THE CHOCOLATE GUIDE

FOR BAKING

BAKERS GUIDE TO CHOCOLATE

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

BAKERS GUIDE TO CHOCOLATE

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

MILK CHOCOLATE

Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids.

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.

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.

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