The Enchanting World of Chocolate: An Exploration of Four Types

Delve into the rich varieties of chocolate and discover the unique flavors and textures of dark, milk, white and ruby chocolate

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Notes

Fondant Chocolate

Ingredients:
- Cocoa mass
- Cocoa butter
- Sugar (sometimes a small amount to reduce bitterness)
Preparation:
- Cocoa mass is mixed with sugar (if used).
- The mixture is heated and mixed thoroughly until smooth and liquid.
- The liquid chocolate is poured into molds and cooled to solidify.

Milk Chocolate

Ingredients:
- Cocoa mass
- Cocoa butter
- Sugar
- Milk powder
Preparation:
- Cocoa mass is mixed with cocoa butter, sugar and milk powder.
- The mixture is heated and mixed thoroughly until smooth and liquid.
- The liquid chocolate is poured into molds and cooled to solidify.

White Chocolate:

Ingredients:
- Cocoa butter
- Sugar
- Milk powder
Preparation:
- Cocoa butter is mixed with sugar and milk powder.
- The mixture is heated and mixed thoroughly until smooth and liquid.
- The liquid white chocolate is poured into molds and cooled to solidify.

Ruby Chocolate:

Ingredients:
- Cocoa mass from special "ruby" cocoa beans
- Sugar
- Milk powder
Preparation:
- Cocoa mass from ruby cocoa beans is mixed with sugar and milk powder.
- The mixture is heated and mixed thoroughly until smooth and liquid.
- The liquid ruby chocolate is poured into molds and cooled to solidify.

These are the basic steps and basic ingredients for producing the 4 different types of chocolate. The choice of cocoa beans and ratios of ingredients can vary to achieve different flavor profiles.