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 ...

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

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 ...

A combination of melted bittersweet chocolate, natural cocoa powder ... which will evaporate while baking, but it is also solid at room temperature. Still, baked goods made with just oil tend ...

Whisk in the chocolate mixture. Strain the custard into a large measuring cup and pour it into six 4-ounce ramekins. Set the ramekins in a baking dish and add enough hot water to the dish to reach ...