A BAKER'S
GUIDE TO CHOCOLATE
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Understanding the difference in chocolate and how they are used is essential to baking.
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BAKERS GUIDE TO CHOCOLATE
In this Bakers Guide to Chocolate we will identify the characteristics of those chocolates used in baking.
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LET'S START WITH COCOA
Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process.
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BITTER BAKING CHOCOLATE
Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter.
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SWEET BAKING CHOCOLATE
Sweet baking chocolate, have sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor.
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MILK CHOCOLATE
Milk chocolate is made with ten percent chocolate liquor. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.
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