Unsweetened or Baking chocolate: | the cooled,
hardened version of chocolate liquor; used primarily as an ingredient in
recipes, or as a garnish. |
Semi-sweet chocolate: | it has extra
cocoa butter and sugar added; also used primarily in recipes. |
Milk
chocolate: | chocolate liquor with extra cocoa butter, sugar, milk and
vanilla added; the most popular form of chocolate. |
Cocoa: | chocolate
liquor with much of the cocoa butter removed, creating a fine powder; keep
in a cool, dry place, tightly covered. |
Dutch process cocoa: | cocoa
which has been specially processed to neutralize the natural acids in chocolate;
slightly darker and has a much different taste than regular cocoa. |
White
chocolate: | primarily cocoa butter, sugar, milk and vanilla. Cheap imitations
are made with vegetable oils instead of cocoa butter and are best avoided.
White chocolate is the most fragile form of chocolate. |
Decorator's
chocolate or confectioner's chocolate: | isn't really chocolate at all,
but a sort of chocolate flavored candy used for things such as covering
strawberries. |