The word “chocolate” comes from the Classical Nahuatl word chocolātl, and entered the English language from Spanish. As everyone already knows, chocolate is fermented, roasted, and ground cacao beans, and its rich history began in Mesoamerica. During this time, cacao beans were extremely valuable and for a long time were used as a form of currency. Chocolate also used to only be prepared as a drink and was served as a bitter, frothy liquid mixed with spices, wine or corn puree. It was said that drinking this concoction would give the drinker strength.
There are 3 common kinds of chocolate:
Milk Chocolate consists of at least 10% chocolate liquor and 12% milk solids combined with sugar, cocoa butter and vanilla.
Dark (Bittersweet/ Bitter) Chocolate
Dark Chocolate usually contains 50% chocolate liquor and has a distinct “bite” to the taste. Bitter or unsweetened chocolate liquor is often used in baking and is thus referred as “bakers” chocolate.
White Chocolate does not contain chocolate liquor. It contains carob which is a brown powder made from the pulverized fruit of a Mediterranean evergreen.
– Nomster Tricia