Not to worry—that’s what this article is for! Let’s explore some popular types of chocolate and see how they can affect your baking and make your treats even more delicious.

How do you make chocolate, anyway?

Making this ingredient called chocolate is a long process that begins far before the local chocolate shop or grocery store. Yup, you don’t just manufacture a chocolate bar and then sell it in stores. It’s a lot more complicated than that!

To make chocolate, you actually start with the seeds of the Theobroma cacao tree, also known as cacao beans. The beans from the tree are dried, roasted, and then ground, resulting in two products: cocoa butter, a smooth, solid, white fat; and what is called chocolate liquor, or ground cocoa beans.

The variety in chocolate mainly depends on how much cocoa butter and chocolate liquor it has compared to sugar, milk solids, and other things mixed in.

Types of Chocolate

On to the main section of this article! Here are some popular kinds of chocolate.

Milk Chocolate

Milk chocolate is a beloved kind of chocolate that you can enjoy for its smooth, creamy texture and sweet, mellow flavor. You can make this type of chocolate by combining cocoa solids with cocoa butter, sugar, and, as the name suggests, milk, either in liquid, powder, or condensed form. The presence of milk gives it a lighter color and a softer texture compared to its darker counterparts. 

Typically, milk chocolate contains about 10% to 40% cocoa mixed with a higher proportion of sugar, which makes it much sweeter and less bitter than dark chocolate. Its mild and sweet profile makes it a popular choice for snacking, candy bars (like those covered in this article), and baking, appealing to a wide range of palates, especially those who prefer a less intense chocolate experience. Milk chocolate’s versatility and delightful taste make it a staple in the world of confections and desserts.

White Chocolate

White chocolate stands out in the chocolate family for its, well, white color. Aside from that, white chocolate doesn’t contain cocoa solids – the element that gives chocolate its usual brown color and rich taste. Instead, it’s made primarily from cocoa butter, which is the fat extracted from cocoa beans, combined with sugar and milk solids. This unique blend results in a creamy, ivory-colored chocolate with a smooth, velvety texture.

White chocolate’s flavor is sweet and rich-when you taste it, you might describe it as having a delicate, buttery profile with hints of vanilla. It lacks the bitterness associated with cocoa solids, making it a favorite for those who prefer a sweeter and less intense chocolate taste. The minimum cocoa butter content in white chocolate is usually about 20%, contributing to its melt-in-the-mouth quality.

White chocolate’s mellow and sweet character makes it a popular choice for ganaches, frostings, and as a coating for truffles and candies. Its ability to pair well with a variety of flavors, from fruits to nuts, also makes it a valuable ingredient for creating different kinds of desserts, even avant-garde ones. For those who enjoy experimenting in the kitchen, white chocolate offers a delightful canvas for culinary creativity.

Dark Chocolate

Dark chocolate is different from milk or white chocolate because it has more cocoa and less sugar. This gives it a darker color and gives it a bold, intense flavor. Dark chocolate is made with cocoa solids, cocoa butter, and a small amount of sugar, but usually doesn’t have much or any milk.

The amount of cocoa in dark chocolate can be anywhere from 30% to over 80%, meaning it is less sweet chocolate. However, people still like it because they consider it to be healthier and full of antioxidants. It’s great for baking things like rich cakes and desserts like chocolate brownies, and it goes well with lots of flavors, like fruits and nuts, especially if you’re looking for a flavor profile with a really chocolatey taste.

Unsweetened Chocolate

Unsweetened chocolate, also referred to as baking chocolate, is a pure form of chocolate used in cooking and baking. It’s made entirely from ground cocoa beans, resulting in a product that contains 100% cocoa solids without any added sugar. This gives this chocolate bar a very strong and bitter taste, making it unsuitable for eating on its own but ideal for recipes where other ingredients add the necessary sweetness.

You can use unsweetened chocolate as a base in recipes, combined with sugar and other ingredients to create a balanced flavor profile. Since it provides a deep, rich chocolate flavor to chocolate cakes, brownies, and other desserts and doesn’t have sugar, it allows bakers to control the level of sweetness in their creations. Its versatility makes it a must-have for anyone who loves to bake and experiment with chocolate recipes.

Cocoa Powder

Cocoa powder is a key ingredient in many baking recipes, known for its rich flavor and versatility. You make it by grinding cocoa beans and removing most of the cocoa butter, leaving a fine powder. This process results in a product that’s almost 100% pure cocoa content, giving it a strong, bitter chocolate flavor.

Because it’s unsweetened and has a low fat content, cocoa powder is perfect for adding a deep chocolate flavor to baked goods like cakes, cookies, and brownies without making them too heavy. It’s You can also use it in other recipes like hot chocolate, chocolate sauces, and even some savory dishes for a touch of richness. Cocoa powder also easily mixes into batters and doughs.

Couverture Chocolate

Couverture chocolate is a high-quality chocolate that is a favorite among professional chocolatiers and pastry chefs. What sets it apart is its high cocoa butter content, typically ranging from 32% to 39%, which gives it a superior ability to coat and mold into shapes with a smooth, glossy finish. This high percentage of cocoa butter, combined with proper tempering, ensures that couverture chocolate melts evenly and has a satisfying snap when broken.

This kind of chocolate comes in dark, milk, and white chocolate varieties, offering versatility in flavor and application. It’s also Ideal for making fine chocolates, truffles, and chocolate decorations, especially since couverture chocolate has a rich flavor and creamy texture. Whether it’s for dipping, coating, or as a base for ganaches, couverture chocolate provides a luxurious taste and professional-quality results, making it a must-have for anyone serious about chocolate crafting.

Want a taste of using this type of chocolate? Try out Chef Ely Salar’s The Art of Chocolate class.

Ruby Chocolate

Ruby chocolate is a relatively new and unique addition to the chocolate world, known for its striking pink color and distinct flavor. Introduced in 2017, chocolatiers make this from specially selected ruby cocoa beans, which naturally have a pink hue. This type of chocolate stands out not just for its color but also for its complex flavors, which you can describe as a unique taste of white chocolate and berries, without the addition of any berries or fruit flavors.

Unlike traditional chocolates, ruby chocolate offers a tart yet sweet experience, making it a popular choice for innovative confectionery creations. It’s particularly appealing for its aesthetic value in desserts and chocolates, offering a visually stunning alternative to the classic chocolate varieties. Ruby chocolate’s unique flavor profile and eye-catching appearance make it a favorite among chefs and food enthusiasts looking to experiment with new and trendy ingredients in their culinary creations.

And of course, these would look super appealing if, say, you made a gift basket, especially during the holiday season or special occasions. Your eye-popping chocolate gifts would be the talk of everyone.

Which type of chocolate is the most popular?

It’s hard to say which type of chocolate is the most popular because everyone has their own favorite. It’s the same as answering how many types of chocolate are there. Why?

For instance, some people might say milk chocolate is the most popular type because it’s sweet and creamy. Plenty of companies and chefs also use milk chocolate in candy bars and desserts.

Then there’s dark chocolate, which has been getting more popular lately, especially with adults who want something less sweet and maybe a bit healthier, as mentioned above. White chocolate is also popular in its own way. It’s really sweet and doesn’t taste much like regular chocolate, but lots of people like it for its creamy flavor.

In short, it really depends on who you ask. Everyone has their own favorite when it comes to eating chocolate for sure!

Want the types of making artistic chocolate explained?

Now that the different types of chocolate that are popular have been explained to you, what’s the next step? Well, you might want the opportunity to explore the delightful world of chocolate making. 

If yes, The Bailiwick Academy has you covered! Introducing Chef Miko Aspiras’ latest class, Festive Chocolate Confections!

In this class, you’ll learn how to make amazing chocolate treats. We’ll show you how to make cool Chocolate Blocks of different flavors, fancy Chocolate Lollipop Webs, and really special Matcha Nama Chocolate. You’ll work with different kinds of chocolate like milk, dark, and white, and learn how to turn them into beautiful chocolate pieces. 

These chocolates won’t just look good or be great as sweet treats; they can also be good for your business if you’re thinking of selling them!

So, are you ready to start creating awesome chocolate creations? Sign up at The Bailiwick Academy and start your chocolate-making adventure today!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

Well, here’s some good news for you: we have a list! We quickly dropped by a convenience store to see which chocolates are available to get you through those moments when you need a little indulgence without the fuss. 

Let’s explore the range of delicious, convenient options waiting for you at your nearest store—at least, if you live in the Philippines. Get ready to rediscover some classic favorites and maybe even find a new go-to chocolate treat!

Best Chocolate You Can Buy: A Disclaimer

Before we dive into our chocolate extravaganza, a quick heads-up: This isn’t a comprehensive or authoritative list by any means. Think of it more as a curated selection of our favorite chocolate finds that are easily accessible and perfect for those spontaneous cravings.

So, what’s not on the list? For starters, you won’t find any white chocolate or gourmet chocolates here. We’re focusing on the timeless appeal of everyday brown chocolates. We also didn’t include any of the best chocolate you can buy online since this list is all about what you can quickly snag at your local convenience store — no waiting for delivery!

We’ve also left out the larger, more elaborate chocolate boxes. We aim to highlight those perfect grab-and-go treats that fit easily in your bag or pocket, ideal for that instant chocolate fix. And as much as we adore seeing an exotic truffle collection and the art of fine chocolate making, they’re not the focus of today’s list—we’re celebrating those every day, effortlessly obtainable chocolate bars.

Also, this list isn’t about which chocolate is the best—everyone likes different things. We’re just showing you the chocolates we found at the store.

Finally, we also didn’t include any pricing, since prices vary depending on where you buy your chocolate bar.

Got all that? Great. Now, on to the list!

Best Chocolate You Can Buy 1: Snickers

A satisfying mix of nougat, caramel, and peanuts, all generously coated in milk chocolate, Snickers bars are more than just a chocolate treat—they’re a filling snack. Snickers really fall under the best chocolate bar you can buy when you’re hungry, and you’re not yourself (cheers to those got this as Snickers’ tagline!).

You can easily get these at any convenience store or grocery store—perfect for those mid-afternoon hunger pangs!

Best Chocolate You Can Buy 2: Cadbury

Cadbury is really popular for its smooth, creamy chocolate. They have a variety, but not necessarily adventurous flavors, like fruit and nut infusions. A lot of people love it – Cadbury apparently sells over 350 million Dairy Milk bars every year! 

Also, Cadbury was the first to make heart-shaped chocolate boxes and probably making chocolate synonymous with special occasions. Pretty cool, isn’t it? Of course, thankfully, you don’t need any special occasions to indulge in a Cadbury—they’re pretty accessible in groceries and various convenience stores.

Best Chocolate You Can Buy 3: Reese’s Pieces

Reese’s Pieces are a big hit among peanut butter lovers. People praise their chocolate coating, the peanut butter inside, and the fact that they don’t melt in your hands. If you’re into peanut butter, these tiny, colorful candies with creamy centers, crunchy shells, and delicious flavor and texture combinations are definitely worth a try.

Best Chocolate You Can Buy 4: Kinder Joy

Kinder Joy chocolates are really fun because of the surprise toy inside. It’s exciting to open the egg and see what toy you get. And with so many different toys, you’ll always find something new and surprising.

But let’s not forget the chocolate, with people marveling over its smooth and creamy chocolate paired with crunchy nougat. Whether it’s the surprise element or the creamy texture, Kinder chocolates are a delightful treat for all ages.

Want you and your kid to enjoy this? Give your kid the toy inside, and eat the chocolate. Rinse and repeat for each kid.

Best Chocolate You Can Buy 5: Hershey’s

Hershey’s chocolate bars are a big favorite in America—and worldwide, too! They’re simple and well-loved for their rich, slightly sweet milk chocolate. People like them—maybe because these chocolate candy bars remind us of simpler times or classic moments.

Best Chocolate You Can Buy 6: KitKat

KitKats is famous for its jingle and its perfect mix of crispy wafer and smooth chocolate. They’re great for sharing or enjoying on a break. People really like KitKats for their taste and the bright red, easy-to-carry packaging.

KitKats are also fun to eat. You can choose to eat the chocolate bar by bar or break them into pieces. They come in different sizes, too—you can get a pack with 2 bars, 4 bars, or even 8!

Best Chocolate You Can Buy 7: Toblerone

Toblerone has been a favorite chocolate for a long time, especially in the Philippines since the 90s. We’re sure we’re not the only ones who loved it when relatives brought Toblerone as a chocolate gift from abroad. It’s still also well-known as a chocolate that Filipinos love.

It’s not just tasty with its mix of honey and almond nougat but also looks cool with its unique triangle shape. You don’t have to wait for people abroad anymore to experience this; it’s practically sold everywhere!

Best Chocolate You Can Buy 8: Ferrero Rocher

For a more luxurious treat, Ferrero Rocher’s layers of wafer, hazelnut, and chocolate are unmatched. Each individually wrapped piece is a little sphere of heaven, making them great for gifts too!

Before, you couldn’t buy this just anywhere, but thankfully, Ferreros are now being sold even in convenience stores.

Best Chocolate You Can Buy 9: M&Ms

Here’s another brand that gives a fun element to the eater. M&Ms’ colorful chocolate coating makes each piece a treat to the eyes and makes it more appealing to eat. And, of course, it helps that they don’t melt in your hand, but they definitely melt deliciously in your mouth!

Each bag comes with a different number of colorful chocolate shells. You never know what you’ll get, which adds to the thrill of opening up a bag of hard candy with a satisfying crunch.

Best Chocolate You Can Buy 10: Mars

Are you a caramel lover but aren’t a fan of nuts? Well, Snickers are out, but Mars bars? Definitely in!

Some may find the Mars bar a bit too cloyingly sweet because of its soft nougat and caramel covered in rich chocolate, but the majority of people love the flavor combination. Bite into one when you need a burst of energy or just some sweet comfort.

For Those Who Are Chocolate Lovers, But…

You might look for delicious chocolates if you’re feeling down, but what if you have to be mindful about sugar intake or you have to guard your weight? Well, here are some ways to stay true to your health goals:

• Opt for Dark Chocolate: Dark chocolate is a great choice for those managing sugar intake. It typically contains less sugar than milk chocolate and is rich in cocoa, which is known for its health benefits.
• Portion Control: Enjoying chocolate in moderation is key. Opt for smaller portions or individually wrapped pieces so you can savor the taste without overindulging.
• Sugar-Free Options: Many brands offer sugar-free or low-sugar chocolate options. These products use sugar alternatives to provide sweetness, allowing you to enjoy chocolate without impacting your sugar levels.
• Focus on Quality, Not Quantity: Choose high-quality chocolate with pure ingredients. The richer the flavor, the less you may need to feel content.
• Balanced Diet: Incorporate your chocolate treat into a balanced diet. Pairing a piece of chocolate with healthy foods like fruits or nuts can balance your overall intake while still allowing you to enjoy your favorite treat.

Being health-conscious doesn’t mean giving up on chocolate. It’s all about making smarter choices.

Of course, it would help if you just had chocolates that were totally guilt-free, right? Well, it’s definitely possible!

Introducing the Keto Candy Bars Class by The Bailiwick Academy!

Check out our latest class with Ms. Chiqui Ortiz Dingcong: Keto Candy Bars!

That’s what we’ll take up in this blog.

* Note: This article was originally published on May 16, 2018. It’s been updated today, March 21, 2023.

Ganache: what is it?

As mentioned above, ganache is a combination of cream and chocolate that can be used inside and outside various bakes. If you see chocolate icing in your favorite cakes and pastries, that’s it!

Where is ganache from, you ask? According to Bakepedia, the origin is somewhat of a murky story. For instance, the Swiss say they have been using it for hundreds of years. 

On the other hand, the French are saying that they’re the ones that invented it back in 1850. Apparently, it was during an accident: a chocolatier’s apprentice spilled hot cream over melting chocolate. Other stories say it was water that was poured over chocolate. 

His boss, so angry, called him “un ganache”, a French colloquial term for “idiot” or “fool.” Of course, after the chocolatier tasted it, he realized that a new recipe was born!

(On a side note, there are so many delicious and happy accidents in the world of baking, like Torta Caprese. It also happens to be a chocolate cake. But I digress!)

Whatever the source of ganache, I think we’d all agree that we’re happy that it’s around. In fact, this mistake is something that we’d like to repeat over and over!

How To Use Ganache

How versatile is ganache, you ask? Well, here are some of the ways you can use ganache:

• As a cake frosting: Spread chocolate ganache frosting over a cake to create a rich and decadent frosting.
• As a flavoring for truffles: Roll ganache into small balls and coat them in cocoa powder, chopped nuts, or sprinkles to make delicious truffles.
• As a glaze: Heat the ganache, then pour the warm chocolate over cakes, pastries, or ice cream for a glossy finish. An example of a class where you can do this is Chef Ely Salar’s Basic Chocolate Mirror Glazed Cake!
• As a glaze filling: Fill macarons, cupcakes, or other baked goods with it and enjoy!
• As a topping: Spread it over brownies, cheesecake, or other desserts for a delicious and luxurious topping.
• As hot chocolate: Melting chocolate ganache into hot milk results in some rich and indulgent hot chocolate. It’s perfect for some dessert!
• As ice cream topping: Make ice cream even better with some chocolate! Enough said.
• As fondue: Melt ganache in a fondue pot and dip fruit, marshmallows, or other treats for a luxurious dessert.

Ganache: How to Make It

How to make ganache, you ask? Well, you can choose any chocolate ganache recipe to use, and you’ll likely get successful results. After all, it is made of only two ingredients: cream and chocolate.

The chocolate can be any of the different types of chocolate: semisweet chocolate, dark chocolate, creamy chocolate, and even white chocolate. If you’re using a whole chocolate bar, make sure to chop your chocolate to make the process easier. If you’re using chocolate chips, make them smaller before proceeding.

Start by heating the cream, then pouring it over your chopped chocolate. Combine the two until the mixture is smooth and the chocolate is fully incorporated into the hot cream. If you don’t do this correctly, you’ll end up with grainy ganache, where the chocolate hasn’t melted properly in contact with the cream. It might be because the chocolate isn’t small enough or the hot cream isn’t, well, hot enough.

Now, do take note that two are the same. That’s because there are many factors that can affect ganache quality, such as:

Ganache Ratios

Ganache that you will use as a filling for cream puffs or as a glossy cover for a chocolate cake is different from one another. And to achieve the difference, you have to measure your ingredients and come up with the correct ratio of cream to chocolate. A liquid measuring cup is your best friend for this procedure.

Here are some ratios to remember:

• For a stiffer but still moldable ganache that you’re going to use for a layer cake filling and a thick glaze, use a 1:1 ratio of chocolate to cream.
• For a ganache with a solid consistency that’s perfect for making a chocolate truffle of two, use a 2:1 ratio of chocolate to cream.
• If you plan to make cake icings or pourable glazes, a 1:2 ratio of chocolate and cream is what you need. These are your basic requirements for the ganache consistency you are looking for.
• For ganache under fondant, a 4:1 ratio is advisable or 5:1 during the summer months.

Certain flourishes like butter to add shine and smoothness to your ganache or adding some other spices or liqueurs to have depth of flavor won’t ruin your result as long as you follow the basic ratio and proportions.

The Heat

Understanding the reactions involved when applying heat to the cream and the chocolate will ensure you achieve great-looking ganache. Chocolate and its different forms such as milk, dark and white have different melting points due to its cacao butter content. But as mentioned above, chopping the chocolate and making them uniform will make the chocolate easier to melt–and for you to have a smoother ganache-making experience.

If you’re not in the mood to chop the chocolate, you can simply purchase chocolate nubs. These are easier to melt.

As for the cream, when you heat the cream, don’t settle for just medium heat. The warmed cream has to reach almost boiling point so that it melts the chocolate and you get the desired results. Let the heat of the cream spread thru the chocolate before mixing it.

The Kind of Chocolate You’ll Use

Different kinds of chocolate mean slightly different procedures, depending on the type of chocolate you use.

• Dark chocolate – This type of chocolate is the easiest to work with to achieve a dark chocolate ganache. The recommended ratio is 2:1 (chocolate/cream). This is perfect for your chocolate cake, lava cake, or if you’re using the ganache for a filling. Curvature chocolate is usually what bakers choose due to its high cocoa butter content but compound chocolate also works well but is reserved more for fillings or for creating a ganache layered cake.
• White chocolate – How to make a white ganache, you ask? Use white chocolate! Due to its high oil content, you need more chocolate to be able to produce the right amount of consistency for your white chocolate ganache. A 3:1 (chocolate/cream) ratio is recommended for this type of chocolate.
• Milk chocolate – Milk chocolate already has milk in it. That means it’s best to start with a 1:1 ratio and slowly add either cream or milk chocolate to produce your desired results. Take note that due to the thousands of varieties of milk chocolate in the market, choosing reputable chocolatiers that make high-quality milk chocolate for your recipes is advisable.

The Cream

The type of chocolate isn’t the only thing that matters; the type of cream is important as well.  Using a heavy cream with a high-fat content (around 36%-40%) is recommended. That’s because you’ll get a richer and more stable ganache. 

Of course, if you want to use a different kind of cream such as creme fraiche or sour cream, you can! Both have been used before to produce different flavors and consistencies. 

And if you’re the daring kind and want to impress people, you can also try making some WITHOUT cream. You can look for various recipes that use beer, coconut milk, pureed fruits, and other things as the base. If you succeed, your creation will definitely stand out!

Storing Your Ganache

Since a ganache is emulsification of cream and chocolate, you should put plastic wrap on your ganache when storing it. This is so that a film won’t form on top of your ganache or form a sugar crust.

It won’t go bad at room temperature for at least two days, but ensure it’s in a cool and dry place. If you want it to last longer, refrigeration is the key to making it last for two months. But if you want to make it last for three months, freeze it.

Will the ganache harden while in the freezer? Sure, but all you need to do once you’re going to use it again is to let it rest at room temperature. 

Key Takeaways

Ganache is a mixture of chocolate and cream that can be used for various purposes in baking. Its origin is unclear, but we’re just happy that ganache is around to make already delicious pastries and desserts even better! To recap what we learned in this article: 

• Ganache is versatile and can be used as a frosting, flavoring for truffles, glaze, filling, topping, hot chocolate, ice cream topping, and fondue.
• The ratio of chocolate to cream varies depending on the intended use.
• The temperature of the cream and chocolate mixture is crucial in ensuring the ganache turns out smooth and not grainy.
• Adding butter or other flavors won’t ruin the ganache as long as the basic ratio and proportions are followed.
• Ganache can be stored in the fridge for up to a week or frozen for up to a month.

Interested in making some for use in your favorite sweet treats? Sign up at The Bailiwick Academy today and choose from a wide variety of our baking classes. You won’t go wrong with any of them–that’s a guarantee!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

Well, that’s what this blog post is for! Keep reading as we explore the history and origin of this cake, what it contains, give you serving suggestions, and so much more. 

Key Takeaways

• Torta Caprese is a traditional Italian cake that originated on the island of Capri. The true story of its creation is unknown, but people believe it to have been created between the 1920s to 1930s.
• The cake is made with ground almonds, sugar, butter, and chocolate and is typically gluten-free.
• Torta Caprese is often served with whipped cream or gelato.
• There are many variations of Torta Caprese, including versions with added liqueur or citrus zest.
• Torta Caprese is relatively easy to make at home, but it’s important to use high-quality ingredients and follow the recipe closely to ensure the best results.

So… What is Torta Caprese?

Torta Caprese is a traditional Italian chocolate cake that is named after the island of Capri. That answers the question, “Why is it called Caprese?” Why the word “torta”, though? 

Well, it’s not the Mexican or Filipino term for sure. Check out what Google Translate says:

Now, what makes it special, you ask? Well, the fact that it’s a flourless chocolate cake! 

So yes, in case you were wondering, a flourless cake is totally possible. You won’t see any Italian 00 flour in this chocolate cake recipe! The batter of this particular cake has chocolate and almonds, as well as butter, sugar, and eggs. 

And if you’re wondering what the result is of a cake without flour, well, it’s delicious, to say the least. You’ll get a cake with a crispy exterior and a soft, moist interior. But what does torta caprese taste like, you ask?

Well, It has a dense, moist, fudgy texture with a very deep chocolatey flavor. The almond flour in the cake adds a slightly nutty flavor that goes well with the chocolate. Chocolate lovers will really enjoy it.

You can eat the cake on its own, or add extra flavor and taste with whipped cream, fresh berries, or vanilla ice cream. Either way, you’re in for a treat!

Did we mention that it’s gluten-free? It’s not a keto dessert, though.

The Origins of Torta Caprese

We all know that this chocolate almond flourless cake is from Italy. But what’s the story behind it? 

Well, there’s no definitive Torta Caprese history, but there are awesome stories about it! For example:

• One story goes that in 1920 Capri pastry chef Carmine di Fiore was preparing an almond cake for three American gangsters who were visiting Capri. Because of his intense concentration, he forgot to add flour. To his astonishment (and probably thankfulness), the cake turned out to not only be delicious but became a unique delicacy. Apparently, though, no one in Capri knows this version!
• Another version of the story above refers to an unnamed baker who ran out of flour or forgot to add flour while making a cake for a tourist. It’s a less exciting version, agree?
• One more account says that the invention of this Italian chocolate cake was because of Neapolitan chefs who were asked to make a Sacher cake (one of many chocolate desserts of Austrian origin) by the King of Naples’ Austrian wife. They didn’t and instead, improvised by making an almond flourless cake. Good thing the wife liked it, eh?

Whatever the true story of the cake is, we can all be sure of one thing: Italians—and the rest of the world—are grateful that it’s around! 

How do you make torta caprese?

At this point, there are probably many variations of this chocolate cake recipe, but here’s an overview of what you’ll need and the process you’ll go through.

At this point, there are probably many variations of this chocolate cake recipe, but here’s an overview of what you’ll need and the process you’ll go through. This Torta Caprese recipe is for a 22 cm (8.5 inches) cake.

Torta Caprese Ingredients

You’ll need the following:

• 200g or 7 oz of chopped dark chocolate, 
• 200g or 7 oz diced unsalted butter
• 200g or 7 oz of blanched almonds or almond flour. You can also try almond meal but you have to make sure it’s very fine.
• 200g or 7 oz of granulated sugar
• 4 eggs, separated
• A pinch of salt
• Powdered sugar for dusting

Tools

The basic rules of baking include having the proper equipment to achieve baking perfection. So make sure you have these:

• A 22 cm or 8.5-inch cake pan
• Some parchment paper or butter/cooking spray for greasing the pan
• A heatproof bowl
• A large mixing bowl
• Spatula or wooden spoon
• Electric mixer (optional) or whisk for beating the egg whites
• A wire rack for cooling the cake
• Bowls

Baking the cake

Ready to get baking? Here’s what to do next:

1. Preheat the oven to 180°C or 50°F.  Grease your cake pan with butter or cooking spray.

2. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir occasionally until the melted chocolate and butter look smooth.

3. In a separate bowl, mix the almond flour and sugar until they’re fully combined.

4. Add egg yolks to the almond mixture and mix with a whisk or your stand mixer until you get a mixture that is pale and fluffy.

5. Fold the melted chocolate and butter into the almond mixture. Make sure it’s fully combined!

6. In another bowl, whisk your egg whites together with salt until stiff peaks form. After that, gently fold the egg whites into the earlier chocolate mixture. When it’s fully combined, proceed to the next step.

7. Pour the batter into your cake pan. Smoothen the top as much as possible with the spatula.

8. Bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

10. Make sure you have dusted it with powdered sugar before serving. This is entirely optional though.

And there you have it – a delicious and easy recipe for making Torta Caprese! Feel free to adjust the Torta Caprese recipe depending on the size of your available cake pans.

Torta Caprese serving suggestions

This Italian chocolate cake is a very versatile dessert that can be served in many different ways, such as:

With whipped cream: Whipped cream or whipping cream is a perfect complement to Torta Caprese’s rich and chocolatey flavor. Top the cake with a dollop of whipped cream, or serve it on the side.

With fresh berries: Fresh berries like raspberries or strawberries not only add a pop of color but also a bright and fruity flavor to the cake. Scatter them over the top of the cake, or serve them on the side.

Dust with powdered sugar: The powdered sugar gives Torta Caprese an elegant and festive look. Dust over the top of the cake before serving.

With vanilla ice cream: Want to be sure you have an authentic Torta Caprese recipe? Serve it with a ball of vanilla ice cream. Hey, if restaurants in Capri are doing it, why not you, right?

Torta Caprese Variations

The traditional Torta Caprese is delicious already. But if you feel like it, there are many ways to modify it and create new flavor combinations. Here are a few ideas.

Add orange or lemon zest: Adding citrus zest to the batter gives Torta Caprese a fresh, zesty flavor that pairs well with the chocolate. Grate the zest of one orange or lemon and stir it into the batter before baking.

Make a white chocolate version: If you prefer white chocolate instead of dark, you can make a white chocolate Torta Caprese! Change up the dark chocolate for white, and follow the same procedure. That’s definitely a sight to be seen!

Add a shot of espresso: For an extra kick of flavor, add a shot of espresso to the batter. 

Keto: Hey, it’s already gluten-free, and it has almonds. Why not make a keto version of this cake? Just replace the sugar with a keto-friendly sweetener which you can see in this list and you’re good to go!

How to Store Torta Caprese

Since this Caprese cake is very indulgent, you may not want to finish the whole thing at once. That’s especially if you’re the only one eating! So what you can do for storage is to cover the remaining cake with plastic wrap to keep it fresh for an additional 3 to 5 days.

You can also freeze the cake. Cut it up into slices, then wrap and freeze each piece for better storage. It will last up to 3 months, but don’t forget it!

If you want to eat it once again, thaw the cake at room temperature for about an hour before serving.

Final Thoughts

Torta Caprese is a classic Italian dessert that will please any chocolate lover. While it’s delicious already in its original form, you can also serve it with whipped cream or other things to make it even more perfect. We encourage you to experience and enjoy this Italian chocolate dessert today!

Want to make a surefire delicious Torta Caprese?

Did this blog post inspire you to make your own Italian flourless chocolate cake? If you’re looking for a
Torta Caprese recipe that you will surely enjoy and succeed at making, we’ve got it here at The Bailiwick Academy.

Check out Chef Joey Prats’ Torta Caprese class!

For this course, you can be sure that you’ll get an authentic Torta Caprese recipe. Chef Joey wanted to remain true to the original Italian formula, so he had an associate fly in three cakes from three different Italian cities. And after 4 weeks of research, he had a recipe ready to roll out!

This variation is a leveled-up one that comes with a layer of dark chocolate ganache and strawberries. And while it’s definitely next level, Chef Joey made sure that you’ll have an easy and no-frills experience in preparing the recipe. 

So if you’re looking to add another chocolate cake recipe to your offerings, or simply to your baking repertoire, why not this one? Enjoy the moist, chocolatey, and delightfully nutty cake today! Sign up at The Bailiwick Academy now!

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But we Filipinos aren’t only limited to those two. And if you indeed are limiting yourself to a particular spread for sandwiches, then we invite you to discover more. You might surprise yourself as you find yourself having a new favorite in the course of trying different spreads for your sandwiches.

So what sandwich filling should you try, exactly? Well, that’s what this article is for. 

In no particular order, let’s take a look at some of the popular (making them the best) sandwich spreads you can try here in the Philippines – whether on bread or if you’re going to eat the spreads directly (you can!).

Oh and just to be clear, when we say sandwiches in this article, we just mean delicious bread and the spread, or the “palaman”. There will be no meats like roast beef or fried fish. If you’re looking for popular sandwich ideas, then check out our blog post on good sandwich ideas, okay?

On to the list!

Popular Sandwich Spread 1: Cheese Spread

The great thing about the cheese spread is that it quickly adds some contrast and flavor to whatever you’re eating, be it pandesal, sliced bread, or even crackers. It’s also cheap and accessible in either grocery or sari-sari stores, making it one o the most popular sandwich spreads ever.

Cheese spread is also pretty versatile – it’s not only for your favorite carbs! You can smear it on hot dogs, fruits, and pretty much whatever you eat with cheese.

And if you’re bored with the usual cheese spreads, you can find plenty of variations in the market to buy. Some examples are Queso de Bola spreads, pimento cheese spreads, and cream cheese spreads.

Popular Sandwich Spread 2: Mayonnaise

Technically for us, mayonnaise is not a spread by itself. When we eat mayonnaise, it’s usually within a particular sandwich, like an egg salad sandwich.

But some Pinoys do eat it by itself and just bread. Mayonnaise CAN be kind of thick and is definitely creamy. We guess that this combo can count as a complete meal for people who are rushing to eat.

Just like the cheese spread, mayonnaise is also pretty versatile. It serves as an ingredient for a lot of food like the spreads for chicken sandwiches and for macaroni salad, a Christmas favorite. It’s also a base for many sauces and dips and can add flavor to any popular sandwich of your choice.

Popular Sandwich Spread 3: Peanut Butter

Peanut butter is another of the popular sandwich fillings here in the Philippines. And who wouldn’t like peanut butter? It’s made of roasted peanuts, giving it a caramel taste, and mixed in with sugar. 

And because it’s made of peanuts, there’s a delicious and powerful combination of sweet and salty, making for the flavor layer effect that’s just so good! Now imagine applying that to bread or crackers, another combo of sweet and salty. 

Yum, are we right?

There are now many variations of peanut butter, like almond butter (which incidentally, is one you can eat while on a keto diet, unlike a lot on this list) and cashew butter. To each his or her own nut, we guess?

Popular Sandwich Spread 4: Fruit Jam

Another thing that Pinoys love is fruit. Hey, we have plenty of fruits, why wouldn’t we love them, right? Of course, the only problem is that not all the fruits in the Philippines grow in the same area or island, so we’d have to either go to that place, or buy fruits.

Both options can get pretty expensive!

So we’re thankful that there’s such a thing as fruit jam or fruit marmalade. Flavors such as strawberry, mango, and orange are some popular spreads for bread. But lately, there have been more experiments such as calamansi, santol, and coconut, which make for more unique flavors.

The experiments didn’t just stop with fruit flavors. Spread producers are now filling the market with combinations of fruit and other ingredients like mango and cheese. There’s even bacon jam mixed with peach!

We can’t wait to see what the next fruit jam flavor will be, especially since we know whatever it is, us sandwich lovers will be the winners.

Popular Sandwich Spread 5: Chocolate Spread

Ah, chocolate. We bet that any most popular sandwich fillings list (oh, like this one!) would put chocolate at the top.

Think about it. Why is Chef Ely Salar’s restaurant always full of customers, right? And that’s also why our courses involving chocolate always get enrollees.

And when it comes to chocolate spreads here in the Philippines, we have plenty of options! There’s milk chocolate, dark chocolate, and white chocolate. You also have your choice of texture, whether crunchy or creamy, as well as the taste, whether you want it super sweet or just right.

These chocolate spreads are likely to be available only in convenience stores or in groceries. You know where to go when you’re craving chocolate on bread! Especially freshly-baked ones…

Mmmm!

Popular Sandwich Spread 6: Liver Spread

Liver spread is a savory spread. One particular brand has made this spread popular in the Philippines. It can be made from pureed pork, beef, or chicken liver mixed with cereal. 

Think of it as the Filipino equivalent to pâté. It’s also creamy and has tiny chunks of meat, which can make for a great meal when smeared on bread or an appetizer when put on crackers. It’s also highly flavorful, which means liver spread makes for a great sandwich spread overall! 

You also use liver spread on some Filipino dishes like caldereta, Filipino spaghetti, and lechon sauce. 

So if you want to experience Pinoy pâté, make sure to try out liver spread! But if you’re interested in making your own liver spread, check out our Chicken Liver Pate class.

Popular Sandwich Spread 7: Condensed Milk

Wait what? Condensed milk? Really?

Well, yes. We know you usually eat it with shaved ice desserts or fruits, so it probably won’t usually be the answer to “What is the most popular spread used on sandwiches?”, but hear us out. 

Or you know what, try it out.

Yup, go and buy a can of condensed milk. Pop it open, and smear some on your bread. Eat it.

Super good, right? That’s a reason why in some Indian restaurants, they offer condensed milk with their roti or naan. 

And here’s another way to make it better: go smear some condensed milk on the bread, then pop it into the toaster. You’ll thank us later!

Popular Sandwich Spread 8: Butter

Butter is definitely a sandwich spread that’s also pretty popular. Not only is it considered relatively healthy, but well… butter pretty much goes with everything, not just bread. It’s probably because butter is made mostly of fat.

This explains it more:

Or well, we could just also think that the saltiness of butter goes with the sweetness of bread… or even that any flavor is better than just plain old bread?

Let’s just go with that why butter is part of this list of popular sandwich spreads.

Want to add more to your sandwich spreads list?

If you’ve reached the end of this list and you’re still looking for a sandwich spread to try (maybe you’re not feeling those in the list), we have a suggestion. What’s that? You can always do some homemade sandwich spreads for yourself, especially if you don’t like the taste of these popular bread spreads.

To do this, check out Chef Miko Aspiras’ latest class: Sweet Spreads Deluxe!

That’s right! You’ll learn these four premium, luscious spread recipes:

• Burnt Butter Salted Caramel Crunch – a spread that has a sweet and salty flavor profile with the deep taste of burnt butter.

• Strawberry Calamansi Curd with Marshmallow – a spread made with strawberry curd, calamansi and fluffy homemade marshmallow.

• Ensaymada Butter – inspired by ensaymada buttercream topping with bits of crunchy ensaymada and salty cheese; and

• Chocnut Crunch Dark Chocolate Spread – influenced by the popular Pinoy candy bar, it’s a sweet and salty peanut croquantine in a smooth dark chocolate spread. 

After this class, you won’t have to wonder about which different sandwich spreads to get – you know you’re going to want these waiting for you when you open your ref! They’re that good, you won’t need bread to enjoy them!

Plus, not only will you have some of the best sandwich spreads ever, you can also use them for cakes, pancake toppings, and even as flavor enhancements to your buttercreams.

And since Christmas is coming up and people are looking for giveaways, just put these in some cute bottles and you’re good to go!  

Cater to the sandwich lovers in you and your family (and your customers too)! Sign up at The Bailiwick Academy today and enjoy spreading some deliciousness – literally!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

Just to summarize things in a sentence: it’s super worth going to! His offerings are super delicious! They all make me want to forget any diets and just keep on eating!

I’m actually just glad that at The Bailiwick Academy, we have the opportunity to try out his recipes (access his classes – Sign up at The Bailiwick Academy!) for ourselves. Otherwise, I’d probably run out of money just buying his desserts!

Who is Chef Ely Salar?

Chef Ely is one of the instructors at The Bailiwick Academy.

His classes include Basic Chocolate Mirror Glazed Cake…

Quick Breads…

Dessert Buffet…

And what I believe in my opinion the best class, The Art of Chocolate. (Hey, I LOVE chocolates, so I’m kind of biased, okay?)

According to Alberta Filipino Journal, Chef Ely’s passion for baking started when he experienced working in his parents’ bakery and catering business in Tacloban. 

“My fondest memory of the bakery is getting up at 3:00 am to make pandesal (a popular bread in the Philippines). Over the holidays, every day after church the community would gather at our bakery to pick up their pandesal and pastries. We would always sell out, but people would stay for the conversation.”

-Chef Ely Salazar (Hotel Arts)

He soon realized that baking was something he really wanted to do as a career. He took up Hotel and Restaurant Management, had an internship in Virginia, USA, and eventually worked in various countries as a food and beverage server, culinary operations supervisor, and even a manager.

However, as he related in an interview with FilCan Magazine, he didn’t enjoy it as much as working in the kitchen. His heart was still in the expression of making pastries.

And me (and I’m sure a lot of other people) are glad that he pursued this! Otherwise, we wouldn’t have his lessons and this physical store today. 

Also, if he didn’t, we wouldn’t be treated to his creations that have been likened to pieces of jewelry. I felt a bit guilty when cutting into his creations – they’re that beautiful! 

But after tasting them, I’m glad I did – they’re so good and very much award-winning!

Chef Ely Salar uses local chocolates.

One thing I also really admire about Chef Ely is that aside from his skill, he is really bent on promoting local chocolate. According to F&B Report, Chef Ely uses chocolate that is grown from his farm, Elfortunella. 

Not only is he able to do quality control over the chocolate that he uses, he also helps chocolate farmers by buying their cacao. And with increasing orders for his products, he is also buying more from the farmers, which means more help for them. 

Isn’t that great?

What is Patisserie Le Choux-Colat?

Patisserie Le Choux-Colat actually began as a pickup and delivery only store that Chef Ely and his wife Jiannina started during the pandemic. The name is a play on combining two of Chef Ely’s loves:

• The choux dough pastries he is well-known for
• The chocolate flavors that is often the base or the one that covers his pastry creations

The store gained a lot of attention quickly; have you seen their Instagram feed? It’s full of gorgeous treats that will make anyone take a second (and even third look!)

And as Spot.Ph says, the special thing about this restaurant is that it highlights local ingredients in plenty of the confections, and also features flavors that Filipinos love, in a French-pastry treatment. Cool, huh?

It was only in July that they finally opened a physical store in The Podium. While online, you can only buy the large cakes, in this physical store, you can now buy smaller portions and even enjoy drinks to go along with your treats!

How was my experience at Patisserie Le Choux-Colat?

Well, like I mentioned above, it was something my daughter and I really enjoyed! 

We loved being able to see the chefs preparing the pastries, and of course, the pastries themselves. The way that they designed their store is so experiential.

And the confections themselves are the treat, of course. As much as I wanted to take a nice picture of them, someone couldn’t wait!

I found myself just enjoying the moment with my daughter, as well as our orders.

Treat yourself to this, especially if you have been working hard – you will not regret it!

In conclusion, try out Chef Ely Salar’s restaurant ASAP!

I have nothing else to say except that you should definitely go and try Patisserie Le Choux-Colat if you’re in the area. If not, schedule a visit! It’s definitely worth your time, whether you’re going alone, on a date, or even on a family day.

Patisserie Le Choux-Colat is on the second floor of The Podium. It operates during mall hours, meaning it’s open from Monday to Sunday, 10 AM to 10 PM. Check out their Facebook page for more information. 

Satisfy your sweet tooth – visit them today!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

P.S. Again, if you want to check out Chef Ely’s classes, sign up at The Bailiwick Academy today!

Chocolate. The one food preparation that has universal appeal. Made from the seeds of the cacao tree. Its discovery and use nowadays made a tremendous impact in our society in terms of how much of it we consume and how creative we have made use of it.

Chocolate creations ranging from your regular candy bars to elegant soufflés;this ingredient seems to be very versatile and is a sure hit once you use this in your cooking.

In baking circles- knowing the two major types of chocolate can help you in your quest for that perfect recipe you have been dreaming of making.

Compound chocolate vs. Couverture chocolate

Let’s start how the cacao bean is converted to chocolate. Discussing this will help you understand the difference between the two. Once the cacao beans have been harvested, its delivered to the manufacturers and they start the process of making the different kinds of chocolates.

The bean itself is naturally bitter and doesn’t come close to the taste of the chocolates we know. Sweeteners like sugarcane or honey are added to the crushed beans. By adding cocoa butter or other kinds of fat to the existing cacao mass makes it possible to mold solid bars of chocolate.

This is the step where we start to diverge into the different kinds of chocolate. It’s the different kids of ratios of cocoa, cacao butter and sweeteners that make our chocolate.

Compound chocolate

This type is made from cocoa, sweeteners and vegetable fat that acts as the solidifying agent. Generally cheaper to manufacture and it doesn’t need tempering. As a baking ingredient, it can be easily melted and set.They are best used as a base for any recipe that requires chocolate.

Couverture chocolate

We now move to the second kind, the couverture and this is where most high-quality chocolates come from. It’s a blend of cacao, sweeteners and cocoa butter. But this kind of chocolate needs to be tempered when melted down.

Tempering-the process of ensuring that the cocoa butter solidifies evenly so that the end product is shiny and snaps when you bite on it.

They often used as frosting or as a ingredient to a complicated recipe like a soufflé.

We hope that this article clears up any questions you had about chocolate and what to use when baking. Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team