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Ingredients & Pantry

Cacao Percentage Explained: What 55%, 70%, and 85% Mean — Cacao percentage is the share of a chocolate's weight that comes from cacao-bean ingredients: cocoa mass plus any added cocoa butter.
Dutch Process vs Natural Cocoa: When Each One Matters — Natural cocoa is simply roasted, pressed cacao — acidic, with a bright, sharp chocolate flavor and lighter reddish color.

Chocolate Ganache Ratios: 1:1, 2:1, and 1:2 Explained — A chocolate ganache ratio is the weight of chocolate relative to the weight of cream, always measured on a scale, not in cups.
How to Melt Chocolate Without Burning or Seizing — Chop chocolate evenly and melt it gently. In a microwave, use half power in short bursts and stir after every burst; stop when a few soft pieces remain.
How to Temper Chocolate: 3 Reliable Methods, Exact Temps — To temper chocolate, melt it fully to erase all cocoa butter crystals, cool it so stable beta crystals form, then rewarm it to a precise working temperature.

Chocolate Lava Cake Recipe: Molten Centers Every Time — A classic chocolate lava cake — also sold as molten chocolate cake — uses 170 g bittersweet chocolate melted with 113 g butter, folded into 2 whole eggs,…
Fudgy Brownies: Crackly Tops, Dense Centers — For fudgy brownies, melt 6 ounces (170 g) dark chocolate with 1/2 cup (113 g) butter.