How to choose the right chocolate?

Whether you're making mousse, ganache, fondant cake, or an insert, choosing the right chocolate is key to achieving a delicious, shiny, and perfectly balanced result. Not all chocolates react the same way when cooked or melted: here's how to choose the right one for your recipes.

1. Dark chocolate 

Dark chocolate is a classic ingredient in baking: it adds depth, bitterness, and aromatic richness.

What percentage should you choose?

• 60 to 70% cocoa: the perfect balance between bitterness and sweetness.
• Below:
  ❌ Too sweet
  ❌ Lack of flavor
  ❌ Can throw off the balance of a mousse or ganache

Good dark chocolate provides an intense flavor without excess sugar.

Ideal for:

• chocolate mousses
• ganaches
• fondants and brownies
• chocolate cookies
• dessert

2. Milk chocolate

Milk chocolate provides a softer texture and a milky sweetness that is highly appreciated in light pastries.

What to check:

Choose milk chocolate containing at least 30% cocoa, because anything less than that makes the chocolate very sweet and the cocoa aroma disappears.

Ideal for:

• whipped ganaches
• light foams
• creams
• melting insert
• desserts for children 

3. White chocolate 

Made only from cocoa butter, milk, and sugar, white chocolate is more sensitive to heat and needs to be handled gently.

What you need to know:

• It burns very easily: melt it at a low temperature.
• It adds a creamy smoothness, perfect in fine desserts.
• Its neutral taste goes well with fruity or vanilla flavors.

Ideal for:

• ganaches
• whipped ganaches
• light foams
• dessert
• soft icings