70% dark chocolate
Dark chocolate with a minimum of 70% cocoa, with an intense flavour and firm texture. It is suitable for thin glazes, desserts and preparations where sweetness is reduced.
What it offers and why to use it
Dark chocolate with a minimum of 70% cocoa, with an intense flavour and firm texture. It is suitable for thin glazes, desserts and preparations where sweetness is reduced. Weigh accurately and follow the correct order, temperature and incorporation method. Do not substitute ingredients without adapting the recipe.
Its impact can be aromatic or functional; an incorrect dosage changes the texture and result.
From shopping to cooking
Choose
When buying 70% dark chocolate, check that it is the type specified in the recipe, the date, allergens and that the packaging is dry and well closed.
Store
Store according to label instructions, protected from moisture and odours. Ingredients and aromas lose effectiveness or intensity over time.
Prepare
Weigh accurately and follow the correct order, temperature and incorporation method. Do not substitute ingredients without adapting the recipe.
How to make the most of it
Good pairings
Used with flours, eggs, dairy products, sugar, chocolate, fruits and nuts.
How to substitute it
If you do not have 70% dark chocolate, the substitution depends on the chemical or structural function; check for a specific equivalent before changing it.
Recipes with 70% dark chocolate
Mini date, peanut butter and chocolate tartlets
Food processor Includes 40 min resting
Orange and chocolate almond truffles
Vegetarian Includes 4 h 20 min chilling
Dulce de leche chocotorta with chocolate ganache
Vegetarian Includes 4 h chilling
Banoffee tart with homemade toffee and cream
Easy Includes 1 h 20 min chillingIs any information missing? You can report a nutrition or practical correction.
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