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After fermenting, drying and roasting, the cacao beans are then finely ground to make a thick paste called 'chocolate liquor'. This is the base ingredient in chocolate and contains cacao and cocoa butter.
The higher the percentage of cocoa solids in your chocolate, the less sugar, therefore the more intense and bitter the flavour and the better for you!
Whether you choose dark or milk, bitter or sweet, always buy the best quality chocolate you can afford.
Each chocolate reacts differently when baking, so recipes are designed for specific chocolate. It is not advisable to substitute types, eg. white for dark.
How to cook with chocolate:The two enemies of chocolate are heat and water which will both cause the chocolate to spoil.
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