A solid, bitter chocolate made from purechocolate liquor, i.e., the cacao content is 100% with no sugar added. Historically, its only purpose was for baking. While it sounds like a generic term, for chocolate used by bakers, the best-known brand is named for Dr. James Baker, a physician and owner, with John Hannan, of the first American chocolate mill. Baker’s Chocolate is now a trademark of Kraft Foods. There are other brands of baking chocolate; and today, the finest chocolate manufacturers are producing an unsweetened product, called 100% cacao content chocolate, that can be eaten as well. Some people who favour bittersweet chocolate enjoy the pureness of fine chocolate made with no sugar, as do diabetics who cannot have sugar. See also brut.