Page 21 - Classic Cookies with Modern Twists

MILK CHOCOL ATE is made by adding milk solids, avorings, and

additional fat (ty pically veget able shortening) to the cocoa
liqu or, along with sugar and vanilla. The addition of these
ingredients has the effect of muting the chocolate avor and
creating a great deal of variation in quality. Read the label for

pure ingredients like cocoa butter and vanilla, and avoid those
with articial avorings.

SEMISWEET CHOCOL ATE is similar to bittersweet chocolate, only
sweeter and mellower. It carries the same minimum

requ irement for cocoa solids as bittersweet (only 35 percent),
but a good qu ality semisweet chocolate generally cont ains
between 35 percent and 55 percent. Use semisweet chips or
chunks in cookies, for dipping and frostings, and other

preparations where it will be appreciated in its pure form.

WHITE CHOCOL ATE actually isn’t chocolate, but a confection based
on cocoa butter. High-qu ality white chocolate cont ains a high
percent age of cocoa butter and no articial avors, giving it a

rich, creamy, mellow sweetness. Read the label carefully to
identif y the brand that will t aste and perform best.