Sweet Baking Chocolate

Store in a cool, dry place away from direct sunlight and strong odors. Wrap tightly to prevent moisture absorption and odor transfer.

Chop the chocolate uniformly for even melting.

Melt chocolate gently over a double boiler or in the microwave in short intervals to avoid scorching.

When a recipe calls for unsweetened chocolate, sweet baking chocolate can be used, but you may need to reduce the sugar in the recipe slightly.

Vanilla

Coffee

Raspberries

Cinnamon

Nuts (almonds, walnuts)

Caramel

Overheating chocolate, which can cause it to seize and become grainy.

Adding water or other liquids directly to melting chocolate, which can cause it to seize.

Assuming it can be substituted 1:1 for bittersweet or semisweet chocolate without adjusting sugar.