Dark Chocolate Chunks
Dark chocolate chunks weigh 175g per cup — slightly heavier than chocolate chips (180g) because chunks pack with fewer air gaps. Use 60-70% cacao for cookies and brownies; higher percentages get bitter. Chunks melt into puddles and pockets rather than holding their shape like chips, giving a more rustic, bakery-style texture. To make your own, chop a 200g bar with a serrated knife. Refrigerate in summer to prevent the cocoa butter from blooming.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.