Not using the right kind of chocolate

Not all chocolate is created equal. Choosing the proper type of chocolate can make a big impact depending on the recipe. According to Cook's Illustrated, white chocolate has a velvety texture that works well in desserts where you want to add creaminess and a slight milk flavor. But since it doesn't include cacao, don't anticipate it to give your food a chocolatey flavor. When dark chocolate is the main ingredient, the flavor profiles are more likely to be complex. Craftsy offers milk chocolate, which melts readily and is perfect for use as a topping for desserts.

Any recipe calling for chocolate can use semisweet or bittersweet chocolate. However, if a recipe calls for unsweetened chocolate, use that instead because Cook's Illustrated claims there isn't a suitable alternative. Unsweetened chocolate, which is made from pure chocolate liquor and lacks sugar, is ideal for recipes where you want to regulate the amount of sugar. Even though cocoa powder has less sugar, it has a stronger chocolate flavor.

Because of this, if you want a source of chocolate that packs in as much flavor without making it taste too sweet, like a rich chocolate cake, it's a perfect addition. It also has less fat than chocolate, making it the perfect choice for baked products that already include a lot of fat because adding more could cause the cake to sink, or if you simply prefer a chocolate treat with less fat.