Blending Chocolate

Different types of chocolate or couvertures are made by blending varying amounts of chocolate liquor with the fat (cocoa butter). These types are identified by the list of ingredients in each, with the ingredient with highest quantitybeing listed first. U.S. chocolates have a lower percentage requirement for chocolate liquor than other countries, so sugar may be listed as the first ingredient:
* Plain Dark Chocolate: sugar, cocoa butter, cocoa liquor and occasionally vanilla.
* Milk Chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder and vanilla.
* White Chocolate: sugar, cocoa butter, milk or milk powder and vanilla, white chocolate is the only one that does not use cocoa liquor, therefore its milder taste.
While some manufacturers, for reasons of purity, prefer not to, in most instances an emulsifying agent like soya lecithin is added.
Soya lecithin is the emulsifier which keeps the ingredients of cocoa butter and chocolate from separating in candy bars. Failure to use an emulsifier can cause a loss of the perfectly smooth texture, some chocolate manufacturers use PGPR, (Polyglycerol Polyricinoleate) which is an artificial emulsifier made from castor oil; this allows the use of less cocoa butter while retaining the delicate taste and texture of chocolate.
Processing also has a great deal of influence on the texture and feel of chocolate in the mouth. (The physical and chemical reaction of chocolate in the mouth is called mouth feel). Conching is part of the process of blending chocolate; it involves a container filled with metal beads that act as a grinder. Frictional heat keeps the blended chocolate liquid and conching creates smaller cocoa and sugar particles causing the smooth feel in the mouth.
Conching lasts from four to seventy two hours, the longer it takes the higher the quality of the chocolate. After conching the chocolate is stored in heated tanks (approximately 45-50 degrees celsius) to wait for final processing.
Signature blends are developed by different manufacturers by changing the proportions of ingredients shown above. The finest plain dark chocolates contain a minimum 70 % cocoa (a combination of solids and butter.)

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