Rich, intense flavour and reliable baking performance come together in Dr. Oetker Extra Dark Cooking Chocolate. This 72% cocoa solids bar is crafted for bakers and suitable for vegans, making it a versatile choice for desserts and decorations. Use it as an ingredient, cake covering, or decoration.
Extra Dark Chocolate. Melts Smoothly. Created for Bakers. 72% Cocoa Solids. Suitable for vegans. Dr. Oetker Extra Dark Chocolate is made with 72% cocoa solids. Our signature blend of cocoa solids makes Dr. Oetker extra dark chocolate perfect for baking. Our extra dark cooking chocolate melts smoothly and has a rich, intense flavour. Unlike confectionery chocolate, our high-quality baking chocolate guarantees a reliable baking performance whilst maintaining flavour and can be used as an ingredient, a cake covering or a cake decoration. Suitable for those looking for vegan chocolate. Rainforest Alliance Certified cocoa. Dr. Oetker buys cocoa beans from Rainforest Alliance Certified farms to support our commitment to ending deforestation.
| Per 100g | |
|---|---|
| Energy | 2215 kJ / 534 kcal |
| Fat | 37 g |
| - of which saturates | 24 g |
| Carbohydrate | 34 g |
| - of which sugars | 27 g |
| Protein | 8.8 g |
| Salt | 0.05 g |
Ingredients: Cocoa mass, Sugar, Emulsifier (Soya lecithins), Cocoa solids 72% minimum, Rainforest alliance certified.
Suitable for Vegans. For allergens, see ingredients in bold. Allergy Advice: May also contain Milk. Prepared to Vegan recipe. Not suitable for Dairy allergen sufferers due to manufacturing process.
Hob: From Ambient - Break into squares and place in a dry heatproof bowl over a pan of hot (not boiling) water and stir until smooth. Take care not to get water into the melting chocolate.
Microwave: From Ambient - Break into squares and place in a microwave safe bowl and heat on medium power for 1 minute, then stir well. If required, heat in bursts of 10 seconds and stir until smooth. Take care when melting chocolate not to overheat.
Best before end see below. Store in a cool, dry place.
