A lot of people go crazy for chocolate, especially in baked desserts such as cakes and cookies. Getting the best chocolate is a must in order to make delectable chocolatey treats. With all the local and international baking chocolate brands out there, it can be hard deciding which one to get.
To help you, we have come up with a list of our top 10 recommendations, as well as a detailed buying guide containing all the information you need to know when choosing—it's even reviewed and fact-checked by a professional baker, Alexa Versoza.
|Net Weight||1 kg|
|Cocoa Percentage||19% Cocoa|
|Cocoa Percentage||20% Cocoa Butter|
|Net Weight||500 g|
|Cocoa Percentage||35% Cocoa|
|Cocoa Percentage||Not Indicated|
|Cocoa Percentage||Not Indicated|
|Net Weight||3 kgs (3 per Set of 1 kg Each)|
To give you a rundown, here are our top 3 picks for the best baking chocolates you can buy online:
Check out the table below to further compare the characteristics of these three baking chocolates as well as the other seven that made it to our list.
Equatoriale Dark 55%
Gourmet Dark Chocolate
77% Dark Chocolate Coins
White Compound Premium Chocolate
Baking Chocolate Bar
Milk Chocolate Baking Chips
Couverture Dark Chocolate for Baking
Easy Melt Cream White Chocolate Buttons
Semisweet Chocolate Compound
A Decadent and Well-Rounded Chocolate Fit for All Your Baking Needs
Bake With Premium Quality Chocolate At an Affordable Price
Has an Intense, Chocolatey Flavor
Create Delightful Desserts With Creamy and Milky White Chocolate
Create Unique Desserts Using Pink Chocolate
A Delicious Chocolate That Is Easy to Work With
Milky Chocolate Chips That Appeal to Everyone
Couverture Chocolate for Perfecting Handmade Chocolate Treats
An Easy to Melt White Chocolate With a Smooth Texture
Fortified Chocolate Blocks for Large-Scale Desserts
|Price Starts at||₱450||₱250||₱790||₱355||₱870||₱135||₱225||₱400||₱93.5||₱585|
|Type||Dark||Dark (Semisweet)||Dark||White||Ruby||Dark (Bittersweet)||Milk||Dark||White||Dark (Semisweet)|
|Form||Couverture||Compound||Couverture, Coins||Compound||Callet Buttons||Bar||Chips||Courveture||Buttons||Block|
|Net Weight||200g||1 kg||1kg||1kg||1kg||500 g||326g||1kg||180g||3 kgs (3 per Set of 1 kg Each)|
|Cocoa Percentage||55%||19% Cocoa||77%||20% Cocoa Butter||47.3%||35% Cocoa||Not Indicated||58%||Not Indicated||35%|
Here are some key points to consider:
Before you start making and baking your chocolate treats, you have to think about what type of chocolate you should use. Every type of chocolate can be used in any dessert, however, you must take into consideration what you will make and how sweet you want it to be.
White chocolate is sweet, rich, soft, creamy, and its flavor has a hint of vanilla. Its chocolate is made from sugar, cocoa butter, vanilla, milk, and lecithin, an ingredient that binds everything.
The absence of cacao results in its white color, which gives the advantage to play with different colors by adding food coloring. White chocolate goes well with desserts that include berries, matcha green tea, pistachios, and more. Also, it complements milk and dark chocolates too!
A great quality white chocolate must have at least 20% cocoa butter and has a minimal list of ingredients. However, keep in mind that white chocolate burns easily, so if you want to temper white chocolate, make sure to buy the couverture and not compound white chocolate.
Our well-loved milk chocolates are usually directly consumed, perfect for the sweet tooth. They have at least 25% cacao content with cocoa butter, at least 12% milk solids, and a generous portion of sugar varying per brand. They are good as shavings on top of cakes, but they are too sweet in baked goodies.
A lot of local brands already carry milk chocolate for baking, like Auro, Risa, Lerio, Tigre y Oliva, Lasa, and Dekada, and also imported ones like Valrhona, Callebaut, Felchlin, Cemoi, and Veliche. Milk chocolates work best with mousse, muffins, and oatmeal cookies.
Dark chocolate is known for its bittersweet taste. Many dark chocolates are Dutch-processed or alkalized to reduce the bitter taste, while a few others remain unprocessed. They come in different types depending on the amount of chocolate liquor and sugar and sometimes a small amount of vanilla.
Unsweetened chocolates have at least 50% chocolate liquor. Some even are made up to 100% cacao content and no added sugar. Bittersweet chocolates have at least 70% cacao, while semisweet chocolates usually have at least 60% cacao and contain more sugar.
For healthier dark chocolates, choose those with at least 60% cocoa – combined cacao powder and cocoa butter.
Often referred to as the "4th chocolate", ruby chocolates are the most recent addition to the chocolate family. They are locally grown in Ivory Coast in Africa, Ecuador, and Brazil. What makes ruby chocolates unique is its natural pink color and tangy, sweet, and fruity flavor resembling red berries.
There are many different ways to bake with chocolates, and chocolates come in different shapes. So before picking the chocolate you will use, think about the dessert you’re going to make. The form or shape of the chocolate complements several specific baked desserts.
Are you making chocolate chip cookies or brownies? Then, this is a solid choice! These are chocolate droplets resembling chocolate kisses. For cookies and brownies, pick chocolate chips with stabilizing ingredients like soy lecithin so as not to overly melt them while baking. Chocolate chips are ideal for cake toppings too, like campfire s’mores cake, and chocolate mousse.
Some available in the market are fused with other flavors like butterscotch, berries, and mint. While it is true that chocolate chips are the most convenient and versatile choice, the preference for the texture and mouthfeel will still be subject to your preference. A close alternative for chocolate chips are chocolate coins or buttons.
Both bars and blocks are used for baking pastries, cakes, puddings, and brownies. The chocolate bars are our foil-wrapped, ready-to-eat chocolates in the groceries. Keep in mind to melt them over a low fire to avoid burning the chocolate.
Chocolate Blocks are huge, thick chocolate bars making them more cost-effective than chocolate bars. Melting down this gigantic piece of chocolate is what people sometimes do to make fudge brownies or pudding. However, you need a food processor or extra strength to chop them off before melting and baking. Also, don't ever use a good knife to cut hard chocolate, as it may cause the blade to get dull.
Most people use chocolate couverture and compounds interchangeably. However, couverture bars have chocolate liquor and more cocoa butter, giving off a crisp texture and a more glossy finish. They are great for mirror-glazed cakes, truffles, and snickers. Couvertures need extra time and effort in tempering to bring out the best final products.
Compounds, on the other hand, are made of cacao powder and oil, usually soybean, palm kernel, or cottonseed. They can be used as an alternative for couverture and are great for decorations since they don’t need tempering and remain stable even in warm temperatures. However, do take note that they do not turn out as shiny and also burn more easily than couverture.
Also known as chocolate pistoles or wafers, buttons are small, flattened disc-shaped. They are melted before being used in baked desserts. Some are mixed with the batter to create the cake or bread base, while others prefer to use them in making ganache.
Since they are already in small pieces, you don’t need extra effort to chop chocolates. They are also more efficient in storage, and easier to weigh and portion, but when melting, you have to set them on low fire or use a double broiler to avoid having burnt chocolate.
We want to remind you to carefully read the information on the label or descriptions given on the online sites. First, opt for trusted brands to help you produce quality baked goods, but we also want you to give emerging brands a chance by reading product reviews.
The ingredients are also essential before purchasing, as some people follow strict dietary restrictions or have certain allergies or intolerance. Ask for the expiration date to avoid food poisoning or hassle in product returns.
You might also want to explore those baking chocolates mixed with other fruits or flavor essences that will complement your dessert. Lastly, the net weight must be sufficient for your recipes because baking is an exact science.
Below are some of the most asked questions on the web answered by the mybest team.
You can eat baking chocolate if you want to. However, the question depends on whether you can tolerate its taste. Unlike regular chocolate bars, baking chocolates are more bitter as they contain little to no sweetener. So, if you have quite a sweet tooth, you might not like them. That said, if you like how they taste, then by all means!
Melting chocolate, or what we know as couverture chocolate, is sometimes considered a higher-end version of baking chocolate. Couverture chocolate is glossier and melts more easily as it contains a higher ratio of cocoa butter. This makes it melt faster and a lot easier to work with, especially if you’re using it for dipping or glaze.
You can use baking chocolate for dipping. Just take care not to let it get burnt while you are in the process of melting it. If you find the chocolate is difficult to work with, for instance, if it is too thick, you can add a tablespoon of oil to slightly thin out the chocolate to make it easier to work with.
Christmas and New Year are just around the corner! Start researching for your holiday recipes now and consider purchasing several products from our article reviews that will surely bring joy to your world!
Our buying guide was carefully researched and crafted by the mybest team of writers and editors, in collaboration with the expert featured in this article. We used the buying guide as a basis for choosing and ranking the product recommendations, and we looked at reviews and ratings from different E-commerce sites like Lazada, Shopee, and more.
For expert-reviewed articles, we ask experts to check and review our buying guide to make sure there aren't any false, misleading, or outdated information. Our experts do not participate in choosing the recommendations, and they do not endorse any of the products we mention.
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