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2. The Best Chocolate Chips for Baking Just About Anything

   www.aol.com/best-chocolate-chips-baking-just...

   When it comes to baking well, anything, any chef will tell you the quality of the dessert depends on the quality of the ingredients. Even down to the...

3. Chocolate chip - Wikipedia

   en.wikipedia.org/wiki/Chocolate_chip

   The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.

4. Here's What You Need to Know About Different Types of Chocolate

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   Read on for the most popular types of chocolate—and the best ways to try them. ... brownies and more, it can be a bit finicky if you're melting it, as the high concentration of milk solids makes ...

5. The Best Thing I Ever Ate - Wikipedia

   en.wikipedia.org/wiki/The_Best_Thing_I_Ever_Ate

   Chocolate Creme Brulee Chocolate Claire Robinson Kee's Chocolates New York, NY: 7 EV207 Chocolate Dark Chocolate Chocolate Chip Cookies Rocco DiSpirito Levain Bakery New York, NY: 7 EV207 Chocolate White Chocolate Flan Art Smith May Street Bakery Chicago, IL: 7 EV207 Chocolate Chocolate Tasting Menu Aarón Sánchez Jean Georges New York, NY: 8 ...

6. Tempered chocolate - Wikipedia

   en.wikipedia.org/wiki/Tempered_chocolate

   Crystallisation of chocolate was already a concern by the mid-19th century. A textbook of the time for chocolate making notes that good quality chocolate must have a shiny and smooth surface, a clean break, and an optimal mouthfeel. [1] In 1902, chocolate makers believed the texture and appearance were improved when chocolate was cooled rapidly.

7. The Best Chocolate Chips for Baking Just About Anything

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8. Deep-fried Mars bar - Wikipedia

   en.wikipedia.org/wiki/Deep-fried_Mars_bar

   The chocolate bar is typically chilled before battering, to prevent it from excessively melting as it is fried. [ citation needed ] It is coated in flour batter of the type commonly used for deep-frying fish, sausages, and other similar foods, then immersed in boiling fat or oil, until the batter is cooked.

9. This Is How To Keep Your Chocolate From Spoiling

   www.aol.com/keep-chocolate-spoiling-173100876.html

   Why dark chocolate retains its quality for a longer period of time comes down to one of its ingredients: chocolate liquor. While milk chocolate is also made with this liquor, it contains milk ...