Bitter chocolate (minimum 70% cocoa)

Description

Bitter chocolate (min. 70% cocoa) is characterized by an intense, dry flavor with a distinct bitterness and a deep cocoa aroma; it has a glossy, uniform, dark brown surface and a pleasant "click" when broken. Due to its high cocoa mass content, it provides polyphenols and flavonoids, is a source of magnesium, iron, and fiber, and may support mood and cardiovascular health with moderate consumption, keeping in mind its caloric content and fats. In the kitchen, it works well in desserts (ganache, brownies, mousses), for coatings, tempering, and finishing touches, as well as a flavor contrast in savory sauces, with spiciness or coffee; it pairs wonderfully with fruits, nuts, and red wine. Store in a cool, dry, and dark place (about 15–18°C) in an airtight container, away from strong odors; avoid the refrigerator due to condensation.