Chocolate: Unsweetened Chocolate

Unsweetened chocolate, also known as chocolate liquor or cocoa mass, is made from the ground nibs of roasted cacao beans. It contains both cocoa solids and cocoa butter, the natural fat from the cacao bean. It has a bitter, intense chocolate flavor and is a fundamental ingredient in most chocolate products.

Manufacturers use unsweetened chocolate primarily for its intense chocolate flavor. It serves as the base for baking chocolate, dark chocolate, and milk chocolate. It is frequently found in baked goods like cookies, cakes, brownies, and in confectionery.

Unsweetened chocolate is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It contains flavanols, which are plant compounds that may have antioxidant properties. While research is ongoing, some studies suggest potential benefits for heart health, but more peer-reviewed evidence is needed. JECFA has evaluated cocoa and cocoa products, but does not set specific limits for unsweetened chocolate itself.