Chocolate quality depends on cocoa butter and bean variety

Confectioner Zoltán Hanák explains that the quality of chocolate is determined by its ingredients, specifically the cocoa butter content and the variety of cocoa beans used.

Commonly used beans include the Forastero variety, while the rarer Criollo bean is used for premium and artisanal chocolates. There are four main types of chocolate: white, milk, dark, and ruby, each with distinct flavor profiles and compositions. Higher cocoa butter content generally results in higher quality and smoother textures in dark chocolate.