Before chocolate became famous all over the world and became the way it is now known, which you can get from small shops or the most luxurious commercial establishments dedicated to making chocolate, which may reach thousands in some types, it was first discovered by the “Mayans” or “Mayan people”, and they are among the oldest peoples in the world who inhabited southern Mexico and Guatemala and northern Belize now, where it was discovered The cacao tree in Central America about 4,000 years ago

While the Aztec civilization in the fifteenth century used cocoa beans as a currency for them in their daily dealings because they believed that these beans were a gift from heaven, and with the discovery of Latin America by the Spaniards, Christopher Columbus transferred it with the help of his soldiers to Spain and then to the rest of European countries, but cane sugar or honey was added to the cocoa drink to make its taste in line with European taste, and the Europeans continued to eat it specifically because of the benefits found in those beans in addition to the delicious taste

“Would you be surprised if you knew that today Africa is the largest source of cocoa beans, accounting for 70% of the total beans around the world?”

It is worth noting that most of the types of chocolate in the market that we eat or are used in The manufacture of sweets and pastries is due to one origin, which is the cocoa plant from which cocoa beans are extracted, from which cocoa butter is secreted and used mainly in the manufacture of chocolate and some cosmetics as well.

Here is a group of the most common types of chocolate used in food recipes around the world :

Dark Chocolate : Dark chocolate must meet certain criteria in order to be classified as such. The cocoa butter content in it must not be less than 55% and it contains a small amount of sugar to be used in making baked goods and desserts.

Couverture chocolate : It is one of the high-quality types, as it contains at least 30% of cocoa butter. Professional chefs prefer to use it in making baked goods because it is characterized by smooth melting compared to other types.

Sweet chocolate : The content of cocoa butter must not be less than 15%, in addition to the different percentages of sugar and flavors, and an indication of its name, so this type is sweeter in taste, but it contains relatively few percentages of chocolate.

Milk chocolate : It is considered one of the favorite types of many people, as it contains a high percentage of milk powder, vanilla, and sugar, in addition to some flavors and flavorings.. Cocoa powder usually does not exceed 10% in this type, but the uses of this type in making baked goods and desserts are less compared to other types because their melting is relatively slower and more prone to burning.

Chocolate chips : They are small circular discs and are available in sizes that can be counted and measured in grams. They are easy to add to many desserts such as cookies, muffins and cupcakes. The proportions of cocoa powder in them vary according to type and quality. Their aim is to save time and effort for cutting chocolate in addition to the ease of melting.

Unsweetened chocolate : It is known that this type does not contain sugar or milk powder, and it is used a lot in the bakery industry, as it contains approximately 53% of cocoa butter and is characterized by a pure and original flavor of chocolate. This is why it is used in the bakery industry, but it is difficult to eat it on its own.

White chocolate : Although it may be a shocking fact for some, white chocolate is not considered actual chocolate, as it does not contain percentages of cocoa powder, but it does contain cocoa butter and the rest of the ingredients are usually milk powder and vanilla. White chocolate melts at lower temperatures than other types. It also burns easily and is rarely used in baking for this reason

How to determine the quality of chocolate?

Appearance : It should be of uniform color and shiny without any impurities

Smell : It must have a strong smell affecting the surrounding area

Texture : It should be more cohesive and usually make a distinctive sound when broken

Finally, the texture as a whole must be coherent and melt quickly when tasting