sq. unsweetened chocolate
Rich in flavonoids and antioxidants, particularly epicatechin and catechin. Provides iron, magnesium, and manganese, though the primary macronutrients are fat (from cocoa butter) and carbohydrates from cocoa solids.
About
Unsweetened chocolate, also called baking chocolate or bitter chocolate, is a solid preparation of roasted and ground cacao beans (Theobroma cacao) with no added sugar. It consists of cocoa solids and cocoa butter in their natural proportion, typically containing 50-58% cocoa butter. The ingredient originates from tropical cacao cultivation and undergoes fermentation, drying, roasting, and grinding to develop the complex flavor profile characteristic of chocolate. Unsweetened chocolate has an intensely bitter taste with subtle fruity and earthy notes, and a dark brown to nearly black color. It is distinct from cocoa powder, which has most cocoa butter removed, and sweetened chocolate, which contains added sugars and often milk solids.
The "sq." notation commonly refers to one-ounce squares, a traditional measurement unit used in vintage and professional recipes, particularly in North America.
Culinary Uses
Unsweetened chocolate is a fundamental baking ingredient used to provide deep chocolate flavor and color without additional sweetness. It is essential in brownies, devil's food cakes, chocolate mousse, frostings, and ganaches, where the baker controls sweetness through sugar addition. Professional pastry chefs and bakers favor unsweetened chocolate for its versatility and ability to balance sugar ratios precisely. It is also used in savory applications such as Mexican mole negro, where its bitterness complements chiles and spices. Unsweetened chocolate melts smoothly when tempered and combines readily with butter, sugar, and other ingredients, making it ideal for both home baking and commercial production.