Chocolate varieties
Most people don't need any excuse to enjoy a delectable piece of chocolate. On its own or topping a sinfully delicious dessert, chocolate is an ultimate comfort. But before you take your next bite, read up on all the facts.
Types
A considerable variety of chocolate for cooking as well as eating is available. Each product varies in its proportions of cocoa solids, cocoa butter and other ingredients, such as sugar, vanilla and lecithin. Here is a brief description:
Unsweetened chocolate is made from pure chocolate liquor with no sugar added and is used only for baking and desserts, not eating on its own.
Bittersweet and semi-sweet chocolate can be used interchangeably. Bittersweet has a slightly lower sugar content and a slightly stronger chocolate flavour. Both are used in desserts and baking but are sweet enough to eat as is.
Milk chocolate has milk added, producing a lighter colour and flavour. It's a popular eating chocolate and can be used in recipes but scorches easily.
Chocolate chips are specially formulated to soften yet hold their shape during baking. Do not use in place of pure chocolate unless indicated in recipe.
White chocolate contains cocoa butter but not chocolate liquor, so it's not actually chocolate. In recipes, be sure to use pure white chocolate, not artificial, which doesn't melt evenly.
Cocoa powder is made from chocolate liquor that has been pressed to remove most of the cocoa butter. Pulverized and sieved, this dry unsweetened powder is lower in fat than solid chocolate.
A considerable variety of chocolate for cooking as well as eating is available. Each product varies in its proportions of cocoa solids, cocoa butter and other ingredients, such as sugar, vanilla and lecithin. Here is a brief description:
Unsweetened chocolate is made from pure chocolate liquor with no sugar added and is used only for baking and desserts, not eating on its own.
Bittersweet and semi-sweet chocolate can be used interchangeably. Bittersweet has a slightly lower sugar content and a slightly stronger chocolate flavour. Both are used in desserts and baking but are sweet enough to eat as is.
Milk chocolate has milk added, producing a lighter colour and flavour. It's a popular eating chocolate and can be used in recipes but scorches easily.
Chocolate chips are specially formulated to soften yet hold their shape during baking. Do not use in place of pure chocolate unless indicated in recipe.
White chocolate contains cocoa butter but not chocolate liquor, so it's not actually chocolate. In recipes, be sure to use pure white chocolate, not artificial, which doesn't melt evenly.
Cocoa powder is made from chocolate liquor that has been pressed to remove most of the cocoa butter. Pulverized and sieved, this dry unsweetened powder is lower in fat than solid chocolate.
