FAQs About Chocolate
1. What is the difference between bittersweet and semisweet?
2. What is white chocolate?
3. What is Dutch processed cocoa?
4. What is chocolate bloom?
5. What is the best way to store chocolate?
6. Why is some chocolate so much more expensive than other chocolate?
7. Why do we love chocolate so?
1. What is the difference between bittersweet and semisweet?
Practically speaking, there is no difference. By FDA standards, both chocolates must contain at least 35%
chocolate liquor (unsweetened chocolate). After this requirement is met, the individual manufacturers can
add more chocolate liquor, as well as sugar, additional cocoa butter, milk solids, lecithin and flavorings,
such as vanilla and vanillin. (The addition of milk solids does not make these chocolates "milk chocolate"
but instead is sometimes added in very small amount as a way to smooth out the flavor.)
In past years, it was safe to generalize that European bitter chocolate was referred to as "bittersweet"
and American chocolate was referred to as "semisweet". This is no longer a safe rule of thumb as more and more
American manufacturers use the term "bittersweet". Either can be used in a recipe, but depending on the type
used when the recipe was developed, the outcome may be very similar to the original intent, or quite different.
It's a good idea to experiment to discover your favorite types of chocolate - and if a recipe specifies a brand
or type (such as "extra bittersweet") try to use it. Both semisweet and bittersweet chocolate may be referred to
as "dark chocolate".
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2. What is white chocolate?
White chocolate is a combination of cocoa butter, sugar, butterfat, milk solids, lecithin and flavorings. It contains
no chocolate liquor and so gets its mild chocolate flavor from the cocoa butter. It also gets its ivory color from
this most sublime fat. If you buy a product that is labeled "white chocolate" and yet it looks bright white, chances
are it contains no cocoa butter but instead a mixture of vegetable fat, milk solids, sugar, lecithin an flavorings.
This product may be called confectionery or summer coating - the word chocolate will be conspicuously absent.
For years, The United States Standard of Identity barred U.S. manufacturers from calling the product "chocolate" and
so it was labeled as confectionery coating or summer coating. These standards are being reviewed and may soon be relaxed.
If this happens, Americans manufacturers can call white chocolate just that - as they do in Europe.
White chocolate is sensitive to heat - more so than dark chocolate - and so when melting it, take great care. Keep the
water in a double broiler between 110° F and 120° F. White chocolate chips are tricky to melt in particular because they
contain the least amount of cocoa butter of any form of white chocolate.
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3. What is Dutch processed cocoa?
Dutch processed cocoa, which is also called "alkalized" cocoa powder, has been treated with an alkali during processing to
produce a less harsh tasting, darkly colored cocoa. This process is purely to control flavor and color. Many people erroneously
assume that alkalized cocoa powder is "better" than non-alkalized or "natural" cocoa powder. It is no better, just more mellow
tasting and darker colored. For best results, use the type indicated in the recipe.
All cocoa powder is made from chocolate liquor that has nearly all the cocoa butter removed under pressure so that it forms a press
cake. This is ground into powder. While cocoa powder is considered low in fat (compared to other chocolates), it still contains 22% cocoa
butter.
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4. What is chocolate bloom?
Chocolate bloom is the tell-tale sign that chocolate has not been stored correctly. The most obvious type of bloom, fat bloom, looks like
gray-white blotches and streaks on the chocolate and occurs when the chocolate is exposed to heat during storage. Sugar bloom, which leaves
the chocolate feeling rough, occurs when the chocolate is stored in damp conditions. Melting and/or tempering bloomed chocolate eliminates
the problem, although chocolate affected with sugar bloom should not be melted and used for fine candy making.
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5. What is the best way to store chocolate?
Store chocolate at cool room temperature in a dark place with good air circulation; the refrigerator in not recommended although if your kitchen
is particularly hot and humid, it might be your only choice. Wrap it well to protect it from odors.
Ideally, chocolate should be wrapped first in foil and then in plastic and stored at a constant temperature of 65°F and 50% humidity. Slightly
higher temperatures and humidity are acceptable although the chocolate may not last as long. Stored under perfect conditions, unsweetened and dark
chocolate will last for 10 years, and certainly up to a year in good home kitchen conditions; milk and white chocolate for 7 to 8 months.
Formed chocolate candies such as truffles and pralines can be frozen and defrosted in the refrigerator before being brought to room temperature
for serving.
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6. Why is some chocolate so much more expensive than other chocolate?
The price of chocolate varies greatly from inexpensive candy bars to pricey truffles. Like wine, the price varies depending on the processing and
quality of the original ingredients (a chocolate made from high quality cacao beans and other ingredients, with a greater percentage of cocoa butter,
with more extensive refining during manufacture) and the amount of fine hand work needed to fashion the chocolate into a confection.
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7. Why do we love chocolate so?
Since people first started enjoying chocolate, it has held a special place in the culinary universe. It is unique among foods, used as an ingredient,
a flavoring, and a foodstuff in its own right, and as such is hard to define. Eating a small piece of chocolate is a heavenly experience - cocoa butter
melts at body temperature and so there is that moment when the chocolate is no longer solid, and not yet liquid. This sensation is irresistible to chocolate
lovers. But there is more. Chocolate's aroma, its ability to create "taste memories" and its indescribably rich flavor all combine to make it a food most people
cannot resist. But at the same time cannot fully explain. And why should we?
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By Mary Goodbody
From March 2000 Issue of Chocolatier Magazine
