It’s all about the chocolate
what is the differences between milk, dark chocolate and bittersweet ,white chocolate and semi sweet chocolate?
Each chocolate is determined by various amounts of cocoa butter and chocolate liquor that the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture.
Bittersweet chocolate contains 70% cacao and has less sugar, where semisweet chocolate has 60% cacao. However, both of these chocolates can be interchangeable when used in baking, although bittersweet has a deeper flavor.
White Chocolate IS JUST cocoa butter mixed with sugar, often with vanilla added for flavoring.White chocolate contains a small amounts of caffeine that is present in cocoa solids. emulsifiers, and flavorings but no cocoa solids. White chocolate has a milky taste and satiny texture. Some products substitute other fats for all or some of the cocoa butter; these can be labeled as only “white” and not “chocolate.”
Semi sweet chocolate has a cacao content of around 60%, and can be used interchangeably with bittersweet chocolate. It's frequently found in the form of baking chip and has a darker color other than milk chocolate (which is a light brown) and depending on the percentage solids, a slight bitter taste. With only 10 percent cacao required, milk chocolate can taste more milky than chocolaty. Milk fat, along with cocoa butter, gives it its ultra creamy texture.
Dark chocolate must contain at least 50% cocoa solids, cocoa butter, and sugar.
It is rich in cocoa solids, which is loaded with nutrients and
have been shown to help lower blood pressure and cholesterol and is one of the best sources of antioxidants you can find.
here's my chocolate chip cookie recipe using semi sweet chocolate chips.
Rita's CHOCOLATE CHIP COOKIE
MAKES 24-30 COOKIES INGREDIENTS
3/4 CUP GRANULATED SUGAR
1 cup brown sugar, packed
1 teaspoon salt
1 cup unsalted butter, melted
2 teaspoon vanilla extract
2 1/2 Cups all-purpose flour
1 teaspoon baking soda
12 oz semi-sweet chocolate chIPS
PREHEAT OVEN AT 350 DEGREES AND LINE baking SHEET WITH PARCHMENT PAPER.
In a large bowl, CREAM TOGETHER THE sugars and butter WITH A MIXER TILL IT'S LIGHT AND CREAMy and sugars are well blended.
ADD IN EGGS AND VANILLA TO MIXTURE AND BEAT unTIL THE dough IS LIGHT AND FLUFFY.
NEXT ADD FLOUR, SALT , BAKING SODA, Mix UNTIL IT IS WELL BLENDED.
MIX IN THE CHOCOLATE and CHIPs
Scoop ABOUT 1 TABLESPOON OF dough onto a parchment paper-lined baking sheet and LEAVE ABOUT 3 iNCHES of space between cookies so that the cookies can spread evenly.
BAKE ABOUT 10-12 MINS OR TILL LIGHTLY BROWNED. COOL ON COOLING RACK