Confectionery | Vegan Vegetarian Pescatarian Gluten Free Diet (check label for additives)

Bittersweet Dark Chocolates

Theobroma cacao Allergens: Soy (lecithin is common), Milk (potential cross-contamination or trace amounts)
Bittersweet Dark Chocolates

Sourcing & Taxonomy

  • Family Malvaceae
  • Primary Cuisine Global (Western baking tradition)
  • Seasonality Year-Round
  • Source Cocoa Beans

The Forktionary Angle

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Definition

Chocolate with a high cocoa content (typically 70% or more) and less sugar, offering a complex, intense, and slightly bitter flavor.

Sensory Profile

TasteIntense Cocoa, Bitter, Slightly Sweet, Fruity, Earthy
TextureSmooth, Melts in mouth, Snappy (bar)
AromaRich Cocoa, Earthy, Aromatic, Fruity
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g
Calories550 kcal
Total Fat40g
Saturated Fat25g
Trans Fat0g
Cholesterol0mg
Protein8g
Total Carbohydrate45g
Dietary Fiber10g
Total Sugars20g
Calcium70mg
Iron8mg
Potassium600mg

Chef’s Secret

When melting, use a double boiler or microwave on low power, stirring frequently, to prevent scorching and maintain temper. Never let water come into contact with melting chocolate.

Substitutions

Best Match

Semisweet Chocolate

1:1 (adjust sugar in recipe)

Slightly sweeter, but often interchangeable, especially if adjusting other sugars.

Unsweetened Chocolate + Sugar

1:0.75 (Unsweetened) + 0.25 (Sugar)

Offers deep cocoa flavor with full control over sweetness level.

Cocoa Powder + Fat + Sugar

N/A

For liquid-based recipes or sauces, good for rich cocoa flavor without melting.

Chocolate Chips (dark)

1:1

Convenient for baking, usually slightly less intense cocoa flavor.

Buying Guide

Look for high cocoa percentage (70%+). Check for fair trade certifications. Store in a cool, dark place.

Flavor Pairings

Red wine coffee berries citrus fruits nuts sea salt caramel.