Baking chocolate where to buy

Which isn't to say one can't focus on the profile of a single chocolate within a recipe! But, generally speaking, this works best when the chocolate in question is exceptional. 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 and your budget.

Though the selection of supermarket chocolate chips has 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. You may not gravitate to the same types of chocolates that I do, but taking the time to buy a good-quality bar will make even the simplest desserts a lot better.

To learn more about baking with chocolate, visit our complete guide ». It's impossible to speak of milk chocolate in broad strokes—its quality and character span a maddeningly vast spectrum. For many folks, traumatic experiences with poor-quality milk chocolate have been enough to convince them to go dark or bust. But there's so much more to discover in the realm of milk chocolate; when done well, the addition of dairy fat brings out a whole new range of flavor.

It's an expression of cocoa that's mellow, soft, and nutty, able to furnish desserts with a sweet richness and creamy consistency distinct from dark chocolate. Those characteristics make milk chocolate ideal for recipes that are otherwise low on sugar and fat think chocolate-covered pretzels or whipped ganache , as well as those with a strong salty or bitter element, such as peanut butter, burnt sugar, or coffee.

As much as I love splurging on high-end milk chocolate couverture from brands like Valrhona , I'm hard-pressed to justify spending that kind of money unless it's for tempering. For a low-key batch of chocolate chip cookies, in a pinch, I'm willing to turn to the offerings of well-stocked supermarkets and specialty stores.

With a little forethought, though, I'm happier to wait on a shipment of milk chocolate that I've purchased online, where bulk buying power helps drive the cost down. Thanks to the addition of powdered cream along with milk, this chocolate has a dairy-forward flavor and a richness reminiscent of a truffle.

I can always count on my local Kroger to keep it in stock, but I've seen it in wine shops and fancier groceries as well. Use it for a burst of sweetness in low- to no-sugar recipes, like cream scones and ganache, or just smear some inside a fresh baguette along with a sprinkling of sea salt for a midnight snack. In culinary school, Callebaut's My word, haven't touched the stuff since I was five!

It's easy to find in large, shrink-wrapped chunks at supermarkets like Whole Foods and The Fresh Market, and it can also be ordered as callets drops in bulk online; the latter is simply a convenient, no-chop incarnation that's formulated the exact same way.

Callebaut is easy to temper a skill you can master with Kenji's excellent guide , so it's a tasty yet affordable option for any of the classic candy bars in my cookbook , such as homemade Reese's Cups and Crunch bars.

But its sweet, nutty notes are just as welcome in bold and bitter desserts, like these double-chocolate cookies. Though it's not terribly distinctive, it's that middle-of-the-road quality that makes it an easy choice for desserts ranging from hazelnut cookies to all types of sauces and ganache.

I first picked up this fair-trade milk chocolate at an organic supermarket in Brooklyn, so it wasn't until I spotted it at a wine shop in Kentucky that I realized it wasn't a local specialty. I dig it in fruitier applications, like chocolate cherry muffins or orange chocolate cookies, but its creaminess is well suited to leaner scenarios, such as homemade digestive biscuits or chocolate-covered pretzels.

It's earthy, rich, and darker than I expected given the percentage, a profile that works nicely to balance its sweetness. Give it a shot alongside something a little darker—say, as part of a blend for chopped chocolate chip cookies —or sandwich it between some graham crackers to tame the sweetness of toasted marshmallows in your next batch of s'mores.

For folks who don't live near a Whole Foods e. Theo's a Seattle-based, fair-trade, bean-to-bar chocolate company that sources most of its cocoa and vanilla, too from the eastern Democratic Republic of the Congo. For those whose primary objection to milk chocolate is textural, this option has a cleaner mouthfeel than more dairy-forward brands; it's still creamy, to be sure, but not as tongue-coating as milk chocolate can often be.

Try it as part of a blend for chocolate chip skillet cookies , as a chunky mix-in for banana bread , or in any recipe that would benefit from a hit of chocolate flavor without the bracing bitterness of dark. Endangered Species is a fair-trade chocolate company that sources its beans from West Africa, and each of its chocolate bars comes with its own animal mascot—none more worthy of attention than the humble sea otter.

While it's darker than any other milk chocolate on this list, its overall flavor profile is somehow more traditional, what I imagine other milk chocolates strive to be—buttery, rich, and nutty, with a backbone of pure cocoa. It's sweet enough to take the place of dried fruit in oatmeal cookies , but bold enough to stand on its own in truffles or a whipped-ganache frosting. Look for it in the snack or candy aisle of supermarkets like Kroger and Whole Foods, as well as slightly fancier groceries and specialty shops.

Remember that the milk chocolate selection can vary from store to store and even state to state, so be on the lookout for unique offerings at your local supermarket. This item has been successfully added to your list. This item has been successfully added: Close. Go to Cart. All Categories. Custom Mix. Chocolate Gifts. Business Gifts. About Us. Suggested keywords menu. Filter by Press enter to collapse or expand the menu.

Facet Value. Ruby chocolate is made with a specific variety of cocoa bean from Brazil that is reddish in color; the flavor is brightly acidic, which, when combined with the hue, is reminiscent of berries. Certain brownie , cake, and frosting recipes call for this ingredient, and it should not be substituted in when not specifically requested.

By Lauren Joseph. How to shop for, store, and differentiate between styles of this ultimate baking staple. By Kendra Vaculin. By David Tamarkin. A primer on shopping, storage, techniques, and the accessories necessary to make ground Japanese green tea a part of your daily routine.

Why use baking bars? Guittard Semisweet Baking Bars, 6 oz. Pack of 4. Pack of 2. Valrhona Guanaja Dark Chocolate Bars, 3 oz. Valrhona Jivara Milk Chocolate Bars, 8.