Chocolate has always been a famous delicacy. Male or female, each would want a piece of it. This may be due to the versatility of its flavor profile. It is capable of tasting spicy, bitter, and the most common, sweet. In addition, the number of ingredients that one can choose to incorporate into its creation is endless. The German chocolates are testament to such chocolate versatility.

 

German chocolates may be ranked equally to the Belgians and Swiss in the production of chocolates. However, the difference does not lie in their origin, nor is it in the way these are produced. The difference that German chocolates have is the fact that they do not specialize in any kind of chocolate. They are the generalists, so to speak.  

 

The Kinds of Chocolates that the German Makes

The Germans are capable of reproducing all the kinds of chocolate which are available in the market. They are unlike the Swiss, the Belgian, and the Italian which has affinities to milk chocolate, caramelized chocolate, and dark, respectively. Instead, they try to master all the possible confectionaries available.

 

First on the list is the dark chocolate. The Germans produces two types of dark chocolate - the dark chocolate, or also known as the bittersweet chocolate, and the semi-sweet chocolate. The difference between the two lies in the concentration of the cocoa solids in the mixture. The bittersweet chocolate contains 60 percent of cocoa solids, while the latter contains only 50 percent. Such little difference can already create such a huge gap between their flavor profiles.

 

The second type of chocolate that the Germans produce is the milk chocolate. This chocolate has a lighter color, which is the result of the incorporation of milk into its mixture. Its sweetness made it one of the most sought after chocolates in the market. It has three different variations, though this time around, the difference is found in the concentration of milk fat found in each.

 

The three variations of the milk chocolate that the Germans produce include milk chocolate, which uses the standard mix of 3.5 percent of milk fat. Two and three are whole milk and cream chocolate, which holds 4.5 percent and 5.5 percent of milk fat, respectively.

 

Milk chocolate is the third type of chocolate that is being produced by the Germans. Unlike the traditional chocolate, milk chocolate is white in color and contains no cocoa solids. Instead, it contains more cocoa butter and milk powder making it sweeter compared to any variations of the brown chocolate.

 

The last kind is the melting chocolate, or known to the Germans as Kuverture. This is the type of chocolate which is commonly used for baking goods. It has the same ingredients as the other forms of chocolate which includes cocoa solids, a minimum of 32 percent cocoa butter, and sugar. However, the difference is in the amount of fat found in the Kuverture. The high fat content helps it melt smoothly, making it capable of coating anything with a thin layer of chocolate.

 

Chocolates from Different Regions in Germany

Though Germany in general does not have a specialty in the kind of chocolate it produces, each of its regions has a distinct highlight in the kind of chocolates that they offer. For example, the chocolate manufacturers in Munich are capable of producing the traditional praline produced by the Germans. In addition, they have shops which offer chocolate drinks as well.

 

Hamburg on the other hand is the place to be in Germany when looking for the best assortment of international chocolates.

Lastly, Cologne is the known for hosting the annual ISM, which is an international sweets fair. It is a place where all confectionaries gather and offer the chocolate delicacies that they have created.

 

The Germans may be the only group of people, among all large chocolate manufacturing companies, who do not specialize with a particular form of chocolate. In this regard, though a jock of all trades is never possible, the Germans may become the first to be one and master it all.