Cooking & Baking Chocolate

About

This is a selection of some of the finest professional-grade cooking chocolate, baking chocolate and chocolate couvertures in the world. Choose from Valrhona, Callebaut, and ethically-focussed Original Beans. They are the preferred chocolates of high-end restaurants, confectioners and pastry schools. Cooking chocolate should always be the best quality chocolate. Which cooking & baking chocolate to choose? Callebaut Chocolate - This is fabulous chocolate for everyday. If you want to keep a bag of couverture in the cupboard, for baking, or chocolate-work, this is our go-to choice. It has a particularly high proportion of cocoa solides compared with most chocolate you find in a supermarket, so melts beautifully and has a creamy mouthfeel. Valrhona Chocolate Couverture is featured in most Michelin-Starred recipe books. Valrhona also founded l'Ecole du Grand Chocolat - a school where professional chocolatiers can develop and perfect their craft. Original Beans Chocolate Made from rare cacao, with a strong focus on single original beans, and sustainability, ever one of these beautifully made chocolate varieties has a distinct flavour. Taste the indivdual bars first to learn what you love, before diving into a 2kg bag of couverture chips. What is the difference between chocolate and cooking chocolate? Cooking chocolate tends to have a lower sugar content so that you can control how much sugar to add to your bakes. Therefore, the cocoa flavour is much stronger and bolder for a more intense chocolate flavour. You can also easily change the chocolate flavour of your bakes by choosing chocolates with a higher cacao content. Learn more at our Buyer's Guide to Cooking Chocolate . How do you temper chocolate? Tempering chocolate is a very important technique for chocolatiers. It's a process of careful heating, cooling and re-heating that gives the finished chocolate an exceptionally glossy finish, smooth mouth feel and pleasing 'snap' when broken or bitten into. For more info