As a food science expert with a focus on ingredient analysis, I can tell you that Baker's chocolate typically contains a blend of ingredients that give it its characteristic flavor and texture. The primary components of Baker's chocolate are:


1. Cocoa solids: These are the non-fat components of the cocoa bean, which provide chocolate with its rich, bitter taste.

2. Sugar: Added to sweeten the chocolate and balance the bitterness of the cocoa.

3. Cocoa butter: The fat derived from the cocoa bean, which gives chocolate its smooth, melting quality.

4. Milk solids (in milk chocolate): If it's a milk chocolate variety, it will also contain milk powder or milk fat, which contributes to the creaminess and sweetness.

5. Lecithin: Often used as an emulsifier to keep the cocoa solids and cocoa butter from separating.

6. Vanilla: An added flavoring to enhance the chocolate's taste.
7.
Salt: A small amount is used to balance the flavors.

It's important to note that the exact proportions and the inclusion of additional ingredients can vary by brand and by the specific type of chocolate (e.g., semi-sweet, dark, milk).

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Baking chocolate, also referred to as bitter chocolate, cooking chocolate and unsweetened chocolate, is a type of chocolate that is prepared or manufactured for baking. It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened, bitter-sweet semi-sweet and sweet varieties.read more >>