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2. Baking chocolate - Wikipedia

   en.wikipedia.org/wiki/Baking_chocolate

   Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. [7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [ 7 ] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.

3. Devil's food cake - Wikipedia

   en.wikipedia.org/wiki/Devil's_food_cake

   However, contemporary recipes typically use cocoa powder for its convenience over the more traditional chocolate baking squares. Also, because of its reduced amount of cocoa butter, cocoa powder has a more intense chocolate flavor than unsweetened chocolate. [2] [3] Moreover, coffee is frequently added as a liquid to enhance the chocolate ...

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

   www.aol.com/heres-know-different-types-chocolate...

   Baking Chocolate. No matter what you call it ("baking," "bitter," or "unsweetened"), this chocolate is 100% cacao—it's essentially chocolate in its purest form without any added sugar to mask ...

5. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

   www.aol.com/36-common-substitutes-cooking-baking...

   For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...

6. Dutch process cocoa - Wikipedia

   en.wikipedia.org/wiki/Dutch_process_cocoa

   It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking. Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and/or sodium hydroxide (E525). Dutching greatly reduces the levels of certain phytochemicals in cocoa.

7. Breaking Down Baking Chocolate: Find Out Which Type to Use

   www.aol.com/lifestyle/breaking-down-baking...

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8. Types of chocolate - Wikipedia

   en.wikipedia.org/wiki/Types_of_chocolate

   It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness.

9. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

   www.aol.com/milk-substitute-recipe-15-swaps...

   It’s creamy, dreamy and downright mandatory for dipping chocolate sandwich cookies. It’s a key player in everything from one-pot chicken alfredo to overnight oats.