Are You Baking With the Right Chocolate? – Bon Appétit

By Rochelle Bilow | December 7, 2015

The baking aisle of your supermarket is a complicated place, stacked high with questions and more varieties of funfetti cake than you ever know you needed. If you’re just there for some baking chocolate, you face shelves of options: Bittersweet or semisweet? Milk or dark? How dark? Chips or bars? Bars or blocks? Nibs?!? It’s enough to throw your hands up, grab a tub of frosting, one of those boxed mixes, and call it a day.

Until now.

We present: the complete guide to buying and baking with chocolate.

Bars, Blocks, Chips, Wafers, or Powder?

You should never bake with chocolate you wouldn’t eat out-of-hand. “I wouldn’t bake with an $11 artisanal bar,” says senior associate editor Claire Saffitz. On the other hand, “it should be delicious enough on its own to eat as a snack.” Back in the baking aisle, there are five main formats of baking chocolate: bars, blocks, wafers, chips, and cocoa powder.

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