dark chocolate
Taste Profile
Primary Flavor
bitter
Intensity
strong
Flavor Notes
Pairs Well With
Cooking Behavior
Dark chocolate (55–70% cocoa solids) melts smoothly when tempered or gently heated, and sets firm when cooled. Grate over desserts for delicate texture and visual contrast. Avoid exceeding 70% cocoa solids for tiramisu — too bitter against the delicate cream. Chocolate seizes if water is introduced while melting; always use dry tools.
Best Techniques
Common Mistakes
- Overheating (burns and turns grainy above 50°C)
- Introducing water while melting (causes seizing)
- Using chocolate with too high a cocoa percentage for delicate desserts