types_of_chocolate

TYPES OF CHOCOLATE

1. Unsweetened or Baking Chocolate: cooled, hardened chocolate liquor used primarily as an ingredient in recipes or a festive, sweet garnish.

2. Semi-sweet Chocolate: chocolate with extra cocoa butter and sugar added that is used primarily in recipes.

3. Milk Chocolate: chocolate liquor with extra cocoa butter, sugar, milk and vanilla that is enjoyed most often in candy bars or other chocolate candies.

4. White Chocolate: primarily cocoa butter, sugar, milk and vanilla that tends to be the most “fragile” form of chocolate.

5. Cocoa: chocolate liquor with much of the cocoa butter removed to create a fine powder.

6. Decorator’s Chocolate or Confectioner’s Chocolate: a chocolate flavored candy that melts easily and hardens quickly (i.e., great for covering strawberries).

TIPS for Melting Chocolate

1. How to Melt Chocolate on Stove Top: Place chocolate squares in small heavy saucepan on low heat. Stir constantly until chocolate is completely melted. Remove from heat immediately. Add to recipe as directed.

OR place chocolate squares in top portion of double boiler or in bowl over a larger pan of simmering, not boiling, water. Stir occasionally until chocolate is completely melted. Note: Be careful not to get any water in the melted chocolate or it will “seize” and become grainy.

2. Easy Microwave Melting: Microwave 1 unwrapped square of chocolate in microwavable bowl on HIGH 1 minute, stirring after 30 seconds. (The square will retain its shape.) Stir until chocolate is completely melted. Add 10 seconds for each additional square of chocolate.

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