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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use unsweet chocolate primarily for its strong chocolate flavor in baking and confectionery. …
What it is
Unsweet chocolate is made from roasted cocoa beans that have been ground into a paste, called chocolate liquor. This paste is then further processed to remove most of the cocoa butter, leaving a solid block of pure, unsweetened chocolate. It has a very intense, bitter chocolate flavor.
Why it's used
Manufacturers use unsweet chocolate primarily for its strong chocolate flavor in baking and confectionery. It is a key ingredient in recipes like brownies, cakes, and cookies where a deep chocolate taste is desired. It is also used in some sauces and dessert toppings.
Health notes
Unsweet chocolate is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavanols, which are plant compounds that may have antioxidant properties. Some research suggests potential cardiovascular benefits from flavanol consumption, but more studies are needed to confirm these effects. JECFA has evaluated cocoa and cocoa products.
Allergen info
Unsweet chocolate is not derived from any of the nine 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.