Electrolux Newsroom Asia Pacific

Matching the chocolate to our cakes – a guide to using chocolate in baking


Learning the finer points of cacao can only enhance our love and enjoyment of our favourite year-round treat — and knowing how to choose the right bar can really take your baked goods to the next level.


A standard chocolate bar is made up of three components of varying proportions: Chocolate liquor (the meat of the cacao bean), cocoa butter (the naturally occurring fat in the cacao bean), and sugar. The ratio of these three ingredients determines not only the taste of the finished chocolate, but also its texture and behaviour when used in baked goods.


Whichever you choose, having an oven from the Electrolux Inspiration range allows you to use its UltraFanPlus feature, which circulates heat effectively and efficiently throughout the oven for optimal baking results and ensures the chocolate melts evenly in your baked goods.


Dark chocolate

By John Loo


Dark chocolate has a high proportion of chocolate liquor. It contains less sugar and little to no cocoa butter. A chocolate bar with a high percentage of cacao will be less sweet, more bitter and less soluble as you increase its proportion to the other ingredients in a recipe.


Dark chocolate is a wonderful bitter complement for sweets; chop up a bar and fold it into cookies, melt it for ganaches and glazes, or turn it into ice cream or hot chocolate.


Milk chocolate

By Moyan Brenn



Milk chocolate contains at least 10 percent chocolate liquor and contains a higher percentage of milk and sugar. The result is a creamier chocolate that lends itself as a source of sweetness, flavour and texture in recipes for candy bars, cookies, glazes, sauces and frostings. It’s also a wonderful bar to eat as is, since it tastes like a confection all on its own.


White chocolate

By chotda


True white chocolate contains no chocolate liquor and is made from cocoa butter, milk, sugar, and flavourings, like vanilla bean. White chocolate can be used much like milk chocolate — with an obvious difference in flavour — in anything from candy bars to frostings to cookies. Similarly, it can be quite sweet, so you’ll want to look at it as an additional source of sugar when baking.

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