Artisan Confections: Makers of Fine Chocolate

Types

Chocolate Liquor/Mass/Paste

Produced by grinding the cocoa bean nib (center) to a smooth, liquid state. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate.

Semisweet/Bittersweet Chocolate

Chocolate liquor to which sweeteners and cocoa butter have been added.  Also known as dark chocolate.  According to government standards, it must contain at least 35 percent chocolate liquor.  Its fat content averages 27 percent.

Milk Chocolate

Cocoa butter, milk, sweeteners and flavorings are added to chocolate liquor.  Lends itself well for garnishes and candy coatings.  All milk chocolate made in the US contains at least 10 percent chocolate liquor and 12 percent whole milk.

Sweet Chocolate

Contains more sweeteners than semisweet chocolate and at least 15 percent chocolate liquor.  Sweet chocolate is used mostly for decorating and garnishing.  The fat content is similar to semisweet chocolate.

White Chocolate

Although there is not yet a formal definition, white chocolate contains cocoa butter but no nonfat cocoa solids.  Mostly used as a coating, it contains sugar, cocoa butter, milk solids and flavorings.

Dagoba Organic Chocolate

Rustic Grown Organic Cacao, Infused with Exotic Oils, Fruits and Nuts. Dagoba offers the World original blends that are eliminating chocolate boundaries. Thought by many self-proclaimed "chocoholics" to be the Globe's Premiere Chocolate.