Elegant Chocolate and Vanilla Recipes
Chocolate ratios: Wondering which chocolate to buy? Some semisweet/bittersweet chocolate bars come labeled with percentages revealing the proportion of cacao (pure chocolate) to sugar. On average, semisweet/bittersweet contains 50-55 percent cacao to sugar.
Chocolate with a higher cacao percentage looks darker and tastes less sweet and more chocolatey. Keep in mind that ratios above 70 percent can give different results in recipes. These chocolates may cause a cake to be dry and, predictably, less sweet. Experiment to see what you like best. For a good reference on cooking with these chocolates, we recommend Alice Medrich's Bittersweet.
Powders: Dutch-process is regular cocoa treated with alkali to neutralize its acid and give it a mellow taste. Use either unsweetened cocoa powder or Dutch-process cocoa in recipes calling for unsweetened cocoa powder.