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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use bitter chocolate primarily for its intense chocolate flavor and color in a …
What it is
Bitter chocolate is made from roasted cacao beans that have been fermented, dried, and ground into a paste called chocolate liquor. This liquor is then processed to remove most of the cocoa butter, leaving a solid mass that is unsweetened and has a strong, bitter flavor. It is the base ingredient for many chocolate products.
Why it's used
Manufacturers use bitter chocolate primarily for its intense chocolate flavor and color in a wide variety of foods. It is a key ingredient in baking, confectionery, ice cream, and beverages where a rich chocolate taste is desired. It can also be used to add depth to savory dishes.
Health notes
Bitter chocolate is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavanols, which are antioxidants that have been studied for potential cardiovascular benefits. However, the health effects of bitter chocolate are often linked to the overall diet and lifestyle. Regulatory bodies like EFSA have evaluated cocoa and cocoa products, noting their flavanol content.
Allergen info
Bitter chocolate is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.