Baking chocolate

Baking Chocolate

Baking chocolate, also referred to as unsweetened chocolate, cooking chocolate, or cacao paste, is a type of chocolate primarily used as an ingredient in recipes, rather than eaten on its own. It is the purest form of chocolate, containing between 50% and 58% cocoa butter.

History

The use of baking chocolate can be traced back to the ancient Maya and Aztec cultures, who used cacao beans to create a bitter beverage. The concept of baking chocolate as we know it today, however, did not emerge until the 19th century, with the industrialization of chocolate production.

Production

Baking chocolate is produced by grinding cacao beans into a liquid form. This liquid is then processed to remove excess fat, resulting in a chocolate liquor. The liquor is cooled and molded into blocks, which are sold as unsweetened baking chocolate.

Usage

Baking chocolate is used in a variety of recipes, including chocolate cake, brownies, and chocolate chip cookies. It is also used in savory dishes, such as mole sauce, to add depth and complexity to the flavor profile.

Types

There are several types of baking chocolate available, including:

• Unsweetened Chocolate: This is pure chocolate liquor, composed of ground cacao beans. It has a strong, bitter taste and is typically used in recipes that call for added sugar.

• Bittersweet Chocolate: This type of chocolate contains at least 35% chocolate liquor, with some sugar added. It is less sweet than semi-sweet chocolate.

• Semi-Sweet Chocolate: Semi-sweet chocolate contains between 35% and 55% chocolate liquor. It is often used in recipes that require a balance of sweetness and chocolate flavor.

• Milk Chocolate: This type of chocolate contains milk or milk powder, sugar, and a small amount of chocolate liquor. It is typically used in recipes that require a milder, sweeter chocolate flavor.

See Also

• Chocolate
• Cocoa butter
• Cacao beans
• Chocolate cake
• Brownie
• Chocolate chip cookie
• Mole sauce