Not long ago supermarkets stocked around three kinds of chocolate: semi sweet, unsweetened and milk. I remember getting the semi sweet for our chocolate chip cookies and unsweetened was for brownies. Now there is a wide variety of options in your local market. With all these choices it might be hard to know what to pick, but here are some good guidelines to knowing your store chocolate:
- Here in the US, dark chocolate is be labeled semi sweet, bittersweet or extra-bittersweet. Now some labels are being a bit more precise by listing percentages such as 60, 70, et cetera. These percentages are telling you how much of the cocoa bean is in the chocolate; the rest is sugar, vanilla and other ingredients. If milk solids are listed then you know you are choosing a milk chocolate, regardless of what the label says.
- If you are working with a recipe and it calls for semi sweet chocolate, what to do? Well, this is when you reach for the 60 percent dark chocolate. 70 percent is for those that call for bittersweet. Remember, you need a 70+ percentage chocolate to make the chocolate flavor stand out.
- White chocolate contains no cocoa mass. The only ingredient that links it to heavenly chocolate is cocoa butter.
Regardless of what you pick, make sure it is a quality chocolate. Drexelius Chocolates carries the best all natural chocolate in the world. Pick some up today. Your taste buds will thank you!
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