Chocolate Academy
Milk 32% vs Semisweet 54% vs Dark 72% vs Discs — Which to Choose
Choosing a chocolate to cook with can be confusing — the same callets can give a completely different result depending on the cocoa content. The ADIKAM range offers four lines: Milk 32% chocolate, Semisweet 54%, Dark 72% and white-chocolate-flavour discs. Each has its own character, sweetness and working temperature.
Below we explain how these types differ, what they pair with best and how to avoid a mistake at the checkout — whether you're planning a chocolate fountain, a cake glaze, a ganache or homemade pralines.
The four types in a nutshell
Milk 32% chocolate
The mildest and sweetest of the true chocolates. It contains milk and has a creamy, milky-caramel profile with a low cocoa note. It's the all-rounder for chocolate fountains, glazes for children, hot chocolate and desserts where you want sweetness without bitterness. It melts easily and forgives a beginner's mistakes.
Semisweet 54% chocolate
The happy medium. A pronounced cocoa flavour balanced by sweetness — neither bland nor bitter. This is the most popular choice for ganache, cake glazes, muffins, brownies and pralines. It tempers well, sets nicely with a sheen and suits most patisserie recipes.
Dark 72% chocolate
Intense, dry, with a deep cocoa flavour and a gentle bitterness. Low in sweetness, which is why it pairs perfectly with fruit, coffee, spirits and very sweet fillings. Choose it for boldly flavoured ganache, glazes for grown-ups, lighter desserts and premium pralines. It needs a little more care when heated, as it scorches more quickly.
White-chocolate-flavour discs
This is a confectionery coating, not a chocolate in the recipe sense — instead of cocoa butter it contains hardened vegetable fat. It has a sweet, vanilla-milky taste and a creamy colour. It works as a white glaze, decoration and a pop of colour, and anywhere you need a bright contrast on a dark dessert. It takes to food colourings beautifully.
Comparison table
| Type | Cocoa | Sweetness | Flavour | Best for |
|---|---|---|---|---|
| Milk | 32% | High | Creamy, milky | Fountains, hot chocolate, glazes for children |
| Semisweet | 54% | Medium | Balanced cocoa | Ganache, cake glazes, brownies, pralines |
| Dark | 72% | Low | Intense, dry | Desserts with fruit, premium glazes, lighter bakes |
| White discs | — | Very high | Vanilla-milky | White glaze, decoration, colouring |
How to choose in seconds
By who's eating
For children and those with a sweet tooth — Milk 32%. For grown-ups and connoisseurs — Dark 72%. For everyone in between — Semisweet 54%, which almost always hits the spot.
By technique
Fountains and fondue love milk or semisweet (they flow better). Thin, glossy glazes and tempering come out best with semisweet and dark. Save the discs for white accents and decoration.
Frequently asked questions
Can I mix different types? Yes. Combining semisweet with dark lets you fine-tune the sweetness, while a touch of milk softens an overly dry ganache.
Why aren't the discs a chocolate? Because instead of cocoa butter they contain hardened vegetable fat — for that reason the law doesn't allow them to be called white chocolate. In the kitchen, though, they work like a handy white glaze.
Which is the most versatile? Semisweet 54% — it works in most bakes, glazes and desserts with no fuss.
