Also indexed as: Cocoa, Dark Chocolate, White Chocolate
Preparation, uses, and tips
Cocoa and chocolate are used primarily in desserts (cakes, cookies, puddings, ice cream,
mousses, tarts) and candies. However, in Spanish and Mexican cuisine, chocolate is used to
flavor sauces for seafood and poultry.
Cocoa and chocolate are, in most instances, easy to use in cooking and baking. However,
when melting chocolate, be sure to keep its temperature under 120°F (49°C), because
overheating will alter its flavor. In addition, to avoid clumping, don’t let the melting
chocolate come into contact with water. For best results when melting chocolate, break it into
small pieces and heat it gently in an uncovered double boiler, stirring constantly.
Chocolate products are available in great variety.
Cocoa powder is either alkalized or nonalkalized. Alkalized cocoa powder contains potassium
carbonate, sodium carbonate, sodium hydroxide, or magnesium, all of which neutralize the
naturally occurring acids and make the powder easier to dissolve in liquids. Cocoa powder may
also contain added starch (e.g., corn starch) to keep it from caking during storage.
Unsweetened cocoa powder is used primarily in baking. Sweetened cocoa powder is often mixed
with hot milk or water to produce “hot chocolate” or
Unsweetened chocolate contains up to 75 percent cocoa solids, and no added sugar or milk
products. It is used primarily for baking, because although it has a chocolate flavor, it is
too bitter to eat on its own.
Dark chocolate is also known as “bittersweet” or “semisweet”
chocolate. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added
sugar. Semisweet chocolate has a rich, intense flavor, and is found in candies and the
chocolate morsels (chips) used in baking.
Milk chocolate contains powdered or condensed milk; it is a sweet, mild-flavored type of
chocolate. It contains approximately 20 percent cocoa solids. Many candy bars are made with
Both semisweet and unsweetened baking chocolates are available. Baking chocolate is sold in
one-ounce (28-gram) squares, which are convenient for use in recipes.
Couverture is a high-quality chocolate used in making specialty candies and truffles. It
contains a high percentage of cocoa solids, which gives it a high gloss.
White chocolate is not really chocolate, since it is not made from cocoa beans. However, it
is made from cocoa butter to which milk, sugar, and vanilla extract have been added, and it is
similar to chocolate in texture. White chocolate is very sweet.
Chocolate, 1 bar (sweet, candy) (1.45 oz.)
Total Fat: 14g
*Good source of: Magnesium (46mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily