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Chocolate Types and Origins
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Flashcards
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Dark Chocolate
70-85% cocoa, primarily sourced from Madagascar
Milk Chocolate
10-20% cocoa, commonly sourced from Ghana
White Chocolate
0% cocoa solids, uses cocoa butter, sourced from Ivory Coast
Bittersweet Chocolate
65-70% cocoa, often sourced from Ecuador
Semisweet Chocolate
50-65% cocoa, beans sourced from Brazil
Cacao Nibs
100% cocoa, sourced from Peru
Unsweetened Chocolate
99-100% cocoa, beans from Venezuela
Ruby Chocolate
47-50% cocoa, sourced from Ecuador and Brazil
Single-Origin Chocolate
Varies in cocoa percentage, sourced from a specific region in Tanzania
Organic Chocolate
Cocoa percentage varies, sourced from Dominican Republic
Fair Trade Chocolate
Cocoa percentage varies, numerous sourcing regions including Peru
Bean-to-Bar Chocolate
Percentage varies, beans often sourced from Haiti
Infused Chocolate
Cocoa percentage varies, popular infusions with beans sourced from Mexico
Gianduja Chocolate
Around 30% cocoa, made with hazelnuts, beans sourced from Turkey
Couverture Chocolate
35-70% cocoa, often sourced from the Caribbean
Spicy Chocolate
Cocoa percentage varies, beans sourced from Central America
Modica Chocolate
50-60% cocoa, beans sourced from Guatemala
Stone-ground Chocolate
Cocoa percentage varies, beans sourced from Mexico
Dutch-processed Chocolate
Cocoa percentage varies, commonly uses African beans
Artisanal Chocolate
Percentage varies, can include single-origin beans from regions like Madagascar
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