Dulces y Endulzantes

Chocolate for melting

Chocolate for melting
Popularity 3 recipes

Used in multiple popular recipes

Ingredient Information

Name

Chocolate for melting

Category

Dulces y Endulzantes

Popularity

3 recipes

Status

Inactive

Description

Melting chocolate is an essential ingredient in baking and sweet cuisine, specifically designed to melt easily and be used in a wide variety of preparations, such as toppings, fillings, sauces, and desserts. It is generally available in the form of bars, tablets, or drops, and can be dark, milk, or white chocolate, depending on the desired intensity and flavor.

Chocolate originates from Central America, specifically from ancient Mesoamerican civilizations like the Mayans and Aztecs, who consumed cocoa as a bitter, ritualistic drink. Currently, most melting chocolate is made from cocoa beans cultivated in tropical regions of Africa, America, and Asia.

From a nutritional standpoint, melting chocolate contains antioxidants, minerals such as magnesium and iron, and in its higher cocoa percentage version, it has less added sugar and fat. In the kitchen, its versatility allows for everything from providing a smooth and glossy texture in ganaches to delivering intense aromas and flavors in mousses, cakes, and bonbons.

In Latin America, melting chocolate is also known by other names depending on the region, such as couverture chocolate, coating chocolate, chocolate for melting, or simply couverture. These terms are commonly used in recipes that demand a high-quality chocolate that melts well and maintains a professional finish.

Nutritional Properties

3.4g
fiber
24mg
sodium
56mg
calcium
20mcg
folate
12mg
iron
230mg
potassium
49g
sugars
546
calories
0mcg
lycopene
146mg
magnesium
5g
proteins
0mg
vitamin c
31g
total fats
19g
saturated fats
61g
carbohydrates

Want to cook with Chocolate for melting?

Discover delicious recipes that include this ingredient