Chocolate 101: A dummies guide to chocolate

Nobody needs an introduction to chocolate or chocolate types today. But did you know that the chocolate we all know and love comes from the cocoa solids and cocoa butter extracted from cocoa beans? These beans are the dried and fully fermented seeds of the Theobroma cacao plant, which gets its name from Swedish botanist Carl Linnaeus. It is said that Linnaeus, who was a big fan of chocolate, named the tree ‘Theobroma cacao’, meaning ‘cacao, food of the Gods’. And right he was, for there is probably little else in the world that comes close in taste to the bliss of biting into a bar of good quality chocolate.

The humble chocolate has been around for over 3,000 years and was developed way back in 1900 BC. Initially, it was consumed as a drink in Central and South America. Chocolate milk, which is a favorite even today, was first made in Jamaica. As it traversed the world, it started seeing new inventions, including sweeteners like cane sugar or honey. After years of innovation, chocolate finally obtained its solid form in the 19th century, and we’ve never looked back!

Types of Chocolate

Chocolate has three main types: dark, milk, and white. However, it can be categorized into several other variations, all having their own purpose. For example, the toasty, almost caramelized blond chocolate, named after its striking color, was actually made by accident by pastry chef Frédéric Bau, according to the chocolate's founding company, Valrhona. But for now, let us look at three popular chocolate types and how they can be used.

Read on for a quick run-down of all things chocolate. While we all have our favorites, there is one thing that we all agree on – we love chocolate. Happy cooking!