Chocolate comes in the following levels of sweetness, from least to most added sugar:
- Unsweetened chocolate (which is exactly what it sounds like; it's also sometimes called baking chocolate).
- Milk Chocolate
Cocoa powders are primarily used for baking, but make top-notch hot drinks when mixed with sugar to balance their bitter taste. Natural cocoas, like
However, when using chemical leaveners (baking powder or soda), make sure to use the type of cocoa called for in the recipe. Natural cocoas are acidic enough to activate the baking soda in cakes and cookies; alkaline Dutch cocoas should be used in recipes that rely solely on baking powder for their lift.
Keep chocolate wrapped well, in a cool, dry place (not the fridge). Milk chocolate keeps for up to a year; dark for even longer. If the chocolate develops white dots or streaks on the outside, that's called "bloom." It means the cocoa butter has become un-emulsified (separated), but it's still perfectly safe to eat.