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Semisweet and milk chocolate are two kinds of chocolate readily available in most grocery stores. Both varieties are derived from the cacao bean, which is harvested from cacao trees grown in tropical areas near the equator. The beans are fermented, dried and ground into cocoa powder, which is used to make chocolate. Semisweet and milk chocolate are both made by adding cocoa butter and sugar to cocoa powder. But varying amounts of cocoa powder and the addition of ingredients like milk set the two varieties apart.
Chocolate is a common ingredient in baked goods and other desserts. Melted chocolate tops cakes, covers cookies and adds a sweet layer to fruit. Melt, or temper, chocolate with care as it is easy to burn chocolate. Avoid burning the chocolate by using a high-quality double boiler and a candy thermometer. Semi-sweet chocolate and dark chocolate melt at a higher temperature than milk chocolate and white chocolate.
It can happen to even the most experienced bakers: You are smack in the middle of a recipe when you realize that you don't have all of the ingredients in your house. Instead of running to the supermarket and leaving your batter sitting on the counter, you can easily turn unsweetened baking chocolate into semisweet with the help of a little bit of sugar and a microwave.
When making a recipe that calls for cocoa powder or chocolate, the quality of the chocolate you use usually greatly affects the taste of the food. A higher quality chocolate will produce a smoother, richer taste while a low-quality kind might leave your dish sorely lacking. If you don't have cocoa powder, you can easily substitute it with baking chocolate, just make sure that whichever one you use is of good quality.
If you can settle for a chocolate cake in a mug, you can make a cake in a microwave in a matter of minutes. According to food.com, the result is a single-serving of cake with about 795 calories.
How to bake chocolate orange scones; learn more about baking at home in this free cooking video.
You don't have to slave over a hot oven to make a delectable chocolate pie. Instead, make an easy no-bake chocolate pie. It's rich, creamy, and extra chocolaty. Keep the ingredients on hand and you'll be ready next time you need an impromptu dessert.
Baking chocolate ranges in quality from the sublime to the barely edible. While almost no one can tell the difference between competing brands of flour and sugar in a dessert, most of us know immediately whether the baking chocolate meets our standards. Many countries, including the United States, produce a high quality baking chocolate. Let the guidelines below help you buy the brand that's right for you.
Save the classic chocolate mousse lesson for another day. Teach your children how to make chocolate "moose" muffins. Since the more child-friendly version doesn't call for raw eggs, you won't need to worry about salmonella. While this easy recipe makes 12 muffins, you can double or triple the ingredients for bake sales and parties.
Bake a chocolate cake on the porch and impress your company.
