Theobroma cacao is the tree that produces the cocoa bean. All chocolate comes from this bean, which is roasted and shelled until just the nibs from the center are left. These nibs are ground until they are a smooth liquid, referred to as chocolate liquor. You won't find any alcohol in this liquor, but you will find a tasty product used for baking and eating. The difference between the chocolate you cook with and the bars you devour is the sweetness, fat content and the addition of milk.
Fat
Cocoa beans contain cocoa butter, a natural fat that occurs when the chocolate liquor is pressed. Some cocoa beans contain a higher percentage of cocoa butter than others. While the fat does make a smoother chocolate, that is not usually necessary in baking. Chocolate used for baking will have less fat than those you eat. The website Chatelaine says bars that are 65 to 70 percent cocoa butter are the best quality for baking.
Sweetness
The actual amount of cacao bean in chocolate indicates how sweet the chocolate will be. If the chocolate is a high percentage of cacao, it will not be as sweet as a bar with a lower amount. Chocolate that is less sweet is better for baking as you have more of a chocolate taste than a sugary one. For baking you want to choose a chocolate that is high in cacao and unsweetened. Ghirardelli makes a 100 percent Cacao Unsweetened Baking Bar.
Milk
Milk solids are added to some chocolate bars to make them richer with a milder chocolate taste that also is sweeter. A milk chocolate bar may be a nice treat to eat, but it's not usually a good idea for baking because the milk solids can throw off your recipes. While it might not be a bad idea to try cookies with milk chocolate chips or add it to a rich dish like chocolate mousse, milk chocolate is not ideal for baking.
Considerations
If you enjoy experimenting with baking recipes, you can use any kind of chocolate bar. Not all chocolate will melt the same, though. When heating milk chocolate, you must continue to stir in until it is melted, while dark chocolate is not as sensitive to heat and can be left a bit without stirring. Ensure you are baking with real chocolate. A bar labeled as "chocolate flavored" probably won't have enough chocolate liquor in it to make it worth cooking with.
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