17/01/2022
Here we share how to choose the right chocolate for your recipe😘
There is a W***y Wonka's worth of chocolate out there vying for your baking, cooking, and eating dollars. Here is how to pick the right chocolate for the right job 🍫❤️
1. Baking chocolate. This solid chocolate liquor contains 50-58% cocoa butter and no added sugar.
2. Bittersweet chocolate. Has the strongest chocolate flavor and contains at least 35% chocolate liquor. Some premium brands contain 70% or more cocoa butter and cocoa solids.
3. Semisweet. Contains at least 35% chocolate liquor.
4. Sweet chocolate. Contains at least 15% chocolate liquids.
5. Milk chocolate. Contains at least 10% chocolate liquor and at least 12% milk solids to give it a sweet and creamy taste.
6. White chocolate. Contains at least 20% cocoa butter. Foodie Fact: When the cocoa butter is replaced with other, less expensive fats, it can no longer be labeled as white chocolate; it's sold as almond bark or confectioners' coating.
7. Cocoa powder. Made by drying and grinding chocolate liquor and removing most of the cocoa butter, but must still retain 10-22% cocoa butter. "Dutched" or Dutch-process cocoa is treated with an alkalizing agent to make it darker, less bitter, and more soluble in liquids.
8. Couverture. Contains at least 32% cocoa butter, which makes it very glossy and allows it to flow more easily when it's melted and tempered. Comes in bars or coins called pistoles.
9. Cocoa Nibs. Made by roasting and breaking up cocoa beans. Adds crunch to cookies and dessert garnishes.
