Your Ultimate Guide to the Different Types of Chocolate

So many different types of chocolate — all explained!
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Hi Bold Bakers! There are many types of chocolate, and not all are created equal — so let's take an in-depth look at chocolate to help you on your bold baking way! So let’s get baking!

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!

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[a_little_disquised]

The older you get the darker you like your chocolate

[fanofpink]

Yes this the episode I asked for on bold baking basics!!!!

[LydiaTarine]

And then there's the Ghirardelli 86% and 92% chocolates. XD And Hershey's Special Dark cocoa powder that isn't the color of either of the two you showed (it's dark like the second, but lacks the reddish tones). I've tried all these and like all but the 92% chocolate which is just too much. 86% is good in small doses. ^_^

[kushkamble]

Should've mentioned Ruby chocolate it's fairly new and looks amazing

[jamiebyrnes]

I made the cookies and my family thought I bought the recipe illegally because it was so nice and i told them you made it and then they all went on there phones to see if i was lying and they subscribed and I was like in my head "yes the next time I go to there house I will get a great meal or dessert. So I went to there house the next week and I had the best ever cake in the world and it was your recipie . It just proves that anyone can cook. BTW they were not rats ! Lol

[natheshaharrypaul]

thanks gemma this is a big help. i love trying your recipes. i made your brownies a few days ago they were amazing. 😙

[RecetteKOUKI]

Hello I'm following you from the country of Algeria and I love all your recipes

[arspumpkinxo]

Dark chocolate 🍫 is my favourite chocolate

[DarkLadyAthena]

I will opt for the 100% cocoa. The darker the 🍫 the better for me. I'm sensitive to milk so I look for raw but I often mix it with something else or get vegan chocolate chips/ bars/ powder.
Thanks for this video. It was very informative!

[daina]

This really helps not only with recipes but also with diets. Thanks for this awesome video.

[NanaOseiTutu]

Thank you for this video Gemma, it is so amazing! Do you ever use couverture chocolate in your baking by any chance?

[vatsalnarang]

I would recommend to never use natural cocoa powder for something like a hot chocolate, it gives a really bad flavour and you have to add lots of it, whereas Dutch processed works perfectly for such desserts, it gives a lovely depth and you don't have to use a lot of it, and Gemma I really love your knowledge about chocolate, this video will be super informative for a begginer😊

[Billybobzzz]

What Chocolate actually is chocolate. It is removed from the raw cacao so the manufacturer now has two products to sell, they will sell the dark chocolate to you for baking and they will sell the white chocolate (cocoa butter actually) to the cosmetics industry where it sells for a fortune, so the chocolate factory gets to double dip on all the cacao that they process.

I use chocolate powder that still has all the cocoa butter in it because it raises the finished product up to another level, if you can tell the difference. To see if you can tell the difference just open the bag of whole cocoa powder and smell it. Does it smell fruity?

Of course white chocolate is amusing in my recipes that do not use any dark chocolate at all, it has its own milky, vanilla overtones that are luxuriously luscious, sumptuously delicious and simply irreplaceable.

[parags]

OMG I love your YouTube channel 😍😍😍❤️❤️ I love you you helped me so much like if you love bigger bolder baking

[itz_kyla_]

1st love you as soon I got this I pressed so hard got my notifications on 1st like

[allthings]

I'm eating chocolate while watching this😆.
Very useful information 👍

[SamihaKaiser]

I've found that the key to 100% chocolate is to use it in recipes that use plenty of sugar. I use them to make chocolate ice cream...sweetened with condensed milk and mixed with thickened milk (I do not use cream in my ice creams, guess that makes it gelato :s). I have also used them to make chocolate mud cakes...both are yum, with slight bitterness that acts more like a depth in the chocolate flavor...so rich and decadent

[chompachangas]

On a whim I used a bar of baking chocolate (Baker's Semi-Sweet) in my brownies instead of only chips and it blew my mind. Now I'm here. Bake On!

[SaifTutorials]

You have Knowledge ❤❤
You are Perfect Baker
Expert 😍
So great Gemma
Keep it up
I hope we will lear much more from you
BTW,
I
Have also Cooking Channel.!!

[brendamontefusco]

Hi, Gemma! Thanks again for a fantastic informational & attractive video. Who doesn't love chocolate?! I made chocolate hearts for Valentine's day by melting dark chocolate chips and using a silicone mold. A first try at that for me--maybe that was beginner's luck? It worked!😊