Baking Chocolate
Chocolate for cooking, baking, and homemade hot chocolate – always use real chocolate, not instant powder. Choose chocolate drops or grated shavings to prepare desserts, creams, and beverages with the full flavor of cocoa.
Cooking chocolate is a specific type of chocolate intended for heat treatment and baking, as well as for preparing desserts, creams, and glazes. It is characterized by a higher cocoa solids content and real cocoa butter without substitutes. This chocolate is more stable at high temperatures, has a fuller flavor, does not form lumps, and is often offered in the form of drops or pieces. With cooking chocolate, it is very important to read the ingredients, as with all chocolates. The rule applies – high-quality chocolate has a short list of ingredients and contains only a few components – cocoa mass, cocoa butter, sugar, and fewer (or no) additives and lecithin.
