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Ingredient

Dark chocolate

Also called black chocolate

Dark chocolate is made with chocolate liquor, cocoa butter, sugar, and sometimes vanilla. It has nutty and smoky aromas. Cooks use it as a garnish, and it pairs with ice cream, nuts, and coconut.

Cooked most in
Europe
Top country
France
Dark chocolate, whole

Photo: Simon A. Eugster · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use dark chocolate

Typical ways to cook or use it

  • Garnish

Made from

Goes well with

Flavour

Taste and texture

Aroma

  • Nutty
  • Smoky

Around the world

Where dark chocolate is cooked

1 dish in the catalogue uses dark chocolate. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list dark chocolate among their ingredients.

Origins

  1. 1875

    The name dark chocolate was coined to distinguish it from the newly invented milk chocolate.

  2. The 1930s · United Kingdom

    Dark chocolate was sold in thin portions in Britain during the 1930s.

  3. 1984 · United States

    A French chocolate maker entered the US market, initially selling to pastry and chocolate manufacturers.

On the table

Dishes made with dark chocolate

1 dish in the catalogue uses it.

  • Chocolate marquise

    France

Dish lists come from Wikidata; a dish counts when its recorded ingredients include dark chocolate.

Family

Related forms

A kind of
chocolate

Around the world

What dark chocolate is called

Names in 48 languages, from Wikidata.

  • Spanish

    chocolate amargo

  • French

    chocolat noir

  • Italian

    cioccolato fondente

  • Portuguese

    chocolate amargo · chocolate negro · chocolate puro

  • German

    Bitterschokolade · Schwarze Schokolade · dunkle Schokolade · Zartbitterschokolade

  • Dutch

    pure chocola · pure chocolade

  • Greek

    μαύρη σοκολάτα

  • Turkish

    bitter çikolata

  • Russian

    горький шоколад · тёмный шоколад · черный шоколад · темный шоколад

  • Polish

    czekolada gorzka

  • Arabic

    شوكولاتة داكنة

  • Persian

    شکلات تلخ

Show all 48 languages

  • Albanian

    çokollatë e zezë

  • Armenian

    մուգ շոկոլադ

  • Bangla

    ডার্ক চকোলেট · ব্ল্যাক চকোলেট

  • Basque

    txokolate beltz · txokolate mingotsa

  • Belarusian

    цёмны шакалад · чорны шакалад · горкі шакалад

  • Belarusian (Taraskievica orthography)

    цёмны шакаляд · чорны шакаляд · горкі шакаляд

  • Cantonese

    黑朱古力

  • Chinese

    黑巧克力

  • Czech

    hořká čokoláda

  • Danish

    mørk chokolade

  • Egyptian Arabic

    شوكولاته سوده

  • Esperanto

    nigra ĉokolado · malhela ĉokolado · amara ĉokolado · dolĉamara ĉokolado

  • Estonian

    tume šokolaad

  • Finnish

    tumma suklaa

  • Georgian

    შავი შოკოლადი

  • Hebrew

    שוקולד מריר

  • Hindi

    डार्क चॉकलेट

  • Hungarian

    étcsokoládé

  • hyw

    սեւ տուրմը

  • Indonesian

    cokelat hitam · cokelat gelap

  • Japanese

    ビターチョコレート · ダークチョコレート · 高カカオチョコレート

  • Javanese

    soklat peteng

  • kge

    coklat halom

  • Korean

    다크 초콜릿 · 다크초콜릿

  • Latvian

    tumšā šokolāde

  • Macedonian

    темно чоколадо

  • Malay

    coklat hitam

  • Malayalam

    കറുത്ത ചോക്ലേറ്റ്

  • Norwegian Bokmål

    vanlig sjokolade

  • Odia

    ଡାର୍କ ଚୋକୋଲେଟ

  • Punjabi

    ਡਾਰਕ ਚੌਕਲੇਟ

  • Serbian

    црна чоколада

  • Slovenian

    temna čokolada · črna čokolada · grenka čokolada

  • Swedish

    mörk choklad · svart choklad

  • Thai

    ดาร์กช็อกโกแลต · ช็อกโกแลตดำ · ช็อกโกแลตขม

  • Ukrainian

    чорний шоколад

  • Vietnamese

    sôcôla đen

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q277628

Photos

Photo: Simon A. Eugster · CC BY-SA 3.0 · Wikimedia Commons