Baker's , Unsweetened Chocolate, 4 Oz

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Baker's , Unsweetened Chocolate, 4 Oz

Baker's , Unsweetened Chocolate, 4 Oz

RRP: £11.99
Price: £5.995
£5.995 FREE Shipping

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This is a bar of decadent chocolate for baking, so you can add this chocolate bar to any type of sweet dish whether it is ice cream or a cake and satisfy your sweet tooth! Sugar, Skimmed MILK Powder, Vegetable Fat (palm, kernel oil), Vegetable Oil (sunflower), Emulsifier E492, E322, SOYA Lecithin, Flavours. Unsweetened chocolates tend to be unbalanced or one-dimensional, so 88% is about as dark as I like to go.

Alternatively, melt ½ cup peanut butter chips in the microwave by heating, then stirring, in 15 second intervals. As you explore, keep in mind that few milk chocolates can be a one-size-fits-all ingredient for every recipe—a bar that's too sweet to enjoy on its own may be perfect for an unsweetened ganache frosting or a bitter chocolate cookie, while one that's too lean for tempering may be spot-on in a richer cookie. Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering. Original versions of the brand were not prepared for baking, and before 1865, the company purveyed three grades of drinking chocolate, which were "Best Chocolate", "Common Chocolate" and "Inferior Chocolate".

Thanks to its creamy texture, this would be a great option for the snappy chocolate shell of a homemade Klondike bar, where its intensity would shift the focus from the ice cream to the chocolate.

Mercifully, I got over myself and learned to appreciate what different types of chocolate have to offer in flavor, melting point, and richness, and the versatility of this milk chocolate is a great jumping-off point if you're still warming up to the idea. However you choose to melt your chocolate, make sure all of your bowls and utensils are dry and keep your chocolate from being exposed to moisture.For baking, it's important to understand the difference between regular chocolate and baking chocolate—plus, how to select the right kind of chocolate for every dessert recipe. Chocolate chips have less cocoa butter and contain stabilizers to help keep their "chip" shape while baking.

It's a great all-around chocolate for baking, especially in recipes where it can temper sweetness while taking centerstage, like my homemade brownie mix or chocolate chip skillet cookie. When melted chocolate cools and rehardens, it can “bloom” — in other words, take on a dusty, white, mottled appearance and a matte, rather than shiny, look. In addition, I’ve occasionally found myself in kitchens without a heatproof bowl or pan that will easily fit over a saucepan (or without an appropriately sized saucepan for my bowl), which can sometimes be a challenge. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.Guests of the podcast share a recipe they cherish for its significance to their culture and heritage. Thanks to the addition of powdered cream along with milk, this chocolate has a dairy-forward flavor and a richness reminiscent of a truffle. It has a bright and fruity profile that's distinctively tart, with enough sugar to keep the chocolate's bitter, tannic qualities at bay. In general, dark chocolate can last up to 2 years, while white chocolate and milk chocolate last up to 1 year. Theo's 85% bar has a texture that's more tender than snappy, one that's quick to melt on the tongue.

Befitting that heritage, its 45% milk chocolate bar has a strong cocoa profile that veers toward the darker side of milk chocolate with its nutty toffee notes. But to me, their true value is in the kitchen, where their consistency is an asset to just about any baking project.Around the late 1800s, the company began promoting the notion of using chocolate as an ingredient in desserts and for baking. It's earthy, rich, and darker than I expected given the percentage, a profile that works nicely to balance its sweetness. But there's so much more to discover in the realm of milk chocolate; when done well, the addition of dairy fat brings out a whole new range of flavors.

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