Dark Chocolate: Properties and Uses

Dark chocolate is a type of chocolate with a high percentage of cocoa mass and little or no milk. Its difference from milk chocolate is not simply that it is less sweet; as the cocoa percentage increases, the chocolate's flavor profile, melting behavior, and uses in the kitchen also change. Below, we cover dark chocolate's place in the diet, what to look for when buying it, how to store it, and how to use it in the kitchen. What does the cocoa percentage mean? The percentage on the package indicates the portion of the chocolate made up of cocoa mass and cocoa butter; most of the rest is sugar. A chocolate with 50% cocoa contains half sugar, while a chocolate with 85% cocoa has noticeably less sugar but more bitterness and intensity. For everyday use and dessert recipes, the 60-70% range is balanced for many palates. A cocoa percentage of 85% or higher is preferred for ganache or bitter chocolate sauces when an intense cocoa flavor is desired. If sugar is listed first in the ingredients instead of cocoa mass, the product is sugar-heavy even if it is called dark chocolate. Nutritional value of dark chocolate Dark chocolate is rich in antioxidants. It can be melted or broken into small pieces for use in desserts. The higher its cocoa percentage, the more intense and bitter its flavor. Depending on its cocoa percentage, dark chocolate can be used in bitter or sweet recipes. It also contains some fiber, and it can be melted into warm milk for a hot drink. The flavor of dark chocolate varies with its cocoa percentage; adjust the amount used in a recipe to the desired bitterness. A cocoa percentage of at least 60% is also important. How should dark chocolate be stored? Temperature fluctuations and moisture are chocolate's biggest enemies. Ideal storage conditions are 15–18°C / 59–64°F in a dry, odor-free place. Although refrigeration may seem sensible at first, it is the wrong choice: moisture that condenses on the surface of chocolate taken from the refrigerator dissolves the sugar, and when the chocolate dries again, white spots remain on the surface. There are two types of this whitening. Fat bloom is caused by cocoa butter melting in warm conditions and solidifying again, giving a soft, marble-like appearance. Sugar bloom is caused by moisture and feels grainy to the touch. Neither means the chocolate has spoiled; it can still be eaten, although its texture and shine have changed, and it can easily be used in recipes after melting. Chocolate absorbs odors very quickly. Do not leave it exposed near strong-smelling items such as spices, coffee, or onions; store it in its original packaging or in an airtight container. What should you keep in mind when melting it? Do not melt dark chocolate directly over heat; at high temperatures, cocoa butter separates and the chocolate becomes grainy. The correct method is a double boiler: melt it in a bowl set over simmering water, making sure the bowl's bottom does not touch the water. The most critical point is water. If a few drops of water get into melting chocolate, it immediately seizes and turns into a rough mass. For this reason, the bowl and spoon must be completely dry, and steam that gathers on the bowl should not drip into the chocolate. If using a microwave, melt it at low power in 20-30-second intervals, stirring between each interval. Which flavors pair well with it in the kitchen? Dark chocolate's bitterness becomes more pronounced when balanced with salt and acidity. A pinch of coarse salt sprinkled on top brings out cocoa's fruity notes. Acidic fruits such as orange and sour cherry are classic pairings; the tartness of raspberry also balances intense cocoa. Among spices, cinnamon, cardamom, and a small amount of chili pepper pair well with cocoa. Hazelnuts, almonds, and walnuts complement it in both texture and fat content. On the savory side, a very small amount of dark chocolate is used to add depth to red meat sauces, as in mole sauces from Mexican cuisine.