Tag: Cooking with chocolate

Over 75% of dark chocolate sold is 70% cacao or higher, yet many consumers are still unsure how this compares to other types of chocolate. While 70% cacao falls firmly into the dark chocolate category, it is not accurately described as semi-sweet, which typically has a lower cacao percentage.

Dark chocolate with higher percentages of cacao solids typically contains less sugar and more flavanols, yet many are unsure about the practical differences between popular varieties. Understanding the distinction between 70% and 100% dark chocolate is crucial for anyone looking to optimize flavor, health benefits, and culinary applications.

First commercially produced by Nestlé in the 1930s to use surplus cocoa butter, white chocolate has a unique origin story that sets it apart from other confections. This unique makeup is key to understanding the purpose behind what's the point of white chocolate, a divisive yet beloved treat.