Ready to bake, melt, drizzle or dip? Our cooking chocolate is made for all those delicious kitchen moments, from glossy ganache and rich brownies to chocolate fountains, moulds, and homemade treats.
Choose from dark, milk and white cooking chocolate to suit every recipe, whether you’re after something rich or creamy and sweet. You’ll find handy cooking chocolate chips that melt beautifully into cookies, muffins and traybakes.
Whether you’re making a birthday cake, whipping up frosting or trying your hand at chocolate decorations, we’ve got the chocolate essentials to help things go smoothly. Just try not to nibble it all before it reaches the bowl.
Baking chocolate is made to work hard in the kitchen. It melts smoothly, mixes well into batters and frostings, and helps you get that lovely finish on cakes, desserts and homemade sweets.
Use it for brownies, rocky road, chocolate bark, cake pops, dipped strawberries or anything else that could do with a chocolatey upgrade.
Different bakes call for different types of chocolate. Dark cooking chocolate is great for rich cakes, brownies and ganache, while milk and white chocolate bring a softer, sweeter flavour to cookies, traybakes and toppings. One cupboard, lots of delicious options.
Cooking chocolate — also known as baking chocolate — is made especially for baking and melting. It has a higher percentage of cocoa solids, designed to handle heat better than regular eating chocolate, so it’s easier to melt, mix and shape without turning grainy or splitting.
The main difference is usually the cocoa and sugar content. Cooking chocolate is often made with unsweetened cocoa solids and cocoa butter, so it works well in recipes where you want to control the sweetness yourself with sugar, butter, cream or other ingredients.
Regular chocolate is made for snacking, so it usually contains added sugar, milk and stabilisers for a sweeter, smoother finish.
Yes, you can eat cooking chocolate, but it’s really designed for baking, rather than snacking. Some types taste richer or less sweet than regular chocolate, especially dark cooking chocolate. That said, we won’t judge if a few chips go missing before they reach the mixing bowl.
Break your chocolate into small, even pieces so it melts at the same speed, then warm it gently. You can use a bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, as direct heat can make chocolate overheat and split.
Stir often, keep the heat low, and don’t let any water sneak in, as even a splash can make chocolate turn grainy or clumpy. Once smooth, use it straight away for baking, drizzling, dipping or decorating. Chocolate likes a little patience and rewards you with a silky-smooth finish.
