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"  With all of today&amp;#039;s choices (dark or white? 10% cacao or 100%?), is picking a baking chocolate just a matter of taste? Well, yes and no. Read on for some simple tips and a recipe for double bliss. Sweet talk What does % cacao actually mean? It refers to how much cocoa butter and cocoa solids from the cacao bean were used in the chocolate. Generally, the higher the number, the less sweet and more intensely flavored the chocolate. Ever wonder why chips keep their shape when hot and chopped bars don&amp;#039;t? It&amp;#039;s because chips have less cocoa butter. It&amp;#039;s usually best to stick with what&amp;#039;s called for in a recipe: unsweetened (basically, 100% cacao), milk (at least 10% cacao), white (with cocoa butter but no solids), or bitter-sweet or semisweet (both at least 35% cacao; OK to use interchangeably). The amount of fat in chocolate can affect the rising of baked goods, and sugar content will affect their sweetness and balance. If you&amp;#039;re stirring chips or chunks into a muffin or cookie batter, though, use what you like.  Make it lastChocolate keeps up to a year if stored tightly wrapped in a cool, dark, dry place, like the pantry.  Finishing touchesTo add a flourish to desserts, enlist two basic kitchen tools: A vegetable peeler, to create curls, and a box grater, to create flakes. Seeing spots? Don&amp;#039;t throw away chocolate with white spots or a dusty film, both called bloom. Spots just mean that the cocoa butter (fat) has separated. A film means sugar has dissolved through condensation. Both fat and sugar will be reincorporated when the chocolate is cooked. Try this Ready to start baking with chocolate? Get our decadent Double Chocolate Brownies recipe. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a6786/baking-chocolate/>