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Cocoa and chocolate are used primarily in desserts (cakes, cookies, puddings, ice cream, mousses, tarts) and candies. However, in Spanish and Mexican cuisine, chocolate is used to flavor sauces for seafood and poultry.
Cocoa and chocolate are, in most instances, easy to use in cooking and baking. However, when melting chocolate, be sure to keep its temperature under 120°F (49°C), because overheating will alter its flavor. In addition, to avoid clumping, don’t let the melting chocolate come into contact with water. For best results when melting chocolate, break it into small pieces and heat it gently in an uncovered double boiler, stirring constantly.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.