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Chocolate Basics.

Posted on October 23, 2010 by admin

Learned some new facts about chocolate. So white chocolate isn’t really chocolate. Of all, dark chocolate is my favorite.

Several types of chocolate.

Unsweetened is primarily used for baking. It is meant to be sweetened with the other ingredients in the recipe.

Bittersweet is dark chocolate and has very little sugar. This is good to use in recipes where chocolate is meant to be the standout flavor among other strong flavors.

Semisweet chocolate is among the most popular chocolates. The more well-rounded flavors make it a good choice for many recipes.

Milk chocolate is created by adding dehydrated milk to the chocolate mix along with other ingredients. The result is a sweeter chocolate that is not used as often in baking, but routinely used in treats.

Cocoa powder comes in two types, Dutch-processed and natural. For the recipes in this blog Dutch-processed will always be used.

I will mention white chocolate only to say that it really isn’t chocolate at all. This is made up mostly of cocoa butter. There are no cocoa solids involved here, but it does get inserted into many chocolate conversations.

Source: http://www.todaysnest.com/todays-nest/2010/07/know-your-food-chocolate-basics.html.