What Exactly Is Baking Chocolate?

Tell me if this sounds familiar: You’re baking a cake or cookies, and you have some leftover raw chocolate. So you think, “I’ll just have a little taste,” and you sneak a bite of it. You’re expecting to taste that sweet, satisfying pure chocolatey joy, right? But instead: Bitter! Intense! Decidedly not chocolate! You, dear reader, have just eaten baking chocolate.

While it may look and smell like chocolate, it is not. So, what is it? Why does baking chocolate taste like that? And what is it good for?

You’ve got Q’s? We’ve got A’s! 

What's the difference between baking chocolate and non-baking chocolate?

The main difference between baking chocolate and non-baking, or “eating,” chocolate is the sugar content and added ingredients. Baking chocolate, aka unsweetened or bitter chocolate, is pure chocolate liquor made from ground cacao beans without any added sugar. It has a deep, intense chocolate flavor and is commonly used in baking and cooking rather than for direct consumption. Unlike regular chocolate, which is often blended with sweeteners and emulsifiers for a smoother texture, baking chocolate remains pure, providing a rich, concentrated cocoa flavor ideal for baking. 

Baking chocolate is used for recipes that require deep, rich chocolate flavor without added sweetness. When paired with sweeteners, dairy, or other complementary ingredients, its bitterness transforms into a well-rounded chocolate flavor. It’s a key component in cakes, brownies, cookies, mousses, puddings, truffles, fudge, tarts, and soufflés. Baking chocolate can also be melted into hot milk for a creamy, dreamy hot cocoa or used for chocolate sauces and glazes, adding an indulgent finishing touch to an otherwise average bowl of ice cream. 

While baking chocolate is famous for its role in desserts, it can also add layers of complexity to savory dishes. One of its most well-known uses is in mole, a rich Mexican sauce that combines unsweetened chocolate with spices, chiles, and nuts to create a deep, slightly smoky flavor. Baking chocolate is also a key ingredient in chili, in which its bitterness balances the heat and enhances the dish’s overall richness. Some chefs add a touch of baking chocolate to braised meats, such as short ribs or beef stew, to intensify umami flavors, adding depth without making the dish taste sweet. 

READ MORE: The Complete Guide to Chocolate

Can you eat baking chocolate on its own?

OK, so it’s clearly a versatile ingredient…but what about eating baking chocolate on its own as an indulgent snack? Technically, you can eat baking chocolate by itself, but it’s very bitter and most people find it too intense to eat plain. However, if you find yourself with a stockpile of raw baking chocolate and aren’t in the mood to bake, you can pair it with ingredients that balance or complement it. These can include honey or maple syrup, dried or fresh fruits, peanut or almond butter, or even aged cheeses like Gouda or Brie, which contrast nicely with the deep cocoa flavor.

Despite its bitter taste, baking chocolate is a multi-purpose ingredient that enhances countless recipes. Whether melted into hot chocolate, blended into batters, swirled into cheesecakes, or adding depth to your dad’s famous chili, baking chocolate's bold taste is a strength rather than a drawback. That said, here’s some advice: Make sure you know your chocolates before taking a bite in raw form, or you might be in for a seriously bitter surprise…

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