Some dessert enthusiasts hold off on baking and enjoying deep chocolate, decadent cakes during warmer seasons. Well the wait is over comfort food season is here!
The Allure of Chocolate
Experts say we crave chocolate because it increases levels of dopamine, which is a feel good hormone. Works for me! If you’re in a quandary about what chocolate is best for your baking needs, I have a breakdown for you.
- Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. and is often promoted as healthy.
- Unsweetened chocolate, which can be bitter, is baking or cooking chocolate. It is pure chocolate liquor mixed with some form of fat to produce a solid substance. The flavor is deep and one of the best bases for cakes, brownies and cookies.
- Dark chocolate has no milk or much less than milk chocolate. Dark chocolate can be eaten as is, or used in cooking. Cocoa percentages ranges from 70% to 99%.
- Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, and sometimes lecithin has been added. The higher the percentage of cocoa, the less sweet the chocolate is.
- Semisweet chocolate is frequently used for cooking and baking. It has half as much sugar as cocoa.
- Milk chocolate accounts for approximately 87.5% of the solid chocolate actually eaten in the United States alone. It is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added.
- White chocolate is a confection based on sugar, milk, and cocoa butter, without the cocoa solids. Technically, it is not actual chocolate.
- Cocoa powder is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa and Dutch-process cocoa. Dutch-process cocoa is processed with alkali to neutralize its natural acidity. Natural cocoa is light in color and somewhat acidic with a strong chocolate flavor. Natural cocoa is commonly used in recipes that also use baking soda because it is an alkali. Dutch cocoa is slightly milder in taste, with a deeper and warmer color than natural cocoa and is frequently used for chocolate drinks.
6 Chocolate Cakes
Bake a chocolate cake or two and get those feel good endorphins up and running. I’m sharing the happy feelings at the following link parties.