Sprinkle of Science

How to Make Garlic Knot Rolls

Bread Flour is a Must!

For the best texture, I highly recommend using bread flour instead of all-purpose flour. Bread flour has a higher protein content, which helps create taller, fluffier, and slightly chewy Garlic Knots. I like King Arthur Flour’s Bread Flour best.

If you use all-purpose flour, your Garlic Knot Rolls may take longer to knead, may not rise as tall, and won’t have the same pillowy texture. 

Measuring Tip: Always measure your flour correctly to avoid dense rolls. A digital kitchen scale is the most accurate tool, but if you don’t have one, use the spoon-and-level method to prevent accidental over-measuring.

The Yeast

For ease and reliability, I recommend using instant yeast (aka rapid-rise or quick-rise yeast). Simply add it directly to the ingredients—no need to proof it separately! Instant yeast is available at most grocery stores, or you can buy it online here.

If you don’t have instant yeast, use the same amount of active dry yeast instead. Combine it with the warm butter and milk once the mixture is around 100°F (careful – too hot and it will kill the yeast!). Add a pinch of the sugar, then let it sit until bubbly, about 5 minutes, before continuing with the recipe as written. Learn more about yeast here.

The Eggs

You’ll need three large eggs: two go into the dough, adding richness and structure, and one for the egg wash, creating a beautiful golden brown, slightly crisp exterior. 

Egg Size Matters! Large eggs weigh about 56 grams in shell—using eggs that are too big or too small can alter the dough’s texture.

How to Knead Bread Dough

This dough is enriched with extra fat and sugar, which means it’ll take a little longer to knead than a more lean dough. A stand mixer fitted with the dough hook is your best friend. It’ll make easy work of kneading. If you don’t have a stand mixer, learn how to knead by hand here.

Knead until the dough is soft and smooth but a little tacky. It should be stretchy and pass the windowpane test: grab a hunk of dough and stretch it between your hands until you have a thin sheet. Hold it up to a window, and light should filter through. The dough should not tear excessively.

If your dough isn’t stretchy before rising, not enough gluten has developed, and your final rolls won’t have that gloriously soft pull-apart texture. Don’t skip ahead here!

How to Tell When Dough Has Proofed 

First proof: The dough is ready when it doubles in size and passes the “ripe test.” Gently press two fingers in the risen dough up to the second knuckle and remove. If the indent remains, the dough is ready for shaping. If it springs back, cover and let the dough rise longer until it is.

Second proof: Once shaped, the rolls are ready to be baked when a light press with your finger leaves a small indentation that doesn’t bounce back immediately. 

The Baking Pan

While traditional garlic knots are baked spaced apart on a sheet pan, baking them closely in a 9 x 13-inch pan creates a softer, fluffier texture—almost like cinnamon rolls but with savory, garlicky goodness instead of cinnamon and icing!

I used my go-to light-colored metal 9×13-inch baking pan for even baking and browning. Glass and ceramic pans should work, too, but your rolls may take a few extra minutes to bake.

My #1 Tip: Use Fresh Carrots and Grate Them Yourself

Avoid using packaged pre-shredded carrots! Freshly grated carrots add more flavor and moisture, making your cupcakes extra tender and delicious.

If you have a food processor, the grating attachment makes it super easy, but a simple box grater works, too!

The Spices

This recipe includes the perfect amount of spice for a well-balanced Carrot Cake Cupcake. If you prefer a more spice-forward cupcake, feel free to add more cinnamon.

Note that older spices carry less flavor than fresh spices. If your spices are older, you may need a little more spice to prevent your cupcakes from being bland. Check that your spices are not expired before using. 

The Nuts

I love using walnuts in the batter and as a topping for extra crunch and flavor, balancing the sweetness beautifully. Toasting the walnuts isn’t necessary, but if you like, you can toast them and let them cool before adding them to the cupcakes. 

Not a fan of walnuts? You can swap them for pecans or skip the nuts entirely.

Butter vs. Oil in Cupcakes

This Carrot Cake Cupcake recipe uses oil for beautifully tall cupcakes with a coarser crumb and more spongy texture. I used canola oil, but other flavorless oils (such as vegetable or avocado) will work fine. Give your oil a sniff before using, and don’t use it if it has any off odors, as this will flavor your cupcakes. 

I don’t recommend using butter instead, as this will change the texture of the cupcakes. Learn more in my Butter vs. Oil in Baking article here.

This also means that these cupcakes are dairy-free! If you or someone you’re serving is allergic to dairy, simply use your favorite dairy-free frosting on top!

The Cream Cheese Frosting

The shining star of any Carrot Cake Cupcake! This recipe makes enough cream cheese frosting to generously frost 12 cupcakes.

For the best and creamiest frosting, be sure your cream cheese is completely softened to room temperature, and be sure to scrape down the sides and bottom of your bowl often to prevent lumpy frosting. More tips in my Best Cream Cheese Frosting recipe.

Don’t like cream cheese frosting? Use my Easy Buttercream Frosting Recipe instead!

Sprinkle of Science

How to Make the BEST Cream Cheese Frosting

What Type of Cream Cheese is Best for Frosting?

1. A good cream cheese makes all the difference in getting that thick, luscious frosting. Trust me on this one!
2. For the creamiest, dreamiest frosting, use full-fat brick-style cream cheese softened to a cool room temperature.
3. Do NOT use whipped or spreadable cream cheese made for bagels (too soft!).
4. Do not use low-fat cream cheese (less rich and too watery).
5. Some off-brand cream cheese bricks can be runny. Go for a quality brand when possible, like Philadelphia.

The Secret Ingredient for the BEST Cream Cheese Frosting!

Want to take your cream cheese frosting from delicious to gourmet? The secret ingredient: vanilla bean paste.

It’s a little pricier and harder to find than vanilla extract, but it gives your frosting a deeper, richer vanilla flavor and those beautiful flecks of vanilla without needing to use a whole vanilla bean pod. Plus, it skips the alcohol taste that some pure vanilla extracts can have.

You can purchase vanilla paste at kitchen stores or on Amazon here.

The Sugar

Powdered sugar, also called confectioners’ sugar or icing sugar, is a must for ultra-smooth frosting! No other sugar will do. To keep your frosting lump-free, always sift the powdered sugar after measuring.

Tessa’s Tip: For the smoothest, silkiest texture, try organic powdered sugar containing tapioca starch instead of cornstarch. It dissolves better, so you won’t get any grittiness!

Sprinkle of Science

How to Make Strawberry Swirl Cookies

The Egg + Egg Yolk

Don’t skip the additional egg yolk! It adds richness and chewiness. If you skip the extra yolk, your sugar cookies won’t be as soft and chewy. 

Also, be sure to use large eggs, about 56 grams in shell. Using medium or extra-large eggs will change the consistency of the cookies.

The Freeze-Dried Strawberries

Freeze-dried fruits contain no excess moisture and pack a very concentrated punch of flavor. You’ll need 1.4 ounces (40 grams) of freeze-dried strawberries, so be sure to buy a big enough package or two smaller packages. Find freeze-dried strawberries at Target, Trader Joe’s, or online here.

The easiest way to crush the berries finely is using a coffee grinder, small food processor, or small blender. Alternatively, you can place the strawberries in a zip-top bag and crush them with a mallet or similar object.

If crushing by hand, or if large chunks remain in your crushed strawberries, I recommend sifting through a fine mesh strainer before adding them to the dough for the smoothest results. 

How to Shape Swirled Sugar Cookies

1. Using a small 1-tablespoon cookie scoop, portion the plain dough into balls. Repeat with the strawberry dough. 

2. Shape each ball into about a 5-inch log, tapering the ends slightly.

3. Gently press one plain log and one strawberry log together.

4. Roll them into a flat spiral shape. 

4. Roll the spiral into a ball, keeping the spiral on top. 

More Recipes You’ll Love:

• Soft & Chewy Sugar Cookies
• Caramelized White Chocolate Raspberry Cookies
• White Chocolate Macadamia Nut Cookies
• Copycat Lofthouse Cookies
• Glazed Lemon Cookies

Use a Metal Baking Pan

I highly recommend using a light-colored metal baking pan whenever you bake brownies. This is my favorite 8-inch metal pan. Avoid dark metal pans as they can heat too aggressively and cause dry, overbaked edges. 

I do not recommend using glass, ceramic, or silicone baking pans for brownies. These materials don’t conduct heat as well and may cause dry edges, underdone gummy centers, and take longer to bake. Just check out our side-by-side experiment brownies below – it’s the same recipe baked at the same temperature and time, just in a different pan!

Read my full Glass vs. Metal Baking Pans post here.

Using Powdered Sugar in Brownies

In my experiments for the How to Make Brownies with a Shiny Thin Crust article, I discovered that using powdered sugar in place of granulated sugar creates a beautifully shiny, crinkly crust. The finer texture of powdered sugar dissolves more easily in the batter, giving that perfect finish.

You can use granulated sugar instead (you’ll need 1 1/4 cups or 250 grams), but note that the texture and appearance will be different.

I also suggest avoiding organic powdered sugar. Its thicker consistency will make the already-thick batter difficult to work with. Save that for making ultra velvety Buttercream Frosting instead! 

The Cocoa Powder

I recommend using natural (unsweetened) cocoa powder for this recipe to complement the malt for that nostalgic flavor profile. We used Ghirardelli Premium Baking Cocoa Powder and Penzey’s High Fat Natural Cocoa Powder during testing (the Penzey’s makes for ultra moist brownies!). However, since this recipe doesn’t contain a leavener, you can also use Dutch-processed cocoa powder. Just note the brownies will be slightly darker in color and flavor.

Learn more about the difference between Dutch-Processed Cocoa Powder vs. Natural Cocoa Powder here.

More Recipes You’ll Love:

The Stout-Spiked Whipped Cream Topping

If you’re a stout fan, don’t skip the stout spiked whipped cream topping! The flavor of the stout in the cheesecake bars is subtle, so adding that topping boosts the stout flavor. 

I piped the whipped cream on each individual slice using a disposable piping bag and a Wilton 1M star tip, but feel free to use an offset spatula to smooth it across the top of the whole slab of cheesecake bars and lightly dust cocoa powder to make it quicker and easier.

The Pretzel & Graham Cracker Crust

My testers said this was their favorite part of the cheesecake bars! I recommend sticking to the graham cracker and pretzel combination as written – but feel free to use the crust recipe from my Crème Brûlée Cheesecake Bars instead if you’re not a fan of the salty-sweet flavor combination. 

Be sure to press the crust down very firmly to prevent it from crumbling as it’s sliced and served.

Sprinkle of Science

How to Make Double Chocolate Banana Muffins

The Bananas

Be sure to use very overripe bananas. They should be very soft and covered with dark brown speckles for the best flavor, moisture, and overall texture. 

Underripe bananas can’t provide as much moisture or flavor, so if your bananas aren’t yet ripe, your muffins will be dry and a bit bland.

How to Ripen Bananas Quickly

• Faster: To speed up ripening, place bananas in a paper bag and store in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.
• Today: While it’s not as effective as allowing bananas to ripen naturally, you can place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

How to Make Moist Muffins:

• Measure your flour and cocoa powder correctly! Too much flour or cocoa will create dense, dry muffins. I highly recommend using a digital kitchen scale, but if you don’t have one, use the “spoon and level method” to measure your dry ingredients. 
• Don’t reduce the sugar. A combination of light brown sugar and granulated sugar achieves the best combination of flavor and moisture. Lowering the sugar will impact much more than just the sweetness. Learn more about all sugar does in baking here.
• Sour cream. Sour cream (or plain full-fat yogurt) helps create super moist, soft, and tender muffins. Don’t skip this!
• Oil. Using oil in muffins creates the sensation of moisture on the palate. I prefer to use vegetable oil, but any neutral oil should work (e.g., avocado oil or grapeseed oil). I have not tried this recipe using coconut oil. Learn more about Butter vs. Oil in Baking here.

The Cocoa Powder

I used Dutch-processed cocoa powder to achieve a deliciously decadent chocolate flavor and dark color for these muffins. Learn about the differences between natural cocoa powder and Dutch-processed cocoa powder here. 

If you need to, you can use natural cocoa powder in this recipe instead. 

The Chocolate Chips

I used a combination of regular-sized and mini semisweet chocolate chips, but all regular/mini chocolate chips, dark chocolate chips, or milk chocolate chips will work fine. Just keep in mind that milk chocolate will make the muffins a little sweeter, and dark chocolate will make them a little less sweet. 

Note that the chocolate chips on top of muffins may develop a white coating (aka “bloom”) the longer they sit, but they’re still perfectly edible. Learn more about Chocolate in Baking here.

The Best Muffin Pan + Muffin Liners

• This recipe makes 17 muffins, so you will need two muffin pans. This is my go-to muffin pan, and I also love this muffin pan pictured above.
• Use high-quality liners to prevent liners from sticking to your muffins. This is my favorite brand of muffin liners. 
• If muffin liners sticking is a common issue for you, check out my article on Preventing Muffin Liners from Sticking here.

Sprinkle of Science

How to Make Raspberry Cream Sandwich Cookies

Cookie Sandwich Tips

Can I Use Fresh Raspberries?

Unfortunately, fresh raspberries don’t work well for this recipe. They produce a grayish-purple color when mixed with white chocolate, make the ganache too thin to hold its shape, and result in an overly sweet flavor.

If you’d prefer to use fresh raspberries, I recommend using my Buttercream Frosting recipe. Fold in some pureed raspberries, but be sure to strain the puree through a sieve to remove the seeds. Be careful not to add too much raspberry puree, as this may cause runny frosting. 

Can I Use a Different Fruit for the Filling? 

We haven’t tried that, but feel free to experiment with different freeze-dried fruits like strawberries. Just note that other fruits will have differing levels of sweetness, so this will impact the overall sweetness level of your cookie sandwiches.

Please note that dried fruit is different from freeze-dried fruit. Freeze-dried raspberries contain no excess moisture and pack a very concentrated punch of flavor, so use freeze-fried only in this ganache. 

Can I Halve or Double This Raspberry Cookie Recipe?

Yes! You can easily adjust the recipe to make more or fewer cookies. If doubling, simply double all ingredients to yield about 30 cookie sandwiches—no other modifications needed. 

If halving the recipe to yield about eight cookie sandwiches, reduce all ingredients by half. Note that you’ll need just half an egg—crack one into a small bowl, whisk well to combine, and then measure out two tablespoons. 

Can You Freeze Raspberry Cream Sandwich Cookies?

We haven’t tested freezing the fully assembled cookies, but the ganache may not hold up well to freezing and thawing. Instead, I recommend freezing the dough and baking when ready, then filling and decorating as directed in the recipe below. 

To freeze the cookie dough, portion it into balls, roll them in sugar, and place them on a baking sheet. Freeze for about an hour until solid, then transfer to an airtight container and store for up to 2 months. Bake straight from frozen, reducing the temperature to 325°F and adding a minute or so to the baking time as needed. Learn more about freezing cookie dough here.

Sprinkle of Science

How to Make Chocolate Ganache

What is Ganache?

If you’ve ever sampled chocolate ganache, you may be surprised to learn that it’s a simple combination of two ingredients: chocolate and heavy whipping cream! The careful heating and combining of these two ingredients produce a rich, luscious chocolate that can be used as a cake filling, shiny frosting, decadent sauce, for making chocolate truffles, and more. 

Ganache will never fully set like tempered chocolate will. It firms up as it cools and sets in the fridge, but it won’t form a crunchy crust. This means it’s the perfect topping for a special cake or beautiful cheesecake, as well as countless other uses. Enrobe ganache in tempered chocolate and you’ve got yourself a truffle!

Dark, Milk, or White Chocolate? 

For the perfect balance of richness and sweetness, I recommend using semisweet chocolate in your ganache. Bittersweet chocolate is a great option if you prefer an intense chocolate flavor.

You can use milk chocolate or white chocolate, but keep in mind that unliked darker chocolate, they contain more milk, which makes it easier to scorch. Be sure not to overheat the cream when using these varieties (more on this below). The extra milk also creates a softer ganache, so I suggest reducing the amount of cream used by about a third to achieve the right consistency. 

Learn more about Chocolate in Baking here.

The Cream

Use heavy whipping cream (also called heavy cream) for ganache. The higher the fat content of the cream, the richer and more stable your ganache will be. Do not use whipped cream (like Cool Whip), milk, or half-and-half, as they won’t allow the ganache to thicken or set correctly. 

I haven’t tested any nondairy alternatives, but feel free to experiment with full-fat coconut milk or coconut cream. Keep in mind that this may result in a slightly different texture and a prominent coconut flavor.

Standard Ganache – 1:1 Ratio Ganache

Use equal parts chocolate and cream for a layer cake filling or a thick glaze, like with my Guinness Chocolate Cake with Irish Buttercream.

To glaze a cake, cheesecake, or other dessert with ganache:

• Let the ganache sit uncovered until it’s at room temperature, about 15 minutes, before pouring over the cold cake or cheesecake.
• Start pouring in the middle and gently work your way to the edges.
• If desired, let the ganache drip over the sides.

Thicker Ganache – 2:1 Ratio Ganache

For a very thick, almost fudge-like ganache, use twice as much chocolate as cream. This ratio is perfect for truffles or thick fillings for cookies, macarons, or tarts.

This ganache will solidify as it cools, especially in the fridge.

To achieve a solid yet chewy texture with a shiny finish, add 1 tablespoon of corn syrup to the cream.

For more tips on making truffles, check out my Ultimate Truffle Guide.

Thinner Ganache – 1:2 Ratio Ganache

For a thin, pourable ganache, use one part chocolate to two parts cream. This is perfect for dipping fruit or pouring over ice cream.

This ratio is also great for making whipped ganache (as shown in the photos), which has the taste and texture between chocolate whipped cream and mousse. It’s an incredible cake filling or cupcake frosting alternative. Allow ganache to cool completely before whipping.

Ganache Flavor Options

Some of these flavor additions may change the consistency of the ganache. Add more cream to thin or more chocolate to thicken, as needed.

• Salt: Add 1/8 teaspoon salt to the hot mixture to enhance the sweetness of the ganache.
• Liqueurs and Brandies: Swap 1-2 ounces of the cream with a flavored liqueur (e.g., Grand Marnier, Bailey’s, Chambord, etc.) or brandy (e.g., Armagnac, Cognac) to the warm ganache.
• Other Flavorings: Stir in extracts, fruit purees, espresso powder, or spices to the warm ganache.
• Peanut Butter or Nutella: Mix in 2 tablespoons to 1/4 cup of smooth peanut butter or Nutella with the chocolate and hot cream.
• Cream Infusion: Heat the cream with flavorings like fresh mint, tea, herbs (like lavender), coffee beans, or citrus zest, and let it sit for 5 to 10 minutes. Strain before using. Rewarm the cream if needed before adding to the chocolate.

How to Store Ganache

Store completely cooled chocolate ganache in an airtight container in the refrigerator for up to 1 week. Store with plastic wrap pressed against the surface to prevent any film from forming. 

Cakes, cupcakes, and other baked goods filled or garnished with ganache can sit at a cool room temperature for a few hours before being covered and refrigerated.

More Chocolate Recipes You’ll Love: 

• Chocolate Bundt Cake
• Guinness Chocolate Cake with Irish Buttercream
• Chocolate Peanut Butter Whiskey Truffles
• Ultimate Classic Cheesecake
• The Best Chocolate Cupcakes

Sprinkle of Science

Types of Baking Chocolate

Let’s first categorize chocolate by levels of sweetness. Before we do, first understand that the FDA defines chocolate liquor as, “food prepared by finely grinding cacao nibs.” It does not contain alcohol but is instead composed of about 55% cocoa butter and 45% cocoa solids. When you see percentages labeled on chocolate, it refers to the amount of chocolate liquor, or cacao.

Bittersweet chocolate is sweeter than unsweetened but darker and more bitter than semisweet chocolate. There are no U.S. government regulations that distinguish bittersweet from semisweet; both simply must contain at least 35% cacao. Both are actually considered “dark chocolate.”

Generally, bittersweet contains about 70% or more cacao, and semisweet contains about 60%, but this will vary by brand. Anything over 85% cacao is generally too bitter to use in a recipe that calls for bittersweet or semisweet.

Best uses: Semisweet chocolate is my most commonly used chocolate for everything from cookies and cakes to frostings and pies, as you’ll see in many of my chocolate recipes. Bittersweet has its place, too, especially in recipes that contain a lot of sugar, cream, or ingredients that may dilute the chocolate flavor, such as my French Silk Pie.

My favorites: Ghirardelli Bittersweet Baking Bars and Ghirardelli Semisweet Baking Bars or Trader Joe’s Dark Chocolate and Bittersweet Chocolate Pound Plus (a great deal if you bake with chocolate often!)

Milk chocolate must contain at least 10 to 15 percent cacao and is combined with dry milk powder, making it much sweeter and less intense in chocolate flavor than semisweet chocolate. 

Best uses: Milk chocolate’s sweetness and mild flavor work well in recipes where a less intense chocolate presence is desired. Working with melted milk chocolate (like for dipping strawberries) can be trickier than dark chocolate due to its high milk-fat content, which makes it more prone to hardening faster and seizing (learn about this below). Its lower melting point makes it more difficult to temper (learn more about tempering chocolate here). If you generally find milk chocolate too sweet but want to make a s’mores-themed recipe, for example, look for a brand where “chocolate” is listed as the first ingredient instead of milk and/or sugar. 

My favorite: Endangered Species Milk Chocolate (this bar is creamy smooth, has a more balanced sweetness at 48% cacao, and may even turn milk chocolate haters into lovers!)

Can I Use Milk Chocolate Instead of Semisweet?

Not always. In addition to having very different levels of sweetness, milk chocolate has more added milk and sugar and, therefore, a lower melting point than darker chocolates. It’ll behave differently in recipes. 

If it’s just a matter of switching out semisweet chocolate chips for milk chocolate in brownies, cookies, muffins, etc., then all you’ll change is the taste and a bit of the texture. For most other recipes that incorporate melted chocolate, it’s best to stick with the original chocolate called for. 

What is white chocolate? Well, white chocolate is not actually chocolate because it contains no cocoa solids. Good quality white chocolate should contain cocoa butter as the main fat. Its main ingredients are cocoa butter (20 percent minimum), dry milk powder (14 percent), sugar (55 percent maximum), vanilla, and soy lecithin. High-quality white chocolate should be creamy in color. 

Best uses: In any recipe that contains a nutty or crunchy element, white chocolate acts as the perfect smooth and milky balance.

My favorite: Ghirardelli Premium Baking White Chocolate Bars. 

Since white chocolate is most commonly used and available in chip form for baking, below are my favorite white chocolate chips:

• Trader Joe’s White Chocolate Baking Chips
• 365 by Whole Foods Market White Chocolate Chips
• Private Selection White Chocolate Chips (Kroger’s premium brand)

The following brands do not contain cocoa butter*, so I don’t recommend:

• Ghirardelli Premium Baking Classic White Chips
• Nestle Toll House White Chocolate Chips
• Good & Gather White Chocolate Chips (Target’s generic brand)
• Great Value White Baking Chips (Walmart’s generic brand)
• Signature Select White Baking Chips (Safeway’s generic brand)

*At the time of this writing – always double-check the ingredients label on the packaging. 

This ultra-high-quality chocolate, sold by brands such as Valrhona and Callebaut, has additional cocoa butter added during manufacturing. Very specific styles of chocolate, including cacao percentages, origins, and varying viscosities, are available in this format for artisan chocolate and confectionary making. Couverture typically comes in a wafer form, making it very easy to melt. It’s expensive, not typically found at standard grocery stores, and is preferred among pastry chefs.

An in-between option available to the consumer is Guittard Chocolate Wafers, which you can find in stores like Whole Foods, Sprouts, other specialty or high-end grocery stores, or on Amazon.

Best uses: Since it melts down ultra-smooth but is quite expensive, couverture is best reserved for dipping or decorating with chocolate, like in candy-making applications. It’s also ideal when tempering chocolate.

Also called compound chocolate, coating “chocolates” are used in home candy making. They come in various colors and don’t require tempering to hold their formed shape after being melted. This is not real chocolate because the cocoa butter has been replaced by other fats.

Best uses: Since this isn’t actually real chocolate, its only use is in decorative applications where flavor isn’t the primary focus. 

Available in dark, milk, and white chocolate, many chips on the market are actually imitation chocolate, which contains no cocoa butter. In these varieties, the cocoa butter has been replaced by hydrogenated oil, so the chips hold their shape and are cheap to manufacture. Other stabilizers and additives are also used to help the chips retain their shape even after being baked (think Chocolate Chip Cookies).

Best uses: Add chocolate chips as a mix-in to a dough or batter, such as cookies or muffins.

My favorite chocolate chips: Ghirardelli Premium Baking Semisweet Chocolate Chips. 

Store in an airtight container in a cool, dark, dry place. The darker the chocolate, the longer it’ll keep, with unsweetened and bittersweet keeping for up to 2 years in these conditions. If it’s humid, warmer than 75°F, or exposed to odors, it will go bad faster. Milk chocolate and white chocolate will go bad faster.

Avoid storing chocolate in the fridge. Doing so may allow the fat in the chocolate to absorb odors from the fridge and also weaken its chocolate flavor. 

There are typically three causes of chocolate bloom:

1. If chocolate is stored in an environment that’s too warm or too moist, it may develop a harmless white-gray coating or film on top called “bloom.” 
2. If the chocolate is exposed to moisture in the air, some of the sugar from within the chocolate will dissolve. Once that moisture evaporates again, it’ll leave behind a fine film of sugar called “sugar bloom.”
3. If chocolate is stored at too high a temperature (generally, anything above 75°F), tiny amounts of fat will melt and float to the surface, forming a white-gray film called “fat bloom.”

Whichever the cause, bloomed chocolate is safe to eat and will taste the same. It is fine to bake with, but when melted and used for coating (such as for Chocolate Covered Strawberries), it’ll maintain the same gray coating once dried again or may be more prone to seizing. 

Start by finely chopping your chocolate, preferably using a serrated knife. Smaller pieces will melt more quickly and evenly. To avoid scorching the chocolate, which makes it inedible, choose one of the below methods:

• Microwave Method: Place the chocolate in a microwave-safe glass container and heat in 20-second bursts, stirring between each burst, until just melted and smooth. If your microwave tends to scorch chocolate, turn it to 50% power before heating.
• Stovetop Method: Place the chopped chocolate in a heatproof bowl (tempered glass or stainless steel) over a saucepan filled with an inch of simmering water. The bowl of chocolate should not touch the water. Heat until the chocolate melts, stirring often. Make sure no steam adds moisture to the chocolate (see why below).
• Repeat the same process for melting chocolate chips; no need to chop beforehand!

Cocoa powder often delivers a more concentrated chocolate flavor in baking because it’s made from pure cocoa solids. It contains much less fat than baking chocolate and no sugar. Whereas melted chocolate will add fat and moisture to a recipe, cocoa powder will boost the chocolate flavor but also zap some of the moisture.

This is why it can sometimes take the place of flour, such as in Brownies with little flour or, in a more dramatic example, my Flourless Chocolate Cake. Generally speaking, cocoa powder in baking will lend a chewy texture and intense chocolate flavor, whereas melted chocolate will add a fudgy, dense texture and more mild flavor.

Types of cocoa powder fall into two different categories – learn more about Dutch vs. Natural Cocoa Powder here. Fat content in cocoa powders can differ greatly between brands, which also impacts your baking – learn more about the fat in cocoa powder here.