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Q: What is Unsweetened Chocolate?
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Unsweetened Chocolate

Pure chocolate liquor ground from roasted cacao beans and solidified in block shaped molds. Not intended to be eaten on its own - but very handy for cooking. Combine unsweetened chocolate with sugar and butter, milk or cream in recipes to get that distinctive chocolate flavor. Unsweetened Chocolate is also refered to as bitter chocolate.


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Chocolate Frequently Asked Questions

How do I pick perfect equipment for working chocolate?

What kind of baking pans should I buy?

How do I pick a muffin tin?

Do I need an Instant Read Thermometer?

Should I get a Piping Bag?

Do I need a set of Dry Measuring Cups?

Do I need measuring spoons

What other pans should I purchase?

Do I need Parchment Paper?

Do I need Wire Cooling Racks?

Should I have a Rolling Pin?

Do I need a Sifter?

What is Unsweetened Chocolate?

What is Bittersweet and Semisweet chocolate?

What is Milk Chocolate?

What is Unsweetened Cocoa Powder?

What is Dutch Cocoa?

What is White Chocolate?

What is Chocolate Liquor?

Is Chocolate good for you?

Are all chocolate created equal?

What do I do when chocolate seizes and hardens while melting?

Are there chocolate clubs that deliver less often than once a month?

What should I consider when ordering a chocolate club membership as a gift?

What's better than a chocolate of the month club membership?

How can I get more from my chocolate club membership?

How can I find other chocoholics like me?

Are there other "of-the-month" clubs besides chocolate?

How can I make a homemade chocolate of the month club?

What should I keep in mind when picking a chocolate club?

How can I use a chocolate club in my fundraiser?

I need to treat myself. Any suggestions?

How can I get a discount on chocolate?

How can I get a wider variety of chocolate?

What's a fun activity for my chocoholic friends?

I'm tired of my book club. What else can I do monthly with my friends?

What's the easiest way to send chocolate by mail?

How do I store chocolate?

How do I send homemade chocolate by mail?

How do I package chocolate for mailing?

I've heard of chocolate with surprises inside. What is this?

How can I mail chocolate that won't melt?

How can I mail the freshest chocolate dessert?

How can I use my extra homemade chocolate syrup?

How can I tell if the chocolate I got in the mail is still good?

What's a chocolate wedding favor that is truly unique?

Can you recommend a personilze chocolate favor in a non-traditional shape?

Is there a way to make my wedding guests feel as happy as I do?

What's a classy way to present chocolate favors?

What can I top my cake with besides the traditional bride and groom statues?

What's the benefit of buying chocolate favors online?

Can you recommend a wedding favor that is personal, but classic?

What is the history of the chocolate wedding favor?

What's a chocolate wedding favor that I can make myself?

How can I save on chocolate wedding favors?

How can I give a chocolate favor that compliments my wedding colors?

What's an easy chocolate wedding favor to make?

Is it possible to find a chocolate wedding favor to match my theme?

What chocolate favor could I make that could double as a centerpiece?

What is a common wedding favor that I could use?

What is the best chocolate for baking?

Is it ok to substitute different kinds of chocolate for each other in baking?

Can you give me an easy chocolate fondue recipe?

How can I get the most enjoyment from my chocolate?

Why shouldn't I stick with my favorite chocolates every time?

What"s so great about dark chocolate?

What's an easy idea for a chocolate themed party?

How can I remember to take my calcium supplement?

Is there kosher chocolate?

Is Belgian chocolate worth the price?

How can I get the most benefit from dark chocolate?

What is white chocolate?

Who decides the difference between dark chocolate and milk chocolate?

Why is chocolate so good?

How can I get a chocolate fountain for my party?

Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?

How do I make a chocolate dip for fruits? What kind of fruits are best to dip into it?

Why is it important to wrap a chocolate?

Can you tel me if carob chips have oxalates (Kidney stone causing substance) in them?



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