Bittersweet chocolate bar

Bittersweet chocolate piece refers to a chunk or block of chocolate with a high cocoa content, generally between 60% and 85%. This type of chocolate is characterized by its intense and slightly bitter flavor, being less sweet than semisweet or sweet chocolate. It is highly valued in cooking and baking for adding depth and a rich flavor profile to desserts, sauces, and beverages.

Origin: Bittersweet chocolate has its roots in the European chocolate tradition, especially in countries like Belgium and Switzerland, which perfected its production to balance the intensity of cocoa with moderate sweetness. Today, its production is global, and it is an essential ingredient in world cuisine.

Properties: This chocolate contains natural antioxidants due to its high cocoa percentage and is less sweet, making it ideal for those seeking a purer and healthier flavor in their recipes. Furthermore, its firm texture and ability to melt evenly make it a versatile ingredient for cakes, ganaches, mousses, and homemade chocolate bars.

Synonyms in Latin American Spanish: Depending on the region, a bittersweet chocolate piece may be known as chocolate amargo, chocolate bittersweet (borrowed from English), or chocolate oscuro. In some places, it is also called chocolate semiamargo, although this term is usually reserved for chocolates with a slightly lower cocoa percentage.