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.
Buying and storing tips
High-quality chocolate contains a high percentage of cocoa solids. It is brown or dark
brown in color, and is glossy. Avoid purchasing chocolate that has a grayish tone, white spots
on the surface, or small holes.
Wrapped tightly and protected from humidity and temperature variations, chocolate will keep
for several months. It is best stored at room temperature (approximately 65°F, or
18°C). It can also be stored in the refrigerator or the freezer, but doing so may cause a
whitish film to appear on the chocolate’s surface, due to the resurfacing of cocoa
butter. Although this does not alter the flavor of the chocolate, it adversely affects its
appearance.
Varieties
Chocolate products are available in great variety.
Cocoa powder
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
“hot cocoa.”
Unsweetened chocolate
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
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
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
milk chocolate.
Baking chocolate
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
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
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.
*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
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
