Cooks' Question

How do I know what type of chocolate to use for cooking?

Response

If you are going to eat chocolatey desserts and cakes, then I do think they should taste genuine rather than synthetic. The quality of chocolate is judged by the amount of cocoa solids (or cocoa butter) it contains – the highest available is usually 75 per cent, which gives a very dark chocolate. White chocolate is at the other end of the scale and can vary from 30 per cent to almost nil. The lower the cocoa solids, the less satisfactorily the chocolate will melt. I suggest that you look on the back of the packet. If the cocoa solids (or butter) content is not listed, then look at another brand, avoiding those with a high proportion of vegetable fats.

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