BAKING CHOCOLATE, also referred to as BITTER CHOCOLATE, COOKING CHOCOLATE and UNSWEETENED CHOCOLATE, is a type of chocolate that is prepared or manufactured for baking . It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened, bitter-sweet semi-sweet and sweet varieties. It may be prepared with chocolate liquor or cocoa solids . Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. Bittersweet baking chocolate "must contain 35 percent chocolate liquor or higher." Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being "almost all sugar." Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate." Sweet baking chocolate contains more sugar than bittersweet and semi-sweet varieties, and semi-sweet varieties contain more sugar than bittersweet varieties. Sweet and semi-sweet baking chocolate is prepared with a chocolate liquor content between 15 and 35 percent.
Modern manufactured baking chocolate is typically formed from
chocolate liquor into bars and chocolate chips . Manufacturers may
process the chocolate and then form it into bulk-sized ten-pound bars,
which are then sold to confectioners and bakers.
* 1 Varieties * 2 Manufacturers * 3 See also * 4 References * 5 Bibliography
The table below denotes the four primary varieties of baking chocolate.
TYPE CONTENT SOURCES
Unsweetened Contains no sugar, and contains 99% chocolate liquor or cocoa solids
Bittersweet Usually has less sugar and more chocolate liquor compared to semi-sweet varieties.
Semi-sweet Has less sugar than sweet varieties. In Europe, a regulation exists stating that semi-sweet varieties must contain more sugar and less chocolate liquor compared to bittersweet varieties. No such regulation exists in the United States, and due to this, semi-sweet and bittersweet varieties can vary in sweetness and chocolate liquor content. In the U.S., bittersweet varieties are even sometimes sweeter than semi-sweet varieties.
Sweet Has the most sugar
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* ^ A B C D E F G H Mushet, C.; Sur La Table; Caruso, M. (2008).
The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40.
ISBN 978-0-7407-7334-1 .
* ^ A B C D Risley, M. S. (2009). The Tante Marie\'s Cooking School
Cookbook: More Than 250 Recipes for the Passionate Home Cook. Simon &
Schuster. p. 370. ISBN 978-1-4391-4221-9 .
* ^ Patrick-Goudreau, C. (2007). The Joy of Vegan Baking: The
Compassionate Cooks\' Traditional Treats and Sinful Sweets. Fair Winds
Press. p. 241. ISBN 978-1-61673-850-1 .
* ^ Gonzalez, E. (1998). The Art of Chocolate: Techniques and
Recipes for Simply Spectacular Desserts and Confec Tions. Chronicle
Books. p. 2. ISBN 978-0-8118-1811-7 .
* ^ A B C D E F G Better Homes and Gardens (2013). Better Homes and
Gardens Baking: More than 350 Recipes Plus Tips and Techniques. Better
Homes and Gardens Cooking. Houghton Mifflin Harcourt. p. 18. ISBN
* ^ A B C Phillips, S. (2008).
Wikimedia Commons has media related to BAKING CHOCOLATE .
Look up BAKER\\'S CHOCOLATE in Wiktionary, the free dictionary.
* Sammarco, A. M. (2011). The Baker
* v * t * e
* Outline * History (in Spain )