Dark Chocolate

Dark chocolate has a high cocoa content, usually 70% or more, and only a minimal amount of sugar, giving it a bold, intense and slightly bitter flavour. It is beloved not only as a snack but especially in confectionery and baking. It is used for glazes, ganache, fondants, chocolate cakes, truffles and hot chocolate. Compared to milk chocolate, it contains more antioxidants and flavonoids. The higher cocoa content also means a lower glycaemic index. In cooking, it works beautifully in sauces and braised dishes, adding depth of flavour, for example in Mexican mole.