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Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin. The cocoa content of commercial dark chocolate bars can range from 30 percent to 80 percent for extremely dark bars. Milk chocolate: Milk chocolate contains either condensed milk or dry milk solids. Milk chocolates contains chocolate liquor and are typically much sweeter than dark chocolate and have a lighter colour. White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate taste but commonly tastes like vanilla or other added flavourings.
A double boiler (or Bain-Marie) is simply one pot stacked on top of another. You place water in the lower pot and heat it to barely a simmer. The steam from the lower pot gently heats the upper pot where the chocolate is gradually melted. This method prevents the chocolate from burning.
Microwaving your chocolate is a faster and easier way to melt, it doesn't require any waiting for the water to come to a boil and it can be just as effective as a double-boiler.
The perfect place to store your chocolate is in a dry, cool, and dark place. Ideally, the temperature should be consistently around 15C to 20C.