It usually comes in varieties like semisweet, bittersweet, and unsweetened. Basically, these indicate the ratio of cocoa solids to sugar: semisweet has more sugar than bittersweet; both have more sugar than unsweetened. Milk chocolate adds milk solids to the mix. High-end brands often have a percentage on the label: 66% or 71%,
for example. This number represents the percentage of the mixture that is cocoa solids. As a rule, consider anything in the 40s or 50s to be semisweet, anything in the 60s and 70s to be bittersweet.
We prefer bittersweet for almost all recipes because of its dark, sophisticated taste. Unsweetened chocolate (sometimes called “baking chocolate”) should be at least 95% cocoa solids.
Store chocolate, tightly wrapped, in a cool, dark place. It can “bloom”—that is, develop a white coating on its surface from the cocoa butter falling out of suspension. A product of careless
storage, the bloom will not affect a chocolate used for melting but will have seriously compromised one intended for eating.

Material:
600 gr wheat flour proteins were
400 gr butter
300 gr powdered sugar
50 gr cornstarch
60 ml sweetened condensed milk chocolate
100 gr chocolate powder
2 eggs yolk
1 / 2 teaspoon baking soda

Contents:
250 g cashew nuts / peanuts chopped

How to Make:
1. Beat butter, sweetened condensed milk, egg yolks and powdered sugar with mixer until smooth.
2. Separate place, mix and sift flour, cornstarch, cocoa powder and baking soda
3. Enter the flour mixture into the beaten butter, stirring with a wooden spoon / plastic spatula until well blended. add nuts / chopped peanuts, stirring until dough is formed together.
4. Take center spatula, and place the pan over beroles margarine. tap – tap the surface using the back of a fork.
5. Bake dough in oven temperature 150 C for 30 minutes or until cake is cooked. lift. set aside.
6. Pack the cookies in an airtight stoles or plastic bags. ready to be served cake.