- Cocoa powder or unsweetened cocoa powder - Although cocoa powder is made from chocolate liquor, much of the cocoa fat is removed from cocoa powder during processing, leaving cocoa powder with a 10 to 20% fat content. This makes cocoa powder a low-fat alternative in baking.

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- Dutch chocolate powder - This is formed when cocoa powder is rinsed with potassium carbonate, resulting in a darker cocoa with less acid content than "regular" cocoa.

- Chocolate extract - A strong chocolate-flavored extra that comes from soaking cacao beans in alcohol.

Most chocolate baking aficionados like cooking with baking chocolate because the chocolate is at its most "basic," allowing the baker to adjust the sugar content and flavoring to personal preference. This can be defined as unsweetened chocolate in bar form.

However, baking chocolate, or baker's chocolate, can be confusing for the uninitiated. This is because the Food and Drug Administration does not regulate baking chocolate as a separate category, unlike other forms of chocolate.

The definition of "baker's chocolate" varies widely. Baker's chocolate is sometimes considered to be unsweetened chocolate, bittersweet baking chocolate, bittersweet chocolate or baking resistant chocolate.