1 Cup Dark Chocolate in Grams

1 cup of dark chocolate weighs 170 g (spooned and levelled, King Arthur Baking). Chopped dark chocolate bars, for melting or folding into batters. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.

Why weighing dark chocolate beats measuring it in cups

Dark chocolate is measured here as chopped bars at 170 g per cup, and the chopped form is the detail that matters. Chocolate chips are uniform and leave regular gaps, while chopped bars are irregular and pack unevenly, so a cup of chopped chocolate and a cup of chips can weigh differently even though both are chocolate. The 170 g figure is for chopped dark chocolate, which is what recipes mean when they call for a cup of dark chocolate for melting or folding into a batter.

Cocoa content is the second factor. Dark chocolate ranges from about 50 percent cocoa to 90 percent and beyond, and the higher the cocoa content, the less sugar and the more cocoa butter it contains, which changes how it melts and sets. A ganache made with 70 percent chocolate sets firmer than one made with 50 percent chocolate, even at the same weight, because the cocoa butter content differs. Weighing the chocolate is what makes the ganache repeatable, but the cocoa percentage is what decides the texture, so check the packet as well as the scale. For melting, chop the chocolate into even pieces so it melts uniformly, and melt it gently, because chocolate seizes and burns easily.

Dark Chocolate cups to grams conversion table

Cups Grams Tablespoons
1/4 cup 42.5 g 4
1/3 cup 56.7 g 5.3
1/2 cup 85 g 8
2/3 cup 113.3 g 10.7
3/4 cup 127.5 g 12
1 cup 170 g 16
1 1/2 cups 255 g 24
2 cups 340 g 32
3 cups 510 g 48
4 cups 680 g 64

One tablespoon of dark chocolate weighs about 10.6 g, since a cup is 16 tablespoons. That is useful when a recipe calls for a spoonful or two rather than a whole cup, though for small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.

Worked examples

Chocolate ganache for a layer cake

A ganache for a layer cake uses about 1 cup of chopped dark chocolate, which is 170 g, with 170 ml of hot cream poured over it. Chop the chocolate evenly, weigh 170 g, and pour the hot cream over the top, leaving it for two minutes before stirring from the centre outwards. Weighing matters because the ratio of chocolate to cream decides whether the ganache pours, spreads or whips, and a 20 g error changes the result.

Dark chocolate brownies, one tray

A tray of brownies uses about 1 1/2 cups of chopped dark chocolate, which is 255 g, melted with butter and mixed with eggs, sugar and flour. Melt the chocolate and butter together gently in short bursts, stirring often, and weigh the chocolate before melting, because melted chocolate cannot be measured by the cup. The brownies will be fudgy and rich, and the chocolate is the main flavour, so the amount needs to be right.

Chocolate fondue for six

A fondue for six people uses about 2 cups of chopped dark chocolate, which is 340 g, melted with cream and a splash of liqueur. Chop the chocolate evenly so it melts uniformly, weigh 340 g, and keep the fondue warm over a low flame so it stays pourable. Serve with fruit, marshmallows and cake for dipping, and stir the fondue occasionally so it does not set at the edges.

How the weight was measured

Spooned and levelled means spooning the ingredient into the measuring cup until it is heaped, then sweeping a straight knife across the top to level it off. Never scoop the cup through the bag or jar, and never tap the cup down, because both pack the ingredient and add weight. The difference between a spooned cup and a scooped cup can be 15 to 25 percent, which is enough to change a bake from tender to tough, so the method matters as much as the number.

The source for the figure on this page is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows that chart rather than any single cookbook. Where the chart gives a range or a note, we say so plainly instead of hiding the uncertainty. All the figures here are approximate conversions: natural ingredients vary by brand, variety, moisture and how finely they are chopped or ground, so when a recipe really matters, verify the weight with a kitchen scale.

Practical guidance

Store dark chocolate in a cool, dry place for up to 1 year, away from strong smells, because chocolate absorbs odours easily. Do not refrigerate it unless your kitchen is very warm, because condensation causes sugar bloom, the white coating that appears on the surface. Chop chocolate with a large knife on a stable board, cutting it into even pieces so it melts uniformly. Melt it gently, in short bursts in the microwave or over a bain-marie, stirring often, and never let water touch it, because a single drop can make it seize into a grainy lump. If you do not have a scale, chop the chocolate first, spoon the pieces into the cup and level it, remembering that the 170 g figure is approximate and that chopped chocolate packs unevenly.

Common mistakes with chocolate

The most common mistake is measuring chocolate chips by the cup and chopped chocolate by the cup as if they were the same. Chips are uniform and leave regular gaps, while chopped bars pack unevenly, so the two measures differ and a recipe's chocolate balance shifts. Weighing removes the guesswork. The second mistake is melting chocolate over heat that is too high: chocolate seizes and burns easily, so melt it gently, in short bursts, and stir often. The third is adding cold chocolate to a warm batter, which can set the batter and cause streaks; bring the chocolate to room temperature first. Finally, do not assume all chocolate at the same cup weight behaves the same: dark, milk and white chocolate have different cocoa butter and sugar contents, so swapping one for another changes sweetness and structure, not just flavour.

Frequently asked questions

How many grams is 1 cup of dark chocolate?

1 cup of chopped dark chocolate weighs 170 g when spooned and levelled, according to King Arthur Baking. The figure is approximate, because chopped pieces pack unevenly, so verify with a kitchen scale when it matters.

Is that chocolate chips or chopped chocolate?

The 170 g figure is for chopped dark chocolate bars. Chocolate chips are uniform and pack differently, so a cup of chips and a cup of chopped chocolate can weigh differently. Weigh the chocolate in the form the recipe specifies.

Does cocoa percentage change the weight?

No, the weight per cup is about the same, but the cocoa percentage changes how the chocolate melts and sets. A ganache made with 70 percent chocolate sets firmer than one made with 50 percent, even at the same weight, because the cocoa butter content differs.

How many cups is 200 g of dark chocolate?

200 g of dark chocolate is about 1.18 cups, or just over 1 cup. At 170 g per cup, divide 200 by 170 to get the answer, and use a scale for the most accurate result.

Why did my chocolate seize when I melted it?

Because water got into it, or the heat was too high. Even a single drop of water can make melted chocolate seize into a grainy lump. Melt it gently, keep all equipment dry, and stir often.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.