Full question
A lot of Nigella’s recipes use dark chocolate - such as the Chocolate Raspberry Pudding Cake. Does this dark chocolate have to be cooking chocolate or regular chocolate and also does it have to be sweetened or unsweetened ? Thank you!
Our answer
Nigella's Chocolate Raspberry Pudding Cake uses dark chocolate and Nigella usually suggests trying to use a chocolate with 70% cocoa solids. In the US this is known as bittersweet chocolate. Usually this type of chocolate is a "regular" chocolate that can be eaten and will contain some sugar.
Cooking or baking chocolate is often unsweetened, has a very high cocoa content and is usually too bitter to eat. We would avoid this type of chocolate for Nigella's recipes as there may not be quite enough sugar in the recipe to offset the bitterness. Instead we suggest looking for dark chocolate with 70% cocoa solids or use the one with the cocoa solids content closest to this. In the US some bittersweet chocolates have a cocoa content of 62% and these are fine for Nigella's recipes.
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