Much ado about…..


6 Varieties of Chocolate for Baking

Posted by gottabkd on Thursday, December 7, 2006

Most of us don’t need an excuse to indulge in some delectable chocolate especially when baking. Whether it’s a piece of it or it’s covering your favourite desert, there are many varieties to consider. Each variety varies in its proportions of cocoa solids, cocoa butter and other ingredients, such as sugar, vanilla and lecithin.

Here is a brief description:

Types in order of liquor (pure chocolate) content..
Unsweetened chocolate is made from pure chocolate liquor with no sugar added and is used only for baking and desserts, not eating on its own.

Cocoa powder is made from chocolate liquor that has been pressed to remove most of the cocoa butter. Pulverized and sieved, this dry unsweetened powder is lower in fat than solid chocolate.

Bittersweet and semi-sweet chocolate can be used interchangeably. Bittersweet has a slightly lower sugar content and a slightly stronger chocolate flavour. Both are used in desserts and baking but are sweet enough to eat as is.

Milk chocolate has milk added, producing a lighter colour and flavour. It’s a popular eating chocolate and can be used in recipes. This one scorches easily if the temperature is too high.

Chocolate chips are specially formulated to soften yet hold their shape during baking. Do not use in place of pure chocolate unless indicated in recipe.

White chocolate contains cocoa butter but not chocolate liquor, so it’s not actually chocolate. In recipes, be sure to use pure white chocolate, not artificial, which doesn’t melt evenly.

Happy baking…

Till Next time….


2 Responses to “6 Varieties of Chocolate for Baking”

  1. JoAnn Takasaki said

    If you like chocolate, here’s a cookie that’ll make you oh-so-happy!

    (excerpted from my recently published Jarzo-Cookies Family Cook Book using

    Shawn’s Mudslide Cookies
    These cookies appeal to the chocoholics in the family. We believe everyone needs her daily dose of chocolate. As Mom always says, “Chocolate makes you feel good, so be sure to have some everyday!”

    Pre-heat oven to 400 degrees Fahrenheit.

    1 1/2 cups unsweetened chocolate in chunks
    1 8 oz. package bittersweet chocolate in chunks
    4 cups bittersweet chocolate chips
    3/8 cup unsalted butter
    2 cups sugar
    5 eggs
    1/2 cup flour
    1 1/4 teaspoons salt
    2 3/4 teaspoons baking powder
    1 1/4 cups walnuts (optional)


    1. Melt all but 4 cups of the bittersweet chocolate over a double boiler.

    2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.

    3. Add the flour, baking powder and salt to the butter mixture and mix just until combined.

    4. Add the melted chocolate and mix until combined. Stir in the nuts and remaining chocolate pieces. Pour the mixture onto a parchment-lined baking sheet or tray. Chill for 5-10 minutes until slightly (but not completely) hardened.

    5. Roll dough into ping-pong sized balls and place evenly spaced onto parchment-lined baking sheets.

    6. Bake the cookies for 15-25 minutes, until crusty on the outside.

  2. gottabkd said

    Hmmm yummo,
    These sound really tastey.
    Will try them out soon.
    Thanks JoAnn

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