More bitter than regular "eating chocolate", baking chocolate can come in several different types, shapes and forms. The type and origin of the chocolate can very - depending on where the cocoa beans come form - as well as the percentage of chocolate to sugar ratio. Whatever your baking needs are, we have it - atomized chocolate, pistoles, cocoa powder, sweetened, unsweetened and semisweet. From white to milk to dark, from France to Belgium, we have the chocolate to fit your needs.
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