Remember the article on melting chocolate properly? A lot of you found it useful and I realised we all have a lot of questions regarding which chocolate to use for baking and cooking? Where can I find cooking chocolate in Delhi? Which chocolate brands are available in India?
I’m going to try and help you understand chocolate better with this post. I’ll also answer your questions on how to store chocolate. I’ve also tried to make this post informative because understanding your ingredients is very very important. If you have any questions regarding chocolates, please leave them in the comment blow. Tomorrow, I’ll be sharing an article on whether to pick compound chocolate or couverture.
KNOWING YOUR CHOCOLATE
Chocolate may unarguably be the most universally cherished baking ingredient. It is considered the ‘food of the gods’, owing to its origin from the Theobroma cacao tree. From dark chocolate to white chocolate, there is a chocolate out there for everyone. The baking aisle is loaded with a variety of chocolate. In this post, we will learn about the composition of chocolates and how it affects the flavour of the dishes it is used in.
COMPOSITION OF CHOCOLATE
Chocolate is produced from the seed of the Cacao tree, fermenting which, cocoa is produced. The main constituents in any chocolate are chocolate liquor, cocoa solids, cocoa butter and sugar. Chocolate liquor, or simply ground cacao pods, is what gives chocolate its essential flavour. Cocoa butter imparts a smooth and glossy texture to the chocolate. Cacao being naturally bitter, sugar plays an essential role in balancing the flavour.
VARIANTS IN CHOCOLATE-
Based on the proportion of cocoa solids, cocoa butter and milk solids, chocolates are of three types- white, milk and dark. It may be surprising for some to hear, but white chocolate, in fact, is not real chocolate as it does not contain any cocoa solids. It’s created by adding milk and sugar to cocoa butter, giving it a sweet taste and creamy texture. Dark chocolate on the other hand does not contain any milk solids and may contain upto 80% cocoa solids, resulting in the relatively bitter taste. Milk chocolate contains both cocoa solids and milk solids, hence has a bitter-sweet taste.
CHOCOLATE IN BAKING-
When a recipe calls for chocolate, it is usually referring to baking chocolate. Baking chocolate, or ‘unsweetened chocolate’ is 100% chocolate and doesn’t contain any sugar or added flavour, which is why it is bitter. Baking chocolate is ideal to use as a base for brownies and cakes, since we do add sugar to the recipe, balancing the flavour. However, for recipes like chocolate chip cookies, we prefer to use chunks of dark chocolate or chocolate chips. Chocolate chips are designed such that they do not melt under heat, making them ideal for cookies.
STORING CHOCOLATE PROPERLY
I’ve often seen people store their chocolate bars in refrigerators and I cannot stress enough how incorrect that is! Moisture in the refrigerator leads to what is called a ‘sugar bloom’. Sugar in the chocolate absorbs moisture and starts to crystallise on the surface, giving the bar a grey appearance and a noticeably grainy texture. Storing at a higher temperature causes the chocolate to melt and recrystallise with fat crystals accumulating towards the surface, a situation called a ‘fat bloom’. Chocolates should always be stored between 55° and 65°F in a low moisture environment.
The cocoa butter in chocolates has a tendency to absorb neighbouring odours, so unless you want your chocolate bar to smell like garlic or cheese, it is advised to store it in air tight containers.
You should make sure your hands and work station is dry while handling chocolate, as nothing spoils good chocolate better than moisture.
CHOCOLATE BRANDS AVAILABLE IN INDIA-
- MORDE- most popular, easily available. Please only pick Morde chocolate and NOT the compound
- CALLEBAUT- finest Belgium chocolate, expensive but excellent, available at FoodHall and Modern Bazaar
- COCOACRAFT- excellent chocolate couverture, available at FoodHall stores
- REGAL CHOCOLATES- visit their facebook page to order. This is what I mostly use.
Can we use lindt?
bake with shivesh says
Yes but you have to be very careful as to not burn it
Ishaan wadhwa says
I found this article very useful and enlightening. I had been using the wrong stuff since forever, I’m really glad you cleared it up, Shivesh! Keep up the good work 🙂
bake with shivesh says
YAY! I’m so glad it was helpful
What is the difference between chocolate and compound? As for MORDE every product says Compound in Amazon. How do distinguish?
Read the article on compound vs coverture
when a recipe calls for unsweetened chocolate should i use dark chocolate?
Why is it wrong to pick morde compound chocolate? All i can find is only compound on Amazon.
Can you share the link to the facebook page for regal chocolate please.
Sejal Jain says
I live in Kolkata and this city has a lot of moisture in the air so where should I store chocolates if not in the fridge??
Susmita saikia says
Can I use denali dark chocolate for making cake
Hi, can I use amul chocolate to put in my cookies and maybe brownies aswell
Can you please elaborate on “MORDE- most popular, easily available. Please only pick Morde chocolate and NOT the compound” because I am not able to find Morde chocolate that is not a compound. Please suggest.
Can oil be substituted with butter?
If so how?
Can I use 50 percent Amul dark chocolate chunks for making brownies?? Is it advisable?
I am making Chocolate Modak for selling. I want to use best Chocolates. Please guide me which Chocolate compound is best Morde or Regal Chocolate.
Thanks n Regards
Can I use amul dark chocolate 55% for the choco lava cake?
So for making ganache and chocolate buttercream , do I use 70%Dark chocolate or 57% dark chocolate or 50% milk chocolate from REGAL?
But there’s only morde compound available on Amazon where to get the dark chocolate?
Shifa Baig says
Hi shivesh I searched a lot but I cannot find how much percent cocoa is used in morde dark chocolate as my recipe calls for 80-90% cocoa pls help me out
Alka Shah says
hi, for making chocolates, can we use coverture base? does that melts very fast ?
Can you please share a few brands which have unsweetened baking chocolates? Morde and others do have sugar.
Hi, which brand of chocolate chips do you use? The ones that are commonly available are quite firm and doesn’t melt in cookies well. Thank you
Should we temper morde chocolate
Chocolate mantra says
Quality info, you are contributing to the small home bakers.
I will be a regular reader of your blog.
Any suggestion for a reliable white chocolate maker? I use Soklet as of now.
Hi, can I use amul milk chocolate for baking?
Can we not use Amul dark chocolate?
my chocolate ganache is turning hard on cakes due to extreme cold.which chocolate to use in that case
Use little more cream. I hope it will help.
Kritika Mittal says
Can we use amul dark chocolate for frosting…..
can i use amul dark chocolate ?
Cocoa Mantra says
Wonderful information, nice to know more about chocolate chips. I follow Shivesh’s blog regularly. Lot of quality info.
We at Cocoa mantra manufacturer’s of chocolate chips in India.
Request for the author and readers to visit our website.
For unsweetened chocolate you have recommended dark chocolate -70% and above? Also which chocolate in Indian brands are recommended by you for baking etc any dish that requires chocolate for cooking.
I follow you in Instagram and you are so clear in your cooking tips. Thanks
Can you also guide on which choco/baking chips to be bought please?
Can i use amul dark chocolate for brownies
I understood quite a lot about baking from your youtube channel. I had a query while using dark chocalate for baking, how much percent dark chocalate I need to choose from as can see 57%, 70 % etc. So had doubts about it.Thanks 🙂