6 Chocolate pistoles come in all grades of chocolate. Use for melting, snacking, and baking. Easy to measure and weigh, they don’t leave a messy cutting board. 7 Bittersweet and semisweet chocolate are intensely flavored. Bittersweet has at least 64 percent cacao. Use for mousses and ganaches, or to “bump up” the chocolate flavor in other recipes.
8 Milk chocolate is best for coating or for chocolate sauce because of its high percentage of cocoa butter and sugar—and smooth meltability.
9 White chocolate has a high percentage of cocoa butter but no cacao, giving it a creamy texture and silky taste. Melted, it makes a tasty decorative icing for cookies.
10 Cocoa powder in its natural state delivers a more intense flavor to cake and cookie batters. It also makes the best mug of hot chocolate! Look for great baking chocolates by Callebaut or Scharffen Berger.