What is the Difference Between Chocolates and the Varieties that are Used in Baking?

When baking did you ever think about the varieties and shapes of chocolate that is called for in a recipe? There are so many variations from bars, to chips to chunks and the brands. In addition to, cocoa powder to Natural Unsweetened or Dutch processed cocoa powder.

Today, I will be discussing the varieties and the shapes and provide some recipes that they are used in and you will be able to bake and try the recipes.

Bittersweet Chocolate

Also called Dark Chocolate must contain 35% chocolate liquor, although most contain more than 55% and some go as high as 99%. It is great for eating by itself or baked into some delicious recipes. Chocolates containing 70% or more Cacao usually, will require recipe adjustments to get the best results.

The brands you can chose from are Callebaut, Guittard, Ghiradelli, Scharffen Bittersweet Baking Bar, Bakers Baking Bar.

Semisweet Chocolate

The percentage of Semisweet chocolate usually ranges from 35 to 55% cocoa. Generally chocolate chips are semisweet unless labeled otherwise. The semisweet flavor most likely will be sweeter and less intense than bittersweet, so using semisweet in cookies where the chocolate isn’t intended to be the dominant flavor.

The brands that are available to purchase are Nestle’s Tool house, Hershey’s, Bakers, Guittard, Callebaut, Ghirardelli.

Unsweetened Chocolate

This chocolate is known for baking or it’s bitter chocolate, this is the simplest form of chocolate. It contains no sugars or any flavorings are added. It is not for eating out of your hand, this is intended as an ingredient to be used for baking cookies, brownies or cakes.

Brands to choose from are Hershey’s, Bakers, Ghirardelli, Guittard, Scharfen Berger.

Milk Chocolate

Milk chocolate must contain at least 10% chocolate liquor and 12% milk solids and includes sweeteners, flavorings, making up the balance. The end result is a mellow with a smooth flavor. It is not used in many baking recipes and usually will eat this out of our hands. It is relatively a weak chocolate flavor and the milk chocolate is usually more than 50% sugar, in which we don’t use it in many recipes. It works in baking, but its sweetness can sometimes make’s an already sweet dessert a little to saccharine. Classic mainstream chocolate bars are made with this type. It’s also used in candy making and in plenty of sweet recipes.

Brands to choose from are Guittard, Ghirardelli, Callebaut, Lindt, Nestle Toll hose

White Chocolate

White chocolate is technically not chocolate since it contains no cocoa solids. Authentic white chocolate contains at least 20% cocoa butter, which provides its meltingly smooth texture. It is effectively pure cocoa butter and sugar (according to FDA standards, at least 20% of the cocoa butter and 14% milk, cream, or milk solids). Often there’s added vanilla. This makes it very sweet and creamy but also devoid of all the fruity and bitter complexity of regular chocolate. There is a time and place when using white chocolate in baking.

Brands to choose from are Callebaut, Guittard, Ghirardelli, Lindt, Nestle Toll House, Bakers.

Cocoa Powder

Cocoa powder is a chocolate liquor that is processed to remove all but 10 to 24% of the cocoa butter. Cocoa powder comes in a natural and Dutched versions. Dutching, which was invented in 19th century by a Dutch chemist and chocolatier, raises the powders’ p H, which neutralizes its acids and astringent notes and rounds out its flavor. In addition to darkening its color. You can use Dutch-processed cocoa powder or natural cocoa powder interchangeably in candy and sauce recipes. However, when it comes to baked goods, stick to what the recipe calls for, since the type of powder can affect how the dough or batter rises.

Brands to choose are Ghirardelli, Guittard, Hershey’s Nestle Toll House, King Arthur.

Natural Unsweetened Cocoa Powder

Unsweetened chocolate is the traditional choice for recipes in which a bold hit of chocolate flavor is more important than a smooth or delicate texture (think brownies). Press most of the cocoa butter out of unsweetened chocolate, and you’ll end up with bitter-tasting (but wonderful) natural unsweetened cocoa powder. The most widely available, it’s the secret weapon when you want a deep, rich chocolate flavor for baked goods like Devil’s Food Cake. While you can use a little bit to sprinkle on truffles, this type of cocoa powder is almost always intended to be used in a recipe, not eaten alone by the spoonful. (Come on, we’ve all tried it.)

Brands to choose are Ghirardelli, Guittard, Hershey’s Nestle Toll House, King Arthur.

Chocolate Chips vs Chocolate Bars

With the exception of unsweetened chocolate, all of the solid chocolates are available in both bar and chip form. While the names may be the same, there are slight differences. To help keep their shape, chips have less cocoa butter and contain added stabilizers. While you may not notice a big difference between the two in the texture of a brownie, in sauces and candy making it can greatly alter the recipe. Baking chocolate bars are created to melt quickly and smoothly, so if a recipe calls for baking chocolate, it’s best to use the bar form.

If you’re a chocoholic, don’t be afraid to experiment a bit with cocoa in your baking. Try new brands, new types of baking chips and chocolates from around the world. You might just find a way to improve upon your go-to recipes.