Using ordinary chocolate vs cooking chocolate in baking

12Donna12

I bake regularly and would never touch cooking chocolate. In my opinion it's like chocolate flavoured wax! I'd definitely recommend using regular chocolate instead.

[Deleted User]

for starters, cocoa solids is important. if the first ingredient in the choc is sugar, then it's going to adversely affect the finished product as it adds to the sugar content of the recipe. Look for cocoa mass as first ingredient, always use dark choc with at least 45-50% cocoa solids. Milk choc doesn't cook so well - save that for krispie cakes. I just use whatever supermarket ordinary dark choc i have in the cupboard but would use cooking choc if there was nothing else available