Choc Talk

Volume 1, Number 2 April 2015

The second issue of Choc TalkCampbells Confections quarterly newsletter provides a

short summary of the various types of chocolate, information on chocolate bloom and
correct storage procedures, and a few facts about chocolate and nutrition.

CHOCOLATE TERMS
MILK

C H O C O L A T E is usually
considered the best type of eating
chocolate. It contains 10 percent
chocolate liquor (unsweetened
chocolate) and 12 percent whole
milk. It is mild and lighter in color
than other types of chocolate. It is
used in candy bars, chocolate
chips, candy coating, and
garnishes.

B I T T E R S W E E T C H O C O L A T E also
known as S E M I - S W E E T
C H O C O L A T E is the darkest eating

chocolate. It also has the highest

percentage of chocolate liquor
(unsweetened chocolate).
Bittersweet chocolate usually
consists of 50 percent chocolate
liquor, and semi-sweet chocolate
typically consists of 35 to 45
percent chocolate liquor. Both
have a rich, smooth taste and are
used for chocolate chips and
baking.

SWEET

OR DARK CHOCOLATE

contains 15 to 35 percent
chocolate liquor. The flavor will
vary from bitter to sweet
depending on the blend of the
cacao bean and the amount of
cocoa butter, sweetening, and
flavoring added.

WHITE

C H O C O L A T E does not
contain chocolate liquor
(unsweetened chocolate). It is a

blend of cocoa butter, milk,

sweeteners, and flavoring. It has a
mild flavor and is white in color.
White chocolate is used in baking,
candy bars, and coatings. Be
careful when melting white
chocolate because it is sensitive to
heat.

BAKING

C H O C O L A T E does not
contain any sugar and is made
from pure chocolate liquor (100
percent). It is also called
unsweetened chocolate. It is used
in baking and cooking, but it is
rarely eaten as candy because it
has a strong, bitter taste.
Occasionally it is used in chocolate
beverages.

CHOCOLATE BLOOM
CHOCOLATE

B L O O M occurs when
chocolate has not been stored
properly. Fat bloom is the most
common type of bloom and is
caused by warm storage
temperatures. Cocoa butter begins
to separate from the chocolate,
allowing tiny crystals to form.
Chocolate affected by fat bloom
has gray or white streaks on the
surface. High humidity causes
sugar bloom. Condensation causes
the sugar in the chocolate to
dissolve, and the chocolate surface
feels rough.

CHOCOLATE AND DOGS

Chocolate can be toxic to dogs
and should never be given to
dogs as a treat. The toxic
ingredient in chocolate is
Theobromine, and the amount
of Theobromine present in
chocolate is determined by the
type of chocolate. The most
dangerous
levels are
found in
unsweetened
chocolate, and
the least harmful levels are
found in white chocolate. The
size of the dog and the amount
and type of chocolate ingested
determine the severity of the
reaction to chocolate. The
Central Nervous System and the
cardiovascular system could be
seriously affected if chocolate is
consumed by dogs.
Signs of toxicity include:
Hyperactivity
Irregular heart beat
Muscle tremors
Nausea
Nervousness
Panting
Restlessness

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Even though chocolate bloom

affects the appearance of
chocolate, it is safe to eat or to use
in baking. To prevent bloom, avoid
fluctuations in temperature and
humidity and be sure to wrap
chocolate properly.

May 15
NATIONAL CHOCOLATE
CHIP DAY
Greenville, PA
Morgantown, WV
Sharon, PA

STORAGE
Chocolate products should be
stored properly to ensure a longer
shelf life and to prevent chocolate
bloom. It is recommended that
stored chocolate be wrapped in foil
and then wrapped in plastic. Place
the chocolate to be stored in a
well-ventilated area and an area
free from odors. The storage area
should also be out of direct
sunlight and free from heat. The
recommended storage
temperature is between 65
degrees and 68 degrees. Relative
humidity should be 50 percent or
below. If stored properly, milk
chocolate can be stored for seven
to eight months. Dark chocolate
can be stored for one year to
eighteen months.
The darker the chocolate, the
healthier it is for us because it has
fewer calories but more
antioxidants.

CHOCOLATE AND NUTRITION

The following list includes several
interesting observations about
chocolate.
Chocolates flavonoids and
antioxidants make it a
heart-healthy food.
Chocolate does not raise
cholesterol because of a
key ingredient, stearic acid.

The darker the chocolate,

the healthier it is for us
because it has fewer
calories but more
antioxidants.

June
NATIONAL CANDY MONTH
All Stores

SPECIAL EVENTS BY
STORES

July 7
CHOCOLATE DAY
All Stores

January 3
NATIONAL CHOCOLATE
COVERED CHERRY DAY
Akron, OH
Edinboro, PA
Monroeville, PA

September 22
NATIONAL WHITE
CHOCOLATE DAY
Fairmont, WV
Meadville, PA
Wheeling, WV

February 19
CHOCOLATE MINT DAY
Clarksburg, WV
Erie, PA
New Castle, PA

October 28
NATIONAL CHOCOLATE
DAY

Third Week in March

AMERICAN CHOCOLATE
WEEK
All Stores
April 21
NATIONAL CHOCOLATE
COVERED CASHEWS DAY
Canton, OH
Franklin, PA
Pittsburgh, PA

CHOC TALK

Published quarterly by
Campbells Confections
Campbells Confections
25 Main Street
Grove City, PA 16127
EDITOR
Margo Razzano

Copyright 20All rights reserved.

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CAMPBELLS CONFECTIONS
25 Main Street
Grove City, PA 16127