Bake Stable Chocolates

Bake-stable chocolate also known as Unsweetened Chocolate is chocolate that doesn’t melt when you leave them out for a little while. These chocolates are made with a specific recipe and formula. This formula ensures that the chocolate is stable and will not melt, melt, or change in appearance during baking.

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Production

The unsweetened bake stable chocolates are created from ground cocoa nibs rich in butter and cocoa solids. During the grinding process, the cocoa butter liquefies due to heat and becomes cocoa liquor. Depending on how much sugar is added to the finished product, cocoa liquor is then poured into molds to create different flavors including unsweetened, bittersweet, semi-sweet, and sweet.

Producers

Ideally, the European Market is the world’s largest chocolate supplier and producer. Likewise, Belgium, Italy, Germany, and Poland are the largest producers of baked stable chocolate. However, our baked stable products are sourced from local manufacturers. 

Varieties

  1. Unsweetened Baking Chocolate – Also known as, baking or bitter chocolate is the simplest type of baked-stable chocolate that contains no sugar or flavor. The type is a common ingredient in brownies, cakes, and cookies.                                                                                             
  2. Bittersweet Baking Chocolate – Bittersweet chocolate as the name suggests, is a mixture of both sweet and bitter chocolate. The majority of the portion of this chocolate contains pure cocoa.                  
  3. Semi-sweet Baking Chocolate – This kind of baking chocolate has less sugar than sweet varieties. The semi-sweet flavor tends to be sweeter and less intense than bittersweet.

Uses 

The baked-stable chocolates are extensively used in baking because they don’t melt during baking, so they retain their shape and don’t take on the color of other ingredients. 

Simply roll or wrap the chocolate in the dough and bake. It will melt without burning, and after cooling, it will slightly harden again and add a lovely snap and intensity. The baking chocolates add taste to your pastries, pain au chocolat, cakes, cookies, croissants, bread, bread rolls, and other artisan bakes.