If you only keep one kind of chocolate product on hand for dessert-making emergencies, it should be baking bars. Available in all of the many shades and flavors of chocolate on the market today, baking bars are all-purpose meltable, chopable, and snackable—absolutely worth hoarding in a stack in your pantry for when the need for homemade cookies strikes.
The best chocolate bar for baking depends on what you’re using it for, but most can be swapped in for another to fit your cocoa tastes. Deeply bitter dark chocolate might be just right for a truffle to sink your teeth into, whereas white chocolate chopped into slivers is the perfect mix-in for a bar cookie studded with bits of dried fruit. Regardless of the flavor profile, you’re going for (pro tip: Keep an assortment so you never have to settle), bars can do it all. Read on to learn more about why slab-format chocolate is the best and the appropriate uses for every style.
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