Semi-Sweet Baking Chocolate

Unopened, well-stored chocolate lasts 1–2 years.

Not necessary; refrigeration can introduce moisture. Use if your kitchen is very warm.

Can freeze in airtight packaging for several months. Thaw at room temperature before opening to avoid condensation.

Store in a cool, dry place (60–70°F ideally). Protect from heat and humidity to prevent bloom (white streaks from cocoa butter separation).

Chop or chip chocolate finely before melting for even, quick melting.

Melt over low heat or in a double boiler to prevent scorching and maintain texture.

Room-temperature chocolate chips hold their shape better in cookie dough than melted chocolate.

Bloom (white coating) doesn't affect taste—it's just cocoa butter crystallization—but can be minimized by proper storage.

For baking, use chocolate specifically labeled 'baking chocolate' rather than eating bars, as formulations differ slightly.

Melting at too high a temperature, which breaks down cocoa solids and makes the chocolate grainy.

Allowing water to contact melting chocolate, which causes seizing (clumping).

Substituting milk chocolate 1:1 in recipes calling for semi-sweet; the extra sugar and milk solids change texture and flavor.

Storing in the fridge without airtight wrapping, which absorbs odors and introduces moisture.