It is very strong, very bitter and contains a high cocoa butter content that causes the fat to come to the surface when stored at too high a temperature.
Sometimes called bitter chocolate, it is usually equal parts chocolate solids and cocoa butter. In any form it must have a chocolate liquor content of at least 35%.
During refining and processing, the cocoa particles are ground very fine and smooth, and emulsifier like lecithin may be added along with vanilla or vanillin but no sugar.
Baking chocolate is used to flavor fondants and caramel any other candy when a pronounced chocolate flavor is desired.
Baking chocolate is used for the richest chocolate flavor in baking and where convenience and cost are not important.
Baking chocolate
