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There are over 15 types of chocolate and pro chef Adrienne Cheatham is back to break down when and how to use each one. From cacao beans and nibs to Mexican table chocolate and the best choice for cookies, learn how to get the most out of the complex world of chocolate in the kitchen.
Director: Cory Cavin
Director of Photography: Corey Eisenstein
Editor: Mack Johnson
Host and Expert: Adrienne Cheatham
Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner
Culinary Producer: Lisa Masuda
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O’Neill
Production Assistant: Sophie Pulver
Hair and Makeup: Lorraine Altamura
Associate Culinary Producer: Katrina Zito
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 There Are Over 15 Types Of Chocolate
0:13 Cacao Beans
1:25 Cacao Nibs
2:00 A Brief Note On Making Chocolate
2:23 Unsweetened Chocolate
3:30 Milk Chocolate
4:26 Semisweet Chocolate
5:26 German’s Chocolate
6:39 Dark Chocolate
8:30 A Brief Note On Fat Bloom
9:01 Mexican Table Chocolate
10:41 Modeling Chocolate
12:04 Couverture Chocolate
13:33 A Brief Note On Tempering
14:03 White Chocolate
15:47 Ruby Chocolate
17:05 Natural Cocoa Powder
18:37 Dutch-Process Cocoa Powder
20:08 Black Cocoa Powder
21:14 Sweet Cocoa Powder
21:58 Go forth, Cocoa Connoisseurs
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One thing I’m surprised they didn’t mention- since chocolate is naturally acidic, it (and natural cocoa powder) reacts with baking soda, leavening whatever it’s in. Dutched is much more neutral, and black is actively alkaline, and so won’t react with baking soda. Important when baking since a recipe with soda (instead of, or in addition to baking powder) is likely relying on chocolate acidity for lift.
This is a choco-holics video. So I loved this. 🍫💝
I tried Hersheys chocolate when I was in America, and it tasted like vomit 🤢
I love white chocolate in mint ice cream ❤️
From the second I saw “ruby chocolate” I knew it was a marketting ploy xD
Hearing someone talk about what food tastes like on YouTube is like watching porn with your eyes closed.
White Chocolate is the superior chocolate.
Hydrox reigns supreme!
Essentially the gist of it was there are only 3 types of chocolates, of which 2 are not ‘real chocolate’ 🤣
Roasted white chocolate is completely new to me.
Real🍫 lovers eat 85% (or>) Cacao dark chocolate
Cheers from San Diego California
Awesome video
Edit: that coconut/pecan frosting sounds heavenly
Her ability to express flavor so eloquently in words is impressive.
When did people stop saying “Cocoa” and start saying “cacao”? Or is this another regional thing and Americans have always called the raw product “cacao”?
Literally 99% wont see this but, Who ever sees this have a good day and stay safe” ❤
Watching this with a chocolate allergy but looks entertaining
I had always heard German’s chocolate as pronounced with a hard G, as in green. Not the cake, that’s pronounced normal. Just the guy’s name.
👆 – NEW SITE WITH HOT GIRLS ✅😜u😜
Balls
twix is the best tasting chocolate No Cap