Chocolate Recipes

Subcategories

There is one subcategory to this category.

Chocolate recipes began as an ancient treat native to Central and South America. Originally, chocolate was served as a drink in the court of the Aztec emperor Montezuma. His “chocolatl” was bitter, however, and it wasn’t until the concoction was introduced to Europe in the early 1500s that sweeteners and spices were added to improve the flavor. Throughout the 1700s, it was considered an elite drink of the upper class and in 1847 the first chocolate bar was introduced in England, making the treat more accessible.

Today, chocolate is one of the most popular treats in the world. Though American chocolate is typically far sweeter than European varieties, many people enjoy both light and dark versions with all their richness and variety.

The type of chocolate you need for your chocolate recipe can be any of a variety. It is best to work with the designated type before attempting substitutions: different types have different flavor strengths, melting properties, and baking characteristics. Basic types include:

• Bittersweet: Sugar, cocoa butter, and vanilla have been added, but bittersweet is still among the most bitter varieties. Bittersweet is popular in Europe.
• Semisweet: Similar to bittersweet but with less chocolate liquor and more sugar, semisweet has a milder flavor. This is the most popular variety for most baking recipes.
• Milk: A high sugar and cocoa butter content give this variety its rich smoothness and mild chocolate taste. Milk chocolate is one of the most popular flavors for eating.
• White: White chocolate isn’t really chocolate, though it does contain cocoa butter. There is no chocolate liquor, however, and it is not classified as true chocolate.

Chocolate recipes can be delicate to work with, even for experienced bakers. While melting this treat, take extreme care to avoid adding any liquid – even a drop or two of water could cause the chocolate to “seize,” becoming a lumpy, unappetizing mess. Adding a few drops of vegetable oil to seized chocolate will help it smooth out again. If the chocolate has a whitish, dusty coating (bloom), it might be old or may have been stored improperly, though the taste is generally not affected. High quality chocolate will snap cleanly when broken rather than crumbling. Do not store chocolate near aromatic foods such as garlic, tea, or coffee, which can infuse it with a foreign taste. .

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