Cooking chocolate

[NYceMummy]

What is the difference between cooking chocolate and ordinary (eating?) chocolate? I have always cooked with ordinary chocolate and never had a problem so I wondered why you would use cooking chocolate IYSWIM.

Proper chocolate has a higher percentage of cocoa solids (well, it depends on the brand, but generally speaking). Green and Blacks now do a cooking chocolate though which has higher cocoa solids than a lot of ordinary plain chocolate.
I think that cooking chocolate sets quicker/is not so runny (possibly has something added to it?) - it seems to be less messy if you use it as a bun topping for example.

I use real chocolate (or the G&B cooking chocolate) for my baking and cooking chocolate for baking buns for school events etc.

cooking chocolate can only be eaten standing up in the kitchen with the cupboard door open when you are cooking .................

and has less sugar in it so you can eat more

yes but the guilt oh the guilt

Guilt? What guilt?

(grin emoticon but my keyboard won't do the brackets at the moment - tired and emotional, no doubt).

mmmmffff?

North American cooking chocolate is sometimes entirely unsweetened. As in, completely and utterly inedible.

you need to get hold of some Scotbloc (the name says it all) It is pure chocolate flavoured lard and, some would say, inedible for completely different reasons. but i eat it