Wander down the baking aisle of any grocery store and you’ll notice several boxes labeled baking chocolate. Some say unsweetened, others bittersweet or semi-sweet, another labeled German’s sweet chocolate. Have you ever wondered what this chocolate is used for and how it’s any different than the chocolate over in the candy aisle? There’s actually quite a big difference. For baking, it’s important to understand the difference between regular chocolate and baking chocolate—plus, know how to select the right kind of chocolate for every recipe. We’ve broken it all down for you, from types of chocolate to how to use it (click HERE).