For most recipes, bars labeled as baking chocolate are a solid choice because they’re formulated to melt smoothly and mix cleanly into batters and fillings. Consider:

• Unsweetened (100% cacao): Intense cocoa flavor; sweetness comes entirely from the recipe.
• Semi-sweet (mid-50% cacao): A versatile pick for cookies, brownies, and quick breads.
• Bittersweet (around 60–70% cacao): Deep flavor for ganache, truffles, and dark chocolate desserts.
• White baking chocolate: Choose options that list cocoa butter for the best melt and flavor.
• Candy coating/almond bark: Melts easily and sets quickly for dipping and drizzling, though flavor differs from true chocolate.

You can shop these types online and choose pickup or delivery where available.

They’re made for different jobs. Baking bars typically have a focused ingredient list (chocolate/cocoa mass and cocoa butter) and list a cacao percentage, so they melt predictably and bake consistently. You’ll find unsweetened, semi-sweet, bittersweet, and white varieties meant to be used as ingredients.

• Regular snack bars: Often include more sugar, milk solids, flavors, or mix-ins, which can change texture and sweetness in recipes.
• Chips: Formulated to hold their shape in cookies, so they can melt thicker.
• Candy coating: Uses vegetable oils; easy to melt and set for dipping, but tastes different from chocolate.

If you substitute, expect flavor and sweetness to shift; adjusting added sugar may help.

Let your recipe and taste guide you. Cacao percentage reflects how intense and bitter the chocolate will be.

• Follow the recipe if a percentage’s listed. It’s the fastest path to consistent results.
• Not specified? Semi-sweet (around the mid-50% range) is an easy all-purpose choice for brownies and cookies.
• Want deeper, less sweet flavor? Try bittersweet (about 60–70%) for ganache or dark bakes.
• Using 100% cacao (unsweetened)? The recipe’s sugar provides the sweetness. If swapping between semi-sweet and bittersweet, a small sugar tweak (about 1–2 tablespoons per 4 oz) can help balance taste.
• White chocolate: No cacao solids, so percentage comparisons don’t apply.

Check product photos or labels for the percentage.

A gentle, low-heat approach helps prevent scorching and seizing.

1. Chop evenly: Smaller, uniform pieces melt more evenly.
2. Microwave method: Heat at 50% power in 15–30 second bursts, stirring between each. Stop when a few small bits remain; residual heat finishes the melt.
3. Stovetop method: Place a heatproof bowl over barely simmering water (not touching). Stir until almost melted; remove and stir smooth.
4. Keep water out: Even a drop can make chocolate seize. Dry bowls and tools thoroughly.
5. For shiny coatings: Tempering can improve snap and gloss, though it requires more precision. Candy coating can be a simpler alternative for dipping.

Work slowly—lower heat and frequent stirring usually yield better results.

Proper storage helps maintain flavor and texture.

• Keep it cool, dry, and dark: A pantry away from heat, sunlight, and strong odors is ideal.
• Seal it up: Keep chocolate in its wrapper inside an airtight container or zip-top bag to limit moisture and odors.
• Avoid the fridge if possible: Condensation can cause sugar bloom. If your home is warm, wrap tightly and let it come to room temperature before unwrapping.
• Bloom isn’t spoilage: A white/gray film is usually fat or sugar bloom; the chocolate can still bake well, though it may look dull.
• Check dates: Look at the package or product page for best-by information.

When you need more, you can order online with pickup or delivery where available.