Blending Chocolate

Different types of chocolate or

couvertures are made by blending

varying amounts of chocolate

liquor with the fat (cocoa

butter). These types are

identified by the list of

ingredients in each, with the

ingredient with highest quantity

being listed first. U.S.

chocolates have a lower percentage

requirement for chocolate liquor

than other countries, so sugar may

be listed as the first ingredient:

· Plain dark chocolate: sugar,

cocoa butter, cocoa liquor and

occasionally vanilla.

· Milk chocolate: sugar, cocoa

butter, cocoa liquor, milk or milk

powder and vanilla.

· White chocolate: sugar, cocoa

butter, milk or milk powder and

vanilla, white chocolate is the

only one that does not use cocoa

liquor, therefore its milder taste.

While some manufacturers, for

reasons of purity, prefer not to,

in most instances an emulsifying

agent like Soya lecithin is added.

Soya lecithin is the emulsifier

which keeps the ingredients of

cocoa butter and chocolate from

separating in candy bars. Failure

to use an emulsifier can cause a

loss of the perfectly smooth

texture, some chocolate

manufacturers now use PGPR,

(Polyglycerol Polyricinoleate)

which is an artificial emulsifier

made from castor oil; this allows

the use of less cocoa butter while

retaining the delicate taste and

texture of chocolate,

Take a look at:

Processing also has a great deal

of influence on the texture and

feel of chocolate in the mouth.

(The physical and chemical

reaction of chocolate in the mouth

is called mouthfeel). Conching is

part of the process of blending

chocolate; it involves a container

filled with metal beads that act

as a grinder. Frictional heat

keeps the blended chocolate liquid

and conching creates smaller cocoa

and sugar particles causing the

smooth feel in the mouth.

Conching lasts from four to

seventy two hours, the longer it

takes the higher the quality of

the chocolate. After conching,

the chocolate is stored in heated

tanks (approximately 45-50 degrees

celsius) to wait for final


Signature blends are developed by

different manufacturers by

changing the proportions of the

ingredients shown above. The

finest plain dark chocolates

contain at a minimum 70% cocoa (a

combination of solids and butter.)

Thank you,

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About The Author, Carmen Sandago
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!