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Sweeteners & chocolate · Chocolate & cocoa

Dark chocolate (70–85%)

Chocolate with a high proportion of cocoa solids (here 70–85%) and little sugar; bitter-sweet, for baking and desserts.

Also called: dark chocolate, bittersweet chocolate, chocolate, bitter çikolata

31 recipes with it

What it is

Dark chocolate is made from cocoa mass (ground roasted cocoa beans), extra cocoa butter, sugar and often an emulsifier. The percentage is the total cocoa content; higher means more bitter and less sweet. 70–85% chocolate is more intense than semisweet chocolate chips (around 45–60%). Real dark chocolate contains cocoa butter, unlike 'compound' coatings made with vegetable fat.

Theobroma cacao

How it’s used

  • Brownies, ganache and chocolate mousse
  • Melted for dipping and drizzling
  • Chopped into cookies and cakes
  • Hot chocolate
  • Mole sauces (small amounts)

Characteristics

Taste
Bitter, deep, fruity or roasty.
Texture
Snaps cleanly; melts smoothly.
When cooked
Melt gently over barely simmering water or in short microwave bursts; a drop of water can make it seize. Tempering gives gloss and snap.
Sold as
whole, chopped
Cooking uses
Suitable for baking, Usually eaten raw

Kinds in our pantry

Storage

Cool, dry and dark. Wrap and keep cool (ideally below about 20 °C) and away from strong smells. A whitish bloom is harmless fat or sugar on the surface.

Diet, allergens and safety

No major allergens in typical versions. May contain Milk, Soy, Tree nuts, Peanuts — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free (check label)
  • Egg-free
  • Gluten-free
  • Nut-free (check label)
  • Soy-free (check label)
  • Caffeine-free
  • Often contains or may contain milk, soy and traces of nuts or peanuts; check labels. Toxic to dogs.

Nutrition per 100 g

Energy
598 kcal
Protein
7.79 g
Carbohydrate
45.9 g
Fat
42.63 g
Fibre
10.9 g
Sugars
23.99 g

USDA FoodData Central: Chocolate, dark, 70-85% cacao solids.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cocoa powder — For about 30 g dark chocolate, roughly 3 tbsp cocoa plus 1 tbsp butter or oil and some sugar; texture will differ.

Related ingredients

Recipes with dark chocolate (70–85%)

See all 31

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