Several forms of chocolate can be utilized when baking cookies, pies, cakes, bars, along with other sweet treats. The quantity of cocoa butter and sugar make a difference the texture and taste of chocolate–from bitter to very sweet. Below is really a quick guide to the most famous forms of chocolate found in baked goods.
UNSWEETENED CHOCOLATE – Unsweetened chocolate contains only pure chocolate and cocoa butter. There is no sugar added. This chocolate is dark in color and contains a solid flavor.
UNSWEETENED COCOA POWDER – Unsweetened cocoa powder is pure chocolate that’s had most the cocoa butter removed.
SEMISWEET AND BITTERSWEET CHOCOLATE – Semisweet and Bittersweet chocolate contains at the very least 35% pure chocolate. Cocoa butter and sugar have already been added. This kind of chocolate is frequently found in cookies and will be utilized interchangeably.
MILK CHOCOLATE – Milk chocolate contains at the very least 15% of pure chocolate, and is blended with cocoa butter, sugar, and milk solids. It includes a creamy texture and is frequently used to create chocolate candy.
WHITE CHOCOLATE – White chocolate is exclusive in that it includes no pure chocolate. However, it can have cocoa butter. Other ingredients are sugar and milk solids. When buying white chocolate for baking, make sure to check the label first in order to avoid confusing it with other similar looking white baking products.
SWEET CHOCOLATE – Sweet chocolate contains at the very least 15% pure chocolate. Other ingredients are sugar and cocoa butter. Use sweet baking chocolate when you wish your baked goods to get a rich chocolate flavor, minus the bitterness of other styles of chocolate.