In 1880 Baker’s developed a method of making chocolate coatings to be used with candy or other confections. These chocolates were either already in a liquid form or advertised as a solid cake of chocolate that would melt quickly and easily.

The earliest brand, Dot Chocolate, was of high-quality chocolate specifically formulated to melt down for home-made candies. Later, Falcon Cocoa and Soluble Chocolate became key ingredients in making chocolate syrup for hot and cold sodas, and chocolate liquors for candy coatings.

Current confectionery products include Baker’s Chocolate Chunks, which replaced the smaller Chocolate Chips in 2001. These bite-sized pieces are often used in cookies, but they also quickly melt down for puddings, chocolate coatings, and dipping. The most recent addition to the Baker’s product lineup, introduced in 2002, is individually packaged Dipping Chocolate: small tablets of chocolate that melt in a microwave-ready cup.