Baking chocolate
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 2,680 kJ (640 kcal) | ||||
28.4 g | |||||
| Sugars | 0.91 | ||||
| Dietary fiber | 16.6 g | ||||
52.3 g | |||||
14.3 | |||||
| Phenylalanine | 0.525 g | ||||
| Tyrosine | 0.425 g | ||||
| |||||
| Other constituents | Quantity | ||||
| Water | 1.34 g | ||||
| Caffeine | 80 mg | ||||
| Theobromine | 1300 mg | ||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||
Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel.