Cooking & Baking Chocolate

This is a selection of some of the finest professional-grade cooking chocolate, baking chocolate and chocolate couvertures in the world. Choose from Valrhona, Callebaut, and ethically-focussed Original Beans. They are the preferred chocolates of high-end restaurants, confectioners and pastry schools.

Cooking chocolate should always be the best quality chocolate.

Which cooking & baking chocolate to choose?

Callebaut Chocolate - This is fabulous chocolate for everyday. If you want to keep a bag of couverture in the cupboard, for baking, or chocolate-work, this is our go-to choice. It has a particularly high proportion of cocoa solides compared with most chocolate you find in a supermarket, so melts beautifully and has a creamy mouthfeel.
Valrhona Chocolate Couverture is featured in most Michelin-Starred recipe books. Valrhona also founded l'Ecole du Grand Chocolat - a school where professional chocolatiers can develop and perfect their craft.
Original Beans Chocolate Made from rare cacao, with a strong focus on single original beans, and sustainability, ever one of these beautifully made chocolate varieties has a distinct flavour. Taste the indivdual bars first to learn what you love, before diving into a 2kg bag of couverture chips.

What is the difference between chocolate and cooking chocolate?

Cooking chocolate tends to have a lower sugar content so that you can control how much sugar to add to your bakes.

Therefore, the cocoa flavour is much stronger and bolder for a more intense chocolate flavour. You can also easily change the chocolate flavour of your bakes by choosing chocolates with a higher cacao content.

Learn more at our Buyer's Guide to Cooking Chocolate.

How do you temper chocolate?

Tempering chocolate is a very important technique for chocolatiers.

It's a process of careful heating, cooling and re-heating that gives the finished chocolate an exceptionally glossy finish, smooth mouth feel and pleasing 'snap' when broken or bitten into.

For more information, read our full guide on How To Temper Chocolate.

Can you eat cooking chocolate?

Of course! In fact, a lot of cooking chocolate is delicious straight from the packet. However, it doesn't work both ways.

If you want to make the best chocolate truffles, chocolate decorations or filled chocolates, use good quality cooking chocolate - not regular confectionery chocolate.