is strong, but this is not generally used alone. Instead, he used to make biscuits biscuits, cakes and similar products.

The dark chocolate isor cocoa liquor, which added to the fat and sugar. Normally, if you want a fat liquor and often very high concentrations - 65% or more. This is my favorite. In addition to sampling for me, I know that in certain health may be beneficial for food.

Kalmar milk are similar to the dark, but the cocoa and powdered milk or condensed milk has less, too. The production process of solid chocolatePerfected the use of condensed milk, 1870. This is the most commonly used in chocolate bars every day.

semi-sweet styles are mainly used for cooking (as in chocolate chip cookies). It 'a kind of dark chocolate lower sugar content.

Bitter Sweet species are similar to semi-sweet, but more of cocoa butter and less sugar. It is interchangeable cooking, but higher percentages are generally based on a less sweet chocolate.

Cover has a high content of cocoa butter. These speciescontain high levels and are high in total fat.

The powder is made by removing almost all the cocoa butter from the liquor and solids to dry. They are then crushed. There are two main types of dust - natural, which is acidic, and the process of the Dutch.

Compounds of the combined cocoa vegetable fats such as palm oil. Not a real chocolate, this is a "chocolate" and "caramel chocolate." Some white boys are alsowithout cocoa butter and fall into this category.

What is the difference between milk chocolate and dark chocolate?