Unsweetened chocolate, also known as baking chocolate, is made from 100% cacao and is beneficial in baking to enhance chocolate flavor without added sweetness. Unlike sweetened varieties, this chocolate offers a richer profile, making it ideal for recipes like banana bread. It is produced from cacao harvested primarily in tropical regions and undergoes processing that distinguishes it from other chocolates. Despite its strong flavor, it is often misunderstood, with myths indicating it can be substituted with cocoa powder. Understanding its unique properties can elevate baking results significantly.
"Unsweetened chocolate can be beneficial for baking recipes because it will give the food a more intense chocolate flavor without making the baked good too sweet."
"Unsweetened chocolate begins the way all chocolate does: on the cacao tree, otherwise known as Theobroma cacao... harvested from trees twice per year."
Collection
[
|
...
]