Unsweetened Baking Chocolate


Unsweetened chocolate is cooled hardened chocolate liquor. It contains 50- 58%% cocoa butter, and is used primarily as an ingredient in brownies, cakes and frostings.


Other names: Baking Chocolate
Translations: Nesaldināts Cepšanas Šokolāde, Nesaldintas kepimo šokolado, Neîndulcit coacere ciocolată, Pečenje nezaslađen čokolada, Bánh Sô cô la không thêm đường, Niesłodzonych Chocolate pieczenia, Bakken ongezoete chocolade, पकाना चॉकलेट unsweetened, Chocolate Baking Unsweetened, Unsweetened Шоколад для выпечки, Unsweetened σοκολάτα ψησίματος, غير محلى الخبز الشوكولاته, Unsweetened 제빵 초콜릿, Neslazené pečení Čokoláda, Tanpa pemanis Baking Chocolate, Unsweetened Chocolate pagluluto sa hurno, 无糖烘焙巧克力, Xocolata per coure sense endolcir, Nesladkan Baking Čokolada, Nesladené pečenie Čokoláda, Cottura cioccolato amaro, אפייה ממותק שוקולד, Osötad Baking Choklad, Незаслађен печење чоколада, 無糖ベーキングチョコレート, Chocolat à cuire non sucré, Ungesüßte Schokolade Baking, Usødede Bagning Chokolade, Unsweetened Baking Sjokolade, Chocolate para hornear sin endulzar, Unsweetened Шоколад для випічки, Makeuttamaton Leivonta Suklaa, Неподсладен печене Шоколад

Physical Description

Unsweetened chocolate has the appearance of solid squares usually partitioned into easy baking measurements. It is quite fragrant but has an incredibly bitter taste if not used properly.

Colors: The color is almost always a dark brown.

Tasting Notes

Flavors: deep chocolate flavor
Mouthfeel: Solid, Unless used as intended ie melted in with butter to impart flavor
Food complements: Dipped fruit, Cheeses, Honey, Peanut butter
Wine complements: Cabernet sauvignon or any wine sweeter than the dish being served.
Beverage complements: Dark malted beers
Substitutes: None

Selecting and Buying

Choosing: Always in season
Buying: Can be purchased in any grocery store with a baking section.
Procuring: N/A

Preparation and Use

It is most often melted and folded in to recipes.

Conserving and Storing

Store in a cool, dry place.


History: Cacao has been cultivated for at least 3000 years in Mexico, Central and South America, with its earliest documented use around 1100 BC.
It was used in many drinks and rituals and was seen as a special plant with many medicinal qualities.



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