A cup of dark chocolate is 170 g — the King Arthur Baking figure, measured spooned and levelled. Chopped dark chocolate bars, for melting or folding into batters. It is used for ganache, brownies, fondue and baking. It is the chocolate that does the most work in the kitchen, and at 170 g per cup it is also one of the heaviest ingredients on this page. A cup of chopped dark chocolate is a serious amount of cocoa and cocoa butter, which is why the weight decides whether a brownie is fudgy or cakey, and whether a ganache sets or stays runny. This guide covers the weight of dark chocolate in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Dark Chocolate: weight and measurement table
The table below gives the weight of Dark Chocolate in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 170 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 3.5 g |
| 1 tablespoon | 10.6 g |
| 1/4 cup (4 tbsp) | 42.5 g |
| 1/3 cup | 56.7 g |
| 1/2 cup (8 tbsp) | 85 g |
| 3/4 cup (12 tbsp) | 127.5 g |
| 1 cup (16 tbsp) | 170 g |
| 2 cups | 340 g |
| 100 g | 0.59 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.59 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Dark Chocolate?
Chopped dark chocolate bars, for melting or folding into batters. Dark Chocolate is used for ganache, brownies, fondue and baking. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Dark Chocolate as sold is the form the weight on this page refers to: 170 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Dark Chocolate
Spoon the dark chocolate lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the dark chocolate on a kitchen scale instead: put the bowl on the scale, press tare, and add the dark chocolate until the scale reads the weight you need.
How to store Dark Chocolate
Cool, dry place, up to 1 year. That storage advice is worth following, because dark chocolate goes stale faster than most cooks expect, and stale dark chocolate will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh dark chocolate is always better than a large amount of stale dark chocolate, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Dark Chocolate
If you run out of dark chocolate, the closest swaps are Dark Chocolate Chips at 170 g per cup, Milk Chocolate Chips at 170 g per cup, Cocoa Powder at 84 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Dark Chocolate in real recipes
1. A ganache for a chocolate layer cake
A ganache for a chocolate layer cake uses 12 tablespoons of chopped dark chocolate, about 127.5 g, melted with an equal weight of warm cream and left to cool until it thickens. The ratio of chocolate to cream is what decides whether the ganache pours, spreads or whips, and the weight is the only reliable way to get that ratio right. Weigh the chocolate before chopping, melt it gently over simmering water, and let the ganache cool at room temperature, because chilling it in the fridge makes it grainy.
2. A tray of fudgy brownies
A tray of fudgy brownies uses 16 tablespoons of chopped dark chocolate, about 170 g, melted with butter and folded into the batter with eggs and sugar. The chocolate is what makes the brownies fudgy rather than cakey, and the weight decides the texture: too much chocolate and the brownies sink in the middle, too little and they bake up dry and plain. Use a 70 percent dark chocolate for the deepest flavour, and do not over-bake them, because brownies continue to set as they cool.
3. A chocolate fondue for a dinner party
A chocolate fondue for a dinner party uses 10 tablespoons of chopped dark chocolate, about 106.2 g, melted with a little cream and kept warm over a low flame. The fondue should be smooth and glossy, and the weight is what decides the consistency: too much chocolate and it turns thick and pasty, too little and it stays thin and watery. Melt the chocolate gently, stir in the cream slowly, and keep the flame low, because chocolate scorches easily and a scorched fondue tastes bitter.
Why the weight of Dark Chocolate matters
Dark chocolate matters by weight because it is both a flavouring and a fat, and the amount changes a recipe in two ways at once. In a brownie, the chocolate content decides the texture: more chocolate means a fudgier, denser brownie, while less means a cakier one, and the difference between the two can be 30 g of chocolate. In a ganache, the ratio of chocolate to cream decides whether the ganache sets firm enough to whip or stays soft enough to pour, and a 20 g error is enough to tip it. The cup measure is unreliable because chopped chocolate pieces are irregular and leave air gaps, so a scooped cup can be 10 to 20 g lighter than a spooned and levelled one. Weighing the chocolate is the habit that keeps the bake consistent, and it also matters because dark chocolate varies in cocoa content: a 70 percent bar is less sweet and more bitter than a 50 percent bar, so the same weight gives a different flavour.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for dark chocolate is not disputed: 170 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 170 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Dark Chocolate
The most common mistake is melting dark chocolate over too high a heat, which seizes it into a grainy, dull mass. Melt it gently in a bowl over simmering water, or in short bursts in the microwave, stirring between each burst. The second mistake is measuring chocolate after chopping it and expecting the cup weight to match the bar weight: chopped chocolate packs differently, so weigh the bar before chopping. The third mistake is using chocolate chips in a ganache, where their stabilisers stop them melting smoothly; use chopped bar chocolate for ganache and fondue. Finally, do not store dark chocolate in the fridge, because the cold and the moisture can make it bloom, turning the surface white and dull; keep it in a cool, dry cupboard.
Frequently asked questions
How many grams is 1 cup of dark chocolate?
One cup of chopped dark chocolate weighs about 170 g, spooned and levelled, using the King Arthur Baking figure. That is for chopped bar chocolate as sold, and the weight varies slightly with the size of the pieces, because smaller pieces pack tighter. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of dark chocolate?
100 grams of dark chocolate is about 9.4 tablespoons, spooned and levelled, because one tablespoon weighs about 10.6 g. Nine level tablespoons is just under 100 g, so add a few more pieces, or weigh the chocolate on a scale, which is easier and more accurate for an irregular ingredient.
Can I use chocolate chips instead of chopped dark chocolate?
Yes, for folding into batters and cookies, where the chips hold their shape. For ganache and fondue, chopped bar chocolate is better, because chocolate chips contain stabilisers that stop them melting smoothly. By weight the swap is simple, because both weigh about 170 g per cup, but the result is smoother with bar chocolate.
What cocoa percentage should I use for baking?
It depends on the recipe. A 50 to 60 percent dark chocolate is a good all-rounder for brownies and cakes, while a 70 percent chocolate gives a deeper, more bitter flavour that suits ganache and fondue. The higher the cocoa percentage, the less sweet the chocolate, so a recipe written for 50 percent chocolate will taste more bitter with 70 percent.
How should I store dark chocolate?
Keep it in a cool, dry place for up to 1 year. Do not store it in the fridge, because the cold and the moisture can make it bloom, turning the surface white and dull. Bloomed chocolate is still safe to eat and fine for baking, but it looks less appealing, so a cool cupboard is the right place.