Check out the different types and forms of chocolate and their ideal uses, to ensure that you choose the right chocolate for your recipe and achieve the best results in your baking. Bakers Authority's Baking Chocolate collection features a wide range of high-quality chocolates, ideal for professional and home bakers. These chocolates, available in bulk and wholesale, cater to various baking requirements, ensuring top-notch flavor and texture in every creation.

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Frequently Asked Questions

  • What is baking chocolate?

    • Baking chocolate, also referred to as bitter chocolate, cooking chocolate, and unsweetened chocolate, is a type of dark chocolate prepared specifically for use as an ingredient in baking.
  • What is the difference between baking chocolate and normal chocolate?

    • Baking chocolate is a type of dark chocolate specifically made for use as an ingredient in baking. Unlike normal chocolate, it is less sweet or even unsweetened, as sugar or other sweeteners are added later during the baking process. This allows for better control over the sweetness of the final product.
  • What are the three types of baking chocolate?

    • The three main types of baking chocolate are unsweetened, bittersweet, and semisweet. These types are differentiated by the amount of added sugar: a) Unsweetened Baking Chocolate: This contains no added sugar and offers a deep, robust chocolate flavor, b) Bittersweet Baking Chocolate: This has some sugar added, but not as much as semisweet chocolate. It's perfect for recipes that require a strong chocolate flavor with a bit of sweetness, and c) Semisweet Baking Chocolate: This has more sugar than bittersweet chocolate, making it ideal for those who prefer a balance of sweetness with their chocolate flavor.
  • What is baking chocolate used for?

    • Baking chocolate is used as an ingredient in a variety of baked goods and desserts. It's typically used in recipes for cakes, cookies, brownies, muffins, and pies, among other things. It is also used in making chocolate sauces, ganache, and frostings.
  • What chocolate to melt for baking?

    • Any of our baking chocolates - from Merckens, Peter’s, and Wilbur - can be melted for baking. The type you choose to melt largely depends on the recipe and personal preference for sweetness. For a strong, pure chocolate flavor, opt for unsweetened. For a balance of sweetness and chocolate flavor, semisweet or bittersweet would be a great choice.
  • Is there a difference between baking chocolate and melting chocolate?

    • While baking chocolate and melting chocolate can often be used interchangeably in recipes, they do have differences. Baking chocolate is formulated to hold its shape when baked, making it ideal for recipes where you want chunks or chips of chocolate. Melting chocolate, on the other hand, is designed to melt smoothly and easily, and is often used for coating or dipping. However, all types of our baking chocolate melt well and can be used for these applications, providing consistent, high-quality results.
  • What brands of baking chocolate do you offer?

    • We carry baking chocolate from esteemed brands like Merckens, Peter’s, and Wilbur, which are renowned for their consistent and high-quality baking chocolate.
  • Can I use your baking chocolate in confectionery applications?

    • Absolutely! Our high-quality bulk and wholesale baking chocolates are perfectly suited for use in any confectionery application, providing dependable taste and texture to your creations.