We've got some irresistible recipes that use Divine Chocolate as one of their main ingredients. Read on to learn about baking with chocolate, to get you started on the best foot.
When baking something chocolate-y, the quality of the chocolate is not something to be compromised.  We have plenty of recipes for you to try that use Divine Chocolate and Divine Cocoa Powder, allowing you to tick the ‘top quality’ box and focus your attention on the actual baking!    
You’ll notice that the majority of our recipes use our Bittersweet Baking Bar (70% dark chocolate) and/or our Unsweetened Cocoa Powder. A few others include milk chocolate or white chocolate. Here are some fun facts to help you learn more about baking with chocolate:
  • Cocoa powder consists of the non-fat part of the cacao bean, ground into powder.
  • Dark chocolate has a higher cocoa content and is less sweet than milk and white chocolate.
  • The strong flavour of cocoa lends itself well to creating rich and indulgent chocolate cakes and desserts.  The taste is slightly bitter but balances well with sugar and other sweet ingredients.  
  • Do follow the recipe when it comes to the type and cocoa content of chocolate to use. 

Not too hot, not too cold

Before you start baking, keep in mind that chocolate can be quite sensitive, especially in relation to temperature.  To keep it in its best condition, store the chocolate at room temperature and not in the fridge.  Keep it out of direct sunlight and away from changes in temperature as this will cause blooming, which turns the chocolate an un-appetizing white-grey color (but it is still edible). In fact, it’s a good idea to have all your ingredients at room temperature before cooking. This will help them all to blend together more easily.
White chocolate is sensitive in another way, in that it is especially vulnerable to picking up foreign flavors, so keep it away from pungent foods.

Melting Chocolate

Melting chocolate is straightforward once you know how, but again requires you to be aware of its sensitivity to temperature.  Chocolate melts at a low temperature so putting it over a high heat will cause it to ‘seize’ and burn and render it un-usable.


To melt chocolate:

Break or chop it into even-sized pieces, put in a heatproof bowl and set over a pan of barely simmering water (not boiling).  Make sure the water does not touch the bowl. Stir while the chocolate gradually melts.
Milk chocolate and white chocolate melt at a lower temperature than dark chocolate so you need to be even more careful when melting them.

Happy Baking!

So, now you’re armed with some helpful hints, have a look at our recipes and chose one that tempts your taste buds.  Then give it a go!  We’d love to hear about your kitchen creations and see them! Tag #MakeSomethingDivine if you post your photos on social media.