Cooking chocolate is manufactured specifically for use as an ingredient in cooking and baking. It is typically sold in bars, blocks, chips or other formats that can be readily measured and melted.
Cooking chocolate can feature varying levels of cocoa solids and sugar depending on the product. Some varieties are comparatively bitter and contain minimal sugar, while others are sweeter and formulated for specific recipes. It is also possible to obtain cooking chocolate in dark, milk and white varieties.
Key Characteristics of Cooking Chocolate
One key characteristic of cooking chocolate is that it is designed to be combined with other ingredients. For instance, it can be melted into a cake mixture, used to make brownies, incorporated into a sauce or used to create a chocolate coating.
Cooking chocolate is safe to consume, though it may not have the same flavour as a regular chocolate bar. The texture might also differ when solid, and it could melt slightly more readily. You'll typically find cooking chocolate in the baking aisle, near chocolate chips. Regular or eating chocolate is stocked in a separate aisle, typically near biscuits and sweets.
What Is Eating Chocolate?
Normal chocolate, or simply chocolate, refers to chocolate bars available on supermarket shelves that are intended primarily for consumption rather than specifically for use as a cooking ingredient. Eating chocolate is all about flavour and texture. Manufacturers often carefully balance cocoa, sugar, milk and cocoa butter to create a smooth, creamy or rich chocolate that's enjoyable to eat on its own.
Depending on the variety, normal chocolate can include additional ingredients, such as nuts, biscuits or flavourings. In numerous recipes, normal chocolate can be substituted for cooking chocolate. However, the outcome may vary depending on the type of chocolate being used as a replacement. Chocolate might burn more readily when melted, so it's advisable to use a glass bowl over hot water rather than the microwave.
