75% Bitter Chocolate

Bitter chocolate, also known as dark chocolate, is made from the roasted seeds of the cacao tree. The seeds are fermented, dried, and ground into a paste called chocolate liquor. This liquor is then mixed with sugar and sometimes other ingredients, and processed to create the final chocolate product. A 75% bitter chocolate indicates that 75% of the product's weight comes from the cacao solids and cocoa butter.

Manufacturers use bitter chocolate primarily for its rich, intense chocolate flavor and aroma. It serves as a key ingredient in a wide variety of confectionery products, including chocolate bars, cookies, cakes, ice cream, and pastries. Its distinct taste profile makes it suitable for both sweet and savory applications where a deep chocolate note is desired.

Bitter chocolate is generally recognized as safe (GRAS) by the FDA. It contains flavanols, which are plant compounds that may have antioxidant properties. Some studies suggest potential benefits for heart health, but evidence is mixed and more research is needed. The FDA has not set specific upper intake levels for dark chocolate consumption. JECFA and EFSA have evaluated cocoa and cocoa products, but no specific ADI has been set for bitter chocolate itself. Excessive consumption of any food high in sugar and fat can contribute to health issues.