Bittersweet Chocolate

Store in a cool, dry place (60–70°F ideal) away from strong odors. Avoid temperature fluctuations to prevent bloom (white coating). Well-wrapped chocolate keeps for months at room temperature.

Chop finely before melting for even, quick melting.

Melt gently over a double boiler or in short microwave bursts (20–30 seconds) to avoid seizing.

Use higher cocoa content (70%+) for more complex, less sweet results in desserts.

Tempering bittersweet chocolate gives a glossy finish and snappy texture, but isn't necessary for most home baking.

Overheating during melting, which causes the cocoa butter to separate and the chocolate to become grainy.

Assuming all bittersweet chocolate tastes the same—cocoa content and origin vary widely; taste first if using in a delicate recipe.

Not tempering before molding or dipping, resulting in a dull finish and soft texture.