Always store Cadbury Chocolate in a cool dry place , NOT in the refrigerator. The fridge causes chocolate to sweat or 'bloom'.
Cadbury Cooking Chocolate is so called as it gives a good strong chocolate flavour, is easier to melt and withstands higher temperatures in baked goods.
The smaller the piece of Cadbury Chocolate the faster it will melt.
Always melt Cadbury Chocolate in the microwave oven or over a double boiler, never over direct heat on its own.
Any drops of water will cause melted Cadbury Chocolate to thicken and spoil.
For best results with Cadbury Chocolate do not add thinning substances.
When adding Cadbury Chocolate to other ingredients have them all at room temperature wherever possible.
Always melt Cadbury Chocolate to the stage of small lumps still not quite melted, remove from heat and stir until completely smooth. This avoids burning the chocolate.
To keep melted Cadbury Chocolate liquid, remove double boiler from heat and leave chocolate standing over water bath.
Cadbury Chocolate can be remelted several times as long as it is not over heated.
For easy cutting or grating have Cadbury Chocolate at a warm room temperature or warm in the microwave on high in 15 second bursts.
Cooking Chocolate needs to be tempered to reset hard after melting.
Dark, milk and white are 'flavours' of chocolate. Cooking, eating and compounded chocolate are the 'types' of chocolate. Flavours of chocolate are interchangeable, types of chocolate are not.