Top 10 Must-Have Chocolate Types for Baking

Unsweetened Chocolate

Pure chocolate with no added sugar—ideal for brownies, cakes, and rich desserts.

Bittersweet Chocolate

Dark and slightly sweet—perfect for cookies, ganache, and decadent chocolate cakes.

Semi-Sweet Chocolate

A versatile baking chocolate for cookies, muffins, and classic chocolate chip treats.

Milk Chocolate

Creamy and sweet—great for soft cookies, bars, and fillings.

White Chocolate

Sweet and creamy with no cocoa solids—ideal for cookies, blondies, and decorations.

Cocoa Powder

Essential for brownies, cakes, and frostings—available in natural or Dutch-processed.

Dark Chocolate

Intense and bold—great for truffles, mousses, and sophisticated desserts.

Chocolate Chunks

Larger pieces that melt unevenly—perfect for cookies and rustic desserts.

Chocolate Chips

A classic for cookies and bars—available in milk, semi-sweet, or dark varieties.

Couverture Chocolate

High-quality with extra cocoa butter—ideal for tempering, dipping, and fine pastries.