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Can You Eat Cooking Chocolate Without Cooking It?
Blog / Cooking and Baking / Can You Eat Cooking Chocolate Without Cooking It?

Can You Eat Cooking Chocolate Without Cooking It?

There's something magical about chocolate.

From its rich, velvety texture to its intoxicating aroma and delightful taste, chocolate has a unique way of speaking directly to our souls.

Whether you're looking to whip up a decadent dessert or add a touch of sweetness to your savoury dishes, cooking with chocolate offers an opportunity to explore a world of culinary creativity.

So, whether you're a seasoned chef or just starting your journey in the kitchen, join us as we delve into the delectable realm of cooking with chocolate.

Can You Eat Cooking Chocolate Without Cooking It?

Yes, you absolutely can eat cooking chocolate without cooking it.

However, it's worth noting that it's typically less sweet and more intensely flavoured than regular chocolate bars, so the taste may not be what you're used to.

Additionally, the texture might be a bit chalkier due to a lower percentage of sugar and milk.

But if you've got a hankering for a cocoa-rich bite and nothing else will do, there's no harm in giving it a nibble!

Related: How to Make Chocolate Shards Step-by-Step.

What is Cooking Chocolate?

Cooking chocolate, also known as baker's chocolate or unsweetened chocolate, is a type of chocolate that's primarily used in baking and cooking.

It's made from cocoa solids and cocoa butter, with little to no sugar, giving it a very strong, bitter taste.

This makes it perfect for recipes where you need a rich chocolate flavour without the added sweetness.

It melts smoothly, making it ideal for ganaches, sauces, and any recipe where you want a luscious, chocolatey touch.

Remember, it's more of a cooking ingredient than a snack chocolate!

Click here to see our Easymelt Chocolate Shards to Buy for Cooking.

How is Cooking Chocolate Different From Normal Chocolate?

Cooking chocolate, often used in baking and culinary applications, differs from regular, or 'eating', chocolate in a few key ways.

The primary difference lies in the sugar content.

Cooking chocolate typically has little to no sugar, resulting in a much stronger, bitter flavour compared to normal chocolate.

This makes it ideal for recipes where it's important to control the level of sweetness.

Additionally, cooking chocolate often has a higher percentage of cocoa solids and cocoa butter, leading to a smoother melt, which is ideal for things like ganache or chocolate sauces.

It's designed for use in the kitchen rather than as a sweet treat to nibble on straight from the wrapper!

Related Posts: What Is Chocolate Ganache?

What Cooking Chocolate Better for Baking and Cooking?

When it comes to choosing cooking chocolate for baking and cooking, it largely depends on the recipe and personal preference.

For a rich, dark, and intense chocolate flavour, dark cooking chocolate, typically with a high percentage of cocoa solids (70% or more), is often the top choice.

This works brilliantly in recipes like chocolate fondant or brownies.

Milk cooking chocolate is sweeter and creamier, making it ideal for recipes where you want a milder, milkier flavour, such as in certain cookies or milk chocolate ganache.

White cooking chocolate isn't technically chocolate as it contains no cocoa solids, but it's great for adding creaminess and sweetness to recipes like white chocolate blondies or mousses.

Lastly, unsweetened or bitter cooking chocolate is fantastic for recipes where you want to control the sugar content yourself or in savoury dishes that call for a touch of chocolate.

Remember, always opt for a good-quality cooking chocolate - it really can make a world of difference to your dishes!

What Does Cooking Chocolate Taste Like When Eaten Raw?

When eaten raw, cooking chocolate can offer a vastly different taste experience compared to the familiar sweetness of a regular chocolate bar.

With less sugar and more cocoa solids, cooking chocolate has a more intense, bitter flavour.

Dark cooking chocolate may come across as rich and slightly astringent due to its high cocoa content, while milk cooking chocolate will be less sweet than milk chocolate we typically snack on.

As for white cooking chocolate, it's sweet and creamy but can sometimes taste overly fatty due to high cocoa butter content.

Remember, while it's safe to eat raw, cooking chocolate is designed to shine in baked goods and cooked dishes rather than being enjoyed straight from the packet.

Where Can You Buy High-Quality Cooking Chocolate?

As one of the UK's longest-standing chocolatiers, Whitakers Chocolates has been an expert in crafting high-quality chocolate for over 130 years.

We're proud to offer the finest cooking chocolate that is meticulously crafted using only the best quality ingredients.

With a commitment to purity, you can rest assured knowing that nothing nasty or artificial goes into making our chocolate.

Our 'Easymelt' cooking chocolate is a testament to this commitment.

These mini shards of dark chocolate are specifically designed for baking and cooking, melting quickly and effortlessly to lend their rich flavour and smooth texture to your culinary creations.

Whether you're moulding a delicate chocolate shape, adding depth to your sauces, decorating a stunning dessert, or dipping your favourite fruits, 'Easymelt' is your go-to choice.

So, if you're in the market for top-tier cooking chocolate, look no further than Whitakers Chocolates.

Available online, we're ready to elevate your cooking experience with our century-long expertise and passion for chocolate.

Some Notes From an Expert Chocolatier

Drawing on our rich history and experience in the world of chocolate, Whitakers Chocolates have always strived to innovate and provide solutions for chocolate lovers and culinary enthusiasts alike.

As expert chocolatiers with over 130 years of experience, we understand the challenges that can arise when cooking with chocolate, such as uneven melting, difficulty in handling, or uncontrolled sweetness.

This understanding led us to develop our 'Easymelt' chocolate.

Recognising the need for a product that could effortlessly blend into recipes, provide consistent results, and make the process of cooking with chocolate easier, we designed these mini shards of dark chocolate to melt swiftly and evenly.

'Easymelt' emerged from a desire to enhance the culinary experience of home cooks and professional chefs alike.

The versatility it offers, from moulding and decorating to flavouring and dipping, reflects our commitment to providing high-quality, user-friendly chocolate products that make the art of cooking with chocolate a joy, not a challenge.

The creation of 'Easymelt' is a true testament to Whitakers Chocolates' dedication to meeting the needs of our customers, staying true to our roots while innovating for the future.

Trust in our centuries-old expertise, and let 'Easymelt' take your chocolate creations to new heights.

Final Notes On If You Can Eat Cooking Chocolate Raw

While you certainly can eat cooking chocolate raw, it's important to bear in mind that it's designed with culinary applications in mind rather than being a sweet treat to savour straight from the packet.

Cooking chocolate, like our innovative 'Easymelt' product, often contains less sugar and more cocoa solids, leading to a much more intense and less sweet flavour profile.

This is perfect for baking and cooking where you want a rich chocolate taste, but it might not meet your expectations if you're looking for a traditional chocolatey snack.

So, by all means, give it a try, but remember, its true magic unfolds when it's melted, moulded, and mingled with other ingredients in your kitchen!