Chocolate: uses in baking (2024)

FAQs

Chocolate: uses in baking? ›

They are, in fact, very versatile for making the best recipes by professional bakers and confectioners: mousses, creams, icing, fillings and sandwiching for contemporary cakes, single portions and mignon pastries, sponge cakes, baked products and biscuits.

Function. Dark, bittersweet and semi-sweet varieties are widely used in many types of pastries, confections, and desserts. It can also be eaten out of hand. It has two major distinguishing characteristics: its flavor and its texture.

Chocolate has a lot of fat, but it winds up adding more structure than tenderness to baked goods. Cakes or cookies with cocoa powder need less flour than those without, and a sweet made with dark chocolate will be tougher than one made with milk.

Aside from this, chocolate is also used with churros, to coat strawberries and other fruits, cookies, ice cream sandwiches and many more treats. It is also commonly used as a sauce with treats like pancakes, waffles and french toast.

Bittersweet chocolate is used because most of the time baking recipes also include additional sugar - so the whole cookie is sweet, not just the part with the chocolate chips. If your chocolate chips were milk chocolate and there was sugar in the cookie dough too, then the overall effect would just be way too sweet.

Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies.

You can use cocoa, instead of flour, for dusting cake pans when making chocolate cake. Well, some people use it for enemas, it can be used for a drink. It can be used to make chocolate wine, and chocolate liqueur. It is used in cereal, as well as facials, and on other skin as a moisturizer.

It Improves Texture

Adding chocolate, especially chocolate with a high fat content, will make your dessert even more sweet and smooth. It's also important to note that using chocolate rather than cocoa powder can change a dessert's texture too.

The seven variation of chocolate commonly used in baking are Bittersweet Chocolate, Semisweet Chocolate, Dark Chocolate, Milk Chocolate,White Chocolate Compound Chocolate, Coating Chocolate.

As cooking chocolate is so easy to cook with, it can be added into almost any mixture. Whether it's folded into cupcakes, or whipped into buttercream, cooking chocolate is a great way to add some cocoa opulence into any baked good. Traditionally, cooking chocolate has come in the form of the most bitter dark chocolate.

What is chocolate for baking called? ›

Baking chocolate, in its most traditional form, is unsweetened chocolate. That means it's 100 percent chocolate liquor (aka processed and ground cocoa beans) without any added sugar or flavoring, so it's extra bitter and extra unpleasant to bite into.

Dark chocolate isn't only delicious, but according to research, it benefits your heart. It's one of the healthier chocolate dessert options (that's what we tell ourselves, anyway).

Cooking chocolate should always be the best quality chocolate. Valrhona mini blocks and couverture chips are the preferred chocolates for high-end restaurants, confectioners and patisserie schools. Like their Guanaja 70%, which is one of the world's favourite dark chocolates.

Best Bittersweet / Semi-Sweet Chocolate

Options like Ghiradelli Semi-Sweet Chocolate Baking Bars or bittersweet chocolate bars can be used interchangeably in recipes. Silva loves these varieties in desserts like chocolate truffles and tiramisu and recommends serving them with a good cup of coffee.