If you're serious about baking, whether it’s for your own café, dessert parlour, or commercial kitchen, then using the right chocolate makes all the difference. The best chocolate for baking doesn’t just taste better—it melts better, bakes better, and elevates your entire recipe.
Chocolate plays a big role in how your cakes rise, how your cookies spread, and how fudgy your brownies turn out. So let’s dive into the different types of baking chocolate, how to choose the right one, and which brands bakers in the UK are loving right now.
Types of Baking Chocolate (and When to Use Them)
1. Dark Chocolate
Dark chocolate is a go-to for most baking recipes. It has bold flavour and works well in everything from ganache to cake batter. Look for dark chocolate with a cocoa content between 60% and 75% for that perfect bittersweet taste.
Recommended Picks - Dark Chocolates:
- Callebaut 811 Dark Chocolate (54.5% cocoa – smooth and balanced)
- Valrhona Guanaja (70% cocoa – rich and complex)
2. Milk Chocolate
Milk chocolate is creamier and sweeter than dark chocolate, making it ideal for cookies and lighter desserts. It melts easily and adds a smooth caramel note to your bakes.
Try these Milk Chocolates:
- Vanova Milk Callets – melt beautifully and have a gentle sweetness
- Favorich Milk Callets – perfect for large-scale baking
3. White Chocolate
White chocolate is technically not chocolate (no cocoa solids), but it’s still fantastic in blondies, frostings, and drizzles. Quality matters here—low-grade white chocolate can taste waxy or overly sweet.
Top Choices for White Chocolates:
- Callebaut W2 White Chocolate – creamy and well-balanced
- Vanova White Callets – affordable and reliable for high-volume use
4. Couverture Chocolate
Couverture chocolate has a higher cocoa butter content, which means it melts exceptionally well and gives a glossy finish. It’s perfect for ganache, truffles, and professional-grade dipping or coating.
Best Options for Couverture Chocolates:
- Valrhona Caraïbe 66% – smooth, fruity, and luxurious
- Callebaut Callets – available in various cocoa percentages
5. Unsweetened Baking Chocolate
This is pure chocolate liquor with no sugar added. It’s strong and bitter, so it’s best used in recipes where you want full control over sweetness.
Best Chocolate for Cakes
For chocolate cakes, you want chocolate that melts evenly into your batter and adds depth without being too sweet.
Best for cakes:
- Callebaut 811 – consistent results and crowd-pleasing flavour
- Favorich Dark Callets – great for layered cakes or sponges
- Valrhona Manjari – for more premium cakes with fruity notes
Best Chocolate for Cookies (Bake-Stable vs. Gooey)
Cookies come in two styles: structured with visible chunks, or soft and gooey with melted chocolate throughout. The chocolate you use depends on the experience you want to give your customer.
Bake-Stable Chocolate (for Structure & Definition):
- Holds shape while baking
- Ideal for cookies that need to stack, ship, or display well
Recommended Bake-stable Chocolates:
- Callebaut Bake-Stable Chunks
- Favorich Bake-Stable Chunks
- Vanova Dark Chips
Gooey Melting Chocolate (for Soft Centres):
- Creates soft pockets of melted chocolate
- Best for cookies served fresh or warm
Great melty choices:
- Callebaut Milk Callets
- Valrhona Dulcey or CaraĂŻbe
đź’ˇ Pro tip: Use both! Mix bake-stable chunks into the dough, and press a few callets on top before baking for that perfect bakery-style finish.
Best Chocolate for Brownies
Brownies are all about richness. The best chocolate for baking brownies depends on the texture you’re after—gooey or chunky.
For a Gooey Brownie:
- Callebaut 811 Dark Callets
- Valrhona CaraĂŻbe or Guanaja
These melt beautifully into the batter, creating a dense, fudgy texture.
For Chocolate Bites Inside:
- Callebaut Bake-Stable Chunks
- Favorich Bake-Stable Chunks
- Vanova Chips
These hold their shape and give you those satisfying pockets of chocolate in every bite.
🍫 Pro tip: Use melted couverture for the base and add bake-stable chunks for texture.
Where to Buy Baking Chocolate in the UK
If you're in the UK and looking for professional-grade baking chocolate, check out BakingChocolate.co.uk. We stock trusted brands like:
- Callebaut
- Favorich
- Vanova
- Valrhona
Whether you need 1kg for a small bakery or full bulk orders for a food business, we’ve got you covered.
Final Tips for Choosing the Best Chocolate for Baking
- Use couverture for ganache, sauces, and smooth brownie bases
- Pick bake-stable chunks for structured cookies and brownies
- Choose callets for easy melting and even distribution
- Store chocolate in a cool, dry place away from sunlight
Frequently Asked Questions - FAQs
Q: What’s the difference between compound and couverture chocolate?
A: Couverture chocolate has more cocoa butter, which gives it a better melt and mouthfeel. Compound chocolate is made with vegetable fats—it’s cheaper, but doesn’t taste or perform as well.
Q: Can I use regular eating chocolate for baking?
A: You can, but it’s not ideal. Professional baking chocolate melts better and gives you more consistent results.
Q: What’s the best chocolate brand for baking in the UK?
A: Popular choices include Callebaut, Valrhona, Favorich, and Vanova—all available at BakingChocolate.co.uk.
Need help choosing the right chocolate for your next recipe? Get in touch with us or explore our full range of baking chocolate online. Happy baking!