Chocolate for Baking
Baking chocolate and chocolate extract for cakes, cookies, desserts and pastry work. Explore dark, milk and white chocolate from Willie’s Cacao, plus selected flavour extracts.
Choosing chocolate for baking
Our chocolate range includes dark, milk and white chocolate for baking, dessert work and melting, along with selected chocolate extracts for recipes where you want chocolate flavour without adding solid chocolate. Dark chocolate is ideal for a deeper cocoa flavour in brownies, cookies, mousses and ganache, while milk and white chocolates bring a sweeter, creamier finish to bakes and desserts.
Many of our chocolates are suitable for melting, coating, moulding and pastry work, making them a useful choice for everything from brownies and blondies to truffles and celebration cakes. If you would like to explore terms such as couverture chocolate, cocoa solids or chocolate extract in more detail, see our BakeryBits glossary.