The Best Milk, Dark, and Extra-Dark Chocolate Bars for Baking

On more than one occasion, I've been chastised for using obscure ingredients that only Brooklyn hipsters can buy, an accusation that never fails to crack me up—I live in rural Kentucky. Aside from the Dutch cocoa and instant yeast that I order online, virtually all of my grocery shopping happens at a tiny Kroger that anchors the local strip mall.

But you won't find me shopping for chocolate in the baking aisle, which is stocked with some truly abysmal stuff. No, I'll be a few aisles over, where chocolate bars are lined up next to other fancy snacks. If you can sift through the flavored options loaded with blueberries or mint, you'll find a decent array of plain chocolate bars that happen to be excellent for baking.

Of course, the exact selection will vary depending on the buying practices of any given grocery manager, but it takes a national distribution network to get these chocolates to Kentucky, which means there's a reasonable chance you'll find them nearby as well. And if that's not the case, all of these brands are just one click away.

The Criteria: What to Look for in Good Chocolate for Baking

Pick up a few bars and enjoy the variety. Mixing and matching different chocolate percentages, origins, and styles can produce a greater depth of flavor in desserts compared to those made with only one type. (This isn't to say one can't focus on the profile of a single chocolate within a recipe! But, generally speaking, this works best when the chocolate in question is exceptional.)

The real point is to get to know the types of chocolate that are available and find out for yourself what works best for your baking routine (and your budget). Though the selection of supermarket chocolate chips has definitely improved, bars are often the superior choice, and many supermarkets carry unique regional gems—and there's a whole world of small-batch chocolate to explore. So play the field, experiment with some different chocolates, and remember that their flavor will evolve in the recipe. You may not gravitate to the same types of chocolates that I do, but taking the time to buy a good-quality bar will make even the simplest desserts a lot better.

To learn more about baking with chocolate, visit our complete guide »

Milk Chocolate

It's impossible to speak of milk chocolate in broad strokes—its quality and character span a maddeningly vast spectrum. For many folks, traumatic experiences with poor-quality milk chocolate have been enough to convince them to go dark or bust. But there's so much more to discover in the realm of milk chocolate; when done well, the addition of dairy fat brings out a whole new range of flavors. It's an expression of cocoa that's mellow, soft, and nutty, able to furnish desserts with a sweet richness and creamy consistency distinct from dark chocolate. Those characteristics make milk chocolate ideal for recipes that are otherwise low on sugar and fat (think chocolate-covered pretzels or whipped ganache), as well as those with a strong salty or bitter element, such as peanut butter, burnt sugar, or coffee.

As much as I love splurging on high-end milk chocolate couverture from brands like Valrhona, I'm hard-pressed to justify spending that kind of money unless it's for tempering. For a low-key batch of chocolate chip cookies, in a pinch, I'm willing to turn to the offerings of well-stocked supermarkets and specialty stores. With a little forethought, though, I'm happier to wait on a shipment of milk chocolate that I've purchased online, where bulk buying power helps drive the cost down. These eight milk chocolates are available nationwide and/or online, and are my favorites for baking at home—though they're a small sampling of what's available in any given market.

The Best Milk Chocolate Bars

Divine Chocolate Milk Chocolate Bars (Pack of 10)

$57 at Amazon

At 26%, Divine Milk Chocolate is the sweetest option on my list, but not obnoxiously so—a great choice for folks who have fond recollections of hanging off a shopping cart in the checkout aisle, begging for a chocolate bar.

Thanks to the addition of powdered cream along with milk, this chocolate has a dairy-forward flavor and a richness reminiscent of a truffle. I can always count on my local Kroger to keep it in stock, but I've seen it in wine shops and fancier groceries as well. Use it for a burst of sweetness in low- to no-sugar recipes, like cream scones and ganache, or just smear some inside a fresh baguette along with a sprinkling of sea salt for a midnight snack.

Callebaut Milk Chocolate Callets

$40 at Amazon View on Webstaurant Store

In culinary school, Callebaut's 33.6% was my gateway to milk chocolate, which I had once scoffed at with all the sanctimony of a newly minted food snob. ("Milk chocolate? Oh. My word, haven't touched the stuff since I was five!") Mercifully, I got over myself and learned to appreciate what different types of chocolate have to offer in flavor, melting point, and richness, and the versatility of this milk chocolate is a great jumping-off point if you're still warming up to the idea. It's easy to find in large, shrink-wrapped chunks at supermarkets like Whole Foods and The Fresh Market, and it can also be ordered as callets (drops) in bulk online; the latter is simply a convenient, no-chop incarnation that's formulated the exact same way.

Callebaut is easy to temper (a skill you can master with Kenji's excellent tempering guide), so it's a tasty yet affordable option for any of the classic candy bars in my cookbook, such as homemade Reese's Cups and Crunch bars. But its sweet, nutty notes are just as welcome in bold and bitter desserts, like these double-chocolate cookies.

Theo 45% Milk Chocolate Bars (12-Pack)

View on Amazon

Theo's a Seattle-based, fair-trade, bean-to-bar chocolate company that sources most of its cocoa (and vanilla, too) from the eastern Democratic Republic of the Congo. Befitting that heritage, its 45% milk chocolate bar has a strong cocoa profile that veers toward the darker side of milk chocolate with its nutty toffee notes. For those whose primary objection to milk chocolate is textural, this option has a cleaner mouthfeel than more dairy-forward brands; it's still creamy, to be sure, but not as tongue-coating as milk chocolate can often be. Try it as part of a blend for chocolate chip skillet cookies, as a chunky mix-in for banana bread, or in any recipe that would benefit from a hit of chocolate flavor without the bracing bitterness of dark.

Endangered Species 48% Milk Chocolate Bars (Pack of 12)

$49 at Amazon

Endangered Species is a fair-trade chocolate company that sources its beans from West Africa, and each of its chocolate bars comes with its own animal mascot—none more worthy of attention than the humble sea otter. This 48% milk chocolate is among the darkest around, and strong enough to make milk chocolate skeptics rethink their stance.

While it's darker than any other milk chocolate on this list, its overall flavor profile is somehow more traditional, than what I imagine other milk chocolates strive to be—buttery, rich, and nutty, with a backbone of pure cocoa. It's sweet enough to take the place of dried fruit in oatmeal cookies but bold enough to stand on its own in truffles or a whipped ganache frosting. Look for it in the snack or candy aisle of supermarkets like Kroger and Whole Foods, as well as slightly fancier groceries and specialty shops.

Dark Chocolate

Virtually all of my recipes for chocolaty desserts call for chocolate bars in the 70% range. In part, it's because 70% chocolates are great for both snacking and baking.

But I also gravitate to that percentage because supermarket snack-food aisles typically offer a huge range of chocolates in the 70% range, most of which represent a major step up from the low-end options that are typically quarantined in the baking aisle.

The Best Dark Chocolate Bars

Theo Dark Chocolate Bar, 85%

$50 $47 at Amazon $21 at Walmart View on Theochocolate.com

Theo 70% is a sweet and fruity but versatile chocolate. Try it as part of a blend for chocolate chip cookies, or incorporate it into sauces and ganache to pair with lighter desserts, like strawberry cake, or even an orange twist on this Meyer lemon ice cream.

Green & Black’s Organic Dark Chocolate Bar

$53 $43 at Amazon $50 at Walmart

Green & Black's is another fair-trade chocolate that's easy to find in most supermarkets and bodegas. Its organic line is sourced primarily from Trinitario beans grown in Belize and the Dominican Republic.

Green & Black's 70% is smooth, rich, and none too sweet, with just a hint of fruitiness to round things out. It's a chameleon that works well in just about any recipe that calls for dark chocolate, whether it's chocolate popcorn or chocolate cream pie.

Equal Exchange Organic Very Dark Chocolate Bars, 71%

$70 at Amazon View on Equalexchange.coop $4 at IHerb

Equal Exchange is a worker-owned, fair-trade chocolate company based in Massachusetts, though its bars are manufactured in Switzerland. According to its website, its dark chocolate is kosher and vegan.

Equal Exchange 71% is rich and cocoa-forward, with a mellow bitterness and earthy flavor that feels super classic—my perfect chocolate bar for s'mores. Its straightforward profile suits a range of recipes, from fudge brownies to devil's food cake, but its simple cocoa flavor makes Equal Exchange perfect for slicking across the back of a digestive biscuit or graham cracker, too. It also makes a balanced counterpoint to the sweetness of a homemade Pudding Pop.

Chocolove Extra Strong Dark Chocolate Bar

$7 at Amazon

Chocolove is a fair-trade chocolate company based in Boulder, Colorado. The name and cute packaging certainly suggest chocolate bars meant for snacking, and, to that end, these bars are indeed freakishly smooth and creamy. But to me, their true value is in the kitchen, where their consistency is an asset to just about any baking project.

Chocolove 65%, on the lighter end of the spectrum, is sweet but complex—the sort of thing you'd toss into a batch of double-chocolate cookies or melt into a ganache to drizzle over a chocolate cherry layer cake. If you've got my cookbook, try it as the topping for my homemade Hostess-style cupcakes.

Chocolove 70% has a tawny, dare I say tobacco-like quality that gives it an alluring depth. It's great for dairy-centric applications, like pots de crème, ganache, and chocolate buttercream, where fruitier chocolates can make the finished product seem weirdly tangy or sharp.

Chocolove 77% is bold and bright, but a little astringent; while not my favorite for snacking, it's a great chocolate for sweeter desserts that could use its acidity for balance. It works especially well in baked goods, whether melted into cake or brownie batter or chopped into chunks for cookies and quick bread, where it'll maintain its creaminess as well as any commercial "morsel."

Extra-Dark Chocolate

Unsweetened chocolates tend to be unbalanced or one-dimensional, so 88% is about as dark as I like to go. It used to be difficult to find high-quality chocolates this dark without placing a special order, but whether I'm at home in Kentucky or visiting the Serious Eats test kitchen in New York, I've noticed my options have improved considerably over the past few years.

The selection will differ from store to store, but broadly speaking, these brands are relatively easy to find in major supermarkets (again: look in the snack, not the baking, aisle!), while ordering in bulk online will often bring their price down considerably.

The Best Extra-Dark Chocolate Bars

Divine Dark Chocolate Bar, 85%

$57 at Amazon $66 at Walmart View on Divinechocolateusa.com

While on the drier end of the chocolates we tried, Divine's 85% bar is still creamy and smooth, with a subtle sweetness on the finish. It has a classic chocolate flavor that's somewhat mellow, neither excessively bitter nor bracing.

This would be a good option for folks venturing into the eighties for the first time; it's a solid, multipurpose chocolate that would suit almost any sort of project calling for a cocoa percentage this high. Its creaminess would be ideal in a batch of vegan chocolate chip cookies or smeared across the back of a homemade digestive biscuit.

Lily's Extra Dark Chocolate Bars (12-Pack)

View on Amazon

Without any sugar at all, this stevia-sweetened chocolate is bracing and dry, with an intense chocolate flavor backed by a curiously floral vanilla note. I found Lily's 85% to be a welcome departure from the typically low-end chocolates resigned to a sugar-free fate, and it would be great in any of my low-sugar baking projects that call for chocolate.

This chocolate is certified kosher and vegan-friendly, but it does contain soy.

Endangered Species Panther Fair Trade Dark Chocolate Bar

$4 at Amazon $10 at Walmart View on Vitacost

This chocolate has a sweet and mellow vibe that's a little nutty with a big vanilla aroma that stands out up front. While not as high in cocoa butter as some other bars, it melts smoothly and manages to feel more velvety than most, keeping its bitterness in check.

It's a great all-around chocolate for baking, especially in recipes where it can temper sweetness while taking centerstage, like my homemade brownie mix or chocolate chip skillet cookie.

Alter Eco 85% Pure Dark Chocolate Bars

$58 $44 at Amazon

Though technically not as dark as Endangered Species 88%, Alter Eco's 85% packs a far stronger punch. What it lacks in nuance it makes up for in bitterness, with an intensity that could cut through even the most sugary block of fudge. Used sparingly, it can bring balance to your favorite candies, or simply offset the sweetness of a skillet cookie.

Equal Exchange Extreme Dark Chocolate Bars (Pack of 12)

$65 $55 at Amazon View on Vitacost

Equal Exchange's 88% bar is astringent and dry, yet rich and creamy as it melts. It has a chocolate-nibby character with some mushroomy depth that gives way to a strong vanilla aroma. It would work well in creamy, dairy-forward desserts, like hot chocolate, while its funky depth would be a treat when flecked through a scoop of homemade stracciatella.

Chocolove 88% Extreme Dark Chocolate Bar (Pack of 12)

View on Amazon

Chocolove 88% has a leathery aroma and a surprisingly sweet finish. Thanks to its creamy texture, this would be a great option for the snappy chocolate shell of a homemade Klondike bar, where its intensity would shift the focus from the ice cream to the chocolate.

FAQs

What's the best milk chocolate for baking?

The answer: this totally depends. We have some suggestions above, but remember that the milk chocolate selection can vary from store to store and even state to state, so be on the lookout for unique offerings at your local supermarket. For baking, aim for milk chocolates that list a cacao content of at least 20%; if you can't spot that information on the packaging, it's a solid indication of a brand scooting by with the FDA minimum of 10%, making it too sweet and mild to lend much chocolate flavor to baked goods. Also, steer clear of any brand that lists palm oil or added fats other than cocoa butter on its label, as these will affect its behavior in recipes designed around pure milk chocolate.

As you explore, keep in mind that few milk chocolates can be a one-size-fits-all ingredient for every recipe—a bar that's too sweet to enjoy on its own may be perfect for an unsweetened ganache frosting or a bitter chocolate cookie, while one that's too lean for tempering may be spot-on in a richer cookie. As you taste your way through new varieties, try to imagine how the specific qualities of a given brand can be used as a counterpoint in desserts that are salty, bitter, bold, or otherwise in need of the creamy sweetness of milk chocolate.

What's the best white chocolate?

Now, that's a question worthy of an entire article! Which is why we have this. You can read more about what white chocolate is and the results of our taste test there. We will say this here: When it comes to white chocolate, we really love Valrhona.

Is dark chocolate healthier?

In order to answer this question, we turned to Brierly Horton, M.S., R.D. "Of all the chocolates (milk, white, dark), dark chocolate is the healthiest. And the darker the better," Horton says. "Dark chocolate has these great-for-you compounds in them called flavonoids. Flavonoids have been linked with heart health benefits like better blood flow, lower blood pressure, and better cholesterol numbers." She also mentioned that there can be other benefits to dark chocolate, too: "Dark chocolate is a decent source of some key nutrients that most Americans don't get enough of like magnesium and potassium. Dark chocolate also contains some lesser-known nutrients, such as copper, manganese, and selenium. You even get a little fiber in dark chocolate!"

Why We're the Experts

• Stella Parks is the former pastry editor at Serious Eats.
• Her book BraveTart: Iconic American Desserts is a NYT Bestseller and a James Beard Award winner.
• Stella graduated from the Culinary Institute of America and worked as a professional pastry chef before joining the Serious Eats team.