It is rare indeed to find a person who does enjoy chocolate.
Chocolate has a rich flavor that appeals to almost all palettes
and is used for both eating and creating out-of-this-world
confections. Baking chocolate is the most preferred form for
professional chefs and those who cater. There are several steps
that must take place in order to turn a raw cocoa bean into a
good eating chocolate. However, they all begin at the same
stages. In most cases, where you stop the process determines
what the end result is. Baking chocolate is nothing more than
pure chocolate with no sugar or additives in the mix. Once
liquefied, the chocolate liqueur is hardened to create baking
chocolate, sometimes referred to as bitter chocolate. The most
common differentiation between baking chocolates is the form in
which the chocolate is delivered. Solid baking chocolate keeps
the cocoa solids and cocoa butter together and has a melting
property. Most quality baking chocolate in solid form is
comprised of about 53% cocoa butter. Some