America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
All chocolate starts with the cacao bean. From there, different processing, flavorings, ingredients, and percentages of cocoa solids and cocoa butter can produce chocolate of all sorts. Here’s a sampler of 12.
Milk Chocolate: "Dairy Queen"
Dark Chocolate: "All Grown Up"
White Chocolate: "The Pretender"
Chocolate Chips: "Cookie Classic"
Cacao Nibs: "In the Raw"
Gianduia (zhan-DOO-yah): "Italian Charmer"
Couverture (koo-vehr-TYOOR): "Pro’s Choice"
Chocolate Extract: "Flavor Booster"
Mexican Chocolate: "True Grit"
Natural Cocoa Powder: "Winter Warmer"
Dutch-Processed Cocoa Powder: "Dutch Treat"
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