Chocolate

Chocolate is derived from the beans of the cacao tree, which thrives in the tropical climates of Brazil, Nigeria, and the Ivory Coast. The cocoa bean meat (or nib), containing over 50% cocoa butter, is ground to produce chocolate liquor, which forms the basis of commercial chocolate.

Varieties include baking (a cooled, hardened version of chocolate liquor) and semisweet (15 to 35% chocolate liquor, mixed with sugar and vanilla). Removing at least half the cocoa butter from dried chocolate liquor makes cocoa powder. White chocolate contains no chocolate liquor, only cocoa butter mixed with sugar, milk solids, and vanilla.

Store chocolate tightly wrapped in a cool (60° to 70°), dry place for up to four months. If stored at warmer temperatures, it will develop a harmless, dusty white "bloom," caused when cocoa butter rises to the surface. If kept in the refrigerator, chocolate will sweat as it warms to room temperature and may not melt properly.