Do you know the importance of using the best chocolate for your recipe? You probably know there are differences but how do you know which kind to use?
Bars Versus Chips
You may think the best type for your recipe is one that is already chopped. That may not necessarily be true.
Bars are just what they say they are. They are a solid block and need to be chopped or cut before using. Different from chocolate chips, these bars do not have the stabilizers or other extras that the chips do. This means using a bar you chopped will give you a smoother and less stiff finish, especially when melted.
Another reason bars may be the best for your recipe is that you can make the pieces the size you want or need. Chop a bar finely and it will melt quicker and smoother. Use a vegetable peeler to make tiny curls or longer strips for decoration.
Tip: Be sure your bar is cold for best results.
Bittersweet Versus Semisweet
Most of the time bittersweet and semisweet can be used interchangeably in recipes. This means either one is the best for your recipe. Think of chocolate chip cookies.
Bittersweet is around 70% cacao. Semisweet is around 60%. If you see a percentage higher than that, it might be labeled as dark chocolate. Taste preferences may indicate you like the darker, slightly more bitter taste for your recipe.
Dark
True dark chocolate may be the best one for your recipe, especially if you are wanting a taste that is not extra sweet. Dark contains over 70% cacao. Think of chocolate mousse or truffles.
Milk
Milk chocolate contains more sugar and milk solids than semisweet. That might be the best for your recipe if you are baking a cake, adding chocolate to a scone, or making s’mores.
White
White chocolate contains no cocoa solids, so it is technically not really chocolate. With its cocoa butter, sugar, milk, and vanilla it may be the best for your recipe.
If your recipe calls for tart fruit or a bitter orange, you may want to use white to compliment it. Surprise your guests and make a white chocolate mousse.
Dulcey
This is a specialty type that is light brown in color due to the fact it is made by caramelizing white chocolate. It is 32% cacao, smooth, and slightly salty. If you have not tried it, check it out now.
Unsweetened
At 100% cacao, this may be the best for your recipe. Your brownie or frosting recipe might call for unsweetened chocolate.
Tip: Only use unsweetened when the recipe calls for it. It cannot be substituted for other chocolates.
For recipes using different types of chocolate, check out our brownie recipe with extra flavor.