Be careful when substituting one chocolate for another in a recipe; they all have different cocoa butter (fat) and sugar amounts.
When chocolate is stored at too high a temperature the cocoa butter separates, comes to the surface and crystallizes; however, the chocolate looks different but is not ruined.
Chocolate should be stored in a slightly cool, dry, dark place; the perfect environment would be 60 to 70°F (15.6 to 21.1°C) with a less than 50 percent humidity. Store chocolate in its original wrapping or an airtight container. Milk and white chocolates will keep for 8 to 10 months; darker varieties will keep for several years. Since neither bittersweet and semisweet chocolate contain any milk solids, they can be stored for several years.
To freeze chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate.
There are many different varieties of chocolate, such as; unsweetened, dark, bittersweet, semi-sweet, sweet dark, milk, white, couverture (expensive, used by professionals), gianduja (European style), "candy coating" (cheaper candy products) and unsweetened cocoa powder.
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