How to Work with Chocolate

Legally speaking, there’s no difference. In order for a chocolate to be called “bittersweet” or “semisweet,” the FDA mandates that it contain at least 35 percent cacao, and manufacturers may use either term for chocolate that meets that minimum. That said, most manufacturers use “bittersweet” for chocolates that are higher in cacao (and hence less sweet) than their “semisweet” offering. Thus, “bittersweet” and “semisweet” can be useful terms for comparing products within one brand but are imprecise across different brands. In general use what the recipe calls for, but know that the two are fairly interchangeable. Milk chocolate and unsweetened chocolate however, are very different products!

One word: tempering! The chocolate dipped treats you see at cafes and in chocolate shop windows are almost always made using tempered chocolate, or chocolate that has been melted and then cooled in a precise manner. Chocolate takes on various properties when melted due to cocoa butter’s crystalline structure. Tempered chocolate's crystal structure (composed mostly of beta crystals) allows it to have a sheen and a satisfying snap when cooled, ergo, shiny, snappy chocolate covered strawberries. Learn our easy tempering method in the video lesson of this class.

No problem! Microwaves are ubiquitous enough in American households that in many recipes they’re the only option listed for melting chocolate, but home cooks melted chocolate long before microwave ovens. Our favorite stovetop method for melting chocolate is with a double boiler set up. Place your chopped chocolate (or chocolate chips) in a heat proof bowl. Bring a small amount of water to a simmer in a saucepan and place the bowl on top, making certain that the water is not touching the bottom of the bowl. Keep the water at a bare simmer and stir the chocolate until it’s melted.

In some ways, yes. But it’s not quite as simple as the age old “chocolate or vanilla” dichotomy. Chocolate almost always acts on its own, being the central flavor presence in desserts and confections or pairing with other strong flavors like raspberry, orange, or coffee. While vanilla can take center stage, it’s often more of a supporting actor. The reason for this is that vanilla extract has the ability to act as a flavor potentiator, enhancing our perception of certain flavors including—you guessed it—chocolate. So the bottom line is vanilla actually makes chocolate taste more chocolatey.