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Stars Desserts

By Emily Luchetti

Published 1993

  • About
I prefer bittersweet chocolate to semisweet or milk chocolate, as it has a richer and deeper flavor. At Stars we use Cacao Barry, Callebaut, Ghirardelli, Guittard, and Valrhona chocolates. Lindt chocolate, widely available on the retail level, is also an excellent brand. Different desserts call for different types of chocolate. Extrabittersweet chocolate is a must for the chocolate silk, while bittersweet chocolate is good for chocolate sauce and most chocolate cakes. Use cocoa powder made by dutch process, a method that reduces its acidity and gives it a smoother taste. Be sure to use white chocolate made with cocoa butter and not vegetable oils. Do not use chocolate candy bars in baking. Store chocolate well wrapped in foil in a cool, dark place. Dark chocolate will keep for at least 1 year under these conditions. White chocolate is more perishable and should be used within 6 months.