Cooking with Chef Kathy

Do you know your chocolate?

It's National Chocolate Week! Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here's a quick primer on different varieties and their uses:

    • Unsweetened: Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don't bother eating it straight.

    • Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.

    • Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.

    • Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.

    • White chocolate: Because it's made with cocoa butter and not chocolate liquor, white chocolate isn't strictly chocolate. Use it in baking, but don't expect a chocolatey taste--it's sweet and mild.

 

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