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pareve baking chocolate

  • j

am looking for pareve unsweetened chocolate that is good for baking (brownies, fudge and such). anyone have a recommendation?

Thanks :)

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  1. Go into any kosher supermarket and they carry parve unsweetened chocolate in bars good for baking usually from Belgium. The chocolate is quite good

    1. kosher grocers will have under the paskesz or lieber's label plenty of baking chocolate

      1. Scharffenberg's big bars (9.75 oz) are pareve. (the smaller bars are D-E) It's significantly better than Liebers and Pashkes. You can find it at Whole Foods and other upscale markets (although Kosher Marketplace on the UWS sells it).

        1 Reply
        1. re: AndeB

          Scharffenberger is my favorite too.
          ALso available at Fairway, and Zabar's on the upper west side.
          Williams Sonoma (the bigger stores that have food, like at the Time Warner Building) also carries it

        2. Personally I like the Shufra bars, as one square equals one ounce, I don't think any other brands make it that easy to figure out how much to use.

          1. Hersheys makes the best . It is hard to find but by far it is worth it.

            1 Reply
            1. re: Moish

              Key food at 2nd & 92nd on the UES carries it.

            2. Alprose is definitely the best parve baking chocolate. Shufra is a close second.

              1. a
                alyssa kaplan

                scharffen berger and Callebaut!

                2 Replies
                1. re: alyssa kaplan

                  Callebaut is not pareve - oh, how I wish it was!

                  1. re: ceruleanmoon

                    You can get Callebaut chocolate that is pareve - the bittersweet 54% and 64% are both pareve in the 11 lb. blocks. You can get them at restaurant supply stores (such as restaurant depot). I think that even whole foods carries them. If you live in NY the Peppermill in Brooklyn carries it as well.

                2. Always look at the ingredients-te "kosher" brands like Shufra have vegetable shortening and are made with cocoa powder. That is not real chocolate. According to wikepdia chocolate is any product based 99% on cocoa solid and/or cocoa fat. Furthermore, they say Dark chocolate is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids

                  1. Alprose can be found in any kosher supermarket and is clearly labelled parve. shufra's is also pretty decent, paskesz is more junky. can't say that i've tried liebers, alprose is a definite winner.

                    1. it seems that all UNSWEETENED chocolate all went dairy on us! so hard to make good brownies without the parve chocolate
                      you can order from a wholesaler. try a distributer for barry colbart choc.
                      good luck!

                      1. I just bought some Scharfen Berger semisweet that was KDe and it was next to some unsweetened that was also.

                        1. Great news. Scharffen Berger is going mostly parve. Some, but very little, will be DE. Baking will all be parve.

                          1. The Scharffen Berger unsweetened that I've been buying is pareve and could not be better.

                            I recently did a lot of baking and could not get a better chocolate like Scharffen Berger or Callebaut. Instead we used Alprose, and the only thing I can say is don't waste your time. Those bars are not inexpensive and they have far less cocoa solids than the chocolates above. The flavor, while pleasant, is lacking. And chocolate glazes do not set up well with this chcolate.

                            1. Definitely scharffen Berger!

                              1. I know it is not identical - but I think using 3 tablespoons of cocoa powder and 1 tablespoon of oil is a pretty good exchange. I used to really miss the pareve baking chocolate - but I think my brownies are just as good being made this way. Due to the addition of the oil, I find that they are even moister and fudgier than before - I do not think this is a bad thing. People seem to enjoy.

                                1. Firstly, baking chocolate comes in many grades according to the percentage of pure chocolate. Scharffenberger's which is all pareve (except that the packaging of the smaller bars is handled by an outside service, making it KSA-D) is made in a 99% version, a 77% version and a 66% version (I think there may be other levels of purity too). Callebaut makes a pareve version for large blocks, small blocks have the same problem. Callebaut's pareve chocolate is about 84%. Schmerlings makes a kosher pareve baking bar which is 72% Elite is about 51% Lieber's and Alprose are also in the 50s.... Quality is determined by the percentage of chocolate but you may like the taste of the lower qualities. There are also slight differences of taste because of the origins of the cocoa beans.

                                  1. May I politely disagree, EvanM?

                                    The Scharffen Berger chocolates that I know are 99% (unsweetened), 70%, and 62%. I've never seen a Callebaut chocolate, except unsweetened, with a percentage of cocoa solids as high as 84%, there are several bittersweet and semisweet chocolates they make that are pareve.

                                    Furthermore, all of the above chocolates, with the exception of unsweetened, are couverture quality, meant for EATING, not just baking. Baking chocolate, it seems to me, is like "cooking wine", not good enought to drink but ok for use in cooking. Taste is subjective but some of the inferior, overpriced kosher brands of chocolate simply do not perform.

                                    1 Reply
                                    1. re: btnfood

                                      As a former employee of a company that manufactured cooking wine, I have to disagree with you, btnfood. A product labeled cooking wine is never drinkable as it has additives such as salt which, IMHO, also render it unfit for cooking. The term "baking chocolate" almost always refers only to unsweetened chocolate (as opposed to bittersweet, semisweet or milk chocolates). It does not mean that it can only be used for baking, although most people prefer not to eat entirely unsweetened chocolate. Bittersweet and semisweet chocolates are interchangable in recipes according to your taste. Unsweetened chocolate should not be substituted without major adjustment to the rest of the recipe. However, as you stated, preference amongst brands of chocolate are a matter of personal taste. If I could afford it, I'd use Scharffen Berger all the time. As it is, I almost never use it.

                                    2. I just found in Supersol that Hersheys makes pareve baking chocolate in half ounce squares. I have not seen pareve baking chocolate in a long time, just bought 12 packs and looking forward to making some brownies. The price for an 8 oz package was $1.99, which is much cheaper than the high end chocolates.

                                      1. Rockycat, you are correct that the term "baking chocolate" should be used in reference to unsweetened chocolate, though I even find that misleading, as we often bake with sweetened chocolates as well.

                                        If you scroll up, you will see that Evan M. is the one referring to sweetened chocolates as "baking chocolate" and I just wanted to simplify everyone's understanding.

                                        I don't think we should think of any sweetened chocolate as "baking chocolate", and, yes, for the same reason we should not drink or cook with wine that is labeled for cooking.

                                        Unfortunately, many of the kosher food manufacturers and distributors try to sell us a bunch of junk, often not even real chocolate, because they think we don't know any better. (And I say this after working for many years in the industry). And this junk is no more "kosher" than other quality brands.

                                        I also did not want to sound elitist in my recommendation of Scharffen Berger, but this is one instance where you get what you pay for. If I invest the time and other quality ingredients in a recipe, I certainly want it to be as good as it can be.

                                        1 Reply
                                        1. re: btnfood

                                          Didn't mean to sound snooty. It's just how I come off in writing. What I should have added is that how much I spend on my chocolate has everything to do with who I'm baking for. For the family, I only use the best. For a large crowd, I'm a lot more economy minded. Since the warehouse clubs have Ghiardelli, that's usually my "kiddush chocolate" of choice. For the family it's Callebaut or better.

                                        2. I don't know how it goes in other places, but here in Israel you can get Alprose plain bittersweet in a big fat bar that is good for baking. True, it's not actual baking chocolate, but it does in a pinch. It does mean adjusting for the sugar in the recipe, though. Rosemarie also carries plain bittersweet bars (their newest is a 72% dark), but only in the 100 gram size (I'm approximating, but I think it's 100. It's the eating size rectangular bar). The 100 grams of swiss or belgian cost about 8 shekel a piece here.

                                          1. BS"D
                                            I can throw my vote in for Scharffen Berger. It's good and it's domestic. However Callebeaut (which has a pareve version) is excellent, as is Vallrhona (sp?) (which also has a pareve version).
                                            yum! I had Callebeaut in a chocolate fountain at my weddingf and am still eating the leftovers 2.5 years later.

                                            2 Replies
                                            1. re: ShlomoDovid

                                              Even harder to find is Kosher for passover unsweetened baking chocolate, let me know of any leads!

                                              1. re: sig

                                                as far as I know there are no passover unsweetened baking chocolate.

                                            2. If you really want high quality chocolate for baking you must try to get Callebeaut chocolate. It makes a huge difference from that waxy kosher kind. It is certified kosher OU I think and is PAREVE! I get mine from Kitchen Caboodles on Ave P in Brooklyn NY. 718-998-9111. They will ship. They also carry many cool ingredients for candy making and baking.All kosher.They have great baking pans too. Try Callebeaut. You will not be disappointed!!!!!!!!!!! P.S. it comes in chips/mini chips and melts. They carry Scharrfenberger too but only in blocks.Its pareve as well.

                                              1. Trader Joe's did have good quality Kosher Parve dark chocolate chips but I have not checked the staus of this item in the local (Los Angeles) area stores.

                                                1. I saw a new item on the kosher shelves, a baking chocolate from Shufra touted as 64%. That is a much higher percentage than the typical heimishe grocery brands, although not as high as the top schaffenburger. And this is pareve too, has anyone used it. I think that for taste, it is not only the amount of real cocoa and chocolate nut also what type of fat is used, and how much the cocoa butter is adulterated with oils.