Cocoa and chocolate are used primarily in desserts (cakes, cookies, puddings, ice cream, mousses, tarts) and candies. However, in Spanish and Mexican cuisine, chocolate is used to flavor sauces for seafood and poultry.

Cocoa and chocolate are, in most instances, easy to use in cooking and baking. However, when melting chocolate, be sure to keep its temperature under 120°F (49°C), because overheating will alter its flavor. In addition, to avoid clumping, don’t let the melting chocolate come into contact with water. For best results when melting chocolate, break it into small pieces and heat it gently in an uncovered double boiler, stirring constantly.