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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
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
Organic Chocolate
Cocoa percentage varies, sourced from Dominican Republic
Milk Chocolate
10-20% cocoa, commonly sourced from Ghana
Fair Trade Chocolate
Cocoa percentage varies, numerous sourcing regions including 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
Gianduja Chocolate
Around 30% cocoa, made with hazelnuts, beans sourced from Turkey
Modica Chocolate
50-60% cocoa, beans sourced from Guatemala
Couverture Chocolate
35-70% cocoa, often sourced from the Caribbean
Stone-ground Chocolate
Cocoa percentage varies, beans sourced from Mexico
Infused Chocolate
Cocoa percentage varies, popular infusions with beans sourced from Mexico
Spicy Chocolate
Cocoa percentage varies, beans sourced from Central America
Bean-to-Bar Chocolate
Percentage varies, beans often sourced from Haiti
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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