If you're just there for some baking chocolate, you face shelves of options: Bittersweet or semisweet? Milk or dark? How dark? Chips or bars? Bars or blocks? Nibs?!? It's enough to throw your ...

Open the page of your favorite baking cookbooks, and find a recipe that uses chocolate. You'll inevitably see either semi-sweet or bittersweet chocolate in the ingredients list. Maybe some will be ...

Baking chocolate, on the other hand, stays relatively pure. It will either be now sold in its unsweetened state or have small ...

chunks of bittersweet chocolate chopped and purloined from big baker's slabs. "You can't imagine how much chocolate I eat," she says. "I can't live without chocolate." Thank heavens, she says ...

Adjust the baking rack to the middle of the oven ... To make the frosting, chop the bittersweet chocolate and unsweetened chocolate into tiny pieces and slice the cold butter into 1-inch pats.

Line 2 large baking sheets with parchment paper ... beat in the flour mixture just until combined. Add the milk, bittersweet, and white chocolate. Beat briefly just to combine them.

Although I buy a few Guittard chocolate varieties regularly, my go-to for baking and snacking is Guittard Bittersweet Chocolate Baking Bars, dependable and delicious and packaged in a cheerful ...

That's called baking chocolate. That's called punishment ... Just give us cacao, sugar, and some fat. Here's the bittersweet truth: Sometimes we don't need to take it to the next level.