Chocolate bars, couverture, chips and compound coatings are formulated for different uses. Cocoa percentage is useful but does not reveal sweetness, cocoa-butter content or flavour by itself. Select the format required by the recipe.
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Chocolate bars, couverture, chips and compound coatings are formulated for different uses. Cocoa percentage is useful but does not reveal sweetness, cocoa-butter content or flavour by itself. Select the format required by the recipe.
Chop for even melting
Small, consistent pieces melt more predictably than large chunks. A dry bowl and utensils are essential because even a small amount of water can cause melted chocolate to seize.
Use gentle heat
Melt over barely simmering water without letting the bowl touch the water, or use short microwave intervals with stirring. Residual heat finishes the melting. Dark, milk and white chocolate have different heat tolerances, with white chocolate especially easy to scorch.
Understand tempering
Tempering controls cocoa-butter crystals so finished chocolate can set glossy and firm. It is useful for dipped pieces and moulded shells but unnecessary for many cakes, brownies and ganaches. A detailed tempering project requires an accurate thermometer and patient temperature control.
Store thoughtfully
Keep chocolate cool, dry and away from strong odours. Refrigeration can cause condensation and sugar bloom when chocolate returns to room temperature. Bloom affects appearance and texture but is not the same as mould.