A chocolate dessert is a welcome sight at any time of the year, no special occasion required. While there’s a certain set of rules for making chocolate truffles and other candy, chocolate desserts like cakes, tarts, mousses and more requires some specific know-how. From knowing when to use baking chocolate vs. chocolate chips to decoding chocolate percentages, this information will help you deliver desserts that are as decadent as they deserve to be.
Get the recipe for Anna Olson’s Rich Chocolate Mousse Cake
1. The Difference Between Chocolate Chips and Baking Chocolate
There are two types of chocolate used in baking recipes and they have distinct characteristics and functions.
Sold in a bag and measured by volume (i.e. 1 cup/250 mL), chocolate chips are designed to hold their shape when stirred into a batter or dough, like in Chocolate Chip Cookies. They often contain ingredients like soy lecithin that helps the chip hold its shape and stay in place within the recipe. That is why chocolate chips are not meant to be melted and folded into recipes like chocolate cake, frosting or brownies. You will find that when melted, the chocolate is thick and even grainy since the chips weren’t designed for this function.
Sold in squares, bars or large chips called “callets,” baking chocolate is also called couverture chocolate. It is made to be chopped and melted to be used in baking. It is important to weigh your baking chocolate for recipes, and not measure it by volume. When melted, baking chocolate is smooth and glossy, making it easy to stir into your recipes. Chocolate sold in bars labelled as “chocolate” can be used in baking, but if the bar is labelled as a “candy bar”, then that is eating chocolate, not baking chocolate.
2. The Difference Between Dark, Milk and White Chocolates
Dark and milk chocolates are made up of cocoa solids (also called cocoa liquor), cocoa butter, sugar, flavouring such as vanilla, and sometimes emulsifiers like lecithin. Milk chocolate is milder than dark chocolate because it has fewer cocoa solids and more sugar and cocoa butter, making it melt more easily and taste a little sweeter.
White chocolate has all of the above ingredients except for the cocoa solids, so the absence of that bitter character makes it taste so mild and sweet. On the opposite end of the spectrum, unsweetened chocolate has no sugar and very little cocoa butter, so it is strong and very bitter.
Because these differences in cocoa contents, dark milk and white chocolates melt and re-set differently from each other. Because of this difference, they’re not interchangeable in recipes. Other ingredients such as the sugar, cream and butter would need to be adjusted if you planned on changing chocolates.
Get the recipe for Anna Olson’s Classic Dark Chocolate Mousse
3. Chocolate Percentage Explained
In the world of dark chocolate, you may notice that it is called semisweet or bittersweet, or the package has a percentage on it. This percentage indicates the cocoa liquor content. The higher the percentage, the more intense the chocolate.
Semisweet needs a minimum of 35% cocoa liquor but typically falls between 40 and 65%. Bittersweet chocolate falls between 66% and 99%, but 70% is my preferred number for desserts that have a chocolate intensity and balance.
Get the recipe for Anna Olson’s White Chocolate Mousse Cups
4. Baking Chocolate Storing Tips
Be sure to store chocolate, well-wrapped in a cool, dark place, but be sure not to refrigerate or freeze chocolate. If you see a white “dust” on the surface of your chocolate, it is not mould. It is called bloom, and is simply a little cocoa butter rising to the surface of the chocolate, and is a sign of a temperature change at some point. It is perfectly fine to use.
Are you a chocoholic? Try Anna Olson’s best chocolate recipes.