If you don't have a microwave, use a double boiler. American cocoa See cocoa . Many pastry chefs prefer bittersweet to semi-sweet or sweet chocolate, but the three can be used interchangeably in most recipes. Others use it as a healthy alternative to chocolate, since it contains less fat and no caffeine. Look for it in health food stores.
Cocoa powder has more fat than carob powder, and some caffeine.
Chocolate chips often have less cocoa butter than chocolate bars, which helps them retain their shape better when they're baked in the oven. The curls are fragile, so it's best to move them around with a toothpick. If the chocolate crumbles, it's too cold. Nutella is a popular brand. Cocoa is similar to unsweetened chocolate, only it's in powdered form and has less cocoa butter.