Baking Chocolate

These chunks of craft chocolate are perfect for your favorite baking projects. Untempered craft chocolate chunks can be chopped up (stir it in like chips), melted down (whisk it in), or use your own tempering skills to make it shiny (dip, dunk, or pour). Choose from our list of flavors, origins, and cacao percentages. Come back often as these will keep changing! _________ For your reference when choosing chocolate for your recipes, the FDA defines these common baking chocolate types:White Chocolate≥ 20% of cocoa butter (cacao fat).< 14% of milk solids.≤ 55% sugar. Milk Chocolate≥ 10% of chocolate liquor (cacao nibs).≥ 12% of milk solids.Sweet Chocolate≥ 15% of chocolate liquor (cacao nibs).< 12% of milk solids.Semisweet & Bittersweet Chocolate*≥ 35% of chocolate liquor (cacao nibs).< 12% of milk solids.*Semisweet and bittersweet chocolate have the same legal definition. In practice, semisweet chips are often considered to be about 40%, and bittersweet chips to be around 60