how many grams in a cup of chocolate?

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things people ask

• Why does the recipe call for chopped chocolate by the cup instead of chips?
  Chips contain stabilizers (lecithin, less cocoa butter) that help them hold shape in cookies but make them seize in ganache and resist smooth melting. Chopped bar chocolate flows when warmed and emulsifies cleanly with cream. A cup of chopped — roughly 170 g — gives you the cocoa-butter content a ganache or pot de creme actually needs.
• How fine should I chop a cup of chocolate for melting?
  For ganache and tempering, aim for pieces no larger than a pea so heat penetrates evenly before the outside scorches. A serrated knife works better than a chef's knife on hard couverture — it shears rather than crushes. One 170 g cup of fine chop melts in about 90 seconds over a bain-marie; coarser shards need closer to two minutes.
• Can I substitute a cup of chips for a cup of chopped bar chocolate?
  By volume, no — chips pack denser, so a cup of chips runs closer to 175-180 g and carries added stabilizers. By weight, you can swap 170 g for 170 g in cookies and quick breads, but for ganache, mousse, or anything that relies on a glossy emulsion, stick with chopped bar. The texture difference is noticeable.

related conversions

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