What is the difference between baking and regular chocolate?

Baking chocolate and regular chocolate are both made from cocoa beans, but they have different purposes and properties.

Baking chocolate is specifically designed for use in baking. It has a higher cocoa content and less sugar than regular chocolate, which gives it a more intense chocolate flavor and a higher melting point. This makes it ideal for recipes that require a rich, chocolatey flavor, such as cakes, cookies, and brownies. Baking chocolate is typically sold in bar form and must be melted before using.

Regular chocolate is typically eaten on its own or used as a dessert ingredient. It has a lower cocoa content and more sugar than baking chocolate, giving it a sweeter, milder flavor. Regular chocolate is often sold in bar, chip, or candy form and can be eaten as is or melted for use in recipes.

Key differences between baking chocolate and regular chocolate:

* Cocoa content: Baking chocolate has a higher cocoa content than regular chocolate, giving it a more intense chocolate flavor.

* Sugar content: Regular chocolate has a higher sugar content than baking chocolate, making it sweeter.

* Melting point: Baking chocolate has a higher melting point than regular chocolate, making it more suitable for baking.

* Uses: Baking chocolate is specifically designed for use in baking, while regular chocolate can be eaten on its own or used as a dessert ingredient.