What is it?

All real chocolate comes from the cocoa bean, the fruit of a tropical tree, Theobroma cacao. Much of the quality of the chocolate will depend on the origin and quality of the beans.

To make chocolate, processors roast and shell the cocoa beans, leaving only the centers, called nibs. These nibs are then pulverized or ground into a smooth liquid that’s called chocolate liquor (although it contains no alcohol). When the chocolate liquor cools, it forms solid blocks.

Chocolate liquor is the basis for all things chocolate. Pure chocolate liquor is very dark and bitter and has only two components—cocoa solids and cocoa butter.

To create eating chocolate, sugar and flavorings are added to the cocoa butter and solids. In the U.S., milk chocolate must contain a minimum of 10% chocolate liquor (though it often contains more) and 12% milk solids. In Europe, milk chocolate must contain 30% chocolate liquor and 18% dry milk solids, as well as 26% total fat. Although popular to eat out of hand, milk chocolate is used less widely in baking than semi- or bittersweet chocolate.

Recipes

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  Chocolate Raspberry Charlotte Royale

  深巧克力蛋糕和巧克力酱奶油粗声粗气地说berry interior and a stunning presentation make this showstopper the perfect end to any celebratory meal. See the article for step-by-step photos.…

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  Hazelnut-Cranberry Chocolate Bark

  Reminiscent of a Chunky bar, this bark is widely appealing.

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  Matzo Candy with Caramel, Chocolate, and Halva

  I ate so much matzo when I lived on a kibbutz in Israel that I wasn’t sure I could ever eat it again—and to be honest, unless it’s loaded with…

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  Recipe

  Milk Chocolate Pudding Pie with Salted Peanut Crust

  Rich, sweet, smooth milk chocolate pudding in a crunchy crust with a touch of salt, topped with slightly tangy whipped cream and salted peanuts.

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  Milk Chocolate Pudding

  Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also…

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  Devil’s Food Cake Verrine

  This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here,…

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  Chocolate-Strawberry Ice Cream Sundaes

  Strawberries and chocolate are a sublime and classic pairing. Here, you get a triple dose of each ingredient: chocolate in the ice cream, sauce, and coating the strawberry garnish; while…

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  Chocolate-Chunk Cookies

  Who doesn't love a cookie still warm from the oven? Because this dough will keep for up to a week in the fridge, you can bake these chocolate chips to…

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  Gianduia Sandwich Cookies

  The wafers for these cookies are delicious served on-their own as an accompaniment to Gianduia Mousse. See my Hazelnut Butter recipe for instructions on toasting and skinning the nuts.

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  Chocolate-Hazelnut Truffles

  These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the…