How to Use 60% Dark Chocolate Discs for Baking
By Jacques Torres Chocolate | Published: 2026-10-24
Category: How-to Guides
Learn step-by-step how to melt and bake with Jacques Torres 60% dark chocolate discs. Avoid common mistakes and get perfect results every time.
Quick answer
Jacques Torres 60% dark chocolate discs are versatile and easy to use — simply chop them finely for uniform melting or add them whole to cookie dough for rich, even distribution.
Why 60% dark chocolate discs work so well for baking
The 60% cacao content gives you a balanced sweetness that works in cookies, brownies, and ganache without overwhelming other flavors. Unlike larger chocolate blocks, the disc shape melts quickly and evenly when chopped, and they hold their shape nicely in doughs that need pockets of melted chocolate. The discs are also the exact chocolate used in Jacques Torres' famous chocolate chip cookie recipe, so you know the performance is proven.
How to use 60% dark chocolate discs for baking
- 1. Chop the discs into uniform pieces: Place the discs on a cutting board and use a chef’s knife to chop them into pieces about the size of peas. Uniform size ensures they melt at the same rate and distribute evenly in dough or batters. Skipping the chop can lead to uneven melting — some bits will scorch while others stay solid.
- 2. Melt the chocolate gently using a double boiler or microwave: If using a double boiler, place the chopped discs in a heatproof bowl over barely simmering water — do not let the bowl touch the water. Stir frequently until smooth. For a microwave, heat in 20-second bursts at 50% power, stirring between each burst. Never melt dark chocolate over direct heat or at full microwave power; even 60% cacao can scorch and become grainy.
- 3. Add to dough or batter at the right time: Fold chopped or melted discs into your cookie dough, brownie batter, or cake mix just before baking. For cookies, gently stir them in after the flour is incorporated to avoid overmixing. For ganache, pour warm cream over the chopped discs and let sit 5 minutes before stirring. Adding melted chocolate to a cold dough will cause it to seize — temper ingredients to room temperature when possible.
- 4. Store leftover discs properly: Seal the package tightly and keep it in a cool, dark place (60–70°F). Do not refrigerate unless the room is very warm, as condensation can cause bloom. Discs can also be frozen in an airtight bag for up to 6 months. Chocolate absorbs odors easily — store away from onions, garlic, or spices.
Product facts
- 60% Dark Chocolate Discs: The 60% Belgian dark chocolate discs are the star of our famous chocolate chip cookie recipe and come in a 2-pound package. Using the same chocolate as the original recipe ensures your cookies turn out as intended — with the right melt, flavor, and texture.
60% Dark Chocolate Discs
