Your one-stop guide to cooking with chocolate
From choc-chip cookies and rich chocolate cake to chocolate mousse and brownies, chocolate is a beloved ingredient the world over. Discover different types of chocolate, top tempering and cooking tips, plus fresh ideas for delicious recipes that will have you cooking like a professional chocolatier in no time.
Different types of chocolate
White chocolate
White chocolate is a pale cream colour and made from cocoa butter, sugar, milk solids and sometimes a hint of vanilla. Some brands will substitute the cocoa butter for other types of butter.
Milk chocolate
Milk chocolate contains cocoa, milk powder and sugar and is sweeter than dark chocolate. It’s an incredibly versatile ingredient to cook with and is recognisable by its rich and sweet flavour.
Dark chocolate
Dark chocolate has the highest percentage of cocoa and comes in varying degrees of intensity. Dark chocolate is often more bitter than white or milk chocolate.
Cacao
Raw cacao is the least processed form of chocolate. Cacao can be purchased as an unsweetened powder, nibs (small pieces of crushed cacao bean) and in blocks. Raw cacao products contain very little or no added sugar making it quite bitter when eaten on its own.
Cocoa powder
Cocoa powder is sometimes confused with cacao powder, but is often processed more intensively and at higher temperatures than cacao. It’s perfect for hot chocolates and is commonly used in baking.
Chocolate chips
Chocolate chips have added stabilisers to help the chocolate keep its shape when baked. These little pieces are perfect for adding to brownies or cookies, but if you’re melting chocolate, it’s best to go with a chopped block of chocolate.
How to temper chocolate
Tempering chocolate is a great skill to master as it ensures your chocolate will be glossy and has a sharp snap when you bite into it. Discover two ways to temper chocolate and achieve that professional sheen to homemade chocolate treats.
Traditional method
For this method, you will need a thermometer that can clearly measure temperatures from 25°C-45°C.
Step 1 of 3
Fill a saucepan halfway with water and bring to a boil. Reduce heat to very low.
Step 2 of 3
Place three-quarters of the total chocolate in a heatproof bowl and sit it on the top of the pan. Stir until the chocolate has melted and the temperature reaches 45°C.
Step 3 of 3
Remove pan from heat, add remaining chocolate and stir until all chocolate has melted. The temperature should now be 31-32°C.
Seeding method
Forget the stove top and thermometer, this is the cheat’s way to temper chocolate. All you need is a microwave.
Step 1 of 4
Chop dark chocolate then place three-quarters of it in a microwave-safe bowl.
Step 2 of 4
Cut your chocolate into similar-sized pieces, this will ensure the chocolate melts evenly.
Step 3 of 4
Microwave on high for 2 minutes, stirring halfway.
Step 4 of 4
Add the remaining chocolate and stir until melted.
Avoid using a plastic bowl as it can retain water and turn the chocolate stiff and grainy (also known as seizing). Ideally, use a dry glass or ceramic bowl. Use a metal spoon for stirring as wooden spoons can also retain moisture.
How to make chocolate moulds
Once tempered, the chocolate can be used to make your own moulded chocolates, coating for truffles, or chocolate decorations, such as curls.
Step 1 of 3
Temper dark chocolate. Using a pastry brush, brush chocolate evenly in the cavities of your chocolate mould*. Refrigerate for 5 minutes or until set. Repeat to create a double coating.
Step 2 of 3
Spoon the filling of your choice, such as peanut butter, chocolate ganache or caramel, into chocolate cavities and gently press down, leaving a 5mm gap at the top.
Step 3 of 3
Spoon the remaining chocolate over the filling, scraping away excess chocolate with a spatula. Refrigerate for 1 hour or until set.
Repeat the process and recreate the following recipes
How to make ganache
This recipe makes a ganache suitable for filling chocolates or layering cakes. Once you’ve mastered this basic technique, experiment with different flavours and textures.
Step 1 of 4
Gently heat the cream in a saucepan over a low heat. Do not allow it to come to the boil.
Step 2 of 4
Remove the saucepan from the heat and add the chocolate a few pieces at a time. Stir well with a silicone spatula.
Step 3 of 4
When the chocolate has completely melted into the cream to create a smooth ganache, transfer it into a bowl.
Step 4 of 4
Allow the ganache to cool in the fridge for approximately 1 hour before using it. You can store the ganache, covered, in the fridge for up to 1 week.
Cooking tips
Don’t use chocolate chips in recipes that call for melted chocolate - the stabilisers in the chips can make the mixture lumpy.
Make sure your bowls, spoons and saucepans are completely dry when you’re melting chocolate. If it comes into contact with even a few droplets of water, the chocolate may seize and become unworkable.
Storage tips
- Chocolate will absorb the odours around it, so be sure to use plastic or glass airtight containers to keep chocolate fresh.
- Keep chocolate in a cool, dark spot, such as a pantry.
- Aside from absorbing the odours of your fridge, chocolate can be impacted by very cold temperatures, which can change its flavour and texture. If it’s extremely hot and a fridge is needed to prevent melting, make sure you wrap the chocolate in a paper towel and store it in an airtight container to prevent condensation from forming.
Chocolate recipes
Chocolate is the star of the show in many decadent desserts. Try some of our favourite chocolate recipes and satisfy your chocolate cravings today.