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g/7oz plain chocolate

OtherYear-round. Cacao beans are harvested in tropical regions year-round with seasonal peaks, but processed plain chocolate is manufactured and available throughout the year.

Plain chocolate is rich in antioxidants, particularly flavonoids, and provides significant amounts of magnesium, iron, and manganese. Higher-percentage dark chocolate contains less sugar and more beneficial compounds than milk chocolate variants.

About

Plain chocolate, also known as dark chocolate or unsweetened chocolate, is a confection made from roasted and ground cacao beans (Theobroma cacao), cocoa solids, cocoa butter, and minimal added sugar or sweeteners. Originating in Mesoamerica and later refined through European industrial processing, plain chocolate typically contains 50-90% cacao content, though "plain" often refers to chocolate with little to no added ingredients beyond sugar and cocoa butter. The flavor profile ranges from bitter and intense at higher cacao percentages to moderately sweet at lower percentages, with notes of earthiness, fruitiness, or subtle floral undertones depending on the cacao origin and fermentation process.

Culinary Uses

Plain chocolate serves as both a primary ingredient and a flavoring component across international cuisines. In baking, it is melted and incorporated into cakes, brownies, cookies, and mousses, or used in ganaches and glazes. It is essential in traditional preparations such as Mexican mole negro and European chocolate truffles. Beyond desserts, plain chocolate is used in savory applications, notably in Spanish and Italian cuisine where it enhances meat dishes and sauces. Chopping or shaving plain chocolate provides texture in finished desserts, while tempering ensures a glossy finish and proper snap in molded chocolates.

Forms & Preparations

Chopped or chips — Small chunks or thin flakes used for melting, folding into batters, or garnishing finished desserts.
Melted — Gently heated using a double boiler or microwave in short intervals; used as a base for ganaches, glazes, and dipped confections.
Grated or shaved — Fine shards created with a microplane or vegetable peeler; used for garnish and to add texture to plated desserts.
Tempered — Heated and cooled to specific temperatures to stabilize cocoa butter crystals, creating a glossy finish and proper snap in molded chocolates.
Couverture — High-quality chocolate containing higher cocoa butter (31-39%) for superior melting, coating, and workability in professional applications.
Block or bar — Solid form as sold commercially; broken or chopped before use in recipes.