Unsweetened chocolate

Discover the best substitutes for semisweet, baking, and unsweetened chocolate in your favorite recipes with our Test Kitchen-approved alternatives.

An easy 2-ingredient recipe for how to make your own dark chocolate chips! They have all of the richness & none of the strange ingredients!

If your favorite recipes usually have the word "chocolate" in the title, you already know that baking chocolate comes in a lot of different forms. Two of the most common and useful are unsweetened and semi-sweet or bittersweet. It's easy enough to keep both in the pantry if you want to, ...

Learn all the facts and properties of unsweetened chocolate and how to use it when baking |#chocolate #baking #bakingscience #unsweetenedchocolate #cocoapowder #cacaobutter|

Looking for the perfect substitute for cocoa powder in your recipes? Look no further! Discover a range of alternatives that will surely satisfy your chocolate cravings. From substituting cocoa powder with unsweetened chocolate to using chocolate chips as a replacement, you'll find the answers to all your questions here. Whether it's finding a substitute for unsweetened cocoa powder or exploring unique options like black cocoa powder, we've got you covered.

Unsweetened or bitter chocolate is made by crushing roasted cacao beans, also called cocoa beans, and releasing the liquor, which is poured into molds for hardening. It contains no sugar and has a sharp, unpleasant taste. To use it as a dip for fruit or baked goods, as a hard shell topping for ice ...

These sugar free chocolate chips are a low carb and keto take on homemade baking chips! 5 ingredients and PERFECT to use it as you would with traditional chocolate chips!

Melted unsweetened chocolate is often one of the key ingredients to baking gooey brownies and decadent chocolate cakes. In a pinch, you can substitute **unsweetened** cocoa powder (not a sugary cocoa mix)—you just need to add butter, shortening or a flavorless oil like canola.

Chocoholics have one more reason to justify their habit, thanks to new research reported by the American Heart Association.

One of the topics I see come up the most often in my comments has to do with melting chocolate. Chocolate that’s too thick. Chocolate that’s too runny. Chocolate challenges. Why is my chocolate so thick? How do I think out my chocolate? Why isn’t my chocolate setting up? These are very common questions. I am NOT an expert and...