Many of you may be thinking "What's to understand? Chocolate is chocolate and how can you go wrong with that?" Well, I'm going to clarify the differences for you.
If you are using chocolate in your recipe, consider these factors first.
* There is a difference in both flavor
and texture among brands. Do a
blind taste test to determine your own
preference.
* The percentage of chocolate mass in the chocolate does not
necessarily indicate the degree of bitterness. The higher the chocolate
mass, the more the cocoa solids
and cocoa butter (which is solid at room temperature). This will alter
the texture or consistency of the
recipe, as well as the flavor.
* Flavor quality comes from the variety of beans used and the method of production. Some chocolates
with a high percentage of chocolate mass (70.5%) are more mellow than some chocolates with a lower
percentage of chocolate mass (64%).
* By exchanging the same quantity of chocolate without considering the percentage of chocolate mass, you
may be adding either more chocolate mass and less sugar, or less chocolate mass and more sugar.
Types of Chocolate
Pure chocolate - Pure chocolate, also known as bitter, baking or unsweetened
chocolate, contains only chocolate liquor (cocoa solids and cocoa butter) and flavorings.
Cocoa - Cocoa is the pure chocolate liquor with three-quarters of the cocoa butter removed. The remaining cocoa is then pulverized. Most European cocoa is Dutch-processed, which means the cocoa has been treated with a mild alkali to mellow the flavor and make it more soluble.
Cocoa Butter - The quality of cocoa butter is related to the quality of the bean from which it came and the process of separating it from the chocolate liquor.
Bittersweet of Semisweet - Bittersweet or semisweet are pure chocolate liquor with sugar, vanilla or vanillin, and extra cocoa butter added.
Milk Chocolate - Milk chocolate contains pure chocolate liquor, milk solids, butter, vanilla or vanillin, and extra cocoa butter.
White Chocolate - White chocolate is not considered to be "real chocolate" because it contains no cocoa solids. Better-quality white chocolates are, however, made with cocoa butter. It contains about 30% fat 30% milk solids, and 30% sugar. It also contains vanilla or vanillin and lecithin.
Compound Chocolate - Compound chocolate is classified as chocolate "flavor" because, instead of cocoa butter, it contains vegetable shortening.
Storing & Serving Chocolate
Properly storing chocolate is just as important as choosing the quality of chocolate.
Keep it well wrapped in an airtight container (chocolate is quick to absorb other odors and must not be exposed to dampness) at a temperature of 60 degrees F. to 75 degrees F. with less than 50% relative humidity.
Under these conditions, dark chocolate should keep well for at least two years. Milk chocolate keeps for a little over a year and white chocolate, one year.
Chocolate is at it's best when served at room temperature. Like cold butter, cold chocolate has less flavor and a harder, more brittle texture than chocolate served at room temperature.
*experts taken from The Cake Bible
