This recipe gets its deep
chocolate flavor from Dutch-processed cocoa powder. Dried cranberries
and white chocolate chips have also been added to complement the
Rocky Road consists of
white chunks of soft and spongy marshmallow together with crunchy
peanuts, all enrobed in a silky smooth dark chocolate.
Fudge like toffee and
caramel, begins with sugar. Other ingredients, depending on the
candy, are added to the sugar and this mixture is boiled until
enough of the water has evaporated so the sugar syrup has reached
the desired concentration. more
Chocolate Truffles are
delicious bite-sized petit fours made from a mixture of dark or white
chocolate and cream to which various flavorings can be added: butter,
liqueurs, extracts, nuts, coffee, purees, spices, candied or dried
Chocolate Marshmallow Fudge
is a smooth and creamy fudge that contains marshmallow cream.
Hazelnut Ganache Cups
combine chocolate ganache with finely chopped hazelnuts. The mixture is
then piped into miniature candy liners and garnished
with a whole toasted nut. more
Peanut Butter Cups have a
shell of milk and semi sweet chocolates and a smooth and creamy peanut
butter center. more
chocolate cake is like making your own chocolate bar. Besides its
wonderful taste, this recipe is appealing because there is no baking
involved and it contains only four ingredients; chocolate, butter, nuts,
and digestive biscuits. more
Bite into a slice of
Panforte and you may be surprised to find how chewy it is. This chewy
texture comes from mixing the fruit, nuts, spices, and flour with a
boiled syrup made from sugar and honey. more
A Chocolate Pavlova is
similar to a regular Pavlova only it has cocoa powder and chunks of semi
sweet chocolate. This gives it a wonderful chocolate flavor and color.
Lovely served with whipped cream and fresh raspberries.
This is a deliciously moist
chocolate sponge cake that melts in your mouth. Can be filled with
plain, chocolate, or raspberry whipped cream. more
Chocolate Torte with
its broken and cracked surface has a buttery rich chocolate flavor, with a
soft and moist texture.
Mocha muffins are
delicious, tasting of chocolate and coffee and we even add chocolate
chips to make them extra chocolately.
Chocoholics Beware. One
spoonful of this Chocolate Mousse and you will be hooked forever.
For this recipe we add
Dutch processed cocoa powder to a basic shortbread dough to give it
a smooth chocolate flavor and cornstarch has replaced some of the
all purpose flour to produce a delicate melt-in-your-mouth texture.
Hot White Chocolate combines
sweet and creamy white chocolate with milk, espresso powder, and pure
vanilla extract. more
Hot cocoa is a deliciously warm and comforting drink that is
usually served with lots of little white marshmallows floating on top.
Unlike hot chocolate that combines milk with semisweet chocolate, hot
cocoa starts with good unsweetened cocoa powder.more
Simple chocolate fudge is
just that. Simple to make. It is creamy and smooth with a nice chocolate
Whoopie Pies take two round
domed shaped chocolate cookies and sandwich them together with a soft
and creamy vanilla filling. more
These are known as
Chocolate Crinkles or Black and Whites. Both are perfect names for
this deliciously soft, fudge-like chocolate cookie that is encased
in a coating of confectioners sugar.
These scones are a nice
treat for the chocolate lover. Their chocolate color and flavor
comes from adding Dutch-processed cocoa powder to the scone dough
with white and dark chocolate chunks filling the dough with even
more chocolate. more
Chocolate is about pleasure
and what could be more pleasurable than a chocolate chiffon cake that is
filled with chocolate whipped cream and then covered with a layer of
shiny chocolate ganache. more
Peppermint Patties have
a shiny dark chocolate coating and inside is a smooth and creamy mint
flavored filling. more
A Chocolate Fondue consists
of a delicious chocolate sauce, made with semi sweet chocolate, cream,
Nutella, and Frangelico that is placed in a fondue pot and then chunks
of fresh fruit, cake, and/or cookies are dipped into the sauce.
The story goes that
gossip columnist Liz Smith got the recipe from the actress to publish in
her column. That was about 25 years ago and since then these brownies
have only grown in popularity.
Low-Fat Brownies have a
wonderfully moist and chewy texture and a deep chocolate flavor.
Serve them plain or topped with fresh berries and/or a scoop of
low fat vanilla ice cream, frozen yogurt, or a fruit sorbet.
Cream Cheese Brownies
combine a dense and fudgy chocolate brownie with a cheesecake-like
rich chocolate flavored
cake that has a wonderfully dense, yet soft and moist texture. Delicious covered
with a creamy Chocolate Ganache.
This section is called "Chocolate Recipes" because it is where you can find all the chocolate recipes on the site. Chocolate comes from
the Aztec word "xocolatl" which means "bitter water". The tropical tree from which
cocoa and chocolate originate is called Theobroma which translates to "food of
the gods". All chocolate
begins with tropical cocoa beans. The flavor and quality of the chocolate
depends on the type(s) of beans used, how they are harvested and fermented, the
roasting procedures, quality and amounts of ingredients added, and the time of conching.
Cocoa beans grow
in pods on the cocoa tree. The cocoa tree grows in countries within 600 miles of
the equator. There are three types of cocoa trees: the Forastero, the Criollo,
and the Trinitario. Each tree will yield between 1-2 pounds of dried beans a
year. The Forastero
tree produces over 80% of the world's production and comes from Africa, Brazil,
West Indies, Central and South America. It is the main component of the cocoa
blends and gives body to the finished chocolate. It is a good basic bean. The Criollo tree
produces about 10% of the world's production and comes from Central and South
America. A more fragile tree but it produces the best quality beans. The Trinitario
tree produces about 10% of the world's harvest and is a cross between the
Forastero and Criollo. Grown in Sri Lanka, Indonesia, Central and South
America, with the highest quality coming from Trinidad.
Chocolate is made from a blend
of different types of cocoa beans. Cocoa beans are very bitter when raw, and
just like coffee beans, are totally inedible. The chocolate flavor and aroma
develops after the beans are fermented, roasted and aged. After roasting, the
beans are shelled (a process called winnowing) leaving the inner nib or kernel
containing 50-55% cocoa butter. This is the point where different types of beans
are blended together. The quality and type of bean will help determine the
quality of the finished chocolate. Every manufacturer has their own special
formula. Once the nibs are removed from the shell they are ground releasing the
beans natural fat, called
cocoa fat. What
remains is a thick dark brown paste called
chocolate liquor (unsweetened chocolate). This
paste contains all the aroma and flavor of the chocolate.
Chocolate liquor is used to
make all kinds of chocolate. The type of chocolate desired will determine what
other ingredients (sweetener, vanilla (or vanillin) and lecithin (an emulsifier
that keeps the chocolate from separating) and sometimes extra cocoa butter) are
added to the chocolate liquor before it is refined. (Milk
chocolate has milk solids added to it.) This refining process is called
removes any residual moisture and volatile acids and also breaks down any
remaining solid pieces of cocoa butter. The time of conching varies from
several hours to several days and plays a big part in the quality of the
The final steps in chocolate making are to
temper, mold, cool, and package the chocolate. The tempering process is very
important as it makes the chocolate stable and gives it that shiny and firm
texture that is dry to the touch, with a
hard and brittle surface which "snaps" when you break it.
Cocoa Nibs - Cocoa nibs
are the roasted and hulled cocoa beans that have been broken into small pieces.
They are crunchy and bitter tasting and are often added to baked goods for added
Cocoa Butter- Cocoa butter is an
ivory-colored fat with a very mellow flavor that melts easily on the tongue. The
quality of the cocoa butter depends on the quality of the bean it came from and
the process of separating it from the chocolate liquor. Cocoa butter is very
expensive and while it is found in fine chocolates it is also used in the making
of cosmetics. Because it is so expensive some cheaper brands of chocolate use
vegetable oil substitutes instead of cocoa butter.
Unsweetened Chocolate -
chocolate is also called baking, plain or bitter chocolate. This
is chocolate in its rawest form. Chocolate liquor that has been refined and
contains 50-55% cocoa butter. Since no sugar has
been added to the chocolate it has a strong, bitter taste that is used in
cooking and baking but is never eaten out of hand. more
- Cocoa powder is made when chocolate liquor is
pressed to remove three quarters of its cocoa butter. The remaining cocoa
solids are processed to make fine unsweetened cocoa powder. There
are two types of unsweetened cocoa powder: natural and Dutch-processed.
Bittersweet and Semi-sweet Chocolate
Semi-sweet and bittersweet chocolates contain cocoa liquor,
a sweetener, cocoa butter,
and sometimes lecithin (acts as an emulsifier). Bittersweet and semi-sweet chocolates
contain at least 35% chocolate liquor in North America and 43% in Britain. The
best chocolates can contain 65-70% chocolate liquor. The higher the content of
chocolate liquor, the more rich and flavorful the chocolate. Bittersweet
chocolate generally has a stronger chocolate flavor. Semi-sweet chocolate
generally contains more sugar than bittersweet. more
Couverture Chocolate is a high quality chocolate that contains extra cocoa
butter (32-39%). The higher percentage of cocoa butter, combined with the
processing, gives the chocolate more sheen, firmer "snap" when broken, and a
creamy mellow flavor. Couverture
is used by professionals for dipping, coating, molding and garnishing. more
- German's® Sweet
Chocolate is a dark baking chocolate created by
the Walter Baker & Company employee, Samuel
German (hence the name), who developed the chocolate in 1852.
He thought this type of chocolate would be convenient for bakers as the sugar is
already added to it. It is sweeter than semi-sweet chocolate and contains a
blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. more
-Milk chocolate contains chocolate liquor,
cocoa butter, vanilla, milk solids, and lecithin. Milk chocolate must contain
10% chocolate liquor, 3.7% milk fats, and 12% milk solids. It contains less
chocolate liquor than dark chocolate and therefore does not have as pronounced a
chocolate flavor. more
Chocolate - Officially white chocolate cannot be called
"chocolate" because it does not contain chocolate liquor. Good white chocolate
contains cocoa butter, sugar, milk solids,
vanilla, and lecithin. Make sure
when buying white chocolate that it contains cocoa butter as some inferior
brands contain vegetable fat. more
Chips - Chocolate chips are small rounds of semi-sweet, milk or white chocolate that
contain less cocoa butter than other chocolates. They are made to withstand
moderate oven heat so they retain their texture and shape in cookies, muffins,
and other baked desserts without appearing to melt (even though the cocoa butter
has melted). more
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 are often adequate. The more expensive American brands (for
Berger) or European brands (like 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 flavor.
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.)
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.
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
chocolate should break with a 'snap', that is, firmly and cleanly. It
should not crumble, bend, or splinter.
chocolate should have a smooth and velvety texture, not grainy or overly greasy
on the palate. It should melt almost immediately in your mouth.
- 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.
chocolate should leave a pleasant chocolate flavor (not burnt) in your mouth.
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 at least a year. White and milk chocolate can only
be stored for up to about 10 months because of the milk solids they contain.
cited may include a link to purchase the referenced book or item on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
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.