Types of chocolate
Real chocolate - chocolate that contains coco butter, not very sustainable for big brands.
Fake chocolate - chocolate that uses products such at vegetable fat to make there chocolate more sustainable.
- Fake chocolate doesn't need to be tempered. Real chocolate does.
- Real chocolate doesn't set in room tempreture. Fake chocolate does.
Milk chocolate made with milk (powder or liquid) or condensed milk. Has minimum of 25 percent cocoa solids.
White chocolate has no cocoa solids, it mainly consists of sugar milk and cocoa butter
Dark chocolate has low portion of milk or sometimes no milk at all. Cocoa solids range from 70-99 percent
Chocolate production include: harvesting, fermenting, drying, roasting, cracking / winnowing, grinding / conching, tempering, moulding and wrapping.
Harvesting - collection of cocoa from trees.
Fermenting - placed / left in wooden containers.
Drying - left in one single layer outside.
Roasting - usually placed in standard stoves or ovens.
Cracking / Winnowing - papery substance of beans are blown away.
Grinding / Conching - grounding of nibs to create a thick paste.
Tempering - controlling of temperature and forming of correct crystals within chocolate,
Moulding - melted and placed into moulds to form shape.
Wrapping - placed into plastic or paper wrappers.
How to be sustainable: look for chocolate brands associated with Fairtrade, or smaller companies which do not mass produce - reducing factory and greenhouse gases.