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Ganache is a mix of chocolate and cream and whether you're making truffles or frosting, the way you process your chocolate will determine a lot.| The Spruce Eats
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Dark chocolate is delicious. Made with no milk solids and ranging from bitter to sweet, it's perfect for snacking, baking, and desserts.| The Spruce Eats
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How should you select chocolate for candy making? Here are some suggestions for choosing different types of chocolate.| The Spruce Eats
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Chocolate is tricky to work with and can easily get clumpy and grainy. Here's how to fix seized chocolate and overheated chocolate.| The Spruce Eats
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Couverture chocolate is ground to a finer texture during the production process and contains a higher percentage of cocoa butter, thus making it the preferred chocolate for tempering.| The Spruce Eats