sugar, chocolate liquor, cocoa butter, soy lecithin added as an emulsifier, artificial flavouring. contains soy.
manufactured on equipment that processes milk.
how to melt chocolate:
chocolate melts better and faster at lower temperatures. working temperature of the chocolate should be around 40 to 45°c. to melt chocolate, place the chocolate in the top of a double boiler over simmering water, stirring the chocolate often. be careful not to let any water or steam come in contact with the chocolate. remove from heat as soon as the chocolate is melted and stir until smooth. use as desired.
alternatively, you can melt chocolate in the microwave. place chocolate in a microwave-safe bowl and melt on medium setting for 30 seconds at a time. stir after each interval. repeat until melted. use as desired.
dark chocolate will last for years when stored in a cool, dry, odourless environment. avoid storing chocolate in the refrigerator. sometimes, chocolate will develop white “clouds” or “blooms” on its surface. this is because the cocoa butter has separated. the chocolate is still perfectly fine to use.
Point of Interest:
semisweet chocolate is a dark chocolate that is somewhat sweeter and less intense than bittersweet chocolate. these jumbo chocolate chips made with real cocoa butter are a popular choice for baked goods such as cookies, brownies, muffins and cakes, as well as in ice cream and dairy desserts.