Types of Chocolates

Dark Chocolate - can contain anything from 30% to 75% cocoa solids. It has slightly sweet flavor and dark colour. It is the chocolate most used in cooking. For everyday cooking and the majority of these recipes calling for dark chocolates, choose one with around 50% cocoa solids. However, Dark chocolate with a higher cocoa solid content will give a richer more intense flavor. This cocolate is often called luxury or continental chocolate and has a cocoa solid content from 70% to 75% cocoa solids.

Milk Chocolate - as its name suggest, contains milk and has lovely creamy, mild and sweet flavor. It is mostly used as an eating chocolate rather than cooking. However, it does have its place in chocolate cookery especially for decorations and when a milder creamy flavor is required. It is more sensitive to heat than dark chocolate so care must be taken when melting it.

White Choolate- Contains a lower cocoa butter content and cocoa solids. It can be quite temperamental when used in cooking. Always choose a luxury cooking white chocolate to avoid problems and take great care not to overheat when melting. White chocolate is useful for colour contrast especially when decorating cakes.

Couverture- although this is the preferred chocolates by the professionals (it retains a high gloss after melting and cooking) it requires tempering and is only available from specialist suppliers.

Chocolate Chips - are available in white, dark and milk chocolates. varieties are used for baking and decoration.

Cocoa Powder - is the powder left after the cocoa butter has been pressed from the roasted and ground beans. It is unsweetened and bitter in flavour. It gives a good, strong chocolate flavor when used in cooking.