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Which Chocolate Should I Cook With?

February 14, 2001|CHARITY FERREIRA

My chocolate of choice for baking and pastry is bittersweet. I don't like working with semisweet chocolate for the same reason that I don't cook with salted butter or stock: If I want something sweeter (or saltier), I'll adjust the seasonings myself. Bittersweet chocolate has just enough sugar to make it palatable as an eating chocolate, but not enough to dilute its flavor, which can leave behind a lingering hint of other good-tasting bitter things, like coffee beans, orange peels and cinnamon sticks.

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