Cooking Chocolate

Cooking chocolate is a specially formulated chocolate designed for use with heat. This type has a higher cocoa solids content and lower sugar content than regular eating chocolate, which means it melts more smoothly, does not stick and withstands higher temperatures. Available in dark and milk varieties, it is used in the preparation of cakes, brownies, chocolate sauces, ganache, pralines and chocolate coatings. Its more stable composition also makes it suitable for tempering, the process that gives chocolate its characteristic gloss and snap. In recipes, this variety is always preferable to standard bar chocolate.