Think of your favorite chocolate; just humor me. Is it a smooth milk chocolate? Or a dark bar with whole almonds in the back? Oh, or maybe a sweet white chocolate with bits of dried fruit? Whatever your fare of choice is, I’m sure you’ve run into some variant of those other bars I mentions, while wandering the aisles. The last two types of chocolate I mention feature inclusions, a fancy industry term for any substance added to a chocolate beyond the widely accepted ingredients (cacao, cocoa butter, sugar, milk powder, vanilla, and lecithin).
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Inclusions: An Overview
Inclusions are intended to improve the chocolate’s overall impact, be it flavor-wise or aesthetically. Vanilla is so ubiquitous that it has become somewhat neutral territory in chocolate, and therefore is not generally considered a part of the “inclusion” category. In fact, to be considered as a contender in the Good Food Awards‘ Chocolate “Inclusion” category, a bar must include a flavoring ingredient other than vanilla. My general categories for inclusions are as follows, with examples in parentheses:
- Fruit (Sun-dried raspberries, freeze-dried strawberries, Apple Bits)
- Extracts (Spearmint flavoring, Bitter Orange extract, Ginger oil)
- Herbs & Spices (Peppermint Leaves, Cardamom, Peppercorn)
- Salt (Sea Salt, Flake Salt, Salt Crystals)
- Nuts & Nibs (Roasted or Raw Nibs, Whole Nuts, Praline)
- Miscellaneous (Olive Oil, Caramel, Rose Petals)
You may think that it is obvious how these ingredients affect the chocolate’s final flavor— they make the chocolate taste like the inclusions, right? But this is not always the case. Each ingredient, down to the added cocoa butter, affects the final experience of the chocoholic in question. When and where during the chocolate making process they are added also affect flavor & texture.
Inclusion Categories, Demystified
Basically always added at the end of processing, to the back of a newly tempered chocolate bar. Sometimes, however, they are added during cacao’s fermentation (see above) or mixed in at the end in the form of puree. They tend to add a less strong flavor than extracts, and a pointedly chewy or blatantly crunchy texture. Sometimes a dash of salt or a sprinkle of nibs are added to emphasize the fruity sweetness, but in general fruit clashes with other inclusions.
Always blended throughout the chocolate, extracts are added at the end of processing due to their fragility. Natural extracts such as ginger oil have the tendency to lose their flavor potency if heated, as would happen several times during the refining stage of the chocolate making process. Note that most bars will not include more than one flavor extract, due to their tendency to overwhelm in high quantities.
Herbs & Spices
Treated similarly by makers in terms of when and where they are added. Like extracts, herbs & spices such as peppermint leaves tend to lose their potency if exposed to too much heat, so they are always added at the end. Most of the time they are sprinkled delicately onto the back of the bar, just enough to stick in the bar while still appearing to have mobility. Only the most finely-ground herbs and spices are blended into the chocolate, and this, still, is done at the end of the process. My favorite bar with herbs at the moment is by Michel Cluizel, who makes a Crystallized Mint Leaves in Dark Chocolate bar.
It seems like a straight-forward addition to any well-meaning chocolate bar, but this is likely the most common inclusion, as well as the most flexible. Though chemically the same, each salt behaves differently in the presence of chocolate, depending on crystal size, source, when it was added, and paired inclusions. The most common form is large sea salt crystals, possibly because it sounds fancier, added to the back of a bar. The sea, to be fair, is one of the most pure and aesthetically striking sources of salt available. If it is mixed into the bar it can get so lost as to seem like a flavor note, and this is not an uncommon occurrence. That is why on craft chocolate bars big crystals are usually added to the back of a bar by hand. In this way, the taster can experience the pointed contrast between the sweet bar and the salt, each enhancing and complementing the other, for a longer period.
Nuts & Nibs
They come from similar places, both finding their origin hanging off of a branch, but they are vastly different in result. Nuts add a crunchiness, or a chewiness if they’re old, and they tend to taste sweeter and earthier when raw. Macadamias add a sweet creaminess and nibs a brownie-like crunch, while peanuts lend a Reese’s vibe. But nibs are usually from the same origin as the cacao used to make the chocolate, so they emphasize the sweetness in a bar by being not-sweet & often bitter, themselves. These inclusions are pretty powerful flavors, so like extracts, they tend to be added to lower-quality chocolate. This is usually the case, but certainly not always, as nibs are trending towards the higher-class bars these days. Nuts and/or nibs are usually paired with salt, if combined with any other inclusions.
This is the catch-all category, and as such it is hard to make generalizations about these inclusions. However, unlike more traditional inclusions, these are usually more expensive & harder-to-find or local ingredients. Fruits, nuts, spices; all of these can be found in varying quantities in all corners of the world. Thus, bars which include an off-the-wall ingredient are usually limited edition bar or a chocofied version of a local dish. Some examples are rose petals on Ecuadorean bars, dulce de leche swirls in Argentinian chocolate, and olive oil and rosemary truffles in Italy, each of which adds textural depth as well as a contrast to the chocolate. Quality of base chocolate used with such inclusions varies by maker, but if you like their single-origin bars, I’d take the leap and try one of their local specialties.
Why are Inclusions Significant to the Chocolate Experience?
At first glance, the idea of inclusions seems to be to make the chocolate taste like something less rich or more familiar. But this ignores the fact that many makers add one thing in order to emphasize another. Often inclusions are meant to complement or cover the inherent flavors of cacao beans. They trick your palette by using both your nose and eyes to steer your brain in one direction or another. By creating expectations through both sight and smell, added flavorings potentially to do no more than help you realize what was already there. Salt is usually used to make a bar taste sweeter, and fruit to bring out bright citrus or berry notes already present in the bar. Nibs are added to emphasize the flavor value of processing them into chocolate; no new ingredients are added, yet the same cacao can taste like a whole different food group.
My words are not the be-all, end-all on inclusions— there are exceptions to every rule. However this should serve as a guide to all those curious about how their taste buds and nose are affecting their level of contentment, both with their new favorites and the old stand-bys.
What are your favorite inclusions in chocolate? Or do you stick to the pure bars, no questions asked?Thanks for reading!