5 Mistakes You Might Be Making When Cooking with Chocolate

Chocolate is one of the most widely loved sweet treats in the world, with Americans alone eating billions worth of it in a single year. In addition to being consumed by itself, it is used to bake a range of delectable desserts, such as cakes, puddings, pastries, candies, cookies, and more. It is also used in several savory recipes like salads and chili. But chocolate is also an incredibly delicate and temperamental cooking ingredient because even the slightest mistake can completely change the outcome of the recipe. For instance, melting chocolate at the wrong temperature can result in a burnt mess. But don’t let that deter you from trying your hands at cooking with chocolate. As long as you know which mistakes you should avoid, you can whip up some pretty delicious stuff.

Read on for a few common mistakes to avoid when cooking with chocolate:

  1. Not using the right type of chocolate

    Chocolate is a versatile ingredient, which means you can use it in many different recipes. But remember that all chocolate is not the same. For instance, if you replace the dark chocolate with white chocolate in your chili recipe, you will end up with a much different final product. Depending on what the recipe calls for, choosing the right type of chocolate can make a world of difference.

  2. Cooking on high heat

    A common mistake people make when cooking with chocolate is overheating. But you need to make sure that the temperature doesn’t go above 133°F. If you are melting chocolate, keep the flame low to allow for the bar to melt slowly.

  3. Using low-quality chocolate

    Many believe that the quality of chocolate doesn’t matter when it’s going to be mixed with other ingredients. In reality, it does. If there is a bar of chocolate you wouldn’t eat on its own, you might want to keep it away from your recipes.

  4. Ignoring the cacao percentage

    You may be surprised to know that disregarding the cocoa percentage can have a huge impact on the recipe. For instance, if a recipe calls for a chocolate with 85% cacao, using one with less can result in a not-so-impressive taste and texture.

  5. Not melting the chocolate properly

    Always melt your chocolate fully. If you don’t, it will not incorporate properly into mixes and batters, which will make them heavy and keep your desserts from reaching their full expression.

For the uninitiated, choosing chocolate – whether for baking or simply a cup of hot chocolate – can seem like an intimidating task. But as long as you know where to buy, you can rest assured that you will be getting your money’s worth. ChocoSol Traders is your go-to destination for premium quality bean to bar chocolate, including artisanal dark chocolate in a wide array of unique and delicious flavors. All of our chocolate is stone-ground and made from the finest cacao beans for a rich, authentic flavor that can elevate any dish or drink. Browse through our online store to discover our cacao premium drinking chocolate, dark chocolate bars, cooking chocolate, and so much more.

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