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Bakers Chocolate vs. Regular Chocolate

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  • Bakers Chocolate vs. Regular Chocolate

    What's the difference between 85% Bakers chocolate vs. 85% chocolate for consumption?

  • #2
    "Bakers chocolate" is a brand that mostly makes low quality chocolate. I'm not sure if you're taking that into account.

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    • #3
      The only difference might be in the 15% of the other ingredients and the taste.
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      • #4
        Get unsweetened bakers chocolate, it has no emulsifiers. It's pretty tasty and only 2 dollars at Walmart. With other chocolate at chain grocery stores you're paying for a name, it's quite crappy. I like Chocolove, it's just too bad all of their products contain soy lecithin.
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        • #5
          Baker's chocolate is ten times worse because it evokes thoughts of pastries and cake, triggering sympathomimetic gluten reactions in the blood stream.
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          • #6
            Originally posted by cantare View Post
            Baker's chocolate is ten times worse because it evokes thoughts of pastries and cake, triggering sympathomimetic gluten reactions in the blood stream.
            Uh wut?
            Make America Great Again

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            • #7
              I think you mean unsweetened baking chocolate, not "Baker's chocolate". Unsweetened chocolate is a low quality product created for the American market, because its low quality will be masked when baked into cakes, cookies, and brownies. Other types of chocolate have to be good enough for the general public to eat straight. In Europe most cakes are made with dark eating chocolate.

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              • #8
                Talking about this:

                http://i.imgur.com/jTvJDiV.jpg

                It tastes fine to me. I usually use powder in milk though.
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                • #9
                  Baker's brand unsweetened baking chocolate. Tastes sour to me. I prefer a different brand of unsweetened chocolate.

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                  • #10
                    The difference is generally the quality. Baker'schocolate is over processed and unsourced and will probably not have come from the best cocoa beans. Generally 85% chocolate or eating is much higher quality.
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                    • #11
                      Originally posted by cantare View Post
                      Baker's chocolate is ten times worse because it evokes thoughts of pastries and cake, triggering sympathomimetic gluten reactions in the blood stream.
                      LOL. That's hilarious.
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