Wine & Food Recipes

324

The next time you are at your favorite coffee shop and someone catches your eye, here are ten interesting coffee facts that you can use to break the ice:

1) Coffee is considered an aphrodisiac. Because it contains a high dose of caffeine and other various alkaloids, studies have shown that coffee can increase stamina and the overall length of intimate sessions.

2) Although coffee has been a part of the Arab culture for thousands of years, it did not become part of the …

beverages, coffee, drinks
The next time you are at your favorite coffee shop and someone catches your eye, here are ten interesting coffee facts that you can use to break the ice:

1) Coffee is considered an aphrodisiac. Because it contains a high dose of caffeine and other various alkaloids, studies have shown that coffee can increase stamina and the overall length of intimate sessions.

2) Although coffee has been a part of the Arab culture for thousands of years, it did not become part of the western world until the 1500s. Before that time, priests believed that coffee was a drink of the devil. Pope Clement VIII finally ended this line of thinking by taking a sip of coffee and then giving it his blessing.

3) Japan’s official Coffee Day is October 1st.

4) A single acre of coffee trees can yield close to ten thousand pounds of coffee cherries. Once they are milled or hulled, there are still almost two thousand pounds of coffee beans.

5) Forty-nine of the fifty states grow absolutely no coffee. The only state that grows coffee is Hawaii. Additionally, the only United States territory that grows coffee is Puerto Rico.

6) Germany is the second largest coffee consumer in the world. Forty-three percent of Germans add sweetener to their coffee, while only twenty-seven percent of Americans (the number one consumer of coffee) use any kind of sweetener in their coffee.

7) The English word coffee is derived from the Latin word Coffea. Coffea is the Latin name for a genus of trees.

Every single one of the fifty-three countries that grows coffee is located along the equator, between the tropic of Cancer and Capricorn.

9) On average, people who purchase their coffee from drive-through windows before work will spend around forty-five hours every year waiting in line for their coffee.

10) Petroleum is the only product that is traded more heavily than coffee. The amount of coffee produced around the world is close to six million metric tonnes.

201

Quick and easy chocolate chip cookie recipe.

chocolate chip cookies,recipe
“There are two kinds of people in the world: those who love chocolate, and communists.” – Leslie Moak Murray
I can’t help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house “Commie cookies.” For him, it was Grandma’s homemade cookies or none at all.
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.
Here’s an easy recipe for chocolate chip cookies I think you’ll enjoy:
Chocolate Chip Cookies
1 package butter pecan, chocolate chip, chocolate fudge, devil’s food, German, chocolate or yellow cake mix
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350? Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

662

Summer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.

Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes a…

summer soup,soup recipe,food processor
Summer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.

Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender too.

These are all very simple recipes, so don’t be shy to modify them and get a taste that your whole family can enjoy.

Here are the recipes.

Summer Vegetarian soup
This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day

an avocado – skin and pit removed of course
4 Roma tomatoes – they may not be quite juicy enough (see below)
Basil to taste (Thai basil is really good in this)
4 tablespoons of extra virgin olive oil

Process
How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.

Sensational Salsa & Black Bean

This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.
Roughly 4 servings

INGREDIENTS:
2 normal sized cans of black beans (any brand is OK, but try for low salt)
1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)
1 cup of your favorite salsa (chunky makes a heartier soup)
1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too)
1/4 cup of sour cream
1-2 green onions chopped fine

Process:
Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.

MANGO SOUP

Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.

Ingredients:

1 large RIPE mango (it will be soft, no squishy, to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 TBSP ginger – Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine

Process:
Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.

As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.

334

If you are preparing any kind of meals from a recipe, it’s important that you understand the various methods of cooking. There are a number of terms for different ways of cooking, as follow.

Grilled

If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas – on a barbeque for example – or it can be done using a grill of some sort on the burners of your stove.

Broiled

Br…

become a chef, cooking equipment, chef apparel, personal chef training, personal chef services
If you are preparing any kind of meals from a recipe, it’s important that you understand the various methods of cooking. There are a number of terms for different ways of cooking, as follow.

Grilled

If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas – on a barbeque for example – or it can be done using a grill of some sort on the burners of your stove.

Broiled

Broiling indicates cooking by exposing directly to a heat source such as a flame or element. Most ovens have a “broil” setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

Frying vs Deep Frying

Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case. Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerious, however, because you’re dealing with boiling oil so proper equipment and safety precautions must be used.

Sauteing

Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various terms will make it easier to plan when following a recipe. You’ll know what equipment and ingredients you’ll need that are unique to each method.

513

How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the other morning. How about spending you entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?

Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real…

wine hangover
How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the other morning. How about spending you entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?

Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may require to face the following day after you have overindulged in your favorite wine.

This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the instructions given below:

a) Water, water and water:

Water is the key to get over the wine hangover. Drink plenty of water. Alcohol has a tendency to dehydrate your body. This is the main reason that most people end up having a lot of liquids in the form of plain water, lemon water, coffee and black tea without having pee for a single time. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine you desire to have. Wine is a great source of water, but the presence of water tends to produce adverse effects on the body. Hence, it is necessary to keep hydrating your body with water.

b) Binge in:

Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. This will save you from getting involved into overindulge and the hangover. The meal or snack should include bread or pasta.

c) No prescription drugs:

So you want to save money! It’s a good idea but you should not save money via mixing your glass of wine with prescription drugs for more effects. This will only damage your body. Drink less if you really want to save money.

d) Milk:

Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.

e) No salt:

Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt when having margarita…

f) An aspirin:

An aspirin will help you to remove headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.

g) Avoid dark drinks:

The major hangover you experience may be due to combining red wine with whiskey. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic.

Hangover is due to over indulgence in wine. Try to stay away from it. Follow the instructions mentioned above you would feel better after a wine party with your friends.

294

This is a delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much Give it a try I am sure you will enjoy….

chicken recipe,chinese,recipe,receipe,food,cooking,fortune cookie,chinese fortune cookie
This is a delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much .

It takes a bit to prepare and is not the sort of thing you would want to cook each night of the week.

However, it is worth the effort.

I usually make it once in a while as a special meal for my husband. And it always turns out great.

Fortunate Lemon Chicken

4 whole boneless chicken breasts, skin off
?cup cornstarch (corn flour)
3 tbls water
4 egg yolks ?gently beaten
salt, pepper ? to taste
shallots ?chopped

Lemon Sauce
?cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2?tbls brown sugar
1 tsp grated ginger
1?cups water

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.

Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

Then end the meal with a home-made Chinese Fortune Cookie.

Insert a message in each cookie to suit the mood of the meal. This is a fun way to end any meal.

Happy Cooking

Francis Chang

http://www.chinese-fortune-cookie.com

642

Do you want to know how to make chocolate fondue the easy way? Doesn’t even saying the words out loud, “Chocolate Fondue” make you want to swoon with ecstacy?

chocolate fondue,recipe,fondue dessert
Do you want to know how to make chocolate fondue the easy way? Doesn’t even saying the words out loud, “Chocolate Fondue” make you want to swoon with ecstacy?

I mean, really! Who wouldn’t love this decadent dessert? Forget the diet! And who says you have to wait for dessert? Treat yourself once in a while and have it for dinner! Why not? Life is short.

Since the Swiss take all the credit for making up this wonderous invention of fondue eating… it only stands to reason that continuing the practice would carry over to dessert.

I love chocolate. And anything that you can mix with it. So, learning how to make chocolate fondue for my friends and family was a real treat for me. And the idea of melting chocolate, adding things like nuts, or marshmellows, or fruit, or cake just sends me over the moon! And when you dive into these recipes for this dreamy dessert, you’ll be joining me on the other side of that ol’ moon.

Here’s how to make chocolate fondue that will melt any choco-holic’s heart:

What you’ll need:

- 1 cup premium cocoa powder (ex:Scharffen Berger), sifted

- 1 1/4 cup water

- 1 1/2 cups sugar

- 1/4 cup corn syrup

- 1/2 cup plus 5 Tbsp heavy cream

- 5 oz 62% Scharffen Berger (premium semi-sweet chocolate), chopped

- Pound cake and fruit (ex. bananas, apples, strawberries, plums), cut into bite sized pieces

First, sift the cocoa into mixing bowl and set aside. When I was learning how to make chocolate fondue, I found out that sifting the cocoa is the real trick to making this recipe work. It helps create the smooth creamy texture that you want for serving.

Then, place the water, sugar, and corn syrup into a pot and bring to boil. Allow the mixture to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder a little bit at a time into the solution and blend with a whisk until nice and smooth.

Next, return the chocolate mixture to the stove and continue cooking over medium heat. Add the heavy cream, bring it to a boil and allow to simmer for five minutes. Remove from the heat and stir in your chopped chocolate. Pour it all into a ceramic fondue pot or one appropriate and keep warm until ready to serve.

Presenting your fabulous chocolate fondue dessert with cut up pieces of cake and fruit is a wonderful way to end your evening with a bang!

It’s rare to find someone who doesn’t enjoy eating chocolate fondue. Here’s one more super easy recipe to salivate over:

I can not get enough of this traditional Swiss chocolate fondue dessert. This recipe is very easy to make and you truly will swoon when you try it. Makes for a really good time whether it be for a dinner party dessert, or for some other festive occasion. Enjoy every little drop!

What you’ll need:

- 1 cup heavy cream

- 12 oz. semi-sweet chocolate (chopped)

- teaspoon vanilla

First, heat the cream in a medium saucepan over medium-low heat until hot for about 2 to 3 minutes. Next, add the chocolate and stir until the consistency is smooth and the chocolate has melted. Stir in vanilla and transfer to a warm ceramic fondue pot.

Some great dippers for chocolate fondue are:

- apple slices

- sliced bananas

- flavored biscotti

- strawberries

- pound cake or angel food cake

- lady fingers

Try some of these variations for slightly different flavors:

You can substitute 2 to 3 Tbsp of kirsch, brandy, rum, or orange liqueur for the vanilla.

Enjoy!

Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

819

The world of red wines is a heady, rich and wonderful world filled with everything from the nuanced subtlety of a gentle South African Merlot to the peppery richness of Sangre de Toro, “Blood of the Bull?from Spain. In general, many of the “rules?of wine drinking have been cast aside in today’s world, making it more accessible to every person, and with the increased demand supply has soared, allowing for inexpensive and very delicious wine available to all.

Still, there …

red wine guide, red wine, red wine review
The world of red wines is a heady, rich and wonderful world filled with everything from the nuanced subtlety of a gentle South African Merlot to the peppery richness of Sangre de Toro, “Blood of the Bull?from Spain. In general, many of the “rules?of wine drinking have been cast aside in today’s world, making it more accessible to every person, and with the increased demand supply has soared, allowing for inexpensive and very delicious wine available to all.

Still, there are many who feel that the world of wine loving is not as yet open to them. With so many wines to choose among, where do you begin? How do you properly enjoy a red or white and with what meals would they be best?

Let’s look at some very basic tips to maximizing your exploration of red wines.

Don’t spend a ton of money on a bottle of wine. Leave that for later, once you’ve begun to explore beyond the brands and varietals that you like. There are so many wonderful and delicious wines that are available for somewhere between $5 and $8 a bottle, that you really should not need to drop $20 or $30 for a bottle of wine…at least not yet.

Don’t buy local, yet. Often, your local wine store is stocked with bottles from the local vineyard (if there is one). These can be wonderful, or they can be vinegar. It really can be something of a crap shoot. So, unless you live in the Napa valley, or some other area that is renown for its wine-making efforts, stick with something that is nationally or internationally distributed.

Stick with a varietal, for now. In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like. Avoid flavored wines or coolers that you can get at your local convenience store. These are little more than non-bubbly soda pop with alcohol in them and can lead to a nasty headache as they are hastily made from the least pure ingredients.

Start with a nice Merlot from South Africa, Australia, New Zealand or Chile. These vineyards are usually able to balance cost with quality quite nicely. The reason I recommend Merlot is that of all the red varietals, it is the gentlest, and complements a broad menu of meals.

Reds like to breathe. Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach.

Reds at Room Temperature and Whites Chilled. A simple rule that does not always apply but is a good guide, nonetheless. Chilling a red removes many of the subtleties of flavor for which you buy the wine in the first place and slows the wine’s ability to mature with exposure to oxygen. Keep them room temperature.

I mentioned earlier that many of the “rules?of wine loving have been discarded, or at least loosened, such as ‘red wine with red meat or pasta and white wine with fish or poultry.?While these are not bad guidelines, they really are not carved in stone and nowadays waiters and even the seasoned gourmand will not turn up his/her nose at a guest who asks for a red with fish or enjoys a nice, tart Chardonnay with a burger.

Merlot with what? While a Merlot can be a perfect complement for a spaghetti dinner (particularly if you have a nice buttery garlic bread), it can easily sit beside a pork chop or fried chicken dinner. A Merlot is a lovely, non-pretentious start to your journey and should open the door nicely to a journey of wine loving.

OK, Now What? Try a few different brands of Merlot from competing vineyards. Note the differences in style and substance. I’d recommend sticking to those south of the equator to begin with. Once you feel like you’ve tasted a number of Merlots and are acquainted with the differences, then move on to a Cabernet Sauvignon and begin your journey anew. I’d hold off on Shiraz, Syrah, Petite Syrah or Beaujolais until you have a basic appreciation of Merlots and Cabernets, but once you do, then dive in to the heavy, heady, peppery joy of the stronger reds. Once you feel like you really understand and can note the differences of the red varietals, start exploring the blends or the truly excellent California varietals. Good luck and enjoy!

329

Barbecued chicken is a staple for most backyard cooks. When done right, it’s a wonderful thing; when wrong, well, it’s like gnawing on barbecued shoe leather. But it doesn’t have to be that way.

Do Away With Dry BBQ In One Surefire Move
Barbecued chicken is a staple for most backyard cooks. When done right, it’s a wonderful thing; when wrong, well, it’s like gnawing on barbecued shoe leather. The problem is, chicken doesn’t come rare or medium but for safety reasons it comes prepared one way-done, and prolonged exposure to high heat, as a rule, saps the juices out. But it doesn’t have to be that way. There is one way to have your barbecued chicken served at its juiciest-brined.

Brining is a simple process where you immerse meat in a saltwater solution-for one to 24 hours-made with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat’s natural juices. In scientific terms, the solution binds the proteins together within the meat. All you really need to know is that your guests and family will thank you.

In most parts of the country, barbecue season is no longer restricted to the summer months. In fact, many Americans are having a yearlong love affair with their barbecue. That’s a long time to settle for dry meat. So for your first foray into the world of brining, or if you’re an old pro, try this recipe offered by America’s authority on salt, Morton Salt.
Chicken Worth Its Salt

1 quart cool water

3/4 cup Morton?Kosher Salt

3/4 cup sugar

1 chicken (3 to 31/2 lbs.) cut into 8 pieces, rinsed and patted dry, or 2 split chicken breasts (bone in, skin on)

To Brine:

In a gallon-size sealable plastic bag, dissolve the Morton?Kosher Salt and sugar in 1 quart of cool water. Add the chicken, then seal the bag, pressing out as much air as possible. Refrigerate for one hour and up to 24. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.

Grilling:

Heat grill 10 to 15 minutes. Season chicken as desired. Place chicken on grill, skin side down. Cook covered following manufacturer’s suggestions. Check for doneness with instant-read thermometer-internal temperature reaches 170?F for poultry breast meat and 180?F for poultry thigh meat.

448

What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking.

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline….

chocolate, baking, guide, cocoa, bitter, bittersweet, unsweetened, semi-sweet, milk, white, how to
What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking.

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening.

Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate–bittersweet, semisweet chocolate–has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking.
Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate.

Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.

White chocolate contains no chocolate liquor but is made with cocoa butter. Historically, the FDA has not regulated the manufacture of white chocolate so you need to read labels carefully. If the product was made with vegetable oil instead of cocoa butter, it will not perform the same as a product with cocoa butter.

Chocolate chips are made with chocolate liquor with only minimal amounts of cocoa butter. Instead, they are made with vegetable oil and stabilizers to help them hold their shape. Without the cocoa butter, chocolate chips have a different taste and mouth feel. Chocolate chips will have a firmer set in puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be purchased in milk chocolate and semi-sweet chocolate.