If you are interested in chocolate baking, it is important to understand the differences between the various chocolate options before you start. It affects the melting, impregnation and coating process, or the amount of sugar in each formulation. When you understand this, during the chocolate baking process, you can make your chocolate look different from appetite and taste.
What is real chocolate?
True chocolate, made up of two main ingredients, cocoa butter and chocolate liquor. This means higher quality chocolate that needs to be tempered when it melts. Tempering is the process of slowly melting, then cooling the chocolate to maintain its shiny texture. Chocolate without chocolate, it will bloom, this is when your chocolate turns white.
What is a composite chocolate?
Unlike authentic chocolate, composite chocolate uses cocoa powder instead of chocolate liquor, and oil instead of cocoa butter. This means that the composite chocolate can be melted without tempering and can still be set very well. Composite chocolate is definitely easier and faster to use, however, it does not have the attractive shiny appearance of chocolate chocolate that is blended, or has a rich and creamy taste due to the lack of cocoa butter.
What are the different types of chocolate baking (blocks and chips)?
● Unsweetened chocolate: This is pure chocolate, without adding any sugar. It can also be called "bitter" or "pure" chocolate, often used when baking chocolate. It is usually used in conjunction with the sweeteners in the formula because it gives you precise control over the amount of sweetener you use. (At Legacy, our unsweetened pancakes are 100% cocoa strength).
● Bitter sweet chocolate: This chocolate must contain at least 35% cocoa and a little sugar/sweetener. This chocolate is usually very sweet and can be eaten alone, especially for people who like dark chocolate. But since it's a fairly wide range, you might want to test a few chocolates during the chocolate baking process before you can find the right chocolate for your particular recipe.
• Semi-sweet chocolate: This chocolate category also requires at least 35% cocoa and usually contains more sugar and cocoa butter. This is one of the baker's staples when chocolate is baked, as it is used in almost all types of recipes and is the most versatile type of cooking chocolate. (At Legacy, our semi-sweet biscuits are 61%).
● Milk chocolate. Milk chocolate must contain at least 10% cocoa. It contains not only sugar/sweeteners and extra cocoa butter, but you guessed it - milk solids, which increase fat content while reducing cocoa content. It is also one of the material choices in chocolate baking.
● White chocolate. Although it does not contain actual cocoa, white chocolate is also sliced and chunky for baking. Of all the chocolates, white chocolate is the sweetest. It contains cocoa butter but no cocoa powder. White chocolate is used in the same way as bitter sweet, semi-sweet and milk chocolate. When you are in chocolate baking, it is also a good choice.