Recipes Around the World

Welcome to the Recipe section! Imagine...over 30 chocolate recipes from over 20 countries. Here you will find a variety of recipes from many regions of the globe. From Profiteroles au Chocolat (France) to Chicken with Mole Sauce (Mexico), you will find different, unique ways of integrating chocolate in your meal. Explore and try many of these guilty pleasures. As Forrest Gump (1994) once said, "Life is like a box of chocolates, you never know what you're going to get." Bon appetite!

Click on a section of the map below as you start your journey of culinary creations from around the world. Each recipe section has a source listed which can be found on the References page.

Alessio Benvenuti, "Menuet (Mozart)"

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Types of chocolate used in baking

Different flavours and varieties of chocolate are produced depending on the amount of chocolate liquor that is added or removed. Chocolate is commonly used in baking. The best advice when baking with chocolate is to use the specified kind the recipe calls for, since different varieties of chocolate will react differently in heat and moisture. There are many varieties, each providing a unique culinary touch to each recipe. The most common ones are:

Unsweetened - Does not contain sugar, lecithin, or vanilla. It is pure, hardened chocolate liquor and commonly known as bitter or baking chocolate. Mostly used as an ingredient in recipes or as a garnish.

Bittersweet - Contains sugar, lecithin and vanilla added to the basic chocolate. It has a higher percentage of chocolate liquor, thus more flavourful.

Semi-sweet - Contains sugar, lecithin and vanilla added to the basic chocolate. It is a bit sweeter than bittersweet and less intensely chocolate than bittersweet.

White - Contains a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. White chocolate contains no chocolate liquor.

Chocolate chips - Specially formulated to maintain their shape when heated. Not recommended for melting since it is too thick when melted.

Cocoa - A chocolate liquor that does not contain much cocoa butter, thus resulting in fine dry, powder.

(Johnson, 1993)

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