Unsweetened Chocolate

Store in a cool, dry place (60-70°F) wrapped tightly. Avoid refrigeration as it can cause sugar bloom (white coating). Keeps for 2+ years if stored properly.

High in iron, magnesium, and antioxidants. Contains caffeine and theobromine.

Chop chocolate finely with a serrated knife for even melting

Melt gently using a double boiler or microwave in 15-second intervals to prevent seizing

Combine with sugar, cocoa powder, or other sweeteners to control bitterness in recipes

One ounce unsweetened chocolate equals 3 tablespoons cocoa powder plus 1 tablespoon fat

Sugar and vanilla in brownies and cakes

Butter and eggs in rich chocolate desserts

Coffee to enhance chocolate flavor

Cinnamon, chili, or orange zest for complexity

Cream and sweeteners for chocolate sauces

Adding water or steam while melting causes chocolate to seize and become grainy

Overheating beyond 120°F makes chocolate thick and unworkable

Substituting bittersweet or semisweet chocolate without reducing sugar in the recipe

Using unsweetened chocolate alone in recipes expecting sweetness