How to cook chocolate

If there is one flavoring that everyone seems to love, it’s chocolate. Rich and sweet, with a distinctive taste that cannot be duplicated, chocolate is the universal favorite when it comes to flavor. In fact, ancient cultures even thought it was a gift from the gods, one with medicinal properties. It is perhaps the most popular sweet flavoring worldwide.

Chocolate is made from the beans of the cacao tree, which grows in the warm, humid weather of the equatorial regions. Like coffee beans, the beans of the cacao tree must be dried, chopped, and roasted before use. The processing of the beans results in a dark brown liquid called chocolate liquor. This fluid (which is 55 percent fat, 17 percent carbohydrate, and 11 percent protein) is used to make virtually all types of chocolate.

Different types of chocolate contain varying amounts of cocoa butter (a vegetable fat derived from the cacao bean) and solids from the cacao bean. Chocolate types include the following:

Unsweetened – Sometimes referred to as baker’s chocolate, this dark, rich, and bitter chocolate does not have any sugar added to it. It is usually added to recipes in which sugar is an ingredient.

Bittersweet – This dark, rich chocolate is comprised mostly of chocolate liquor, meaning it is rich in cacao solids, but it may have some milk solids and other flavorings added to it.

Semisweet – A favorite of makers of chocolate chip cookies, semisweet chocolate contains more milk solids and other flavorings than bittersweet chocolate.

Milk – The sweetest of all chocolates, milk chocolate has a light-brown color and a mild chocolate flavor.

White – This ivory-colored chocolate contains no cacao bean solids, but it does contain cocoa butter, which gives it a rich, creamy mouth-feel. It differs from white almond bark or candy coating, which uses vegetable fat as a base instead of cocoa butter.

Imitation chocolate – Typically used in baking chips, imitation chocolate replaces some or all of the cocoa fat with other vegetable fats. It is high in fat (mostly saturated fat) and does contain caffeine.

Cocoa is another common type of chocolate. It is a powdered form of chocolate made from chocolate liquor. However, all cocoa butter has been removed from it. A tablespoon of unsweetened cocoa powder contains about 15 calories and just under 1 gram of fat.

Cocoa typically is not sweetened and is added to recipes in which sugar is used. There are two main types of cocoa: natural and “Dutch-process”. Natural cocoa is light in color and has a strong chocolate flavor. In contrast, Dutch-process has a milder taste but is darker in color.

Chocolate’s nutritional value varies. One ounce of unsweetened chocolate has 145 calories, 16 grams of fat, and 9 grams of saturated fat. In comparison, an ounce of semisweet chocolate has 135 calories, 9 grams of fat, and 5 grams of saturated fat. Chocolate also is a source of protein and contains trace amounts of vitamins and some minerals, such as potassium.

Chocolate should be stored in a cool, dark place and can be kept for several months. Dark chocolate can be stored for up to a year. Varying temperatures will cause lighter, whitish areas to appear on chocolate, something that does not affect taste and is resolved when the chocolate is melted. Chocolate also can be frozen, but it must be wrapped tightly to prevent moisture from damaging the chocolate when it is thawed.

How to cook chocolate

Cocoa can be used as a substitute for chocolate in recipes. However, when this substitution is made, fat needs to be added to the cocoa to ensure that the final product will be moist. Each square of unsweetened chocolate can be replaced with 3 tablespoons of cocoa and 1 tablespoon of cooking oil.

Melting chocolate is difficult because it burns easily. For that reason, it is best to use a double boiler to melt chocolate. Avoid splashing any water into the melting chocolate because doing so can cause the chocolate to become hard and thus unusable. Chopping the chocolate into small bits before melting it helps achieve the smooth, even consistency that many recipes require.

Always look at the ingredient list of the chocolate you buy to ensure that you are not getting a substitute.

Serving suggestions

Chocolate is the classic dessert ingredient, providing the flavoring power for cakes, tortes, frostings, mousses, creams, and other sweets too numerous to count.

Chocolate’s high fat content and high calories mean it should be used in moderation. Use chocolate as an accent to a healthier food, such as a dip for strawberries, rather than as the main ingredient. Reduced-calorie hot cocoa mixes are an excellent way to feed a chocolate craving without the fat and calories. Or, simply save chocolate for special occasions.