Baker's chocolate is a brand of baking chocolate made by Kraft Foods Inc. Baker's sweet chocolate is called German's Sweet Chocolate Bar. The company also makes semi-sweet, unsweetened, bittersweet and white chocolate, all of which can be found in the baking aisle of the grocery store. Probably the best-known use for Baker's German's Sweet Chocolate is a chocolate cake filled and topped with coconut-pecan frosting. The recipe for what is commonly called "German" chocolate cake became a national favorite in the 1950s.
Ingredients
The Baker's German's sweet chocolate bar is intended for baking but has the sugar already added, making it sweeter than semi-sweet chocolate. Ingredients include chocolate liquor, sugar, cocoa butter, flavorings and lecithin, according to Joy of Baking.
History
The chocolate bar's long name is deceptive. Many people assume that the chocolate, and especially the coconut-pecan-topped cake, has ties to the country of Germany. In actuality, the chocolate bar's name derives from an American employee, Samuel German, who in 1852 developed the chocolate for Walter Baker and Co.
Considerations
Baker's German's Sweet Chocolate can also present some confusion because although "Baker's" is a brand name, the chocolate is also sometimes called baker's or baking chocolate. It's important to read your recipe carefully to find if it calls for unsweetened, bittersweet or sweetened chocolate.
Cocoa Substitutions
You can substitute 1 tbsp. of unsweetened cocoa plus 4 tsp. of sugar and 2 tsp. of unsalted butter for 1 oz. of sweet chocolate, suggests the Cook's Thesaurus website. Although the cocoa may leave a powdery taste, the finished product will be more moist and flavorful. If you require a larger amount, the equivalent of 4 oz. of Baker's German's sweet chocolate can be created with 1/4 cup of unsweetened cocoa powder plus 1/3 cup sugar plus 3 tbsp. of fat, such as butter, margarine, shortening or vegetable oil.
Chocolate Substitutions
Bittersweet or semisweet chocolate can be substituted ounce for ounce for sweet chocolate with the addition of 1/2 tbsp. of granulated white sugar. An oz. of milk chocolate or an oz. of dark sweet chocolate can also be used in place of 1 oz. of Baker's German's sweet chocolate. If your recipe calls for melting the chocolate, you should avoid using chocolate chips as a substitute for baking chocolate, according to the Facts About Chocolate website. Their low cocoa butter content make chocolate chips a poor choice for melting.
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