NOT ALL CHOCOLATE IS EQUAL IN BAKING
Source of Recipe
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List of Ingredients
Milk chocolate: Sweet chocolate with 10-20% cocoa solids
(which includes cocoa and cocoa butter) and more than 12%
milk solids. It is seldomly used for baking, except for
cookies.
Semi-sweet chocolate: This is the classic dark baking
chocolate which can be purchased in most grocery stores.
It is frequently used for cakes, cookies and brownies.
Can be used instead of sweet dark chocolate. It has a good,
sweet flavour. Contains often 35-50% cocoa solids.
Unsweetened chocolate: A bitter chocolate which is only
used for baking, not suitable for eating solo. Use it
only if a recipe specifies 'unsweetened chocolate'.
It contains almost 100% cocoa solids, about half of it
might be fat (cocoa butter).
White chocolate: Chocolate made with cocoa butter, sugar,
milk, emulsifier, vanilla and sometimes other flavourings.
It does not contain any non-fat ingredients from the cacao
bean and has therefore an off-white colour. In some countries
white chocolate cannot be called 'chocolate' because of the
low content of cocoa solids. It has a mild and pleasant
flavour and can be used to make Chocolate Mousse, Panna Cotta
and other desserts.
Recipe
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