http://www.About-Chocolate.com/ChocolateInfo/AboutChocolate/index.php http://www.About-Chocolate.com/rss/AboutChocolateTips.xml About Chocolate from About Chocolate The US FDA requires both chocolates to have at least 35 % chocolate liquor, so there is really no difference between bittersweet chocolate and semisweet chocolate. When manufacturers met the requisite, they can add extra chocolate liquor, sugar, milk solids, lecithin, additional sugar, cocoa b Thu, 01 May 2008 09:02:39 -0600 http://www.About-Chocolate.com/ChocolateTips/2.php http://www.About-Chocolate.com/ChocolateTips/2.php No. The quality of the actual chocolate in a chocolate bar varies quite a bit. Although all chocolate starts the same way with cocoa beans and its processing. You may notice that prices of chocolates differ depending on the brands because of the amount and class of cocoa beans used, cocoa bu Thu, 01 May 2008 09:02:39 -0600 http://www.About-Chocolate.com/ChocolateTips/10.php http://www.About-Chocolate.com/ChocolateTips/10.php The light colored film that you see outside the chocolate is called bloom. 'Blooming' occur when chocolates are not properly wrapped, exposed to warm or cold temperatures and moisture causing the cocoa butter to separate from the cocoa solids and at the same time floats up and loses the glos Thu, 01 May 2008 09:02:39 -0600 http://www.About-Chocolate.com/ChocolateTips/13.php http://www.About-Chocolate.com/ChocolateTips/13.php Wrap your chocolate with foil and then with plastic wrap. Keep the chocolate at a temperature around 60-72°F. The pantry or dark cabinet is an ideal place for storing your chocolate. It can have a shelf life for about a year if properly stored. An airtight container should be used because Thu, 01 May 2008 09:02:39 -0600 http://www.About-Chocolate.com/ChocolateTips/14.php http://www.About-Chocolate.com/ChocolateTips/14.php Everything here is © About Chocolate, Copyright 2006, All Rights Reserved Worldwide.