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CHOCOLATE
Chocolate bars are good for eating, but not necessarily for baking. Baking chocolate comes in large bars, small squares, wafers or chips and can be either dark, semisweet, unsweetened, milk or white.
Points to Remember
When melting chocolate to use as an ingredient in baked goods, cool the chocolate before adding to other ingredients unless the recipes specifies otherwise.
The grayish-white streaks and dots that appear on chocolate are called bloom. This comes from the cocoa butter separating due to storing the chocolate at an improper temperature. If the chocolate tastes okay, you can still use it. The texture of the final product may vary slightly.
For more detailed information on chocolate, visit Chocolate 101 at Baking911.com.
Storing
Store chocolate in a cool place that is dry and away from heat and sunlight. If stored properly, chocolate should last over a year while milk chocolate lasts about a year.
Substitutions
For 1 ounce (1 square) unsweetened chocolate, substitute 3 tablespoons cocoa powder plus 1 tablespoon shortening or butter.
For 1 ounce (1 square) semisweet chocolate, substitute 1 square unsweetened chocolate plus 1 tablespoon sugar, or substitute 3 tablespoons semisweet chocolate chips.
Do not substitute milk chocolate for recipes that call for semi-sweet or bittersweet chocolate. Milk chocolate is more heat sensitive than other chocolates, and it has a much different flavor and sweetness.
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