Unsweetened chocolate, a baking chocolate, is pure, unsweetened cocoa liquor consisting of half cocoa butter and half chocolate solids, pressed or molded into blocks. Also known as bitter chocolate, it tastes unpalatable when eaten on its own but provides intense chocolate flavor when combined with sugar, butter, and milk or cream. It is also known as bitter chocolate. Store chocolate well wrapped in a cool, dry place for up to 4 months.
To chop chocolate:
Break the chocolate by hand into small chunks, handling it as little as possible to avoid melting. With a heavy knife, carefully chop into smaller pieces on a clean, dry work surface until the desired consistency is reached.To grate chocolate: Use a firm block of chocolate that has been stored in a cool place. Draw over the holes of a handheld grater to form delicate shreds of desired size.To melt chocolate: Put pieces or chips of chocolate in the top pan of a double boiler over barely simmering water. Make sure the pan doesn't touch the water; the water doesn't create steam; and the chocolate doesn't scorch. Stir gently with a wooden spoon until the chocolate has melted.For other types of chocolate, see bittersweet chocolate, chocolate chips, chocolate coffee beans, chocolate cookie wafers, chocolate cups, cocoa, dark chocolate, milk chocolate, semisweet chocolate, sweet chocolate, and white chocolate.