Chocolate, Explained, featuring Amy Guittard

Today, we’re talking about one of the world’s perfect foods: chocolate.  And who better to join us than Amy Guittard of Guittard Chocolate? For her, chocolate literally runs in the family. She explains everything from how chocolate is made to what the percentages on the bag really mean. Then David and Jessica answer this week’s listener questions, sharing their tips for better brownies and choosing cocoas. To close out the show, Jessica is back with this week’s Jess-opinion, in which she finally addresses the elephant in the room: white chocolate. And of course, she and David share the recipes they’re baking this week!  Find our (surprisingly easy!) Rich Chocolate Mousse recipe  Learn more about Guittard chocolate  Find all of our chocolate and cocoa in our Shop (including Guittard!)  On the blog: Types of cocoa, explained Also on the blog: How to make brownies with shiny crust (or just bake our Fudge Brownies) Learn more about tempering: A basic guide to tempering chocolate  What David’s baking this week: Fugazzeta  What Jessica’s baking this week: Jalapeño-Cheddar Pull-Apart Bread Record your question for our Ask the Bakers segment here! This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

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