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None specifically. The kind of chocolate used for baking should be high in cocoa solids - percentages are usually listed on both baking and eating chocolate. As long as you buy an eating chocolate high in cocoa solids (65% or higher), it will be fine to bake with (assuming no weird "fondant centres" or "caramel chunks" etc...). I think 'Baking Chocolate' is primarily sold to people who do not bake often, so do not know what to look for when choosing a chocolate variety with which to bake.

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14y ago

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