Chocolate Paste (known as ‘block’) is pure chocolate or cocoa mass to which no sugar has been added. It is not for eating neat although is very edible, but is used in pastry work and when you want a heal smacking chocolate taste. Confusingly it is sometimes known as Baking or Baker’s Chocolate. Just to confuse the issue further, what we describe as Baker’s chocolate here in Europe, means quite the opposite in America where Baking or Bakers chocolate (after Walter Baker; one the pioneers of American chocolate) means couverture chocolate.
