Baking chocolate

Baking chocolate, unsweetened, squares
Nutritional value per 100 g (3.5 oz)
Energy	2,680 kJ (640 kcal)
Carbohydrates	28.4 g
Sugars	0.91
Dietary fiber	16.6 g
Fat	52.3 g
Protein	14.3
Phenylalanine	0.525 g
Tyrosine	0.425 g
Vitamins and minerals
Other constituents	Quantity
Water	1.34 g
Caffeine	80 mg
Theobromine	1300 mg
	Link to USDA Database entry
	†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,^[3] 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.^[4]

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
^ Cite error: The named reference Risley 2009 p. 370 was invoked but never defined (see the help page).
^ Cite error: The named reference Gisslen 2012 p. 88 was invoked but never defined (see the help page).

[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.

[Risley_2009_p._370-3] Cite error: The named reference Risley 2009 p. 370 was invoked but never defined (see the help page).

[Gisslen_2012_p._88-4] Cite error: The named reference Gisslen 2012 p. 88 was invoked but never defined (see the help page).

[1]

[2]

[3]

[4]