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Baking chocolate

From Wikipedia, the free encyclopedia
This article is about generic chocolate that can be used in baking. For the brand name of such a foodstuff, seeBaker's Chocolate.
Chocolate intended for use in baking

White baking chocolate may be mixed withdark baking chocolate to make it sweeter.
Semi-sweetchocolate chips
Baking chocolate, unsweetened, squares
Nutritional value per 100 g (3.5 oz)
Energy2,680 kJ (640 kcal)
28.4 g
Sugars0.91
Dietary fiber16.6 g
52.3 g
14.3
Phenylalanine0.525 g
Tyrosine0.425 g
Vitamins and minerals
Other constituentsQuantity
Water1.34 g
Caffeine80 mg
Theobromine1300 mg
†Percentages estimated usingUS recommendations for adults.[1]

Baking chocolate, orcooking chocolate,[2] is chocolate intended to be used for baking and in sweet foods thatmay or may not be sweetened.Dark chocolate,milk chocolate, andwhite 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 differentmouthfeel.[3]

Production

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Modern manufactured baking chocolate is typically formed fromchocolate liquor formed into bars orchocolate chips.[4] Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of thecocoa butter replaced with other fats that do not requiretempering.[3] This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered.[3]

Varieties

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It is typically prepared in unsweetened,[4] bittersweet,[2] semisweet[5] and sweet varieties,[6] depending on the amount ofadded sugar.

Recipes that include unsweetened baking chocolate typically use a significant amount of sugar.[6] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher.[6] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.[4]

Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate".[7] Sweet baking chocolate contains more sugar than bittersweet[6] and semisweet varieties, and semisweet varieties contain more sugar than bittersweet varieties.[7] Sweet and semisweet baking chocolate is prepared with a chocolate liquor content between 15 and 35 percent.[6]

The table below denotes the four primary varieties of baking chocolate.

TypeContentSources
UnsweetenedContains no sugar, and contains 99%chocolate liquor orcocoa solids.[4][6][8]
BittersweetUsually has less sugar and more chocolate liquor compared to semisweet varieties.[4][7][8][9]
SemisweetHas 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.[4]
SweetHas the most sugar.[6]

Manufacturers

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Manufacturers of baking chocolate includeBaker's Chocolate,[10]Callebaut,Fazer,Ghirardelli,Guittard,The Hershey Company,Lindt,Menier, andValrhona.[2]

See also

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References

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  1. ^United States Food and Drug Administration (2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archived from the original on 27 March 2024. Retrieved28 March 2024.
  2. ^abcRisley, 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.
  3. ^abcGisslen, W. (2012).Professional Baking. Wiley. p. 88.ISBN 978-1-118-08374-1.
  4. ^abcdefMushet, 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.
  5. ^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.
  6. ^abcdefgBetter 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.
  7. ^abcPhillips, 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.
  8. ^abHolmberg, M. (2009).Absolutely Chocolate: Irresistible Excuses to Indulge. Taunton Press. p. 4.ISBN 978-1-60085-133-9.
  9. ^Marcus, J. B. (2013).Culinary Nutrition: The Science and Practice of Healthy Cooking. Elsevier Science. p. 367.ISBN 978-0-12-391883-3.
  10. ^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.

Bibliography

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Wikimedia Commons has media related toBaking chocolate.
Look upbaker's chocolate in Wiktionary, the free dictionary.
Cocoa bean
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