It's not called Baker's chocolate because it's made for baking.

Many people are surprised to know that this popular chocolate brand found it most grocery stores in Canada & USA is not called Baker’s chocolate because it is made specifically for baking.

Why is it called Baker’s chocolate?

The apostrophe should give it away. If it was for bakers, it likely wouldn’t have the apostrophe. The apostrophe is there because it is indicating that this chocolate is from a Mr. Baker. It’s Mr. Baker’s chocolate. Now, Mr. Baker no longer exists since this company was established in 1780 as mentioned on the box.

So who was Mr. Baker? This brand of chocolate was established by John Hannon and James Baker in Dorchester, Massachusetts. They began their venture together in 1764. Originally it was called Hannon’s Best Chocolate. However, in 1779, John Hannon was lost at sea on a voyage in the West Indies to purchase cacao beans.

In 1780 (the year listed on the packaging), Mr. Hannon’s wife sold the company to James Baker, hence the name: Baker’s chocolate.

So is this chocolate good for baking?

Yes! It is. But it is not why it is called baking chocolate. In fact, you can use ANY chocolate in baking, regardless if it say it is intended for baking on the packaging.

Again, any chocolate you buy, be it the fine bars from this site, a block of Callebaut from the grocery store, a Lindt bar, or some chocolate chips can be used for baking. All of these can be used to bake cookies, make pies, ganaches, used on pastries, used in sauces and creams, and so on. There’s nothing special about Baker’s Chocolate that makes it more suitable for baking.

Grades of chocolate

Keep in mind there are grades of chocolate. There is fine chocolate, poor quality chocolate, and everything in between. Any of it can be used in baking, although they may not all taste the same and may work differently due to different amounts of sugar, cocoa butter, or other ingredients in the chocolate.

Chocolates which are sold particularly for baking are often lower quality chocolate. Why is this? The same reason you wouldn’t use your most expensive wine for baking, since it will be mixed in with other flavours. Now, it doesn’t mean a better tasting chocolate or better quality chocolate will not improve what you make, as many times it will. But for the most part, and for most people, they wouldn’t know the difference.

I remember working at a bean-to-bar chocolate maker once, and we received cacao from growers we knew and appreciated the quality of the cacao. They cacao was always incredible, but one batch was not so. It tasted horrible on its own (and particularly for a chocolate sommelier), but if used in baking, one may not pick up on any unfavorable notes once it was mixed with sugars, flour, eggs, butter, etc.

Nothing against Baker’s chocolate! If you enjoy using it, go for it. It is not top of the line chocolate, and certainly is not the only chocolate you can use in baking, but it has it’s purpose and it may work for you. It’s also more affordable than many other higher grade chocolates on the market - and for most people that’s what’s important.