Guittard Chocolate Products Used in the Recipes

Appears in
Guittard Chocolate Cookbook
Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

These days, you’ll see a range of dark chocolate as well as bittersweet chocolate, milk chocolate, natural cocoa powder, Dutch-processed cocoa powder, and even cacao nibs on your grocery store shelves. But how do you use each of these forms of chocolate? There are no hard-and-fast rules. I’ve found it enlightening (and fun) to make dessert recipes twice, once from a bittersweet chocolate and once from a semisweet chocolate, to discover my own preferences.

The recipes in this book suggest an appropriate kind of chocolate to use for each. However, with most of the recipes in this book, you can use your favorite kind of chocolate if you don’t have the variety of chocolate called for or if you prefer a different flavor. Feel free to experiment with different cacao percentages. If you’re like me and love really dark chocolate, substitute bittersweet for semisweet, for instance. If you like something a little lighter, try milk chocolate instead of semisweet.