6. Dipping Chocolate This chocolate makes a good alternative to Couverturechocolate; it makes a good alternative to Couverture chocolate. It contains a high proportion of vegetable fat and is good for dipping and moulding. 7. Plain Chocolate Plain eating chocolate has good strong flavour and is the most suited for use in the cake, dessert and sweet recipes. Plain chocolate is made with chocolate liquor, cocoa butter, vegetable fats, sugar and flavourings. 8. Drinking Chocolate Drinking chocolate is cocoa with a high proportion of sugar. Thus it has a mild, very sweet flavor. Apart from its obvious use in drinks it can be useful as a coating on things such as truffles. 9. Origin Chocolate Also known as origin cacao, pure origin cacao and monorigin cacao refers to cacao beans grown in one particular area or region, or the chocolate made from these beans (which can be called single origin chocolate). The Theobroma cacao tree grows in the rich soils of the tropical rainforest, in a global belt 20˚ north and south of the Equator. While much of the flavour of the cacao is attributable to the genetics of the plant, the fermentation and drying post-harvest, each region’s soil composition, climate, and other factors contribute to regional differences in cacao bean flavours. 10. Compound Chocolate Also referred to as baker’s chocolate. In this chocolate some or all the cocoa butter may be replaced by highly refined edible fats, the highest class of theses fats is known as cocoa butter equivalent, and a lesser class as cocoa butter replacement. The amount and proportion of these fats used in making compound is often made for particular applications such as ice-cream coating and confectionery enrobing. This chocolate is cheaper than Couverture and is easier to use as it does not need tempering. 12
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