Semi-Sweet Chocolate is the most common type of chocolate used in baking. It has moderate percentage of cocoa solids (usually 40-60%) and has a balanced sweet and slightly bitter flavor.
Milk Chocolatehas a lower percentage of cocoa solids (usually 10-40%) and has a higher percentage of milk solids and sugar. It has a sweet, creamy flavor.
I use it for:
Chocolate chip cookies (I use half semi-sweet and half milk)
If I want more of a sweet chocolate in my baked goods.
White Chocolate: Technically not "true" chocolate, white chocolate is made from cocoa butter, milk solids, and sugar. It has a sweet, creamy flavor and no cocoa solids.
Ultimately, the best chocolate for your recipe depends on the flavor and texture you want to achieve. So, don't be afraid to experiment with different types and find your perfect chocolate match!
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