Malagos Baking Chocolate Dark Collection
Baking bars of brilliance
From the world-class Filipino tree-to-bar company, Malagos, comes three different baking chocolates, made from single-origin Trinitario cacao beans grown in the foothills of Mt. Talomo, Davao. These come in hexagonal chocolate disks packed in pouches.
TASTING NOTES FROM THE CURATOR
These Malagos Baking Chocolates come in three varieties, all of which are award-winning:
- • 65% - Great Taste Winner at the 2019 Great Taste Competition in London, UK.
- • 72% - Gold country award, and Silver at the 2019 International Chocolate Awards
- • 85% - Silver at the 2018 International Chocolate Awards
These incredible Davao chocolates all carry that beautifully distinct flavor characteristic of single-origin high quality chocolate. Made of premium cacao beans, they come in hexagonal disks, and are keto and vegan-friendly.
PREPARATION AND PAIRINGS
Use Malagos Baking Chocolate for any of your baking needs. Use it for your pastries, desserts, cookies, cakes, even chocolate-based drinks! It’s incredible in chocolate shakes! Use this for your babka filling, or even just melted to make a churros dip.
Make some of the most delicious buttercream by using Malagos Baking Chocolate. Because every baker knows the secret to a good chocolate frosting is good quality chocolate.
CHIPS VS BAR: A BAKING BATTLE
Solid baking chocolate comes in two forms: block or bar, and chips. Bittersweet, semi-sweet, milk, and white chocolates all have these two options. But they are not the same, and will affect your baked goods differently.
Chocolate blocks or bars have more cocoa butter, and will melt quickly and smoothly. Whereas chocolate chips have less cocoa butter, and have added stabilizers to help keep their shape. When you melt chocolate chips, they will appear smooth, but when they cool, they will solidify with a waxy, gritty texture. Which is definitely not something you want in your ganache, frosting, or sauces. Chips are best for cookies and brownies.
So, when a recipe calls for a chocolate baking bar, it’s best to not substitute with chips.
On the other hand, the reverse is absolutely acceptable. Some might even say preferable. Putting chopped up baking bars, feves, or disks into your cookies, for example, will create absolutely glorious puddles of chocolate.
Store your chocolate tablets in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!