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Baker's Unsweetened Chocolate, 8-Ounce Boxes (Pack of 4)

4.3 out of 5 stars 57 customer reviews
| 16 answered questions
About the Product
  • One box of 8 1-ounce squares containing approximately 16 servings
  • Made with cocoa butter
  • Melts smoothly and easily
  • Individually wrapped squares
  • Great for baking, dipping, and candy making

Product Description

Product Description

Ideal for brownies, cakes & frosting.

From the Manufacturer

Baker's Unsweetened Baking Chocolate Squares, one of Baker's five flavors of chocolate baking squares, are great for making cookies, fudge, cakes, frosting, brownies and a whole lot more. Baker's Squares are the top-selling baking squares nationwide because they consistently deliver great taste and are the best melting squares available. For over 225 years, Baker's Chocolate has inspired professional and amateur bakers alike with its line of baking chocolates. Because these squares are unsweetened, they are perfect for brownie making, and Baker's famous one-bowl recipe is right on the back of the box.

Product Details

  • Item Weight: 8 ounces
  • Shipping Weight: 2 pounds
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000E1FY8I
  • UPC: 043000250105
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #140,009 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • Discontinued by manufacturer: Yes

Important Information

Safety Warning

Manufactured on equipment that processes milk and soy.

Ingredients

Discontinued item - LAST PRODUCTION Best by 1/15.

Directions

Discontinued item - LAST PRODUCTION Best by 1/15.

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

I eat this plain and have for years. Yes, you can eat it plain, but you have to tolerate bitterness. If you drink black coffee/tea then you can eat 100% chocolate.
It satisfies the chocolate craving and has no sugar, so you can eat as much as you want (and it is self-limiting more than sugary stuff is).
I view it like black coffee and free jazz, you don't get base enjoyment out of it, but it satisfies in ways that gas-station mochas and pop music can't.

-Baker's squares are large and this makes it difficult to bite. Ghirardelli makes a 100% that is far easier to keep around for snacking.
-Baker's has little crunchy granules whereas Ghirardelli is perfectly smooth. The granules are vanilla bean-like in texture and I like them.
-Baker's is far better than Hershey's 100%. Hershey's was almost entirely off-flavors.

I rate them: #1 Ghirardelli 4oz bars then Baker's then Hershey's. I wish there were more choices!

The storage, age, and transportation have a HUGE impact on the presence of off-flavors, so keep your chocolate away from stuff like chewing gum and your spice rack.
Next time you see 100% chocolate around, give it a try. It won't kill you. You might just enjoy a nearly consequence-free way to get your chocolate fix.
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In case your chocolate arrives with some "bloom" on it, like "Dwight"'s did - It just shows that the chocolate has gotten a little warmer than 75 F. and some of the cocoa butter has come to the surface. Melt the chocolate (which you're doing to do with baking chocolate anyway) and use it in your recipe. No big deal. "Bloom" will not affect the flavor or nutrients in any way.
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All of my chocolate recipes calling for Baker's unsweeted chocolate refer to the amount by number of SQUARES. Now Baker has changed their packaging to have 1/2 ounce squares instead of 1 ounce squares. The squares are now part of a breakable bar instead of being individually wrapped. These recipes have been passed down for generations. They will all fail. Baker's should have continued selling the one ounce squares for baking purposes. Few people will realize why their recipes will no longer give them the results they expected. Kraft has no comment on the subject.Baker's Unsweetened Chocolate, 8-Ounce Boxes (Pack of 4)
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I made a batch of brownies using a recipe that I've used for ages and they came out pale looking and didn't taste like chocolate. I assumed that I made a mistake and miscounted the ounces of chocolate I used. I tried again with a new batch being very careful about using the correct amount of chocolate. Same result. Do they really think that we can't tell the difference?
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I love using this in vegan brownies and many other recipes. I am not a vegan or vegetarian for that matter, but I do have many food sensitivities including soy, cane sugar and dairy, which makes it very difficult to find chocolate. I am grateful there is an easy-to-find and low-cost ingredient for me to enjoy! [...]
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Let us echo greendg's review. We used Bakers for decades. We purchased the new product, tried it several times, with the same result: pale color and no flavor. I explained the situation to Bakers via their customer service web site, including all those numbers on the packages. They contend that the new product should deliver the same results as the old. DO NOT WASTE YOUR MONEY ON BAKERS UNSWEETENED BAKING CHOCOLATE ANY MORE.
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Verified Purchase
I'm afraid I don't like this Baker's Chocolate at all. I grated it so that I could use it to make hot chocolate, pastry creams, mousse, etc. and it did not quite work for me.

I'm used to Baker's Chocolate that's smooth enough to dissolve into hot milk or whatever else I'm mixing it with, and to lend smoothness and creaminess to my preparations. In fact, the Baker's Chocolate I used to get could be stirred into hot milk for hot chocolate without one having to resort to grating it, processing it with a blender, or anything like that. It would just fuse with the milk and the hot chocolate was ready once you added the sweetener of your choice. It was not the case with this chocolate.

This product turned my hot chocolates into a gritty grainy mess, even if I processed it -- though it had already been grated -- through a blender.

I made pastry cream with it and it didn't totally dissolve into the cream, though I heated it twice, first as I was getting the milk heated, and later when I mixed it with the egg yolks and corn starch, and returned it to the burner to thicken the preparation. The cream ended up being kind of gritty and grainy on account of the chocolate. It's a good thing the dessert I made with this pastry cream had other elements in it to allow one not to notice it too much.

I'll use up the Baker's Chocolate I have in only hot chocolate preparations, as at least I can strain it prior to serving it, but I'm not likely to buy it again.
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My mother used Baker's chocolate for all her fine recipes, and coming from Mexico where chocolate was discovered and used for centuries, we, Mexicans know something about it.
When I started baking, I, naturally, used the same product. Just to try something different, I began testing my recipes with chocolate from other manufacturers: Swiss, French, American, etc., even different makes of Mexican baking chocolate. The results were never as satisfactory.
When I ran out out Baker's chocolate and tried to find it in supermarkets near my home, I was surprised not to be able to locate any for weeks. I then tried Amazon who was able to supply a nice quantity, but more important, I was able to find out the chocolate had not been discontinued.
Thank goodness!! As long as Baker's continues to produce their chocolate and I go on baking, Baker's is what I will be using.
Maria DeVal
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