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Dark chocolate contains cocoa solids, cocoa butter, and sugar, while milk chocolate also includes milk solids. White chocolate has cocoa butter, sugar, and milk, but no cocoa solids.

Yes, chocolates can be frozen. First, wrap tightly and place in an airtight container. To avoid condensation, thaw in the refrigerator before bringing to room temperature.

Use baking chocolate or couverture, which melts smoothly and has a high cocoa butter content, for best results.

This is called 'bloom' and happens when the cocoa butter or sugar separates and rises to the surface, usually due to temperature changes. It is safe to eat.

Yes, chocolates, especially dark chocolate, can enhance savory dishes like chili, mole, or beef stews for added depth.

Pure chocolates are naturally gluten-free, but always check labels for added ingredients or cross-contamination.

Couverture chocolate is a professional-grade chocolate with extra cocoa butter for superior melting and tempering, ideal for coating and dipping.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store chocolates in a cool, dry place away from direct sunlight and strong odors. Ideally, keep them at 15–18°C (59–64°F). Avoid the fridge to prevent moisture and flavor changes.

Melt chocolate slowly using a double boiler or in short intervals in the microwave, stirring frequently to prevent scorching.

Yes, but chocolate chips contain stabilizers to hold their shape, so they may not melt as smoothly as baking chocolate.

Melt chocolate to about 45°C (113°F), cool to 28°C (82°F), then reheat to 31–32°C (88–90°F) for dark chocolate (slightly lower for milk or white), stirring constantly.

Unopened dark chocolate can last up to two years if stored properly, while milk and white chocolates usually last up to one year.

Use tempered or high-quality couverture chocolate for a smooth, glossy finish on dipped fruits, candies, or pastries.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Chocolates past their expiration date are usually safe to eat if they look and smell fine, but flavors and textures may deteriorate over time.