**Baker's brand chocolate is sold in individually wrapped 1-ounce squares with eight squares in each box.** Baker's also sells whole 4-ounce bars that are presegmented into ¼-ounce squares for easy breaking.

Baking chocolate is often used in recipes for fudge, chocolate fillings and chocolate cakes and cookies. Most brands are sold in 1-ounce, ½-ounce or ¼-ounce squares for easy measuring. The product's packaging is nearly always labeled so that bakers can quickly find out how many ounces are in each square. If a brand of baking chocolate is measured in pounds, convert the pounds to ounces by remembering that 16 ounces equals 1 pound.

Individual chocolates and candies are usually very sweet, but baking chocolate is sold in a variety of cacao and sugar contents for different baking purposes, from intensely bitter unsweetened chocolate, which is usually 100 percent cacao, to sweet German's chocolate, which is around 50 percent cacao.

When melting chocolate for baking, never let water touch the chocolate, since this causes the chocolate to become lumpy and grainy. Using a double boiler, melt the chocolate slowly over low heat. The low heat helps the chocolate stay smooth and velvety for a better texture in finished baked goods. The microwave also does a great job of melting chocolate if you use a low-power setting and frequently stir the chocolate to prevent overheating.