Frequently Asked Questions
To maintain optimal freshness, store chocolate in a cool, dry, dark place (15-20°C, <60% humidity), away from strong odors. An airtight container or foil wrapping will protect it from moisture and unwanted flavors.
The cocoa percentage represents the total amount of cocoa solids (flavor) and cocoa butter (texture) found inside a chocolate. A higher percentage generally means a more intense cocoa flavor and less sugar.
Single-origin chocolate highlights the unique flavor profile of cocoa beans harvested from a specific region or single plantation. It thus offers a distinct taste of terroir.
Bloom is a harmless surface phenomenon that affects chocolate’s appearance.
Sugar bloom appears as a white, powdery coating caused by surface sugar dissolving in moisture.
Fat bloom is a dull, grayish film resulting from cocoa butter migration due to temperature fluctuations.
Proper tempering is crucial for achieving the desired shine and snap in chocolate. The ideal tempering temperatures for Schokinag chocolate vary depending on its type:
For dark chocolate: heat to 45-50°C, cool to 26-28°C, then reheat to 31-32°C.
For milk chocolate: heat to 45-50°C, cool to 26-27°C, then reheat to 29-30°C.
For white chocolate: heat to 45-50°C, cool to 25-27°C, then reheat to 29-30°C.
Bakestable chocolate is specifically formulated to resist high temperatures without melting or losing its shape during baking. Unlike regular chocolate, which softens or burns easily, bakestable chocolate retains its structure inside baked goods like muffins, cookies, and pastries.
Couverture chocolate contains cocoa butter, granting it a smooth texture and glossy finish when tempered.
Compound chocolate uses vegetable fats instead of cocoa butter. While this makes it easier to work with, it does result in a different mouthfeel.
Alkalized (Dutch-processed) cocoa powder is treated with an alkali in order to neutralize its acidity. This results in a milder, stronger cocoa flavor and darker color.
Natural cocoa powder retains its acidity and has a lighter, brown hue.
Choosing between the two depends on the desired flavor and color of one’s final product and its application.
The pH of cocoa powder varies depending on its processing:
Natural cocoa powder: pH 5.0-6.0 (slightly acidic)
Light alkalized cocoa powder: pH 6.2-7.0 (more neutral)
Medium alkalized cocoa powder: pH 7.0-7.5 (mildly alkaline)
Strong alkalized cocoa powder: pH 7.5-8.5 (strongly alkaline)
Cocoa butter is essential for the smooth texture and desirable melting properties of chocolate. It plays a crucial role in tempering, and gives quality chocolate its signature snap.
Yes, cocoa butter is entirely plant-based. It is derived from the cocoa bean and contains no dairy, making it suitable for vegan diets.
Designed to mimic certain properties of cocoa butter, CBS are vegetable fats derived from different oils, such as palm kernel oil. They are commonly used in compound chocolates and coatings to reduce costs.
CBE are fats that closely match the chemical composition and physical properties of cocoa butter. They are often made from shea butter and/or palm oil fractions. As such, they can be blended with cocoa butter without significantly altering its characteristics. CBS, on the other hand, do not have the same compatibility.
Lecithin acts as an emulsifier, promoting a chocolate’s smooth, homogeneous texture and preventing cocoa butter separation.
A premix is a ready-to-use blend including all of the dry ingredients needed for a specific application. It simply requires the addition of liquids or other specified ingredients.
A concentrate is a more potent formulation of flavoring or coloring agents that requires dilution or further processing before use.