Baking_chocolate
Baking chocolate
Chocolate intended for use in baking
Baking chocolate, or cooking chocolate,[3] is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel.[4]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,680 kJ (640 kcal) |
28.4 g | |
| Sugars | 0.91 |
| Dietary fiber | 16.6 g |
52.3 g | |
14.3 | |
| Phenylalanine | 0.525 g |
| Tyrosine | 0.425 g |
| Other constituents | Quantity |
| Water | 1.34 g |
| Caffeine | 80 mg |
| Theobromine | 1300 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
Modern manufactured baking chocolate is typically formed from chocolate liquor formed into bars or chocolate chips.[5] Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering.[4] This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered.[4]
It is typically prepared in unsweetened,[5] bittersweet,[3] semisweet[6] and sweet varieties,[7] depending on the amount of added sugar.
Recipes that include unsweetened baking chocolate typically use a significant amount of sugar.[7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher.[7] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.[5]
Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate".[8] Sweet baking chocolate contains more sugar than bittersweet[7] and semisweet varieties, and semisweet varieties contain more sugar than bittersweet varieties.[8] Sweet and semisweet baking chocolate is prepared with a chocolate liquor content between 15 and 35 percent.[7]
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. | [5][7][9] |
| Bittersweet | Usually has less sugar and more chocolate liquor compared to semisweet varieties. | [5][8][9][10] |
| Semisweet | Has less sugar than sweet varieties. In Europe, a regulation exists stating that semisweet 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, semisweet and bittersweet varieties can vary in sweetness and chocolate liquor content. In the U.S., bittersweet varieties are even sometimes sweeter than semisweet varieties. | [5] |
| Sweet | Has the most sugar. | [7] |
Manufacturers of baking chocolate include Baker's Chocolate,[11] Callebaut, Ghirardelli, Guittard, The Hershey Company, Lindt, Menier, and Valrhona.[3]
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- United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
- National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
{{cite book}}: CS1 maint: multiple names: authors list (link) - 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.
- Gisslen, W. (2012). Professional Baking. Wiley. p. 88. ISBN 978-1-118-08374-1.
- 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.
- 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.
- 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 978-0-544-17781-9.
- Phillips, S. (2008). Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker. Touchstone. p. 162. ISBN 978-0-7432-5374-1.
- Holmberg, M. (2009). Absolutely Chocolate: Irresistible Excuses to Indulge. Taunton Press. p. 4. ISBN 978-1-60085-133-9.
- Marcus, J. B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Elsevier Science. p. 367. ISBN 978-0-12-391883-3.
- Goldstein, D.; Mintz, S.; Krondl, M.; Rath, E.; Mason, L.; Quinzio, G.; Heinzelmann, U. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 45. ISBN 978-0-19-931361-7.
- Sammarco, A. M. (2011). The Baker Chocolate Company: A Sweet History. History Press. ISBN 978-1-61423-113-4. 136 pages.