A slightly sweetened dark chocolate that is primarily used for baking. These bars usually contain 25-50% cacao content. It is a little sweeter than unsweetened chocolate, but has less sugar and more liquor than semisweet chocolate. !-- google_ad_client = "pub-7825767598010574"; google_ad_width = 336; google_ad_height = 280; google_ad_format = "336x280_as"; google_ad_channel ="1104326661"; google_ad_type = "text_image"; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "8B4513"; google_color_url = "000000"; google_color_text = "000000";
chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin in usually added
Lightly sweetened eating or baking chocolate that generally contains about 40 percent cocoa butter. For superior quality, look for bittersweet chocolate with at least 50 percent cocoa butter. Store chocolate well wrapped in a cool, dry place for up to 4 months.
First chocolate liquor is pressed from the cacao bean during processing, then cocoa butter, a small amount of sugar, vanilla, and usually lecithin are added. Bittersweet chocolate has a deep, strong, tangy and slightly sweet flavor. It is used for making all types of desserts, pastries, and confections. Some like to eat it as is. Bittersweet chocolate is also made as couverture (coating) chocolate. Because it has more cocoa butter than regular chocolate, and is used by professionals to produce thin outer coatings on cakes, truffles.and other confections. Couverture chocolate must be tempered to stabilize the cocoa butter.
The darkest of eating chocolate with the highest percentage of chocolate liquor that contains extra cocoa butter to make it melt easily. Years ago, “bittersweet†referred to European dark chocolate, with “semisweet†attached to American dark chocolate. According to US regulations called the Standards of Identity (SOI), both bittersweet and semisweet must contain at least 35% chocolate liquor. Generally, bittersweet chocolate, which is primarily used for baking, has a cocoa content of 50% or more.
A dark chocolate containing a minimum of 35% chocolate liquor as a general rule. In spite of that ruling, bittersweet usually contains about 50% chocolate liquor. Semi-sweet chocolate falls more into the 35% range. Can be used interchangeably with baking chocolate. Also Known As: Semi-sweet blocs, squares, bits.
Often used in cake and cookie recipes. Bittersweet or semisweet chocolates are often used interchangeably, although bittersweet generally has more chocolate liquor, a paste formed from roasted, ground cocoa beans. Semisweet chocolate contains at least 35% chocolate liquor while finer bittersweet chocolates contain 50% or more chocolate liquor. Both chocolates have a deep, smooth, intense flavor that comes from the blend of cocoa beans to dairy products. Sugar, vanilla extract, and cocoa butter are added to the chocolate liquor to create an even richer chocolate flavor.
Dark chocolate that contains a minimum of 35% chocolate liquor and less than 12% milk solids. Bittersweet and semi-sweet both fall under this definition; however, bittersweet is often the term used for chocolate with a minimum of 50% chocolate liquor.
The darkest of eating chocolate with the highest percentage of chocolate liquor that contains extra cocoa butter to make it melt easily. Years ago, “bittersweet†referred to European dark chocolate, with “semisweet†attached to American dark chocolate. According to US regulations called the Standards of Identity (SOI), both bittersweet and semisweet must contain at least 35% chocolate liquor. Generally, semisweet chocolate contains 35-45% chocolate liquor. Bittersweet chocolate typically contains at least 50% chocolate liquor, resulting in a stronger chocolate flavor.