Supermarket shelves offer many types of chocolate, and understanding the differences can significantly affect baking outcomes. Cooking chocolate is specifically produced for use as an ingredient in cooking and baking, commonly sold in bars, blocks, chips or other forms that are easy to measure and melt.
What is cooking chocolate?
Cooking chocolate can contain different levels of cocoa solids and sugar depending on the product. Some varieties are relatively bitter with little sugar, while others are sweeter and designed for particular recipes. It is also available in dark, milk and white varieties.
One important feature of cooking chocolate is that it is intended to be combined with other ingredients. It can be melted into a cake mixture, used for brownies, incorporated into a sauce or used to create a chocolate coating. Cooking chocolate is safe to eat, although it may not taste the same as a standard chocolate bar. The texture may also differ when solid, and it may melt slightly more easily and better.
What is eating chocolate?
Normal or eating chocolate refers to chocolate bars designed primarily for eating rather than for use as a cooking ingredient. Eating chocolate focuses on flavour and texture, with manufacturers carefully balancing cocoa, sugar, milk and cocoa butter to produce a smooth, creamy or rich chocolate that tastes enjoyable on its own.
Depending on the type, normal chocolate can contain additional ingredients such as nuts, biscuits or flavourings. In many recipes, normal chocolate can be used instead of cooking chocolate, though results may change depending on the type substituted. Chocolate may burn more easily when melted, so it is recommended to use a glass bowl over hot water rather than a microwave.
