Chocolate

For most recipes I have tried to approximate the taste of German baking chocolate by specifying semisweet chocolate together with a small amount of unsweetened chocolate. If you prefer, use only the semisweet type. The recipes are not, however, designed for sweet chocolate.

Chocolate is used both melted and grated. When melting chocolate always use a double boiler. Even with the precaution, it is wise to work over a low flame so that the chocolate will not become grainy.

Grating chocolate is very easily done with a nut grater. Hold the grater over a large platter or bowl, because the chocolate tends (perhaps because of static electricity) to fly in all directions.

Cocoa. In recipes that call for cocoa, use the unsweetened Dutch type, which is very dark in color.