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Recipes: Tips for Baking With Chocolate

How To Melt Chocolate

Melting chocolate requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Coarsely chop your chocolate and begin stirring it as soon as it begins to liquefy. Avoid getting even a drop or two of water in the chocolate you are melting – a wet spatula; for instance, can spoil the chocolate by causing it to “seize,” which means turning it stiff and grainy.

Here are two good methods for melting chocolate so that it is smooth and glossy.

In a microwave oven - place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1½ to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.

In a double boiler - place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth, then carefully remove top pan of the double boiler.

Storing Chocolate

Chocolate can be kept for about a year if it is stored properly in a cool (ideally 60-68 degrees F), dry place away from direct heat and sunlight. If chocolate is exposed to varying temperatures, it can develop a gray-white film on the surface called “bloom,” which does not affect chocolate's flavor. When storing chocolate, keep it in an airtight container because it is prone to absorbing strong food odors. Cocoa powder can be stored in your cupboard at room temperature.

Types of Baking Chocolate

Baking Chocolate

Also known as bitter chocolate, baking chocolate contains no sugar but may be flavored with vanilla. It is commonly available in the supermarket as a bar of one-ounce chocolate squares. It is used in dessert recipes that also call for sugar.

Semi-Sweet or Bittersweet Chocolate

This chocolate has a strong chocolate flavor which depends on the cocoa bean blend used to make it. It is the darkest eating chocolate with the highest percentage of chocolate liquor (at least 35 percent) that contains extra cocoa butter to make it melt easily.

Sweet or Dark Chocolate

This is a general term for chocolate that contains 15-35 percent chocolate liquor and less than 12 percent milk solids. Sugar and flavorings like vanilla make it palatable. Bittersweet/semi-sweet chocolate falls into this category.

Milk Chocolate

This is the most common form of eating chocolate, containing at least 12 percent milk solids and 10 percent chocolate liquor. The low level of liquor and high level of dairy ingredients results in a mellow chocolate flavor.

White Chocolate

White chocolate really isn't chocolate at all. White chocolate contains cocoa butter, but no non-fat cocoa solids. It contains sugar, cocoa butter, milk solids and flavorings.

Cocoa Powder

Cocoa powder is made from the pure chocolate liquor after most of the cocoa butter has been extracted. It is the lowest fat form of chocolate, and can have a flavor ranging from mild to quite strong. Alkalized, or Dutch process cocoa powder, is cocoa which has had its natural acidity neutralized. This produces a milder, mellow flavor and darker, richer color that is perfect for fine baked goods.