Dark chocolate, milk chocolate, ruby chocolate…how are they different? What about when to use cocoa powder…and what exactly is couverture chocolate?

Keyes Clemmer is the owner of, and master chocolatier at, Prairie Cocoa & Confections in Sioux Falls. She joined us to help us better understand the many forms of chocolate and what form works best with which types of recipes, whether you’re trying to make a great ganache or do a little dipping.