Baking chocolate

[5] Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering.

[4] This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered.

[4] It is typically prepared in unsweetened,[5] bittersweet,[3] semisweet[6] and sweet varieties,[7] depending on the amount of added sugar.

Recipes that include unsweetened baking chocolate typically use a significant amount of sugar.

[7] The table below denotes the four primary varieties of baking chocolate.