Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Choosing and Storing Chocolate

There are excellent foreign and domestic brands of chocolate on the market today.  Each manufacturer produces a chocolate with its own unique texture and flavor using a special formula involving a certain type and/or mix of beans, processing technique, and ingredients.  What chocolate you buy and use should be dependent on flavor but also on what you are making.  For example, in making an American style layer cake where there are so many other competing flavors, cheaper brands found in grocery stores (Baker's, Hershey's, or Ghirardelli) are adequate.  The more expensive American brand (Scharffen Berger) or European brands (Lindt, Callebaut, Valrhona, Cacao Barry) have such depth and nuances of flavor that are better showcased in desserts where there are less ingredients that won't diminish or mask their fine taste. 

The best way to choose the brand of chocolate to use in both your baking and eating is to buy a few brands and taste them using the following factors to rate the different chocolates.  (Remember that the flavor of the chocolate does not change when its melted, so make sure you like the taste of the chocolate when eaten out-of-hand.)

Appearance - the chocolate should have a smooth, even, and glossy unblemished appearance.  The surface should not be dull or have grayish-white streaks and dots (called chocolate bloom or fat bloom).  Bloom is when the cocoa butter has separated causing it to rise to the surface of the chocolate.    This happens when the chocolate is stored in too humid or too warm a temperature.  The chocolate can still be used as it only minimally affects the taste and texture.

Aroma - the chocolate should have a rich chocolately smell with no chemical or musty scent.  Smell the chocolate as it has a tendency to pick up odors of other foods if it is not wrapped and stored properly.

Snap - the chocolate should break with a 'snap', that is, firmly and cleanly.  It should not crumble, bend, or splinter.

Texture - the chocolate should have a smooth and velvety texture, not grainy or overly greasy on the palate.  It should melt almost immediately in your mouth.

Flavor - the main flavor should be the  chocolate, not the other ingredients (vanilla, nuts, spices) and it should have a rich, well-balanced, pleasing flavor.  It should not be too sweet or too bitter. 

Aftertaste - the chocolate should leave a pleasant chocolate flavor (not burnt) in your mouth.

STORING:  Chocolate should be stored in a cool (60 - 70 degrees F) (15 - 21 degrees C), dry (less than 50% humidity), and odor-free environment away from direct heat and sunlight. 

If stored properly, dark chocolate and cocoa will last for years.  White and milk chocolate can only be stored for about 10 months because of the milk solids they contain.  When chocolate is not stored properly grayish-white streaks will appear on the surface of the chocolate, called bloom (see above).

Printer Friendly Page

Chocolates - Dark, White, and Milk

For Information On:

History and Making of Chocolate

There are many good brands of chocolate on the market today, both domestic and foreign.  Some popular brands are:

Baker's, Callebaut, Cocao Barry, El Rey, Ghirardelli, Guittard, Hersheys, Lindt, Nestle, Perugina, Scharffen Berger, and Valrhona

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC