Our 5 tips for choosing the right chocolate for your baking recipes

Chocolate is an essential ingredient in baking , bringing a unique sweetness and complexity to many desserts. Its versatility makes it the perfect partner in any kitchen. For this, it is important to choose the right chocolate to ensure the success of your preparation. Sigoji, a Belgian-Cameroonian family chocolate maker , shares its 5 tips for choosing the right chocolate bars for your baking recipes .

How to choose quality chocolate for your pastries?

The quality of a chocolate depends largely on the ingredients that compose it, in particular the cocoa powder and butter from the beans. In short, without good cocoa beans, the quality of the chocolate is diminished.

In addition, its quality is influenced by the origin of the beans , namely the soil, climate and agricultural practices. To obtain a quality product , the beans must be of the highest quality and have been dried in optimal conditions , protected from humidity. Similarly, the pods must be harvested when ripe to guarantee an optimal product .

The cocoa beans used by Sigoji meet an ethical, social and sustainable vision. The chocolate factory carefully selects its ingredients from its own plantations in order to offer exceptional artisanal chocolates . The family chocolate factory has inherited ancestral know-how allowing it to perpetuate the authentic tradition of cocoa.

What type of chocolate should you choose for baking?

Depending on your tastes and the pastry recipe you want to make, there are various varieties of chocolate available to you: milk, dark and bitter.

Milk chocolate

Milk chocolate contains less than 60% cocoa , offering a milder taste than dark chocolate . It consists of cocoa extract , cocoa butter , sugar and milk powder .

Sigoji chocolate factory offers you Cameroon milk chocolate bars with 40% cocoa. The Cameroon bean seduces with its frank, direct and persistent taste, while the Congo bean offers a unique flavor with a great roundness in the mouth.

Dark chocolate

Dark chocolate contains between 60 and 80% cocoa powder and pure cocoa butter. For baking, it is best to choose dark chocolate with a minimum of 54% cocoa.

Chocolate made from Cameroon beans, with a cocoa content of 65%, reveals an authentic taste providing a taste experience that is both raw and intense . It perfectly combines the purity of cocoa with the sweetness of sugar , an ideal combination for your pastries . Sigoji offers you dark chocolate bars with various percentages of cocoa according to your preferences.

Bitter chocolate

Beyond 80% cocoa , the The bitterness of chocolate becomes very pronounced. When using it in baking, it is advisable to add a touch of sugar to soften its bitter taste.

Discover at Sigoji the dark chocolate bar "Vieux cacao 80%" from Cameroon. This chocolate has a slight acidity which gives it all its originality, and its subtle citrus notes make it truly unique. In addition, the dark chocolate "Noir Absolu 100" from Cameroon reveals woody and spicy accents . With a low bitterness, acidity and astringency , it offers a sensation in the mouth all in sweetness and delicacy , perfect for preparing intense chocolate pastries.

Need more information to choose your chocolate? Contact Sigoji

Sigoji, Belgian artisan chocolatier , offers you a large selection of milk, dark and bitter chocolates to taste or prepare pastries. Ask for more information via our online form or contact us by phone .