Beverage
Chocolate
Chocolate is refined cocoa liquor with cocoa butter, sugar, and often milk solids into bars and couverture. Dark, milk, and white styles differ in cocoa solids and dairy; percentage is not automatic quality. Good chocolate snaps cleanly and smells clean and cocoa-rich. Temper for glossy coatings; melt gently for ganache and baking. Keep cool and dry—condensation causes sugar bloom on cold bars brought into humid rooms.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.09 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.14 mg
- Salt 0.01 g
- Total Carbohydrate 9.51 g
- Dietary Fibre 0 g
- Total Sugars 7.73 g
- Complex / starch 0 g
- Protein 0.5 g
- Water 88.2 g
- Energy 37.7 kcal
- Water 88.2 g
- Carbohydrates 9.51 g
- Sugars 7.73 g
- Protein 0.5 g
- Fat 0.09 g
- Vitamins 20.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.43 mg
- Vitamin B5 — Pantothenic Acid 0.08 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.06 mg
- Vitamin K 0.2 µg
- Minerals 227 mg
- Major Minerals 225 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.43 · vitamin-b5-pantothenic-acid: 0.08 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 2.3 · vitamin-e: 0.06 · vitamin-k: 0.2 ·
Minerals
Chocolate of Cocoa: composition reflects this culinary part relative to the whole ingredient.
History
Chocolate was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made chocolate a familiar labelled form for home cooks.