Dark chocolate
Chocolate with a higher cocoa percentage and less sugar than milk chocolate — the higher the percentage, the more bitter and intense. Melts and snaps differently than chocolate chips, which are formulated to hold their shape when baked.
Used for
- baking
- ganache
- dipping
- melting
In the kitchen
- chop before melting for even heat
- melt in a double boiler or short microwave bursts, stirring often
- temper for a glossy snap if using for coating
Picking it at the store
- Check the cocoa percentage on the label — 70% is a common baking default, but recipes vary; higher percentages are more bitter and less sweet
- Bar chocolate melts smoother than chips for ganache and dipping since chips are formulated to resist melting and hold their shape
Related terms
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