15 Celeb Chef Tips For Working With Chocolate

Chocolate may be one of the most beloved ingredients in the kitchen, but it's also one of the most temperamental. One wrong move and that silky ganache turns grainy, or your cake ends up more dry than decadent. Whether you're team dark or loyal to milk chocolate, whether you use it in desserts or to add depth to savory dishes, chocolate demands a little finesse and a lot of respect.

Fortunately for chocoholics, some of the biggest names in the culinary world have mastered the art and science of working with this moody but magical ingredient. Bobby Flay, for one, doesn't mess around when it comes to chocolate — his tips are what initially inspired us to dig deeper. As it turns out, he's far from the only chef with strong opinions about how to work with this finicky ingredient. From Jacques Torres' knowledge on the difference between hot chocolate and hot cocoa to Ina Garten's trick for intensifying chocolate flavors, celebrity chefs have shared plenty of tips about how to work well with chocolate.

We've rounded up some of the best, most unexpected, and genuinely helpful chocolate tips from culinary stars to help you avoid common pitfalls and bring out the best of every bar, chip, or cocoa powder you use. Whether you're melting, stirring, baking, or tempering chocolate, these expert-backed techniques will make your next chocolate creation that much more swoon-worthy. You'll taste the difference in your truffles, brownies, and chocolate sauces.

Ina Garten keeps it simple but smart when working with chocolate, which is why the Barefoot Contessa says: If you want great chocolate desserts, start with good chocolate and stick with it. Consistency matters, especially when baking and tempering chocolate, which is why the celebrity chef recommends high-end chocolate brands like Lindt, Callebaut, and Valrhona. These brands aren't the cheapest, but they consistently produce high-quality chocolate. The balance of sweetness, bitterness, and texture stays the same from bar to bar, which makes a huge difference when you're trying to master the perfect ganache or get your chocolate to temper just right.

Once you find a brand you love and that plays well with your favorite recipes, don't switch it up on a whim. Consistent chocolate helps you fine-tune things like baking time, melting point, and flavor profiles without surprises. You don't need to break the bank every time you whip up a chocolate dessert by reaching for luxury chocolate that comes with premium prices, but it helps to understand that dependable ingredients lead to dependable results. And when it comes to chocolate cake or truffles, that's everything.

While the classic double boiler method gets a lot of love in the pastry world, well-known chocolatier Valerie Gordon recommends using the microwave instead, explaining that it actually offers more control during the tempering process. When you melt chocolate using a double boiler, the glass or metal bowl sitting over the steam continues to rise in temperature, sometimes beyond what the chocolate can handle. That slow but steady heat may seem gentle, but it can throw off the delicate crystal structure of tempered chocolate, leading to dull finishes or uneven textures.

Gordon prefers using a microwave because it heats chocolate from the inside out, allowing for more precise control. The key? Go low and slow. Use short bursts, about 10 to 15 seconds at a time, and stir between each round to ensure even melting. It's a simple switch, but one that could make your ganache glossier and your chocolate bark more beautiful.

When it comes to baking with and melting chocolate, celebrity chef Bobby Flay reaches for dark, bitter chocolate, which would be chocolate that's between 60 to 70% cocoa. Why? Because anything less can be too sweet, and a more intense chocolate, like 75% or higher, can throw off the flavor and balance of your entire dessert. Using darker, more bitter chocolate without adjusting your sugar levels can make your mousse taste too rich, too dry, or just off. Read your recipes closely and use a consistent cocoa percentage, as even swapping 60% cocoa for 70% cocoa is like removing a couple of tablespoons of sugar and adding in a few extra spoonfuls of unsweetened cocoa. In other words, when it comes to using different cocoa percentages in recipes, it's not a one-to-one swap.

Flay explained on a 2022 episode of his podcast "Always Hungry" that semisweet and bittersweet chocolates are made by adding varying amounts of sugar to ground cocoa nibs; this is why the cocoa percentage matters so much. While milk chocolate gets its creaminess from added dairy, dark chocolate relies on a higher cocoa and cocoa butter content for that bold, intense flavor. 

Ina Garten knows a thing or two about turning simple ingredients into something extraordinary. When it comes to chocolate, her secret weapon is none other than espresso, an ingredient most likely already in your kitchen. Whether it's a splash of brewed coffee or a teaspoon of espresso powder, Garten adds it straight into the batter or mix to enhance and intensify the chocolate flavor. You can even use espresso extract when baking chocolate goodies. And no, it won't make your brownies or cake taste like coffee. It just makes the chocolate taste more ... chocolatey.

Espresso brings out the natural depth and complexity of cocoa, particularly in baked goods like cakes, cookies, and ganache. If a recipe already calls for hot water or milk, you can substitute strong brewed coffee. If you're making something more delicate, like a mousse or buttercream, espresso powder is usually the better choice. It dissolves easily and blends seamlessly without altering the texture. Think of it as your behind-the-scenes flavor booster that elevates simple dishes, just like Garten intended.

If you're baking something rich and chocolatey — like brownies, a chocolate cake, or even a decadent torte — celebrity chef Martha Stewart has a simple but genius swap: Use unsweetened cocoa powder instead of flour to line your pans. It's a small tweak, but it makes a big difference in both flavor and appearance.

Here's why it works: Flour leaves a white, chalky residue on the crust of your finished bake, which not only looks off but can dull the chocolate flavor around the edges. Cocoa powder blends right in with the batter, creating a seamless finish and an extra layer of chocolatey goodness. Just grease your pan as usual with butter or baking spray, then dust with cocoa powder, tapping out the excess. It's a tip that feels obvious once you've tried it. And after you taste the results, you might never go back to using flour again.

If you've ever used "hot chocolate" and "hot cocoa" interchangeably, chocolatier Jacques Torres would like a word. According to Mr. Chocolate himself, these two cozy drinks may look similar in a mug, but they're absolutely not the same thing, and the distinction comes down to the chocolate itself.

Hot cocoa is typically made from cocoa powder, sugar, and milk. It's sweet, light, and a little nostalgic. Hot chocolate, on the other hand, is the real deal. It uses actual chopped or shaved chocolate bars, melted into warm milk or cream. The result is thicker, richer, and more luxurious, with the full depth of flavor you can only get from true chocolate.

So yes, it's a semantics thing, but in the world of chocolate, words matter. If you're craving something indulgent, skip the powder packet (unless it's a hot cocoa mix from Jacques Torres himself) and melt down the good stuff. Your taste buds will thank you.

While most of us think of chocolate as the ultimate dessert ingredient, Bobby Flay wants you to think bigger and a little bolder. On his podcast, "Always Hungry," Flay shared that chocolate's deep, earthy complexity makes it a secret weapon in savory cooking, too.

From classic Mexican mole to rich chili, a square or two of dark chocolate can bring unexpected depth to your dish. But chocolate's use in savory dishes doesn't stop there. You can also add chocolate to roasted cauliflower, coq au vin, salmon, or polenta – dishes you wouldn't normally associate with sweetness, but where chocolate's bitter undertones bring balance and a rich depth. You can even enjoy savory foods with a chocolate fondue!

The key? Use high-quality dark chocolate with a high cocoa content and let it melt gently into your sauce or base. It shouldn't stand out; it should disappear into the dish, adding just enough mystery that people ask, "What is that flavor?" That's chocolate, doing its thing.

One of the quickest ways to ruin melted chocolate? Letting even a single drop of water sneak in. Which is why chocolatier Valerie Gordon swears by this rule: Everything that touches your chocolate, from bowls to spatulas, measuring cups, and even your hands, must be completely bone dry.

Why? Chocolate and water don't play well together, one of many tips to consider when melting chocolate. There is very little water in refined chocolate, so even a hint of moisture can cause your chocolate to seize, turning it from silky and smooth to clumpy and grainy in seconds. Once that happens, it's hard to save your chocolate.

Before you melt your chocolate, take a moment to wipe down your tools and double-check that nothing's damp, not even from steam or condensation. It might seem like a small step, but when you're working with something as temperamental as chocolate, it makes all the difference to your ganache, glaze, and truffles. Trust us (or, rather, Gordon).

Christina Tosi, founder of Milk Bar, is all about mixing things up when it comes to baking, literally. Instead of always reaching for a bag of chocolate chips, she suggests breaking the rules and chopping up chocolate bars for your cookie dough instead. The irregular chunks create pockets of molten chocolate that melt differently than chips, giving your cookies a more dynamic texture and flavor. Yum!

Got leftover holiday candy from Easter, Halloween, or Valentine's Day? Don't toss it. Chop it up and fold it into your cookie dough. M&Ms, peanut butter cups, even chocolate-covered pretzels are fair game. Cookie dough is basically a blank canvas for all your sweet leftovers.

Just a heads-up: Not all chocolate chips are created equal. Many chocolate chips are formulated with either soy or sunflower lecithin, so they hold their shape and resist melting. Look for chips labeled as couverture chocolate, which have a higher cocoa butter content and melt more like real chocolate should.

When it comes to working with chocolate, every detail matters — including your stirring spoon. That's why pro chocolatiers like Valerie Gordon reach for a heat-resistant rubber spatula. If you've ever ended up with gritty, clumpy melted chocolate and couldn't figure out what went wrong, your choice of stirring utensil might be the culprit. Wooden spoons may have moisture and cause the chocolate to seize up or lose that silky smooth texture.  

A rubber spatula is closer to room temperature and therefore gentler on the chocolate; this helps maintain the kind of steady, even warmth it needs to stay glossy and smooth. Gordon notes that the spatula is flexible, which makes it easier to move the chocolate in the bowl. This is likely why you'll often see pros like Jacques Torres and Ina Garten using these tools during their chocolate demos. If Mr. Chocolate and the Barefoot Contessa are staying away from metal spoons, it's probably best you do too. 

If you've ever marveled at the clean lines and glossy finishes on bakery-style chocolate desserts, there's a good chance acetate paper was involved. Celebrity chef and Milk Bar founder Christina Tosi swears by it. This is because it helps the cakes have a cleaner, smoother appearance. It's a pastry chef's secret weapon for layering cakes, setting chocolate, and getting that pro-level shine without the mess.

But if you're baking at home and don't have acetate paper on hand, or if you accidentally run out mid-bake, don't panic. Letting melted chocolate cool on plastic wrap can also create a smooth, glossy finish. It's not quite as precise as acetate or a marble slab, but in a pinch, it works surprisingly well and is used by pros when needed. Whether you're building a layered showstopper or making chocolate decorations, shiny finishes are dependent on good surfaces, and a little insider know-how can go a long way.

If your melted chocolate is looking more like brownie batter than a silky pour, you may be tempted to reach for water or milk to thin it out. However, media mogul and celebrity chef Martha Stewart adds butter to help thin out thick or clumpy melted chocolate. A splash of liquid can seize the chocolate, turning it into a grainy mess. Aside from butter, you could add a bit of cocoa butter or neutral vegetable oil to smooth out seized, lumpy chocolate and bring back that glossy, luxurious texture.

Gemma Whittaker, marketing director of Whitakers Chocolates, seconds this advice, noting that fats blend seamlessly with chocolate and enhance its texture and sheen. Whether you're making ganache, dipping truffles, or drizzling over a cake, keep the moisture out and the fats in. It's the kind of simple but game-changing tip that can save your dessert and your sanity.

Don't let shape or color fool you. Just because something looks like chocolate doesn't mean it is chocolate. Jacques Torres is crystal clear on this: Candy melts, candy coating, and chocolate-flavored discs might mimic the look and texture of chocolate, but they're not the real deal.

Torres prefers to use high-quality chocolate discs, actual chocolate made with cocoa butter, for melting and baking, especially in his famous chocolate chip cookies. The key difference? Real chocolate contains cocoa solids and cocoa butter, while candy melts and coatings, on the other hand, are chocolate-flavored candies and are not actually chocolate. They rely on vegetable oils and artificial flavoring, which changes the taste, texture, and overall quality of your finished dish. Candy melts can be convenient for dipping or decorating, thanks to their ease of use, but they're not a substitute for true chocolate when flavor matters. If you want that rich, complex, melt-in-your-mouth result, always check the label.

Melting chocolate from a bar instead of smaller chocolate discs? Martha Stewart and pastry pros alike recommend a serrated knife over a duller chef's knife to chop chocolate bars before melting. The ridged blade grips the hard surface of the chocolate more easily than a smooth-edged knife, which means less slipping, less effort, and less strain on your wrists. Plus, a serrated knife gives you the ability to break the chocolate into chunks or shards, whichever you prefer. 

And when working with large blocks of chocolate or couverture bars, which tend to be denser than your average candy bar, the right tools make all the difference. Finely chopping your chocolate ensures it melts more evenly and quickly, whether you're going the microwave route or using a double boiler. As a bonus, the finer the chop, the easier it is to temper your chocolate without the risk of seizing or scorching.

If you've ever pulled out a batch of homemade chocolate candies or truffles only to find mysterious white or gray streaks on the surface, don't stress. That's something called "bloom" and it's not the end of the world — you can even still eat chocolate with bloom. Chocolate bloom happens when sugars or fats in the chocolate separate and crystallize on the surface, usually due to temperature and moisture level fluctuations, according to Callebaut Chocolate. The best way to avoid bloom is to properly temper your chocolate, according to Mr. Chocolate Jacques Torres.

But what if your chocolate already has bloom? Here's the good news: It's fixable. Just gently remelt and retemper the chocolate, and the bloom will disappear. The process of retempering your chocolate is the only way to ensure the bloom is fully removed from the chocolate. This is also one of the reasons why pastry chefs and chocolatiers like Torres advise against storing chocolate in the fridge. The cold, humid environment can mess with the chocolate's structure and trigger bloom. So next time you see that chalky finish, skip the panic, and reach for your double boiler or microwave. The chocolate can be saved and will still taste great, too.