Chocolate comes from cocoa beans that are shelled, roasted and ground to make a mixture called chocolate liquor, the basic ingredient in all chocolate. The fat naturally found in the beans is called cocoa butter, which gives chocolate a smooth richness. Chocolate liquor is processed to make the many kinds of chocolate listed below.

	Semi-sweet Contains 35% chocolate liquor, additional cocoa, cocoa butter and sugar. Available in baking bars, chips, chunks and candy bars. Great for cookies, cakes, fudge, frosting.
	Bittersweet Similar to semi-sweet chocolate, containing at least 35% chocolate liquor, but has a darker chocolate flavor and is less sweet. Available in baking bars and candy bars. Great for most baking, dipping, frosting. A favorite for dark chocolate lovers.
	Milk Chocolate Contains 10% chocolate liquor, additional cocoa, cocoa butter, sugar and milk or cream. Available in chips and candy bars. Great for most baking, candy-making, dipping, frosting. A favorite for mild chocolate fans.
	Sweet Also called German sweet baking chocolate, contains 15% chocolate liquor, additional cocoa and sugar. It is sweeter than semi-sweet chocolate. Available in baking bars. Great for most baking, candy-making, dipping.
	Unsweetened Chocolate Contains 50-58% cocoa butter and is very bitter in flavor. Available in baking bars. Great for brownies, cakes, frosting.
	Unsweetened Cocoa Cocoa butter is removed from chocolate liquor and the liquor is dried and ground into a powder. There are two types, nonalkalized (regular) and alkalized (Dutched or European). Alkalized cocoa is Dutched meaning the natural acids are neutralized. Dutched cocoa is darker in color and has a mellower flavor than the more commonly available regular cocoa. The two can be used interchangeably. Great for most baking, candy-making, frosting.
	White Chocolate Although commonly referred to as chocolate because it is used like chocolate, it isn't true chocolate because it doesn't contain chocolate liquor or unsweetened cocoa. Made with cocoa butter, sugar, milk solids and vanilla flavoring, it is sweet in flavor. Available in baking bars and chips. Great for most baking, candy-making, dipping, frosting.

Store chocolate tightly wrapped in cool, dry place (between 60-75°). Chocolate stored in warmer temperatures may develop a whitish-gray film on the surface known as "bloom" from the cocoa butter and sugar rising to the surface. Bloom doesn't affect the taste of chocolate.

1. With just a little caution, chocolate can be successfully melted without burning or seizing.
2. Be sure to check product labels. Directions vary between brands.
3. Melting chocolate in a saucepan on the stovetop is not recommended by some brands so check labels.
4. Chocolate bars and squares melt more quickly and easily if chopped into pieces, 1/2-inch or smaller.
5. The golden rule to remember when melting chocolate all by itself is: No moisture! Even a drop or two of moisture, in any form, can cause the chocolate to "seize," making it harden, clump and gritty in texture.

Need to rescue your seized or hardened chocolate? For best results use only vegetable oil or vegetable shortening. Here's how:

• Unsweetened, semisweet and bittersweet baking bars or squares: for 8 ounces stir in 1 tablespoon vegetable oil or vegetable shortening.
  
  
• White baking bars or squares: for 6 ounces stir in 2 tablespoons vegetable oil or vegetable shortening.
  
  
• Semisweet morsels and chunks and mini-morsels: for 1 cup (6 ounces) stir in 1 tablespoon vegetable oil or vegetable shortening.
  
  
• Milk chocolate morsels: for 1 cup (6 ounces) stir in 2 tablespoons vegetable oil or vegetable shortening.