Almost everyone has a sweet tooth, most especially for baked desserts such as cakes and cookies. Some love fruity desserts, while others love creamy and buttery treats. However, we cannot deny the fact that we have this one flavor that is truly a guilty pleasure ー chocolate!
Getting the best chocolate is a must in order to make delectable chocolatey treats. With so many chocolates from different brands, we know that deciding which one to buy could be tricky so, to help you, we have come up with a Buying Guide and a Top 10 list of recommended baking chocolates that you can purchase online.
Not all chocolates can be used for baking. Some are just meant for beverages, while others can only be used for toppings. Here are the things to consider when selecting baking chocolates.
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. A great quality of white chocolate must have at least 20% cocoa butter and has a minimal list of ingredients.
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!
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.
However, there are still a handful of brands that manufacture milk chocolates for baking, making them a rare find in the market. 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.
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.
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 as the 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. 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.
Unleash the inner pastry chef in you and get ready to have your personal evaluation of our top 10 picks for baking chocolates. We made sure to be inclusive and diverse in types, forms, and brands for your preferences.
|Type||Special Dark (Semisweet)|
|Net Weight||340 g|
|Cocoa Percentage||50% - 60%|
|Cocoa Percentage||20% Cocoa Butter|
|Net Weight||2.50 kg|
|Cocoa Percentage||Not Specified|
|Net Weight||1 kg|
|Cocoa Percentage||19% Cocoa|
|Type||Dark (Bittersweet) But Also Available in Dark Chocolate, Premium Chocolate, White Chocolate|
|Net Weight||500 g|
|Cocoa Percentage||35% Cocoa|
|Net Weight||3 kgs (3 per Set of 1 kg Each)|
|Type||Mint-flavored Whit Chocolate|
|Cocoa Percentage||Not specified|
|Net Weight||100 g|
|Net Weight||227 g|
Special Dark Chocolate Baking Chips
White Compound Premium Chocolate
Couverture Dark Chocolate for Baking
Gourmet Dark Chocolate
Baking Chocolate Bar
Chocolate Baking Bar
Chocolate Mint Chips
Sugar Free Dark Chocolate
Bake Any Chocolate Goodies from a Trusted Brand
Creamy White Baking Chocolate from an Almost 2-Century Old Brand
Couverture for Perfecting Desserts with Glossy Finish
Create Unique Desserts Using Pink Chocolate
Bake Various Cakes and Pastries Using a Quality Chocolate
A Delicious Chocolate That Is Easy to Work With
Huge Blocks of Chocolate for Baking Desserts as Gifts
A Delight for The Choco Mint Lovers
Enjoy Delicious and Guilt-free Desserts Great for the Health Concious
Pure Unsweetened Cocoa Mass for Baking and Drinking
|Price Starts at||₱290||₱355||₱400||₱2,599||₱250||₱135||₱585||₱250||₱295||₱106|
|Type||Special Dark (Semisweet)||White||Dark||Ruby||Dark (Semisweet)||Dark (Bittersweet) But Also Available in Dark Chocolate, Premium Chocolate, White Chocolate||Dark (Semisweet)||Mint-flavored Whit Chocolate||Dark||Unsweetened|
|Net Weight||340 g||1kg||1kg||2.50 kg||1 kg||500 g||3 kgs (3 per Set of 1 kg Each)||340g||100 g||227 g|
|Cocoa Percentage||50% - 60%||20% Cocoa Butter||58%||Not Specified||19% Cocoa||35% Cocoa||35%||Not specified||65%||100%|
Put a Christmas-y twist into our classic chocolate chip cookies by adding peppermint flavor! Here is a quick video from Delish.
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!
Choosing to do something else during the quarantine is a good way to avoid boredom and blues. Baking is definitely one of the excellent choices. Of course, chocolate goodies are definitely a great baking experience, and consuming them boosts our happy hormones to fight our loneliness and anxieties.
We hope to have guided you in getting the best baking chocolates that would add life to desserts that you and your family enjoy. We would like to hear from you by sharing your chocolate desserts and tag us on Instagram and Facebook.
Author: Roel Pillas Malubay
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