Bitter cooking chocolate

Bittersweet baking chocolate is an essential ingredient in baking and cooking, characterized by its intense cocoa flavor and low sugar content. This type of chocolate contains a high concentration of cocoa, generally above 60%, which gives it a deep and slightly bitter taste, ideal for recipes that require a balance between sweetness and intense flavor.

The origin of chocolate dates back to ancient Mesoamerican civilizations, such as the Mayans and Aztecs, who already used cocoa in ceremonial beverages. Currently, bittersweet baking chocolate is produced in various cocoa-producing regions, with countries like Ecuador, Peru, Ghana, and Ivory Coast standing out.

Among its properties, its high content of natural antioxidants called flavonoids stands out, which can provide benefits for cardiovascular health. Additionally, it is a good source of minerals such as magnesium, iron, and zinc. In the kitchen, its controlled melting point and balanced flavor make it ideal for making desserts, homemade chocolates, sauces, and for adding body and richness to various preparations.

In different Hispanic American countries, bittersweet baking chocolate may also be known as dark chocolate, bittersweet table chocolate (in its melting versions), or simply baking chocolate. Sometimes it is called dark chocolate or semi-sweet chocolate when the cocoa percentage varies slightly.