1.   And once that happens, your chocolate cannot be used for making candy, though you may still be able to use it in baking.

2.   Chocolate was used only for medicinal purposes, and the chocolate they had was unsweetened and bitter.

3.   Greenspan recommends using a chocolate that fits your taste and pocketbook -- but advises against substituting milk chocolate for dark chocolate.

4.   In a bind, you can even use semisweet chocolate.

5.   In her book, Byrn recommends bakers not use expensive chocolate for doctoring a cake mix.

6.   Instead of using chocolate, you can tint white frosting black, if desired.

7.   Rogue also makes a chocolate stout, but it uses real chocolate, resulting in a slightly sweet brew that is much subtler than one might expect.

8.   Using less chocolate in the ganache also helps keep the cake on the lighter side.

9.   I am also using a delicious hand-made chocolate decoration which is a fraction of the cost of using melted chocolate.