There are many factors that come into play when answering this question.

The first factor is the type of bean being used. Some varieties are just lighter than others. For example, the Porcelana bean gets its name from the Spanish word for Porcelain (which is usually bright white) because it is so pale in comparison with other beans. Various bean types as well as growing regions have particular colors that predominate, from red through brown to purplish. Chocolates made from beans on the purple end of the color scale appear darker than others.

The next factor is the way the beans are roasted. Beans can be roasted quite lightly or they can be burnt or anywhere in between. The longer a bean is roasted the darker it gets. Chocolate made from “espresso” roast beans is usually very dark.

The next factor is whether or not the cocoa liquor (or powder) used to make the chocolate has been “dutched.” Dutching chocolate reduces its acidity, makes it easier to mix with other liquids, makes it mellower, and—makes it darker.

The final factor is how many other ingredients are added to the chocolate. For example, milk chocolates are usually lighter than dark chocolates—though this is not always the case for the reasons stated above. In general, the higher the milk content the lighter the chocolate, so one of the reasons many American milk chocolates are so dark is that they contain so little milk.

Previous Questions and Answers:

1. You mentioned that Bauer Bavarian Mint Meltaway would again be available after Labor Day. You said somethng about samples in the Chocolate Co-op. How does one find out where to purchase them. Thank you, Gel
   Posted by  on  12/10  at  07:56 PM
2. New! Have you tried Michael Mischer Chocolates at 3352 Grand Avenue in Oakland? Michael is European trained and a genuine artisan and craftsperson. Beautiful molded criollo 65% chocolates with unusual shapes and clean and sexy ganache fillings. The couverture shell makes a wonderful cracking noise when you bite into it. The pear william is in a sensual pear shape, the key lime is a dark chocolate lime with a citrus dimpled skin. Unusual collaborations, as well, with St. George spirits- the marzipan is mixed with their kirsch. Other favorites include a tequila aneja ganache, a liquid caramel and a delicious gianduja with a whole roasted hazelnut. The presentation matches the quality of the product. The setting is gallery-like with chocolate jewels displayed on white marble. The chocolates are all made fresh in house and it is recommended that they be eaten within a week. He does offer shipping (510/986-1822).If your tastes run to the quality of Donnelly chocolates, you will love these, as well.
   Posted by  on  01/20  at  08:54 PM