Unsweetened chocolate is simply chocolate that is produced without the addition of sugars. It's made from cocoa mass, which includes both cocoa butter and cocoa solids, and is characterized by its intense, bitter taste. This type of chocolate is often used in cooking and baking, where sugar or other sweeteners can be added separately to control the sweetness of the finished product.

Nutritional Profile (per 100 grams).

• Calories Approximately 530 kcal.
• Protein About 13 grams, providing a good source of plant-based protein.
• Fat About 50 grams, with a significant amount of saturated fats from cocoa butter.
• Carbohydrates About 10 grams, most of which are fibers.
• Fiber About 14 grams, contributing to digestive health.
• Vitamins and Minerals Rich in iron, magnesium, copper, and manganese, in addition to containing natural antioxidants such as flavonoids.

Description of raw materials used in production. 

• Unsweetened chocolate is made using cocoa beans, which are extracted from the fruits of the cocoa plant, a tropical plant.

Step-by-step summary of industrial production process.

• Harvesting and Fermentation. Cocoa pods are harvested, and the seeds are fermented to develop their flavor.
• Drying and Roasting. The seeds are then dried and roasted to further enhance the flavor.
• Grinding. Roasted seeds are ground to produce a liquid cocoa paste.
• Pressing. The cocoa paste is pressed to separate cocoa butter from cocoa mass.
• Mixing. The cocoa mass is mixed with any additives (no sugars are added in the case of unsweetened chocolate).
• Conching. The mixture is further refined.
• Tempering and Molding. The chocolate is tempered and then molded into desired shapes.
• Cooling and Packaging. Finally, the chocolate is cooled and packaged for sale.Manufacturers currently use either plastic or polyacrylate instead of the aluminum foil that was used years ago. This is because of the hazardous nature of aluminum.

Form and color. Unsweetened chocolate is solid and ranges from brown to dark brown in color.

Commercial applications. 

Commonly used in baking and cooking where the sweetness level can be controlled by the cook or baker.