Dark, Milk, and White Chocolate: What Is the Difference?
This sweet treat makes it hard to not polish off a whole bar in one sitting!
Ah, chocolate-rich, decadent, and always mouth-watering.
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While snacking on a bar may just be all about your flavor preference, cooking and baking with chocolate requires a little more knowledge on your ingredients' composition and proportions. Know the difference between dark, milk, and white chocolate and perfect whipping up your favorite homemade chocolate treats!
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Dark Chocolate:
Those who are loyal to dark chocolate always give the same excuse to justify their obsession: this type has plenty of health benefits! Are they right? Absolutely. Among all types of chocolate, dark chocolate has the biggest amount of cacao. Cacao is a mix of cacao solids and cacao butter, which contains lots of good-for-you antioxidants. Very small amounts of milk and sugar are added into it, which makes it a great option for baking-you get to control the amount of sugar you want in your desserts, and don't run the risk of making anything overly sweet.
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Milk Chocolate:
Milk chocolate has dairy added into it, making it smooth and milky as opposed to the snappy, chalky texture of dark chocolate. It has a mellow chocolate flavor and is much sweeter than dark or bittersweet chocolate. When baking with milk chocolate, try pairing it with toasty nuts or a plain old pinch of salt to counter its sweetness.
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White Chocolate:
When raw chocolate is processed, the fat, or cocoa butter, is removed from the chocolate liquor and chocolate powder. White chocolate contains no cacao solids or powder mixed into it-only cocoa butter, sugar, and milk solids. Try making a ganache with a mix of dark chocolate and white chocolate with a high content of cacao butter for a creamy, dreamy, smooth, and buttery ganache!
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