Different chocolate colors

The Different Types of Chocolate Colors: Dark, White, Milk, and Blond

Chocolate is primarily a mixture of cocoa paste, sugar, and cocoa butter. The color of chocolate depends on the proportion of these ingredients and the percentage of cocoa it contains. French regulations specify precise criteria for each type of chocolate to ensure its quality and authenticity. It is under the framework of decree no. 76-692 of July 13, 1976, that we will explore the three most popular colors, as well as a fourth, more recent one: blond chocolate. But let’s start with the more traditional colors.

Dark Chocolate: An Unmatched Intensity

Dark chocolate is undoubtedly the most appreciated by purists and connoisseurs. It is distinguished by its dark color, ranging from deep brown to almost total black, and its intense taste, strongly marked by cocoa. While dark chocolate is very common in classic bars, it can also be used as couverture chocolate for pastry, where its high cocoa content gives it a more pronounced taste and a firmer texture.

According to French regulations, to be classified as "dark chocolate," it must contain at least 43% cocoa solids (made up of cocoa paste and cocoa butter) and 26% cocoa butter. This cocoa percentage can, of course, vary depending on the type of dark chocolate. Fans of pure, intense dark chocolate often prefer bars with 70%, 80%, or even higher percentages. Among high-quality chocolates, Valrhona's 70% Guanaja, made from a blend of 7 different cocoas, is a true example of refinement.

For the more daring, variants such as Abinao 85% or Tulakalum 75% exist, offering a more pronounced taste with woody or fruity notes. Dark chocolate is not only a delight for the taste buds but is also often recommended for its antioxidant benefits due to its high cocoa content.

Milk Chocolate: A Perfect Balance of Sweetness and Cocoa

While dark chocolate is intense and powerful, milk chocolate is softer and creamier. The addition of powdered milk or sweetened condensed milk gives it a melting texture in the mouth and a slightly sweet taste. It is the most popular type of chocolate among children, as well as adults who prefer a more subtle sweetness than the intensity of dark chocolate.

Milk chocolate must contain at least 25% cocoa solids and 14% milk, according to French regulations. Valrhona's milk chocolates, of course, meet these requirements and are available in varieties such as Jivara 40% or Azélia 35%, both essentials for high-quality milk chocolate lovers. The perfect balance between cocoa and milk in these products ensures a soft and velvety tasting experience, ideal for pastries or simply for pure enjoyment.

White Chocolate: A Sweet, Mild Taste, but No Solid Cocoa

White chocolate is a surprising variety because it stands out from the other types of chocolate: it does not contain cocoa paste! So how can it be called "chocolate"? This is thanks to the presence of cocoa butter, which comes from cocoa beans but without the cocoa solids themselves. White chocolate is thus primarily made of cocoa butter, sugar, and milk, giving it a sweet softness and a melting texture.

To be classified as white chocolate, it must contain at least 20% cocoa butter and 14% milk, according to French regulations. Due to the absence of cocoa paste, white chocolate is often perceived as sweeter and less complex in flavor than other types of chocolate. However, when of high quality, such as Valrhona's 35% Ivoire, it offers an incomparable richness and sweetness that will delight lovers of sweet chocolate.

Blond Chocolate: A Delicious Innovation

Blond chocolate is a relatively recent creation but has quickly gained popularity due to its unique color and flavor. This chocolate stands out for its golden or caramel hue, evoking flavors of toasted biscuit and melting caramel. This type of chocolate was developed by Maison Valrhona, particularly by the master chocolatier Frédéric Bau. It is made from caramelized cocoa butter, a process that gives it its distinctive taste.

Although blond chocolate is not yet officially classified by French regulations, it is increasingly recognized as a distinct type of chocolate, thanks to its subtle biscuit-like notes and caramelized sweetness. The 35% Dulcey chocolate is one of the most popular varieties of blond chocolate from Valrhona, and it is distinguished by its melting texture and rich, indulgent aromas.

Valrhona's Inspiration Range: Fruit Coatings

Often, people confuse Valrhona's Inspiration range with intensely colored chocolate. However, these are not chocolates but fruit coatings. While the texture is similar to white chocolate, the composition differs.

The Inspiration range contains cocoa butter and sugar like white chocolate. However, their fruit content sets them apart from chocolate. Their intense flavors and natural colors make them perfect for glazes, molds, and coatings that are both beautiful and delicious! These products, which contain cocoa butter and sugar, are distinguished from regular chocolates by the addition of fruit, which allows them to offer intense aromas and natural colors.

The Inspiration covers are ideal for making creative glazes, molds, or coatings while adding a touch of color and original flavor to your pastry creations.

Extra Chocolate: An Unmatched Tasting Experience

Sometimes, the term "chocolate" is accompanied by the mention "extra." This refers to a higher cocoa content than the standard compositions. To be classified as such, a milk chocolate must contain at least 30% cocoa solids and 18% milk. A classic milk chocolate, on the other hand, contains 25% cocoa solids and 14% milk.