The Best Chocolate for Baking

ShareOn more than one occasion, I've been chastised for using obscure ingredients that only Brooklyn hipsters can buy, an accusation that never fails to crack me up—I live in rural Kentucky. Aside from the Dutch cocoa and instant yeast that I order online, virtually all of my grocery shopping happens at a tiny Kroger that anchors the local strip mall.

But you won't find me shopping for chocolate in the baking aisle, which is stocked with some truly abysmal stuff. No, I'll be a few aisles over, where chocolate bars are lined up next to other fancy snacks. If you can sift through the flavored options loaded with blueberries or mint, you'll find a decent array of plain chocolate bars that happen to be excellent for baking.

Of course, the exact selection will vary depending on the buying practices of any given grocery manager, but it takes a national distribution network to get these chocolates to Kentucky, which means there's a reasonable chance you'll find them nearby as well. And if that's not the case, all of these brands are just one click away.

Pick up a few bars and enjoy the variety. Mixing and matching different chocolate percentages, origins, and styles can produce a greater depth of flavor in dessert compared to those made with only one type. The real point is to get to know the types of chocolate are available, and find out for yourself what works best for your baking routine . Though the selection ofhas definitely improved, bars are often the superior choice, and many supermarkets carry unique regional gems—and there's a whole world of small-batch chocolate to explore. So play the field, experiment with some different chocolates, and remember that their flavor will evolve in the recipe.

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