For some, there are two kinds of chocolate: those for eating and those for baking. In my kitchen, the two tend to be one and the same. I’ve used chocolate bars like these Dove Silky Smooth Milk and Dark Chocolate Bars in baking before and have had great results. I tend to use bigger bars than these for things like chocolate chunk cookies, but for a cake or other recipe that requires a slightly smaller amount of chocolate, I’ll regularly reach for something like this if it’s at hand. For instance, I used half milk chocolate and half dark chocolate in a batch of these chocolate custards with good results (and a slightly enhanced creamy flavor from the all dark chocolate version).
The thing that I find most appealing about Dove’s silky smooth chocolates is the texture that gives them their name. The dark chocolate is the firmest of the three and still manages to smoothly melt on the tongue. Milk Chocolate and Silky Smooth Milk Chocolate are actually both quite soft unless the bars are stored in a very cool place. The dark chocolate has some toasty, fruity notes to it and has a great balance between texture and flavor. I’m not a fan of the way that some chocolate makers put out a coarse dark chocolate and claim that it’s the only way to keep the flavor in the bar. The milk chocolate is creamy and milky, everything I like in a milk chocolate, but can’t really compare to just how creamy and milky the Extra Creamy bar is. It’s almost like hot chocolate, solidified, and definitely gets that idea across when it hits your tongue.Cybele didn’t like Dove’s Extra Creamy as much as I do, but check out her reviews for another take on some of these chocolates.
Of course, if you do end up baking with these chocolates, you’re not going to get the full experience of the texture of these bars, though you will get the full flavors in your finished product. Dove’s new package design divides each of these 3.5-oz bars into thirds. I set one aside for eating and leave two (or only one, depending on my mood!) for either baking or eating later.