Today there are so many different kinds of chocolate on the market, we are literally spoiled for choice. ”

With so much advertising, which should not eat, many people eat today, dark chocolate. Not only dark chocolate has less sugar than others, but it also contains a high percentage of cocoa. They are made of pure white chocolate and cocoa butter – a hard drive. The percentage of cocoa is still listed on the packaging of chocolate. Some percentages are as high as 75% or even higher, which indicates that chocolate is very smooth and high quality.

Chocolate all the most popular is the chocolate milk. Most children love. Sweeter than chocolate cleaning extra sugar, milk and vanilla added.

Then there are the white chocolate contains only cocoa butter, milk, sugar and vanilla. Because the milk added, both the type of chocolate, milk chocolate and also the need to merge with cautiously on a gentle heat. Otherwise, they are thicker, and while edible, does not leave again.

Chocolate drops (or feathers, as they are sometimes called) easy to melt. They can be used as popular as an ingredient in cake decorating or chocolate brownie.

The chocolate is used in the spectacular chocolate fountain. They offer an attractive picture for a special occasion with melted chocolate flows constantly as a cascade of colors – ready for the guests marshmallows, strawberries and other berries in the “dip wells. It is a good catching idea, several towels around the drop to have!

With diabetes often complain about how their food is limited, but at least they can have a piece of chocolate. Diabetic chocolate is sold in various stores, and a lower percentage of sugar than chocolate.

Besides chocolate and chocolate bars, you can also buy chocolate shavings, cocoa butter and vegetable oil both of them. The butter adds flavor and oil contributes to the brilliance of its crumbly texture

Some specialty stores sell blocks of cocoa butter can be melted, mixed with cocoa powder and used for painting, sepia photos on cakes and plates.

Vermicelli is another type of chocolate. These tiny bits are used for the coating of truffles and cakes. Sometimes the name can be confused with Italian pasta – fine strands of pasta!

A current fashion is to decorate a wedding cake with chocolate flake, as large stalks are on the sides of a cake. You can also homemade, but it is a time consuming task and it is not easy, they all have a similar size. Therefore, it is a good idea at a store when you can be sure they are all having a length and thickness equal to Buy

Was another kind of coating of confectioners, is known as a ganache. This mix of cream and chocolate is very versatile. Fondue and flooded more than cake, is delicious to eat, sleep, and with a sheen. The higher the quality of the chocolate, the more reflections on the surface. Alternatively, ganache can be left with the company, and then sent on cakes, or make truffles.

Modeling chocolate, which can be either another product to be purchased or homemade. It is the liquid glucose and chocolates. Glucose is to model the dough soft and easy to use – chocolate roses are particularly popular.

And finally, we reach a kind of “so-called” chocolate “can be confusing. Is packaged under various headings, it is also called Chocolate Flavor coverage, or flavored chocolate coating. But what the title they all have one thing in common – albeit with cocoa powder, cocoa butter has been extracted and by vegetable fat, so the manufacturer can not give chocolate to be replaced.

The addition of vegetable fat makes chocolate to melt more easily and work. But it has a drawback – because of the lack of cocoa butter, it lacks the same quality as eating pure chocolate.