Let’s Talk Chocolate
Chocolate is at the heart of most desserts — but not all chocolate behaves the same. Here’s a quick guide to help you choose the right one.
Chocolate Types
◆ Dark Chocolate
Rich, intense, and slightly bitter — this is what most baking recipes call for.
◆ Milk Chocolate
Sweeter and creamier, perfect for ganache, fillings, and indulgent desserts.
Specialty Chocolate
◆ White Chocolate
Not technically chocolate (no cocoa solids!), but adds a beautiful creamy sweetness.
◆ Cocoa Butter
The fat extracted from cocoa beans — responsible for chocolate’s silky texture.
Chocolate Tempering
The secret behind glossy, professional-looking chocolate.
Why Tempering Matters?
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Glossy Finish
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Clean Snap
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Smooth Texture
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Stable Structure