Baking chocolate
Baking Chocolate
Baking chocolate, also referred to as bitter chocolate, cooking chocolate, or unsweetened chocolate, is a type of chocolate specifically used as an ingredient in recipes, rather than eaten on its own (confectionery chocolate).
Pronunciation
Baking chocolate: /ˈbeɪkɪŋ ˈtʃɒklɪt/
Etymology
The term "baking chocolate" is derived from its primary use in baking and cooking. The word "chocolate" comes from the Nahuatl word xocolātl, which was then borrowed by the Spanish as chocolate.
Description
Baking chocolate is typically a simple mixture of cocoa solids and cocoa butter, and possibly sugar. It is often sold in a semi-solid form, such as a bar or chips, and is designed to melt smoothly for use in recipes. Unlike other types of chocolate, baking chocolate is unsweetened, giving it a strong, bitter taste that is not typically enjoyed on its own.
Related Terms
- Cocoa solids: The non-fat component of cocoa, providing the flavor and color to chocolate.
- Cocoa butter: The fat component of cocoa, providing the texture to chocolate.
- Confectionery chocolate: Chocolate that is meant to be eaten on its own, often sweetened and containing other flavorings.
- Nahuatl: A group of languages spoken in Central Mexico, including the language from which the word "chocolate" is derived.
External links
- Medical encyclopedia article on Baking chocolate
- Wikipedia's article - Baking chocolate
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