Food Preparation Techniques

How to Prepare

Chocolate

Chocolate is defined as ground cocoa (or cacao) beans that are roasted and ground into chocolate liquor. The fat in the liquor is referred to as cocoa butter.

UNSWEETENED (Bitter): Chocolate liquor that has no sugar added to it. It has a cocoa butter content between 50% and 58%. It is usually used for baking.

SWEET: Unsweetened chocolate with sugar added. It is often used in dessert recipes. The two most common forms are:

SEMI-SWEET (higher sugar content): Contains 15-35% chocolate liquor.

BITTERSWEET (lower sugar content): 35% chocolate liquor.

MILK: Sweetened chocolate with milk solids (or cream) added. It's usually eaten as is or used for candy making.

WHITE: Not really a chocolate at all because it doesn't contain chocolate liquor. It usually is made from sugar, cocoa butter, milk solids, lecithin, and vanilla. It is used in candy making, baking, and desserts.