Chocolate is not just for Valentine's Day and Easter. Getting to know chocolate is one of the great pleasures of the kitchen!

Are you crazy for chocolate? Here's some chocolate know-how to make cooking with chocolate a breeze.

Which chocolate to use?
There are four types of chocolates and all have different chemistries, and therefore, different uses.

Dark chocolate: contains sugar, cocoa liquor or mass, cocoa butter and flavourings. The best type of dark chocolate for cooking and confectionary is couverture chocolate, which is rich in cocoa butter.

Milk chocolate: contains the same ingredients as dark chocolate, with the addition of milk solids.

White chocolate: contains a mixture of sugar, full-cream milk, cocoa butter and flavourings.

Compound chocolate: contains all of the ingredients of chocolate with added vegetable fats. The fats allow it to set relatively quickly at room temperature. Chocolate 'melts' are a type of compound chocolate. Generally compound chocolate can be substituted for couverture chocolate and vice versa.

'Cooking' chocolate does not vary much from eating chocolate, although it may contain slightly less sugar.

Tip
Price is a good indicator of quality. Always check ingredients - any chocolate listing cocoa as the main (first) ingredient is best quality. Each brand of chocolate behaves differently so stick to one and tame it!

Storing chocolate

Store all unopened chocolate in a cool dry place. In summer store in the fridge and bring it to room temperature before using. A radical change in temperature or a change in sugar chemistry may produce a white 'bloom' on the surface, but this does not affect the chocolate, only the look of it.

Wrapped in foil or cling wrap, most chocolate keeps for several months even opened. You can freeze it for six months (but remember to label it with a date). Stale chocolate is dry and may have a bloom, so taste test it before using.

Melting chocolate

Chocolate either melts successfully or it doesn't, and when it doesn't it has be thrown away.

Here's how:
1. Chop, grate or sliver chocolate in blocks. 'Melts', buttons and chips do not need further cutting.
2. Place the pieces in a small heatproof bowl, and place the bowl over a pan of gently simmering water. Make sure that the base of the bowl is not sitting in the water and that the water is not boiling rapidly. Steam (even drops of water from an errant spoon) may combine with the melting chocolate and cause it to seize up!
3. Stir until smooth.
4. Work quickly with the melted chocolate. If it becomes stiff you will have to start all over again.

Tip
Obviously the weather affects melting and re-setting times, so be sure to take that into account when working with chocolate.

Microwave method
Microwave chocolate pieces, uncovered, on High in 30 second bursts, testing each time. Microwaved chocolate holds its shape well even though it is well melted inside. The chocolate has melted when it yields to pressure from a spoon and quickly liquefies.

Making chocolate ganache

Chop and melt 300g chocolate. Heat 150ml double cream and pour it over the hot chocolate. Stir the cream and chocolate together with a wooden spoon. When evenly combined, beat until glossy. Use for layering or topping cakes.