Confectionery/Baking Ingredient | Vegan Vegetarian Gluten Free

Bittersweet Chocolate Chips

Theobroma cacao Allergens: Soy, Milk
Bittersweet Chocolate Chips

Sourcing & Taxonomy

  • Family Malvaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Cacao beans, sugar, cocoa butter

The Forktionary Angle

"Unleash the rich, complex depth of quality dark chocolate in your baking."

Definition

Small, solid pieces of chocolate containing at least 35% cacao solids (often 60-80%), less sugar than semi-sweet, offering a deep, complex flavor.

Sensory Profile

TasteBitter, Sweet, Fruity, Earthy, Complex
TextureSolid, Smooth (when melted), Firm
AromaRoasty, Chocolatey, Fruity
AcidityLow-Med

Technical Metrics

Antioxidant Capacity

High (due to cacao flavonoids)

Melting Point Range

86-90°F (30-32°C)

Minimum Cacao Content

35% (often 60-70%+)

Nutrition Facts

Per 1 tbsp (15g)
Calories520 kcal
Total Fat35 g
Saturated Fat20 g
Trans Fat0 g
Cholesterol0 mg
Protein6 g
Total Carbohydrate55 g
Dietary Fiber8 g
Total Sugars40 g
Calcium50 mg
Iron8 mg
Potassium400 mg

Chef’s Secret

To prevent chocolate chips from sinking to the bottom of baked goods, toss them lightly in a small amount of flour before adding to the batter.

Substitutions

Best Match

Dark Chocolate Bar (chopped)

1:1

Best substitute, offers similar flavor and melting properties; ensures consistent quality.

Semi-Sweet Chocolate Chips

1:1

Slightly sweeter, may require a small adjustment to other sugars in the recipe if using for baking.

Cocoa Powder + Sugar

3 tbsp cocoa + 1 tbsp sugar = 1 oz chocolate

Good for adding chocolate flavor and color, but lacks the fat and texture of solid chocolate.

Carob Chips

1:1

For a caffeine-free or dairy-free alternative (check brands), flavor is different but similar texture.

Flavor Pairings