A BAKER'S GUIDE TO CHOCOLATE

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Understanding the difference in chocolate and how they are used is essential to baking.

BAKERS GUIDE TO CHOCOLATE

In this Bakers Guide to Chocolate we will identify the characteristics of those chocolates used in baking.

LET'S START WITH COCOA

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process.

BITTER BAKING CHOCOLATE

Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter.

SWEET BAKING CHOCOLATE

Sweet baking chocolate, have sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor.

MILK CHOCOLATE

Milk chocolate is made with ten percent chocolate liquor. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.

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