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Hard Facts About Solid Chocolate: Types, Production, and Uses for Chocolate

Hard Facts About Solid Chocolate: Types, Production, and Uses for Chocolate

Grab some solid chocolate from Wockenfuss and keep reading to learn how chocolate is made from cacao pods like these.

When most people think of candy, chocolate is at the forefront of their minds. Chocolate is a versatile product; it can be an ingredient in savory or sweet dishes, a component of candies and drinks, or a sweet treat to enjoy all on its own. In this blog, we explore some of the varieties, production processes, and uses for chocolate. Grab some solid chocolate from Wockenfuss and keep reading to learn more!

How Solid Chocolate is Made

Solid chocolate is one way to prepare and process fruit from Theobroma cacao, also known as the cacao or cocoa tree. Cacao is native to Central and South America, though many chocolate producers today use cacao from western African nations. To create the chocolate that Americans know and love, producers harvest ripe cacao pods and remove the inner beans and pulp. The cacao beans and pulp are then fermented for up to a week — this is a crucial step that creates chocolate’s famous flavor. Once the beans are fermented, they are dried, cleaned, and shelled. What remains is the cacao nib. Manufacturers grind the nibs to form chocolate liquor, which is further processed into cocoa solids and cocoa butter. Companies that produce solid chocolate will blend cocoa solids, cocoa butter, and various other ingredients to create their own unique product.

Types of Chocolate

There are countless types of chocolate available today; everything from the beans’ origin and subspecies to the concentration of cocoa solids and cocoa butter can influence the final product’s flavor. The three main varieties of chocolate that most people are familiar with are milk, dark, and white chocolate. Chocolate is typically divided into one of these three categories based on the concentration of dry cocoa solids or chocolate liquor, and government agencies worldwide have their own standards. Generally, white chocolate contains cocoa butter with minimal other cocoa solids. Milk chocolate contains milk and a minimum of 20-25% dry cocoa solids. Dark chocolate is typically the darkest in color and contains the greatest concentration of dry cocoa solids. In Europe, the minimum amount of cocoa solids in dark chocolate is 35%.

Ways to Enjoy Solid Chocolate From Wockenfuss

If you’ve got a craving for solid chocolate, Wockenfuss has you covered! From our simple breakup chocolate to our solid chocolate figures and shapes, each treat we produce is carefully crafted for maximum flavor. Send your loved ones some of our milk and dark chocolate crabs for a taste of Maryland, or stuff your stockings with our seasonal chocolate shapes. You can even bring our breakup chocolate into the kitchen as a sweet addition to cookies, cakes, and other homemade treats.

A Wide Selection of Delicious Treats from Wockenfuss Candies

Head to and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!

This entry was posted on Monday, November 9th, 2020 at 4:49 pm. You can skip to the end and leave a response. Pinging is currently not allowed.

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