Dark chocolate (min. 60-70%)

Description

Dark chocolate (min. 60–70% cocoa) is characterized by an intense, slightly bitter taste with distinct notes of roasted beans and fruitiness; it has a deep, dark brown color, a shiny surface, and a characteristic "snap" when broken. From a nutritional standpoint, it is a concentrated source of fat and energy with a relatively lower sugar content than milk chocolates; it contains fiber, magnesium, iron, and antioxidants (flavonoids), which in moderate amounts can support the cardiovascular system, mood, and cognitive functions, though it should still be consumed in moderation due to calories and the presence of caffeine/theobromine. In the kitchen, dark chocolate is great for baking, creams, ganache, sauces, and mousse-type desserts, pairing well with fruits, nuts, spices, and wine or coffee; it is suitable for melting, tempering, and grating. It should be stored tightly wrapped in a cool, dry place, free from odors, ideally at a temperature of 15–20°C, and avoiding the refrigerator to maintain its structure and aroma.