Chocolate in Baking

Baking Cocoa 烘烤可可粉
Do not use instant cocoa mix, use unsweetened. Non-alkalize(regular) and alkalize("Dutched"). Alkalize is darker cocoa with more mellow chocolate flavor than regular which produce darker color and milder in flavor cookies. Both of these are interchangeably but there will be change in color and flavor.
Bittersweet Chocolate 苦甜巧克力
Similar to semi-sweet chocolate but has more chocolate flavor and less sweet. Interchangeably with semi-sweet chocolate.
Chocolate-Flavored Syrup 巧克力糖浆
Mixture of cocoa or chocolate liquor, sugar, water, salt and flavoring like vanilla.
Chocolate Fudge Topping 巧克力乳脂軟糖
Similar to chocolate syrup but with addition milk, cream or butter.
Compound Chocolate 複合巧克力
In dark, white or pastel color. Never used in baked cookies and bars but used in unbaked candy-like mixtures.
Milk Chocolate 牛奶巧克力
Combination of chocolate liquor, additional cocoa butter, sugar and milk or cream.Commonly available in candy bars.
Pre-melted Unsweetened Chocolate 烘烤前熔化不甜的巧克力
Used in place of melted unsweetened chocolate square.
Semi-Sweet Chocolate 苦甜巧克力
Usually in form of chip or square.
Sweet Chocolate 甜巧克力
Contain more sugar than semi-sweet chocolate.
Unsweetened Chocolate 苦澀巧克力
Referred as baking, cooking or bitter chocolate which does not contain sugar.
White Chocolate 白色巧克力
Contain cocoa butter which is ivory or cream color. Term of it include white baking bar, vanilla milk chip and deluxe white baking pieces. It can be scorch or burn easily while melting.