Bitter chocolate (min. 70% cocoa)

Description

Bitter chocolate (min. 70% cocoa) is characterized by an intense, slightly tart flavor with distinct cocoa notes, often with a subtle bitterness and low sweetness; it has a smooth, shiny surface and a dense consistency that makes a quiet snap when broken. It contains a lot of bioactive compounds, such as flavonoids and antioxidants, as well as fiber and minerals: magnesium, iron, copper, and manganese, while having a lower sugar content than milk chocolate, which in moderate amounts can support heart health, improve mood, and enhance cognitive functions. In the kitchen, bitter chocolate is a versatile ingredient for baking, ganache, sauces, desserts, and sophisticated pairings with fruits, coffee, wine, or cheeses, as well as for savory dishes, e.g., in mole sauces. It should be stored in a dry, cool place, preferably wrapped and away from sources of odors and large temperature fluctuations; "blooming" of fat is acceptable, which does not affect safety, only appearance.